Now that I have the time to do the things I never had the time to, I’m gathering collections of photographs from my food photography to go on my portfolio. These collections I think are visually strong, show consistency on my style and are eye candy for potential new clients.
Hi Xav, I was looking at your work on your website and couldn’t understand why, in some of your dish photos, you chop the top and/or bottom of the plates, is this on purpose or accidental? I don’t know why but I like the idea.
Since opening its doors in 2015 until the very last service this summer, I had the privilege and honor to document the life and work of the UK’s first zero-waste restaurant, SILO.
The last time I was in Dubrovnik was 12 years ago. I remember loving the place and wishing to come back one day sooner or later. Thanks to the current wife knowing someone who knows someone who knows someone who needed a food photographer, I had that opportunity and did a fair amount of work and an equal bit of sightseeing in Dubrovnik:
Last Tuesday, the current wife and I got an invitation to a food photography awards ceremony in London. We weren’t invited because of my pretty face but one of my photographs made it to the final on one of their categories.
“Hi, I’m only able to take pictures in the evening, my light sources at home are spotlights in my kitchen or a horrible overhead light bulb in my living room. I’ve tried bouncing light off a white surface but it still looks rubbish, I need some tips”
“I started promoting my photography services for about a year now and not much is happening. How do you find the motivation to run a photography business?”
