Denise Brady has been a food photographer for two and a half years. She is based on the East coast of the UK in Suffolk. Before this she was doing weddings and family photography, but Covid meant Denise had to pivot her
business and moved to food photography. Denise’s photography journey began on her wedding day. When she got the images back from her wedding day she didn’t like them, and said she could have done better herself, which her husband laughed at. Denise had done photography in her youth but stopped. The next Christmas her husband bought her a Nikon digital camera. Later that year she was asked to photograph a wedding for a friend of her daughter. Denise tried to turn it down but her husband said no, this is your chance to show you can do better. So, Denise shot the wedding for free. The couple were pleased with the
photos and paid Denise for them. It then built from there until Covid.
Marcus says in fashion the photographers are often not that
interested in fashion. So he wondered if she liked food. Denise loves food and was as up with great home cooked food as a child. Marcus asks if Denise has read the book Toast by Nigel Slater. Denise says her cook book shelf is
about a meter and a half long. She says if a food photo doesn’t make your mouth water and invoke a memory then it’s not doing it’s job.
Denise loves to use natural light. She can use lighting but
uses natural light for all her photos. She will use bounce boards to get light into a shot and blackboards to take light out of a shot. She will use foils and scrims to block out and filter bright direct light on sunny days. On a flat light day her works becomes easier. The hardest days to work on are ones with sunshine and showers so the sun is constantly coming in and out. Denise likes to get the white balance right in shot rather than afterwards. There is a show all about lighting, the ten principles of flash photography.
Denise’s preference is to take dark and moody shots. Some
clients need light and airy shots and she is. Sam asks how she found it finding clients with the move to food. This was very challenging at the start as Covid hit the entertainment industry so hard. Denise has found that she has to be flexible in her approach and work within a clients budget, which can be limited.
Denise’s son in law is a chef. He has been very helpful to her and means she has someone to go to, to ask questions when she doesn’t understand things within the industry. Denise says plating is important and changing all the time. Denise has a particular style. She tried other things like the floating
burgers and stop motion, but she prefers to work in her style. Marcus refers back to the recent Joe Giacomet show
as he has been making the gif style stop motion food animations.
Marcus asks about working with food stylists. Denise often does the styling herself but she has worked with food stylists. Sam asks what food stylists do. The summary is that they move the peas around the plate and arrange the knife
and fork tastefully and things like that. Denise also takes props with her for shoots. They also discuss planning and hot food. When hot food comes out it needs to be photographed very quickly. That means there needs to be lots of planning in place so that when the food comes out the photos are able to be done very quickly.
Denise’s influences include:
Jonie – The Bite Shot
Her influences also comes from going to restaurants and looking at their photography. Her ambitions include working on a cook book and getting into a major food magazine. She has been published with other shots, but not food. Her ideal chef to make a cook book with would be Gordon Ramsey or a local chef Galston at Morston Hall.
