How to photograph food: You’ll be surprised where the steam comes from

If I see one more person snapping their snacks in a cafe, I think I’ll scream.

Agreed. But we’re actually here to talk about those luscious shots you see in recipe books, on packaging and in advertising, and of course in The Irish Times and on irishtimes.com.

I always wondered about those. Do they use real food?

Mostly, says the food photographer extraordinaire Harry Weir. Pictures on the recipe pages of this newspaper are of the actual food, but it’s different with product shots. The main substitutions are for things that melt. “You’d have very little time to work on ice cream before it becomes sludgy.” Instead you can buy fake ice cream balls (€3.48 per ball at temu.com), but the pros make their own. Food stylists will closely guard their formulas, but try your hand with a wealth of recipes online, including how-to videos on YouTube and TikTok.

Is it something I can teach myself, then?

Sort of. Weir studied photography at DIT (now TU Dublin) to learn the technical skills, then did as much work experience as possible with photographers he admired. “Learn from the people around you, whatever career you’re in,” he advises. “If you watch them working and have a bit of gumption, you’ll pick up a lot.” You don’t even need a mega-expensive camera. “If you have one you’re scared of, you’re not going to use it. Choose something you feel comfortable with, and take it with you when you go out.”

What about all that technical stuff? Lighting and all that?

Some photographers use studio lights, but they heat up, which isn’t great for the food. Weir relies on a flash, and pays particular attention to shadows. “The sun always comes from above, so we expect shadows to be at the bottom.” When designers rotate images for print, you end up with shadows in the wrong place, and the whole thing feels wrong. This happens most frequently with flat lays, those bird’s-eye view shots from directly above. Colour is important too. “Breakfasts are notoriously brown, so we use a little bit of parsley. The green relaxes the eye and makes you feel it’s healthier.”

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You must be hungry all the time?

Not so much. After supergluing and pinning a pile of peas into place, you’re probably not going to want to eat them. “You think of food less as food and more as a painting.” Also, most of the food is cold, and it might not even be cooked. “We had a famous frozen turkey in the studio. We called him Frederick. Turkeys are difficult, because as soon as it’s cooked it wizens. So we partially cook them, and spray on a bit of browning. Frederick got frozen because he was a beautiful turkey,” Weir says. “Proportionally perfect. He got pulled out whenever I needed a turkey…”

[ Fashion and food photographer inspired by Ireland’s untamed landscape ]

Sounds like a true movie star.

Indeed, and, just like in the movies, you’ll find stand-ins and heroes. You’ll also find that the stars have their secrets.

Tell me more, something really unexpected…

All food photographers have their own tips and tricks. Some spray deodorant on glasses to make them look frosted, or glycerine for shine. Shaving cream stands up better than whipped cream, and Weir swears by cheap cheese for those shots where you want a long, luscious “pull” of melted cheese. “We put the expensive stuff on top,” he says. And what about when you want a waft of steam coming off a dish? Microwave a damp tampon. We kid you not.