How I light.
Continuing on my "how I shot this" series of blog posts, I will write on how I light and control my light.
In simple terms- all natural light.
But more complex...
I use natural light from the window as my main light source. Then use diffusers to help soften the light and white/black foam core to modify the light. I use the white side to reflect the light to soften the shadows and vice versa use the black if I want to deepen the shadows. Every now and then I take out my studio lights to make an even lighting. But that is only when I am making a dish and it is really gloomy outside.
Harkening back to the days when I photographed weddings, I had two Canon flashes. These days I just have one flash. Attached is a magmod to modify the light. I actually don't use this that often, mostly when I am doing portraits. For food itself, it's when I want to make a strongly directed light.
The next up are my lights that I bought on Amazon.com. These have a color temp that is very close to natural light. I only take these out when there is hardly any light because of a coming storm. Or a fill light. On location, there are some places that just lack a good source of natural light. So these come in handy!
I made a large 6 x 6 ft light diffuser. What it is a 6 x 6 square with translucent cloth to diffuse the light. I also have portable diffusers too.
But for all my lighting gear that I have bought, the ones I use the most are these $2 pieces of foam core. I use the white side to bounce the light so to soften the shadows. And the black side to deepen the shadows if I wanted to.
These are the items that I use to to enhance and manipulate the lighting of my work. While mostly natural light, I modify it to give depth to my food photographs!
I hope you enjoyed this post and learned a thing or two about lighting for food photography.