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.
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 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.