NOVUS FOOD PHOTOGRAPHY SESSION
I was privileged enough to be given the chance of joining a select group of people to a Food Photography Session spearheaded by NOVUS Restaurant-Bar-Cafe Courtyard in cooperation with CASIO and FOOD & TRAVEL magazine. The Food Photography workshop was facilitated by no less than the most sought-after Food Photographer in town, Mr. Calvin Tan. The event walked us through the bits and pieces of "Fine Dining Etiquette" and an Introduction to Food Photography. It's definitely a day filled with new discoveries and learnings in so far as bringing out the best in foods is concerned. 
NOVUS generously shared the dos and don'ts in Fine Dining. From the table arrangement to the use of utensils down to the standard manner of eating the different types of food, we were once again reminded and informed of things we normally forget when dining. It was a good practical dining arts 101. 
On Food Photography, Calvin emphasized on the important elements of taking food photos. Foremost among them are texture, color and sharpness. In terms of lighting, daylight still proved to be the best source for nice shots. In taking the actual shot, it's essential to note that the food must be viewed in 3-dimensional form. Otherwise, unidimensional shots might just look plain and boring. Also, some aspects like shadows, background and other effects can be used to lift the overall appearance of the shot. These will undoubtedly make the food come to life. Similar to Food Styling, mild disorder and glare is allowed. Let the food shine in itself and always create something different.
We were given three dishes (prepared by Novus' Executive Chef Stephan Zoisl) to shoot. Below are some of the photos I've taken with the Casio Camera provided in the session.
A 3-course lunch was served in the event. I opted for the Black Angus Beef for the main course and boy, was I glad it didn't disappoint. The bite delivered the right juicy, succulent character of the angus beef. The pear textures and mustard-wasabi jus gave an interesting kick and twist to the overall taste of the dish. The appetizer Lassi Au Foie Gras was acceptable too. The melding of sour, salty-savoury and creamy mouthfeel provided a characteristic rich taste. Those who have low threshold for creamy stuff might find it a bit satiating though. Anyway, since it's a foie gras, I guess that's something to be expected.
I couldn't agree more that any photo can actually make or break any food item. In any dining opportunity, without a doubt, our choice of food is highly dependent on the photos printed on the menu. In the case of food readings, this also holds true. Suffice it to say, the food shots at the very least must give justice to all the work of art done on the food. It should speak of the experience waiting to be discovered from it. To put it simply, the photo must be able to deliver that kind of a love at first sight on the food.
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