Food Photo Workshop makes food the star!

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I spent the day in Langebaan, attending a Food Photo Workshop hosted as a collaboration by photographers Hein van Tonder and Francois Pistorius, and food stylist Isabelle Niehaus, her seaside house serving as the venue for the workshop.

We were instructed to bring our fully charged cameras, and the other seven Workshop participants had impressive looking Cannon and other camera equipment, while I came armed with my Smartphone iS6, with Hein’s blessing! Each of us were seated at a table with two mounting boards, one side white and the other black, amazing ‘equipment’ to control the light that is let into the photograph.

Hein introduced the Workshop, saying that Isabella’s house at the edge of the Langebaan lagoon is inspiring, despite the long and disruptive drive from Cape Town, given the radical roadworks on the way. He encouraged us to play, create, and to have fun, there being no limits, and to make mistakes in learning through our shots. He said that he had brought plates and bowls from Potter’s Gallery, which we could use for our photographs, as well as his collection of different colored cloths, and pallat boards. Bowls with fruit and vegetables, breads, cheese, butter, raw beef, and fish (harders) had been set up to be photographed.

Francois Pistorius has done more fashion photography in the past, but has collaborated with Hein to do a two-week shoot at La Creuzette in France, the charming guest house owned by Louis Janse van Vuuren and Hardy Olivier, for their second book ‘Die storie van ‘n huis‘, filled with the history of the building and recipes for dishes served at La Creuzette. We were shown many photographs from the book, taken by Hein and Francois, and Isabella had received a copy of the book, which will be launched early in March.

Francois and Isabella met three years ago, for a Kamers shoot. He described lighting as making or breaking an image, be it food or interior landscapes. Hein had introduced Francois as a ‘light genius’! He spoke about a ‘soft box‘, created by bouncing boards, to soften the light. He spoke about backlighting, which gives a romantic feel to one’s subject. ‘Light is the leading element of a photograph‘, Francois said. We were recommended to use natural light as much as we can, and as little flash as possible. Shadows can become part of the photograph, giving depth. One can change the angle of the camera for the photograph, and shoot from the top, from the left, or from the right. Hein shoots from the left, and one reads a photograph from left to right. Shooting one person needs light from the front. Shooting a group of people requires using light from the side. ‘Natural light gives an amazing picture‘, Francois reiterated.

Before starting a shoot, Francois plans it, evaluating if it is a hot or cold dish, should it be shot inside or outside, at which time of the day will it be shot, etc. The dish will be put into context of the photograph, telling a story. Hein likes to shoot desserts in dark bowls, giving a moody feel. He looks for texture in dishes and props, saying that ‘You can make everything look good’.
Donna Hay is a role model for Hein. Blue is a trend colour for shooting food, in plates and cloths, but Hein is moving to grey now. Yet there are no rules. Anything goes, such as old baking trays, and sample tiles. Important is to define one’s own style, Francois advised.

Isabella’s input was short and sweet: one’s own personality comes through in one’s photographs. She warned against over-styling. One should be able to taste and smell the food in the photographs. The food is the emphasis, not the plate. Isabella does not have specific props, using what is unusual. She starts simply, with guidance from the photographer.

We kneeled or lay on the floor to photograph, and were guided by Hein and Francois to create the best possible photographs. The greatest fun was the action shots, Hein drizzling honey over flapjacks, sieving castor sugar over a stack of flapjacks, and throwing ice into a glassful of beer, creating a splash!

Isabella cooked a wonderful lunch, starting with Basmati rice, prawns, and ciabatta. This was followed by a most tender rare fillet steak, served with Hollandaise sauce, and a salad made up of many of the ingredients used during the day for the shoot. The meal ended off with cupcakes and doughnuts.

We enjoyed a stimulating invigorating day in an inspiring environment in Isabella’s house at the ocean!

Food Photo Workshop. Hein van Tonder 0836622101; Francois Pistorius 0606220294; Isabella Niehaus 0832652147. Workshops are held roughly every 3 months. We paid R2500 to attend the workshop.