Here in Wine Country, the upscale wineries entertain lavishly. Executive chef's are retained and regular dinners with important clients are de rigeur. I enjoy photographing these events because I get to hang out in the kitchen with the "help". I guess it says something about me that I'd rather be back in the kitchen where the action is than sitting at a table schmoozing about food and wine.
My gear for these action and close up shots is the new Canon 5D Mark iii at ISO 2000 with a Canon 24-105 zoom lens. I didn't think it was possible to shoot with such a high ISO but I'm finding I can't see much difference between that and ISO 1000 so why not get the extra speed. I always shoot on manual with a shutter speed of 1/30 for a little action drag or - 1/60 - 1/125 and usually around f 5.6. I use a Gary Fong Lightsphere with the silver booster inside. Lighting is often from varied sources, so I use the AWB setting and color correct in Adobe Bridge.
The ingredients are often organic and certainly top quality. I usually taste things I have never tried before. Being part of the kitchen action, I get to meet interesting, often well known chefs and become part of the team behind the scenes. Beluga caviar tastes amazing. Monkfish is incredibly moist and delicate. And of course the wait staff bring in the wines being paired with the dishes and well. The oysters were flown in from Massachusetts to pair with filet mignon. For dessert, vanilla cake with pears, nuts and caramel. Double Yum.
As you can see being a Foodie is hard work, but the rewards are great! To see more of my food photography, click here.