While browsing the internet a couple of months ago, I came across with a gorgeous site called Bojon Gourmet. Then I leaned about Alanna, the person behind this beautiful blog. She is one of the top bloggers in The States, but so humble! I asked her if she would like to do a guest post with me and she agreed. I couldn’t believe I was interviewing a celebrity blogger like her!
Please take a moment to read my interview about food photography with Alanna.
1. How did you start Bojon Gourmet?
I was deep in a sourdough phase and looking for recipes to use up the discard starter. I’d tried several sourdough cracker recipes online but didn’t like any, so I made one up and it was great! My partner Jay was like, “you should start a blog!” So I did. I thought I would post once or twice, but instead it became my passion, and I’m still going strong nearly six years later. (You can see my crackers here:. I still love them!)
2. I am a big fan of ‘bojon‘ photography. How did you start shooting for food?
I’ve always liked making pretty food and looking through cookbooks and food magazines, but I didn’t start shooting food until I started my blog. (You can see some very embarrassing early posts if you search the archives!) I used my partner’s point and shoot camera and our ugly white table. I learned very slowly, and I never would have dreamed I’d be a professional food photographer today! I wrote a post on the things I’ve found most helpful along that journey here.
3. What kind of photographic equipment and photo processing software do you use?
I very recently upgraded to a Canon 5D Mark III , and before that I used a Rebel T2i. I usually use Canon’s 50mm f/1.4 lens, and I always use Lightroom to edit.
4. What kind of light do you use? Do you shoot in a studio?
I only use natural light in my studio (which is actually our living room).
5. For an aspiring food photographer like me, what advice do you want to give?
I used to get annoyed when photographers would say, “light is the #1 most important thing!” I wanted to focus on props, food, etc. But it really is true. If the light is amazing, the food will look good, too. Other than that, I would say to start with the prettiest, freshest food you can, and find natural materials to shoot on (real wood, marble, handmade ceramics, silver, linen and cotton.)
6. How did you learn photography?
I learned A LOT from Helene Dujardin’s book Plate to Pixel, and I’ve picked up tips along the way from various blog posts, photographers I’ve volunteered with, and photographer friends who are kind enough to share their knowledge. But mostly it’s just been a ton of trial and error, looking at photos I like and figuring out why they work, and trying to emulate that in my pictures.
7. Where do you draw inspiration from?
Some of my favorite food photographers are Cynthia from Two Red Bowls, Eric Wolfinger, Molly Yeh of My Name Is Yeh, Pang of Circa Happy, Betty from Le Jus D’Orange, Todd from Honestly Yum, and my video partner Sarah Menanix of Snixy Kitchen.
8. What do you find most challenging about shooting food?
I find it hard to not get stuck in a rut. If I could, I would shoot all my photos top-down on marble with a striped linen napkin at dusk when the light is moody and perfect. But that would get old! So I try to mix it up by using different backgrounds, props, and shooting at different times of day, trying different angles, and challenging myself to put action into the photos. But that takes trial and error to get right and sometimes it’s frustrating! What works for one dish may not work for another, so when I find myself dissatisfied I try to change it up by altering the light, moving the props around in the frame, or trying a different backdrop or angle.
9. Your all photos are so esthetically pleasing. How do you style photos so well? What is your food styling philosophy?
Oh my, thank you so much for saying so!! My kitchen has crappy light, ugly countertops, and it’s small and cluttered. I shoot everything in the dining room, which means that I have to recreate the scene to look casual, as though I’m working on that surface (which I’m not!). My favorite photos look as though the photographer just happened to take a snapshot of a moment, so that you don’t notice any “styling” but feel as though you’ve just stumbled upon a meal happening in real life. I try to style my food to look unstyled (but pretty) as much as possible. I like a little mess, a few crumbs or a spill, a rumpled napkin. I like the food to look nice but easy, as though you could easily make (and eat!) it yourself. To that effect, I look for props that are neutral in color and pattern in order to allow the colors of the food star.
10. Your each post is filled with step by step pictures and astounding presentation. How tedious is that? That being said – how many recipes you shoot a week?
Oh man, those posts take for-ever! I wish I could shoot 3 per week, but I usually only manage 2. When I’m working on other projects I’m sure to post at least once per week.
All photos are copyright by Bojon Gourmet. Please shoot an email to her before using.
Alanna’s page: Bojon Gourmet
Facebook Page: The Bojon Gourmet
Thank you for doing this. It’s a very inspirational read. And Alanna’s photos are gorgeous! Breath taking… I kept staring at them for 45 minutes continuous!
Indeed. Is not?
She is such an inspirational person. Good job with the interview, Dolphia!!
Thank you 🙂
Dolphia, thank you so much for the super sweet words and interview, such an honor! <3
Great interview! And super helpful 🙂
It was so much pleasure and honor working with you Alanna 🙂
What a great great interview and so much inspiration. I love reading Bojon Gourmet and love how large hearted Alanna is. I still remember picking up my 50mm lens after finding her photog post on Pinterest. Thank you both!
Lovely presentation Dolphia, I am a big fun of Alanna’s blog. It was good too read more details through this interview.
Thank you!
She indeed is kind hearted and absolute sweetheart!
Thank you <3
Wonderful images sweet