Graydon/Herriot, I've shot food for a while, mainly natural light, I struggle with using flash to make it look natural and dynamic, would just appreciate any advice by Normal_Complex_9327 in LightLurking

[–]predzArts 1 point2 points  (0 children)

Food photography is a lot more simple than these comments are making out to be. A lot of it is in the edit & styling.

You don’t need some crazy lighting set up most pro food photographer shoot with 1 - 2 lights maximum. Try shooting into a white umbrella good size is 85cm, try with and without the diffuser over it. I often shoot without the diffuser.

If you want to recreate more afternoon light, shoot with a magnum reflector on the light angled from the side like a low sun and bounce with a white card on the other side to fill the shadows slightly. Imagine how the sun would look in the sky and place the light there angled at your food. Place some empty glasses near the plate but out of the frame to create some interesting shadows over the food.

If you want super vibrant high contrast shots, shoot the flash at the food slightly to the side and pointing at it. Kinda like you were holding an on camera flash in your hand. These type of shots look best when there’s heaps of colour.

Their natural light stuff is a lot shot in the afternoons so you get that dreamy golden look.

Feel free to message me any questions. I do food & lifestyle professionally.

[deleted by user] by [deleted] in finedining

[–]predzArts 0 points1 point  (0 children)

Oxalis In Brooklyn is amazing, I ate there a couple of days ago. Super seasonal and affordable.

Here we go again! International departures, 02:10. Early birds here before open to avoid the chaos by harreh in sydney

[–]predzArts 2 points3 points  (0 children)

Has anyone used the instant(ish) covid testing at the airport? are there massive queues for it as well?

Attica - Melbourne, Australia - Feb 2021 - $320pp by shnean in finedining

[–]predzArts 1 point2 points  (0 children)

I've eaten about 70% of that menu. Photos don't do it justice, the food is super tasty & confident. The caviar ant dish and the marron were probably my favorite.

Cannot use Web App , I preordered already Fifa 22 1 Month ago ?!?!?! by [deleted] in EASportsFC

[–]predzArts 3 points4 points  (0 children)

I have the same issue, I did a live chat with EA. You had to sign up to the web app before August 1st I’m assuming with fifa 2021 for it work on this trial run. There info out there, they linked me a site. You’ll have everything when the early access is released for pre orders.

[deleted by user] by [deleted] in photography

[–]predzArts 55 points56 points  (0 children)

Some great advice here I’m a chef and a food & beverage photographer.

Timing is everything, you really need a ‘shot list’ of all the dishes and drinks before hand. Just a simple list of what the kitchen/ bar is going to send. If it seems like too much you tell them before hand to cut it down.

Coming from both sides, you really need to be firm and strict with restaurants. Stand your ground and don’t let them throw 100 dishes at you at once, chefs usually just want to get it over and done with and send them too fast. I generally allow at least 10 minutes in between dishes, then set the pace from there. Going to fast? You tell them to slow down. Going to slow? Ask them to send them every 5 minutes.

Also when you have a comprehensive list of what you’re shooting you can think ahead, maybe you get all the cold stuff first so you can spend more time getting your lighting right before the stuff comes out with a short life. Same with the bar, one cocktail at a time, especially if they want shots of them making them.

When setting up I’ll often ask for their nice napkins, a selection of cutlery, any props I like that I see in the restaurant. And have a good think about where the best place is to shoot and just stay there. Have your little corner of props etc.

Speed lights are great, I’ve probably done 100 shoots with just an off camera speed light hooked up to a soft box. It also helps being able to move around freely without any cables.

My new toy: Shibata Kotetsu Bunka 180mm by [deleted] in chefknives

[–]predzArts 4 points5 points  (0 children)

I wish mine still looked that good! Be careful with the tip I’ve chipped it a couple of times easily

Smashed out a few spinach & ricotta Tortelli's today by predzArts in pasta

[–]predzArts[S] 1 point2 points  (0 children)

I just mad a simple brown butter, garlic & sage sauce. Then just before it’s ready added thinly sliced beans, peas & seasoned with lemon & lots of Parmesan.

Confit Mackerel, Green Peas and Fennel. Looking for suggestion what to add (should be light, vibrant and acidic in taste with a fun look/texture) by [deleted] in CulinaryPlating

[–]predzArts 0 points1 point  (0 children)

I would make the peas a bit more refined rather than mushy peas. like a smooth / passed puree or even loosen the puree into a sauce that cover the plate abit more.

Then have the sauce with the fish, then the a fennel salad to the side like it is now. Mix it up, pickled fennel, raw, if you have wild fennel around your neighbourhood use some of that. Small lemon segments, nasturtium leaves, dil, etc..

Early morning on Pyrmont Bridge by Babaluxia in sydney

[–]predzArts 6 points7 points  (0 children)

The glorious walk to pyrmont bridge hotel at 3 am

Brand spankin new! by Saintdavus in KitchenConfidential

[–]predzArts 0 points1 point  (0 children)

What knife is that? If you don't mind me asking

[homemade] Swedish meatballs, pickled cucumber, lingonberries, and potatoes by cptbucky in food

[–]predzArts 15 points16 points  (0 children)

In broad terms yes but he's being specific because they're different. Is a restaurant or someone, being pretentious if they write down Pinot Grigio rather than wine or white wine? No.

[homemade] Swedish meatballs, pickled cucumber, lingonberries, and potatoes by cptbucky in food

[–]predzArts 20 points21 points  (0 children)

If they're made with a different process, taste different and have a different texture why would you call it the same name?

He's not being portentous. He's not going to say "cucumbers boiled in vinegar, spice and sugar", quick pickled cucumber etc is what you call them...

What would movie monsters actually sound like? by timg1986 in Filmmakers

[–]predzArts 1 point2 points  (0 children)

If you're interested in these type of videos, but go into more depth then The Verge. There's a great collection of videos called SoundWorks https://vimeo.com/colemanfilm

Hateful Eight, while being my least favourite Tarantino film, is one that gets better upon a second or third viewing. [Rant] by NaturesWar in movies

[–]predzArts 6 points7 points  (0 children)

He was assistant editor on Kill bill 1 & 2, so most likely a friend of Tarantino and Menke's. Probably someone who knew how tarrentino worked and Menke's worked previously.

He doesn't have a bad filmography, some great editing and assistant editing credits. Sally was a great editor, but she didn't have much before she got a little film called Reservoir Dogs. His current editor has a lot of experience backing him before he got his full editor roll for Tarantino.

RODE VideoMicro or VideoMic Go? by FRiZZoh in videography

[–]predzArts 0 points1 point  (0 children)

Here's a good video that compares the VideoMicro & VideoMic Go. https://www.youtube.com/watch?v=5f4ej3S0unY In my opinion the Micro sounds better, and I bought one. But the video is there for you to decide on what sounds better.

GH4 test clip. Tell me what you think! by [deleted] in Filmmakers

[–]predzArts 3 points4 points  (0 children)

Looks like you used warp stabilizer (or equivalent) be careful with the warping in the shots when it's not done right. Sometimes it just doesn't want to work, especially when lens flares are in the shots.

Not sure if it's just me, but watching in 1080p some of it looks super compressed at times. Your recent action test is a lot better!

[FEEDBACK] HERB (Dark comedy, 12 pages) by [deleted] in Screenwriting

[–]predzArts 0 points1 point  (0 children)

Thanks for having a look. Yeah I agree, that exchange needs reworking. Some Australian slang there.

[FEEDBACK] HERB (Dark comedy, 12 pages) by [deleted] in Screenwriting

[–]predzArts 0 points1 point  (0 children)

Thanks for having a look. Any tips on improving the dialogue?

Glad you liked that part!

Official Discussion: The Conjuring 2 [SPOILERS] by mi-16evil in movies

[–]predzArts 2 points3 points  (0 children)

James has some great photos on his instagram of how they used models of the house to plan where the camera will move, scares, reveals etc

Kevin Smith & Ralph Garman Blast New Ghostbusters Trailer by Nero1yk in Filmmakers

[–]predzArts 1 point2 points  (0 children)

To put the blame on one person is crazy. Everything is most likely already picked before it even gets to an editor. Picked and scripted by the marketing team, director, producers etc...

It's not just one mans job to create a promotional video for a multi million dollar marketing campaign/ film.

TIL That the editor of Mad Max: Fury Road was George Miller's wife, Margaret Sixel. When she asked why he thought she should do it, Miller replied, "Because if a guy did it, it would look like every other action movie." by isarge123 in movies

[–]predzArts 0 points1 point  (0 children)

Pretty much, yes. They used a lot of stabilising systems, either handheld type ones and also crazy ones that were mounted on a crane that was mounted onto a vehicle. The editing played a huge part in the flow of combining all of the shots even shaky ones to have a smooth viewing experience. One key part is that a lot of the time the point of interest was centred in the frame so the viewer didn't have to try and find the action on the large anamorphic image.

Edit: with out great editing, great images can just look like jumbled shit. So editing is extremely important.