I am by no means an expert in photography, food-related or otherwise, but I am a relentless student,  learning and applying new tips and tricks every day.  

Camera & Lenses

I currently use a Canon 5D Mark III DSLR and normally one of these prime lenses: 35mm f/2 wide angle or a 50mm f/1.8.   The 50mm is a fantastic starter lens at a great price (~$125) and I highly recommend it for everyone.


Before I became serious about photography I was a point-and-shoot "auto-mode" type of user.  When I bought my first DSLR (Canon T1i, a pretty big investment) I figured it was about time to actually learn what the manual functions were all about. 

I gleaned all I could from friends and family who were photography fanatics and when I exhausted those resources I enrolled in a class.  I didn't have the time to take a formal class, nor probably the patience, so I signed up for this seven-week online course taught by Candice Stringham.   It was the best thing I could have done since it was geared specifically to new DSLR users.  No more auto mode or flash! 

This may sound cliche, but really the most important lesson I learned is to practice, practice, practice.  I can't reiterate that enough.  I get inspiration from looking at the beautiful pictures in magazines (e.g., Martha Stewart Living) or on other blogs (like Tartelette and Cannelle et Vanille.)  If you see a picture you like try and replicate it; imitation is the sincerest form of flattery!  The second tip I found extremely important is to use natural light whenever possible.  Flash is food photography's worst nightmare.    

Post Production

I do all of my post production work in Lightroom. 


Since starting this blog I am always on the lookout for great props to use.  I use a lot of pieces from IKEA, Anthropologie and Sur La Table.   I've just recently started scouring antique/flea markets for vintage looking treasures.   
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