Rib Tip Ragout...

As the weather starts to cool off and fall begins, comfort food sounds really good. Nothing warms you up more than a thick, hearty soup or sauce. Our shot features a special mocha sauce with meaty rib tips - great with crusty bread and a fine Oktoberfest beverage.

Rib tips marinated and cooked in mocha sauce.

We wanted to present comfort food in all its glory. Our client requested a shot from above to capture the meat as it cooked. The challenge was to project light into a deep pot that would normally tend to absorb light. So to start, we brought in a very large, soft light source from the left. This light allowed us to capture a lot of highlights on the meat, and started to give the pot itself some definition. The light was very directional from the left, so we needed to fill in on the right side. To accomplish that, we brought in another large soft light source from the back right. This light helped to control the contrast on the pot and the surface or background.

Our shot started to have a breath of life, but the hero (the stew) still appeared flat/dead. When shooting sauce, it’s practically a mirror that reflects the light source back, so the light source had to be broad. But if we put a box above, it would tend to look very flat, so we needed to get some fall-off. To do this, we hung a 4x8 white card directly on top of the camera (since we were shooting straight down). We then took a point source of light and aimed it at the card. This allowed us to have control of where the highlights appeared, and also gave us some nice fall-off of light where we needed it. 

Finally, we brought in another point light source from the back right to focus some spectacular highlights on the meat. Yummm.

Ragout created from leftover rib tips in mocha sauce

Lamb Chops....

Our client requested both a searing on-grill shot and an impressive plated shot of single rib portions. We started with a full rack of lamb and our food stylist, Janet Middleton, cut the rack into chops. 

Fired-Up Lamb Chops.

The concept was to create an outdoor shot, but keep the control afforded by our indoor studio. We rigged up a stationary grill top, and used a long lens (150mm) to come in close on the food. This accomplished a few key points: 1. We could capture the nicely charred look of the meat and juicy accents. 2. We didn't need to use an actual grill in the studio; using a real grill limited our lighting freedom and perspective. 3. We would have had a large black rim surrounding the food and a very shallow bowl for the coals; we also didn't want it to look like the grill grate was resting right on the coals.


In our set up, we had a huge bed of coals farther under the set, allowing us to use our lights to illuminate them, without affecting our food/set high above it. Creating the appearance of a grill also allowed us to have our light sources unimpeded by the black rim of most grills and we were free to light 360 degrees around the food. We had numerous lighting sources. Again, we wanted to create an outdoor feel, so we had to recreate the sun as well as the sky. We put a very large broad source above the set to emulate the sky and control our shadows and contrast. We then positioned a point source coming from the front right to represent our sun. A meat shot really benefits from specific highlights, so we brought in a "meat light." This is a very small point source light, which we placed behind the meat, to highlight the juiciness and detail on top of the meat. Since our coals and fire were too low to cast any real light from the underside of the grate, we put a point light source under the food as well, to simulate the fire. We also focused a light on the coals, so they would be appropriately lit.


We wanted to show the chops at their tender peak of perfection, so Janet cooked the lamb quickly and achieved well-defined grill marks. We timed the shots beautifully and even caught detailed herb and seasoning particles intact on the surface of the perfectly grilled meat for the plated shot.