- Give yourself more time to work with finicky salad greens by shocking them in ice water for 15-30 minutes
- Prepare your shooting area ahead of time while your ingredients stay chilled.
- Get everything set ahead of time (props, lighting, bounces, camera set on tripod and adjusted for light conditions)
- Do NOT dress your salad! Dressing immediately starts wilting the lettuce so hold off on adding it until everything else on your shot is perfect. Then apply just enough with a small beaker or these handy transfer pipettes:
- Start all your salads over a base of instant mashed potatoes. I know, I know weird….but stick with me. See the potatoes peeking out? Plop down a good handful and start poking your leaves into the base to arrange them in a natural uncluttered manner.
- Use LESS salad. Once you have a base with just some holes showing start adding in toppings.
- Be sure that you have setup your workspace to give you as many opportunities for success as possible. Having your Food Photography Tool Kit with you is very important but keeping extra salad ingredients at your fingertips is also vital to being able to make changes on the fly. Swap out wilted leaves as needed to keep it looking fresh.
- Don’t be afraid to scrape it into the trash and start fresh. Sometimes you have fussed with it too long and there is no other option.
- The most important tools you will want to have on hand are your long tweezers, oil and a paintbrush for freshening up dry looking proteins, small scissors for snipping things out of place, toothpicks, makeup sponges with a bit of windex for cleaning plates, and pipettes for applying dressing.
I love Lindsay’s ebook because it is easy to read and super approachable. I felt like I really got shooting after reading it with noticeable differences immediately!