Breaking Into the (Food) Photography Business

Find out how to build a client list, what to look out for in contracts, and how to prepare for a shoot.

Register Now

You’ve bought your DSLR, practiced shooting, aced editing in Lightroom, now what? How do you take the next steps towards becoming a professional food photographer, whether it’s for restaurants, commercial clients, publications, or a cookbook? Hear from two talented and experienced photographers about what to look out for in contracts, how to deal with disgruntled clients, where to start building a client list, and how to prepare for a shoot.

The live IACP Speaker Series events are free and open to the public. Our webinars are also recorded and archived for current IACP members. Not yet an IACP member? Join here.

LizClayman_Headshot (2)

Liz Clayman

Food photographer; Photo Editor of Edible Brooklyn/Edible Manhattan

Liz Clayman is a New York City-based photographer specializing in culinary, lifestyle and portraiture. She shoots for a range of editorial and commercial clients, in addition to being the Photo Editor of Edible Brooklyn/Edible Manhattan. Her first cookbook project was "The Mediterranean Family Table", which debuted in 2015 . In 2018 her second cookbook, "The Bread & Salt Between Us; Recipes from a Syrian Refugee’s Kitchen" will be released. Recently published work has been seen in The New York Times, New York Magazine, The Food Network, and Esquire.


Clay Williams


Clay Williams is a Brooklyn-based photographer specializing in food, drinks, and events. He shoots assignments for The New York Times, The James Beard Foundation and Edible Brooklyn. You can find more of Clay’s photos in the new book, "111 Places in Queens That You Must Not Miss", in bookstores now.


Reporting Diverse Stories: IACP + EATT

Julia Turshen, Kimberly Chou Tsun An, Chandra Ram


Don’t Forget About Email Newsletters

Ashley Carufel , Jenny G. Zhang, Sam Sifton


Cookbook Wisdom With Dorie Greenspan, Pati Jinich, and More

Dorie Greenspan, Pati Jinich, Raquel Pelzel, Judy Pray, Adeena Sussman


Finding Your Niche

Kat Kinsman, Leah Koenig, Yvonne Maffei


What Makes a Classic Cookbook?

Barbara Haber, Donna Battle Pierce, Peter Reinhart , Bonnie Slotnick, Matt Sartwell


Training the Culinary Community of Tomorrow to Reduce Food Waste Today

Mitchell Davis, Regina Northouse, Alison Tozzi Liu, Jonathan Deutsch

Stack Of Cash

The Subtle Art of Negotiating

Gabriella Gershenson, Eva Karagiorgas, Raquel Pelzel, Sarah Smith


The Making of a Food Documentary

Krista Ruane, Lydia Tenaglia


Can We Actually Make the Future Better?

Kim Severson, Kat Kinsman, Michael W. Twitty, Melissa J. Rodriguez

Fancy Restaurant

Rebellion with a Cause? The Evolution of Our Hierarchy of Taste

Krishnendu Ray, Paul Freedman, Anne E. McBride, Kate Krader, Barbara Sibley


Rethinking the Recipe: Problems and Possibilities

Von Diaz, Kristen Miglore, Raquel Pelzel, Adina Steiman


Killing It on Instagram: How To Build an Insta-Strategy

Carey Polis, Aliza J. Sokolow, Rebecca Longshore, Charissa Fay


IACP at 40: A Look Back at How We Set the Table

Nathalie Dupree, Betty Fussell, Darra Goldstein, Joe Yonan

Screen Shot 2018-07-08 at 1.19.51 PM

How to Write for Food TV

Jody Eddy, Ali Rosen, Jenna Zimmerman, Dan Kohler, Courtney Knapp


“Guilt-Free” Food: What Is Our Responsibility to Readers?

Faith Durand, Christy Harrison, Jacklyn Monk, Alex Van Buren


How to Make Parenthood Part of Your Culinary Brand

Matthew Amster-Burton, Emily Paster, Debbie Koenig


Navigating the World of Cookbook Collaboration

Jonah Straus, Raquel Pelzel, Genevieve Ko


Break Into Drink Writing

Kara Newman , Talia Baiocchi

View all Speaker Series