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.
Education
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.
Props
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.
