When I realized I wanted to start a food blog, the first thing that came to my mind was: “how the heck will I shoot good photos?”. I’ve always been a good photographer myself with my good old point-and-shoot camera, but usually of landscapes and buildings in general (where you just need to know where to position yourself… there’s not much preparation you have to do with the composition and such). It seemed to me that it would take ages to learn how to photograph food — and even though I’m still learning, I can see a clear improvement from my first bad lit photos to the ones I’ve been taking recently.
In general, I use the same approach I have for appliances to food photography. You can do a lot with the right “ingredients”, and don’t need a fancy setup to achieve great results.
I started taking my pictures with a point-and-shoot some years ago, but then decided it was the time to upgrade to a DSLR camera. Even though I was ready to spend some money in it, I didn’t want to go on a complete splurge, especially because I didn’t know how to use it properly.
I currently own a Canon EOS Rebel T3i (or 600D in Europe, which is actually the one I own) with a 50 mm f1.8 lens. Both of them are of an amazingly good cost-benefit, especially considering that I’m still learning how to take nice photos.
Once I feel confident enough, I will probably upgrade to a Canon 7D or some of the like. I shoot Canon simply for convenience (had a point-and-shoot Canon, which I liked and decided to continue), but it’s up to you decide which camera suits you better. The essential is to get the composition of the photo and the light right. The camera you use can be secondary most of times — you can get amazingly good pics even with your phone.
My pictures are taken only on daylight — so I often cook on the night before and wait until the next day to shoot it. When it’s something I really need to shoot right out of the oven, I start early in the day to make sure there will be enough light when it’s ready.