45 pizzas in 3 days? WOW Joanne. That’s amazing. Couple of questions: 1. Did you have to make them all look different? How did you do that? 2. How many shots do you commit to, on a restaurant shoot per day? Styled, versus chef plated?
The log format is chrisp and clear. Looks cinematic. Nicely done. The tutorial part was excellent. I watch for the general photography tips and tricks from a truly joyous professional. I'm not a food photographer so your explanation of the steps involved in the making of a great cheese pull shot made the complete process easy for me to understand and easy for me to try the next time I make a frozen pizza, except no museum putty. :-) Entertaining and educational, as always. You, young lady, were born to do this! Thank you for sharing today.
Thank you, Robert! Been meaning to put time to trying log and glad I did. Always something new to learn, right? Have a beautiful day and thanks for stopping by
Did you try cutting the pizza into slices BEFORE baking it? That way the cheese can remelt over the cut better, and then you just kind of indent the cheese where the other slice lines are, but not where you cheese pull. The indents on the other show as a pizza slice, but the cheese pull slice might be more "pully" or "pullie"...
Cheese! I'm watching this like I'm watching a thriller movie and I'm not even a food photographer. Love your videos. I like to learn about photography and your videos are the best I found. :)
Joanie, at 2:52 you mention adding Museum Putty to the pie server utensil to keep the slice of pizza in place. Several years ago I read about or saw a video on the subject where the photographer had used epoxy glue to affix several sharp tacks to the utensil he was using. Evidently, the tacks also help to cut the cheese so strings are created that stretch out during the pull.
Such a fun topic to talk about! I think we alllll know the cheese shots for food photographers are the "money shots" haha so it was fun learning about them! :)
just reviewed this again -- so you shot this in your home studio? and the client provided you with at least 3 of each variety? and you must have a large freezer to store them? can you provide a basis on how you charged for a shoot like this -- day rate -- per pizza rate? thanks so much
Our cameras don't support log profile, but I've read that another option is to make the contrast settings as low as possible in the camera (like mentioned in the linked video) and then add it in the post. Any experience with that?
Hey. You can lower the Contrast/Saturation/Sharpness or choose a Neutral Profile. When you want to set some of these Settings by yourself, be carfeul… i would not recommend it to lower the Contrast/Saturation/Sharpness to his lowest value depending on what camera you are using the Settings can be different. The Problem is, that it can be hard for you to bring back all that Information and you will crush your blacks and so on. With a LOG Profile you have more Information, it is just like RAW. For safety work i would choose a just a Neutral profile on your Camera when you can´t use LOG. Best Ragards.
Really helpful, thanks Joanie. As it's frozen i was wondering how well it work work to turn the pizza upside down and cut through whilst it's frozen, then turn right side up, push back together and cook it that way?
You could try that for sure, but I'd be worried about creating unintended cracks in the frozen pizza. Definitely when it's not frozen, that's the best method, to cut prior to cooking.
Hi. I wanted to comment two things, besides thank you for this tutorial: 1.) I once saw a photographer use a piece of sand paper on the pizza server, in order to have maximum traction and prevent the pizza from falling off. 2.) You mentioned that you ended up shooting "45 pizzas over the course of 3 days" (8:23). Would it be possible to know how did you establish the client´s budget for such a work? In "4 Steps to Landing your First Photography Gig" you kindly provided some reference rates based on the number of dishes. How did you approach this particular case. I hope you can share a bit of your experience on the business side of the photography, and once again, thank you.
Thank you for those tips! I am going to need cheese-pulls in several shots in my next cookbook, and in several other cookbooks after that one. Any thoughts on what to do if one does not have a heat gun and would prefer not to use one
There are lots of reasons one might not have a heat gun, but in my case, I probably won't invest in one because I am a cookbook author that takes her own photos and I probably won't be working with cheese very often. Also I have an illness called Multiple Chemical Sensitivity and because of it, the chemicals that a new heat gun would off-gas would make me ill. If it means the difference between a good shot or not, I would probably try it, but I asked the question to see if there was an alternative that would work.
Already commented, super how to video, but it occurred to me to ask a question: For the real shoot did the client provide a hand model or did you do everything yourself including pulling the slice while trying to get that money shot?
For this shoot, they were on a budget, so to win the job, had to keep expenses low. But, I did have an assistant to help with cooking the pizzas and keeping a steady rotation from the kitchen to the set.
There were 14 different varieties of pizza and for each I needed a horizontal pull shot like the one seen in this video and then an overhead vertical, so I needed at least three pizzas per variety to get the shots...one pizza per shot and an extra for any that didn't work in the first pizza, which was most of them :)
Log format look fine, using C-Log? First video I clicked on this morning, I really like this BTS stuff, well I like pizza period I'm up for it any time of the day.(and Tacos) I admit it I'm a pizza addict. I do have a question, do you shoot with the mirror up, setting? I read in my camera manual and it says something about doing that on a tripod, I always forget about it maybe I'll try it one day, I just tend to put it on the tripod and start shooting, I like to do time lapses and I forget to do all things I supposed to do. I think of it I got some leftover pizza in the fridge , breakfast time. Later.
I would presume that the mirror needs to be up for the sensor to "see" anything. On my Nikon, this is called "Live View" and yes, you are best served with using a tripod - preferably one with a fluid head. A fluid head won't make any noise when you pan or tilt the camera.
45 pizzas in 3 days? WOW Joanne. That’s amazing. Couple of questions:
1. Did you have to make them all look different? How did you do that?
2. How many shots do you commit to, on a restaurant shoot per day? Styled, versus chef plated?
The log format is chrisp and clear. Looks cinematic. Nicely done.
The tutorial part was excellent. I watch for the general photography tips and tricks from a truly joyous professional. I'm not a food photographer so your explanation of the steps involved in the making of a great cheese pull shot made the complete process easy for me to understand and easy for me to try the next time I make a frozen pizza, except no museum putty. :-) Entertaining and educational, as always. You, young lady, were born to do this! Thank you for sharing today.
Thank you, Robert! Been meaning to put time to trying log and glad I did. Always something new to learn, right? Have a beautiful day and thanks for stopping by
That cup is sooo sooo soo adorable 😍 also loving this video. Looks very cinematic
Did you try cutting the pizza into slices BEFORE baking it? That way the cheese can remelt over the cut better, and then you just kind of indent the cheese where the other slice lines are, but not where you cheese pull. The indents on the other show as a pizza slice, but the cheese pull slice might be more "pully" or "pullie"...
As someone who does keto food recipes and photography (read: lots of cheese) this is changing my life 😂
Bring on the cheese!
@@TheBiteShot That was sooooo gouda!!!! (ok, that was lame. I'm king of dad jokes!) hehehe :)
Excellent video, Joanie! Love how you combine education with entertainment.
Thank you soooo much! I have a shooting of pizza today and this make me so calm! Lets DO IT!
Cheese! I'm watching this like I'm watching a thriller movie and I'm not even a food photographer. Love your videos. I like to learn about photography and your videos are the best I found. :)
great tips, will try
Amazingly in-depth information. I am so glad that I found your channel!
Best channel
Love your tips and style!
Elmer's glue is the industry secret. Lots of technical explaining on the electronics but the secret to food photography is fake food.
Joanie, at 2:52 you mention adding Museum Putty to the pie server utensil to keep the slice of pizza in place. Several years ago I read about or saw a video on the subject where the photographer had used epoxy glue to affix several sharp tacks to the utensil he was using. Evidently, the tacks also help to cut the cheese so strings are created that stretch out during the pull.
Great video!
Your videos always look great!!! And now I want cheese haha.
Ha ha!! Hazards of this video for sure :)
I think Joanie looks even better in log 🙂👍
This is very useful!!😁👌🏻💕
I've got the game face ready and now the cheese pulling shall commence. Thank you again for another educational video. 🍕
Game face required! ❤️❤️
You NAILED THIS!!! Such a great video and I appreciate all of the tips. I can't wait to try this!!
Thank you for the tips...stay out of troubles and have a great weekend.😎
You, too!
? canon doesnt support log. did you move to sony for video ?
The 5DMIV is actually equipped with log: www.usa.canon.com/internet/portal/us/home/explore/see-legendary/canon-log. Been fun to try it out,...finally
Such a fun topic to talk about! I think we alllll know the cheese shots for food photographers are the "money shots" haha so it was fun learning about them! :)
Inspired to make pizzas and do a cheese pull now!!!
Another great video, thank you so much Joanie, I'll try soon !!!
just reviewed this again -- so you shot this in your home studio? and the client provided you with at least 3 of each variety? and you must have a large freezer to store them? can you provide a basis on how you charged for a shoot like this -- day rate -- per pizza rate? thanks so much
On my TV the colors look strange: white cheeks, but a dark mouth area. On the PC it looked ok.
Our cameras don't support log profile, but I've read that another option is to make the contrast settings as low as possible in the camera (like mentioned in the linked video) and then add it in the post. Any experience with that?
Hey. You can lower the Contrast/Saturation/Sharpness or choose a Neutral Profile. When you want to set some of these Settings by yourself, be carfeul… i would not recommend it to lower the Contrast/Saturation/Sharpness to his lowest value depending on what camera you are using the Settings can be different. The Problem is, that it can be hard for you to bring back all that Information and you will crush your blacks and so on. With a LOG Profile you have more Information, it is just like RAW. For safety work i would choose a just a Neutral profile on your Camera when you can´t use LOG. Best Ragards.
@@thork-media Yes, that's what I have set right now. Also, the preview would be all off and hard to judge if the exposure is correct...
Really helpful, thanks Joanie. As it's frozen i was wondering how well it work work to turn the pizza upside down and cut through whilst it's frozen, then turn right side up, push back together and cook it that way?
You could try that for sure, but I'd be worried about creating unintended cracks in the frozen pizza. Definitely when it's not frozen, that's the best method, to cut prior to cooking.
Dope !
great info - thanks so much!
Yesss I needed this! Thank you!
Hi. I wanted to comment two things, besides thank you for this tutorial:
1.) I once saw a photographer use a piece of sand paper on the pizza server, in order to have maximum traction and prevent the pizza from falling off.
2.) You mentioned that you ended up shooting "45 pizzas over the course of 3 days" (8:23). Would it be possible to know how did you establish the client´s budget for such a work? In "4 Steps to Landing your First Photography Gig" you kindly provided some reference rates based on the number of dishes. How did you approach this particular case.
I hope you can share a bit of your experience on the business side of the photography, and once again, thank you.
Fantastic content! I appreciate this so much! Also video, looks great, good job!
Thank you! Had fun adding a new tool to the ol' toolbox with this one. Bring on the Log!
@@TheBiteShot yes! haha
I´am curious, what are you doing with all that Pizza after your done with the Shooting?
BenPx well she has two kids and it’s the Christmas holidays...
@@benharris3949 Hey... of course...
I'm sure she got rid of that ;)
thanks for the hacks! :D
🍕 🙏
U need remote camera
Thank you for those tips! I am going to need cheese-pulls in several shots in my next cookbook, and in several other cookbooks after that one. Any thoughts on what to do if one does not have a heat gun and would prefer not to use one
I'm curious. Why would you not want to invest in a heat gun and also not want to use one? After all, it is just another food styling tool.
There are lots of reasons one might not have a heat gun, but in my case, I probably won't invest in one because I am a cookbook author that takes her own photos and I probably won't be working with cheese very often. Also I have an illness called Multiple Chemical Sensitivity and because of it, the chemicals that a new heat gun would off-gas would make me ill. If it means the difference between a good shot or not, I would probably try it, but I asked the question to see if there was an alternative that would work.
Already commented, super how to video, but it occurred to me to ask a question:
For the real shoot did the client provide a hand model or did you do everything yourself including pulling the slice while trying to get that money shot?
For this shoot, they were on a budget, so to win the job, had to keep expenses low. But, I did have an assistant to help with cooking the pizzas and keeping a steady rotation from the kitchen to the set.
Loved it! Curious why 45 pizzas- do they ask for a variety of shots? Merry Christmas Joanie!
There were 14 different varieties of pizza and for each I needed a horizontal pull shot like the one seen in this video and then an overhead vertical, so I needed at least three pizzas per variety to get the shots...one pizza per shot and an extra for any that didn't work in the first pizza, which was most of them :)
The Bite Shot That’s alot of of pizza and work🤓
Hey Joanie... Super video, thank you.... Dr. Oetker's pizza? :-)
Log format look fine, using C-Log?
First video I clicked on this morning, I really like this BTS stuff, well I like pizza period I'm up for it any time of the day.(and Tacos) I admit it I'm a pizza addict.
I do have a question, do you shoot with the mirror up, setting? I read in my camera manual and it says something about doing that on a tripod, I always forget about it maybe I'll try it one day, I just tend to put it on the tripod and start shooting, I like to do time lapses and I forget to do all things I supposed to do.
I think of it I got some leftover pizza in the fridge , breakfast time.
Later.
I would presume that the mirror needs to be up for the sensor to "see" anything. On my Nikon, this is called "Live View" and yes, you are best served with using a tripod - preferably one with a fluid head. A fluid head won't make any noise when you pan or tilt the camera.
Do you have an Instagram?? I'd love to follow you! You're photos are amazing:)
@thebiteshot
Little too much light ..... use ND filter .
thought nice but done poorly..... please look at picture sites how Cheesepull photos have to look
Was the client happy? That is the real answer.