#89 FOOD, GLORIOUS FOOD PHOTOGRAPHY
Ladies and gentlemen, on my count, take ten paces, turn and whisk. Yes kitchen implements ready, we’re going to learn a bit more, actually a lot more if you’re a member about food photography with landscape and food photographer Chris Orange. Not exactly what he’d planned to be doing creatively as a social events shooter, a chance commission led to what now provides sixty percent of his yearly income.
I got introduced to his work by a collection of his wild weather landscape pictures on a BBC website feature and then on the weekly Monday podcast called The FujiCast, where I interviewed him on both disciplines of outdoor and indoor work.
This is a fresh episode and new recording and it’s been good to talk again with Chris for Photography Daily. I think I’ve found a photographer who many of us can associate with; someone who is continually working to build his business but equally happy to share what I call, the ‘So far’ story transparently.
For reference, there are also the likes of Mauro Turatti to investigate, who works out of a Milan studio for some of the top chefs and restaurant chains worldwide, Julia Sent’s beautiful moody renaissance painterly styled in-demand still life food pictures, and of course with Instagram projecting food photography into popular pictorial culture, 'Dennis the Prescott' who is the darling of Canadian mid morning TV, the lay flat specialist with half a million Insta followers. He has made a business from shooting food that whets our appetites whilst swiping left.
Chris Orange has changed his business and life considerably since finding this genre. Today he talks about the how and why, a preview introduction to the longer hour long special in the weekend member's area, where there is a comprehensive story episode on everything from the technical side, to styling, to pay. You can join the member's area and gain access to all previous specials too by going to:
https://photographydaily.supportingcast.fm/
Those who do join help keep this bold daily show going, supporting web and podcast hosting, engineering costs and the writing/time it takes to produce up to half hour of ‘radio’ daily during the week with the weekend specials too. Thank you, to those who have joined so far.
