In 2023, Carla Sutera Sardo won The Claire Aho Award for Women Photographers. This category, introduced in 2021, aims to encourage and celebrate women photographers and is in memory of Claire Aho, Finland’s greatest women photographer.

Carla won the category with a powerful portrait. “There is so much strength and depth of expression in this beautiful older woman’s face,” says Caroline Kenyon, Founder of the Awards. “She sits, as immaculate as a model, in her kitchen, surrounded by beloved possessions. What stories can these four walls tell?”

For our latest blog, in celebration of International Women’s Day, we interviewed Carla about her photography journey and the story of that captivating winning photograph.

Photographer, Carla Sutera Sardo, won The Claire Aho Award for Women Photographers in 2023

How did you first get into photography, Carla?

I approached photography as a passion during my University years, studying between Palermo and Rome. After my first approach to self-portrait photography, I dedicated myself to greater experimentation, linked to what is most unusual and uncontaminated in Sicilian nature and I developed a personal language that allowed me to express my vision of things through the camera. In my photographs there are female bodies that dialogue with often uncontaminated nature. I love creating dream-like images, suspended in time. I like to create imaginaries far from reality, a little absurd if you like.

‘Adua’s Kitchen’, winner of The Claire Aho Award for Women Photographers, 2023. Taken by Carla Sutera Sardo at Adua’s home in Sicily

Tell us about the story behind the winning photograph. Who is the lady in the portrait in the photo and what is her story?

The story behind the photograph features Adua, a kind woman, as the protagonist. I have known her since I was a child and I have always been fascinated by her life. She was definitely an independent woman, she raised her four children alone but she never lost sight of the love for herself.

Tell us about the process of capturing the image.

I started photographing Adua during Covid at a time when she was forced to move from the house in Sicily where she had lived for 40 years. We retraced her life together through her memories. Every drawer emptied was a blast from the past. I am happy to have accompanied her in this sometimes painful phase of her life. The winning photo was taken in her kitchen. After having packed some boxes, we sat down and she told me about some happy moments spent within those walls. Afterwards I took the photo and her face looked melancholy.

What is your advice for women who would like to pursue a career in photography?

Not to be afraid to choose a path that may seem uncertain, because if you are guided by love for what you do you can never go wrong.

You can see all the previous finalists of The Claire Aho Award here.

Find out more about Claire’s life in our blog interview with her son, Jussi Brofeldt. Jussi is Chairman of Aho & Soldan Photo and Film Foundation and also a member of our distinguished judging panel for The Claire Aho Award.

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As the entries come in from around the world, Team Pink Lady® Food Photographer of the Year is gearing up for close of entries and then the deep dive into shortlisting.

It’s a task I absolutely love - looking through, engaging with, considering and debating every single image. I am so looking forward to the 2024 crop.

But before we get there, I have treated myself to a nostalgic look at the 2023 shortlist. What an incredible smorgasbord of stunning images, across every category. It always takes my breath away.

So I have picked out just a very few to share with you why they speak to me, why I believe they so deserved their place in the Commended Gallery.

Apple Harvesting in Northern Michigan by Kylie Gotzfried (tenderstem® Bring Home the Harvest) is a beautiful, mysterious and atmospheric image. The shapes of it - the fluffiness of the apple trees, the geometric shapes of the ladders, the proportion of sky to earth - it all feels perfectly balanced. But alongside the muted colours, the technical skill, is the resonance created by the absence of people - where are they? Has something happened? Who knows, and it is that unanswered question which makes this picture special for me.

Cheering for the Dutch by Manola van Leeuwe (Champagne Taittinger Food for Celebration) - cheering is the word for this exuberant shot! It’s full of colour, humour and energy. I love the use of the colour orange - the national colour for the Netherlands - which runs all the way from the model’s hat, the comically oversized glasses, her t-shirt and even some of the vegetables peeping out of the burger bun. It's very hard to feel down when you look at this photo.

Dedication of Love by Boqian Cui (Food for the Family) is a tender, beautiful moment in a hospital in China as a nurse gently feeds a tiny baby with a bottle of milk. Despite the nurse’s mask and cap, one can still see so much love in her face as she bends over the tiny baby, enthusiastically sucking away. In the background, other babies snooze like little old men, another bawls. I wonder why the baby is in the hospital, where is the mother? We hope for a happy reunion.

Think by Mariyana Stoyanova (Claire Aho Award for Women Photographers) is an elegantly composed, powerful black and white image. The stunning young woman, whose features echo Audrey Hepburn, wears on her head not a designer hat, but an octopus. The startling shot marries beauty and revulsion - we imagine the slithering, slimy coldness of the octopus on her head which she wears with elan - and her expression of melancholy thoughtfulness is at odds with the shock of the contrast.

Bloody Beets III styled by Ylva Bergqvist (Food Stylist Award) is a blackly comic shot. The ‘butcher’, whose face is hidden from us, holds a magnificent bunch of beetroot, while their apron and threatening cleaver are covered with blood-like beetroot juice. A dark play on the horror film, where the victim is an innocent vegetable, it shakes me out of my comfort zone and challenges me to think about the food we eat, our food systems, meat versus plant. A very clever shot.

Do enjoy looking at the 2023 Commended Gallery - you will find it so inspiring and, undoubtedly, it will remind you of photographic treasures sitting in your archive which will be ideal to enter in 2024! Entries close Sunday 4th February 2024.

The post How to stand out in the shortlist by Caroline Kenyon appeared first on Pink Lady Food Photographer of the Year.

Now a professional food photographer, Donna’s work can be seen in recipe books, magazines, and brand development across the globe. We are celebrating, not only our tenth year, but Donna’s achievement of becoming a Nikon Northern Europe Ambassador.

Donna, tell us a little about what you have achieved and your relationship with the awards?

Well I submitted four years ago, and since then I have been fortunate enough to be in the finals every year. If anyone knows the Pink Lady® Food Photographer of the Year, it is almost like the academy awards or food photography. Every year it gets bigger and better and tougher. There are such a huge variety of categories, which makes it exciting as you do not necessarily need to be a food stylist or have a home studio to be able to enter.

Four years ago, I went along to the most incredible awards ceremony. I was totally blown away and really impressed. That evening, I found that my photograph was 3^rd in the Food Bloggers category. It was the breakout image for me, which I think made me realise that there really isn’t a moment in your career when you go ‘right I’m a food photographer.’ But I think for me it was walking in seeing this image on the wall in the gallery and thinking ‘yeah I can actually do this, this is possible’.

The next year, I submitted into a range of different categories. This was the image that was selected for M&S British Food Festivals category. It made me start to see food photography in a whole new world - It was not just about setting up at home and creating these big new sets. It was about going out to events and seeing food outside of my home and studio.

The following year, I submitted this image into Hotel Art Group Cream of the Crop, and again made it to the finals. For me, it was a big step in my photography career because this category is one that I have always aspired to be in as a finalist. It features beautiful portraiture photography of food, and so it was a real privilege for me to be up there with some of the amazing photographers.

So to my final image, submitted this 2020.  So many of my friends and colleagues who spotted this didn’t even know that this was mine. Taken on holiday on Zanzibar, I submitted this into unearthed® Food for Sale. It’s about always looking, always on the hunt for a new food shot.

How did your career snowball from PLFPOY?

For me, it was a defining moment in my career when I was placed 3^rd with my first image. People often ask how my career started, and I have to give credit to Pink Lady® Food Photographer of the Year. Through the competition, I was introduced to the Photography Show, and then to Nikon. It is tough as an individual photographer, but if you get the backing of a big competition such as Pink Lady® Food Photographer of the Year, it can really get you out there. 

Why would you recommend entering Pink Lady® Food Photographer of the Year?

The whole competition has brought food photography forward. When I say I’m a food photographer, people think I photograph my plate of food. I think the world of photography is opening up to food photography now, because of competitions like this.

I always say, you can’t catch a fish if your lines not in the water. You have to do it! No one has to know you have submitted, and if you don’t get anywhere then nothing happens.

Want to see more from Donna?
www.donnacrous.com
Instagram: @donnacrous

See Donna's full interview with Angela...

The post Pink Lady® Food Photographer of the Year changed my life appeared first on Pink Lady Food Photographer of the Year.

For our latest blog, we chatted to photographer Judith Balari, a multiple-finalist of the competition who has been entering since 2016. Judith tells us about where her love for photography began, her favourite entry and her top tips for success in the competition.

Tell us about how your love for photography began

For as long as I can remember I have always loved photography. When I was a little girl I used to cut out pictures from magazines and pasted them on one of my bedroom walls. I would stare at them for hours. Years later I started collecting National Geographic magazines and my mind would travel to all the places I read about in each issue. When my father bought my first Nikon film camera it was love at first sight, we became inseparable. From that moment on, my memories were just rolls of films to be printed.

In 2002 I left Buenos Aires, my hometown, and moved to Italy. As time went by, I realised I could not be in a better place when it came to food. Italians put their love and soul in every dish, and I was there to document their culinary traditions. My passion grew, so I decided to take online courses to learn more about the secrets of food photography. But it took me years of practice to be satisfied with a single image.

In 2018 when I knew I was a finalist and shortlisted, I was speechless! So excited and happy that I had to pinch myself. Yes, it was real, I was going to London! What else could I have asked for?

By participating in this prestigious competition, I became more self-confident. I told myself again and again that I had finally made it. The idea of being among talented photographers from all over the world was like an Oscar nomination for me. Over the years, I had the honour of being selected several times as a finalist and shortlisted. As a result, my visibility on the net increased giving me job opportunities and I must say I couldn't be more grateful.

Now my next step is to see my images in a cookbook to be launched in 2024 in collaboration with Fiammetta Bonnazzi, an interior consultant and journalist specialised in architecture and design.

Our book will talk about the life of an Italian family and its deep-rooted traditions in a wonderful location of Maggiore Lake in Piemont.

‘SIDE BY SIDE’, Highly Commended, Marks & Spencer Food Portraiture, 2022

You’ve had many successful entries to the competition, which has been your favourite and why?

It is hard to say, but if I have to pick one it is SIDE BY SIDE in Marks Spencer & Food Portraiture, 2022. I had been trying for several years in this category, so being among the finalists that year was a great privilege. To be honest, I was blown away! Pink is one of the colours I love most. It really makes the images pop. While I was taking this picture I thought: “the apple is pink, the flowers are pink and the ice cream too.” In fact, pink brought me good luck!

‘The Sicilian Way’, 3rd, Food at the Table, 2021

What are your top three tips for entering the competition?

First of all, I firmly believe that images should convey an emotion. They have to speak to you, as if they are telling you a story that you are eager to know. Secondly, I highly recommend looking over and over again at all the shortlisted, finalist, and winning images from the previous years to get an idea of what the jury is looking for. Personally, before choosing mine, I spend hours watching the successful photos. Finally, I suggest entering different categories, not just one. That way you have a better chance of being selected.

‘Blue Homarus lobster tail’, Shortlisted, Hotel Art Group Cream of the Crop, 2019

You’ve taken part in the Awards for many years. What is it you love about it?

I have been participating since 2016. That year I was not lucky, and I felt a bit discouraged. But I was determined, I refused to give up. In 2017 I had two shortlisted images. But in 2018 my first finalist image was hung on the walls of the Mall Galleries. Since then, participating in this fantastic contest has helped me broaden my horizons and I have undoubtedly improved the quality of my photography. Each time is a new challenge, but above all I find it absolutely stimulating.

‘Venetians Celebrate’, Highly Commended, Champagne Taittinger Food for Celebration, 2023

What’s your advice to someone unsure about whether to take part in the Awards?

When you participate in a competition, you are definitely comparing yourself to others. It seems difficult, but this is the only way to grow, to push yourself to the next level, to do something more creative and different from your previous work. By entering the Awards you will have the chance to be judged by the best photographers, chefs, creative directors, magazine editors and food retailers in the food industry. Do not think twice! Take a look at all the categories, and find inspiration! Do not hesitate, and give it a try!

The post My Photography Story – Judith Balari appeared first on Pink Lady Food Photographer of the Year.

There are so many photogenic opportunities - festive food often has lovely traditions around it, starting with the making of it. Just think of Stir Up Sunday when people gather to make the Christmas pudding. Or Three Kings Day on Twelfth Night when a special bread is baked. Then it’s the dishes themselves, from a huge roasted turkey and cranberry sauce to mince pies and brandy butter, from potato latkes or spiced kugel for Chanukah to sweet Pongal for the Hindu winter festival in southern India.

So make sure you use all the wonderful occasions of the season to capture the mood, the fun and the joy of celebration. Savour the slower moments too; why not take the quiet time between Christmas and the New Year to enjoy a look through your work from previous years? There just may be a winning shot tucked away that you’ve forgotten about.

We do hope you enjoy this small selection of festive photography from our archive.

‘The Ultimate Mince Pie’ by Kris Kirkham, 2nd, Marks and Spencer Food Portraiture, 2022
This image was captured for the November cover of delicious magazine 2021.

‘Christmas’ by Nicola Tree, Champagne Taittinger Food for Celebration, 2021
The one thing left for people to enjoy in Christmas 2020 was food, this image is a celebration of the many varieties of weird and wonderful food we consume over the period.

‘Thirsty Santas’ by Simon-James Smith, unearthed® Food for Sale, 2020
The picture of the three dressed Santas queuing for refreshments was taken just before the 2019 Santa Dash at Brockwell Park in South London.

‘The New Pigs in Blanket’ by Kris Kirkham, 1st, Production Paradise Previously Published, 2023
The ultimate hero pig in blanket.

‘Gingerbread Dream (Pernickuv Sen)’ by Linda Repasky, Shortlisted, On the Phone, 2022
This delightful shop in Prague, Czech Republic specializes in elaborately decorated gingerbread cookies. Its charming exterior merely hints at the remarkable assortment of treats inside.

‘Winter Wonderland’ by Sabeen Riaz, Shortlisted, Food Stylist, 2021
Mini train cakes in a winter wonderland styled with tall trees and snow.

‘Mulled Wine Splash’ by Simon Detraz, Highly Commended, Marks and Spencer Food Portraiture, 2023
Winter is hard... here's a little comforting mulled wine.

‘Christmas Cake’ by Kris Kirkham, Shortlisted, Production Paradise Previously Published, 2019
Christmas cake and Christmas pudding. Food Styling by the Good Housekeeping team.

‘Mulled Pears’ by Harriet Harcourt, 1st, Marks and Spencer Food Portraiture, 2021
Pouring spiced wine syrup over the poached pears before serving.

‘Christmas Feast’ by Emilia Konkol-Pastuszak, Champagne Taittinger Food for Celebration, 2020
An inviting table for a Christmas dinner. It's a moment of meeting, feasting and making toasts. An evening full of emotions, warmth, family feelings and confessions.

‘Annele with Reindeer’ by Lola Akinmade-Åkerström, Shortlisted, Food in the Field, 2019
The reindeer has been a strong symbol of the indigenous Sami for centuries. Historically, every part was used – meat and fat for cooking, horns for knives and tools, fur and skin for clothing; today reindeer remain a key source of meat, fat and fur in the region.

‘A Winter Tale’ by Andrea Gralow, Champagne Taittinger Food for Celebration, 2020
Christmas cookies being prepared.

Browse our range of categories to see which ones might suit your festive photography.

The post Festive Photography Inspiration appeared first on Pink Lady Food Photographer of the Year.

It might be the subject matter, or the composition, or the styling, or the setting. But with entries coming from almost 100 countries over the years, perhaps it’s not unexpected that we are treated to so many different interpretations.

One image that really grabbed public attention was Anatomy of a Feeling by Jonathan Thevenet. Highly Commended in the popular MBP Food for Innovation category in 2023. The attention translated into an incredible 1.1 million views on Instagram as people responded to its wit, its stylishness and originality of theme. Fresh, fun and serious all at once, it certainly hit the Innovation button.

We spoke to judge Mick Watson, Head of Global Content Marketing at MPB and some of our previous finalists of the MPB Award for Innovation about what innovation in photography means to them.

'Anatomy of a Feeling' by Jonathan Thevenet, Highly Commended, 2023

What do you think it means to be ‘innovative’ in photography?

With so many images in the world this becomes increasingly tricky. But I think, for me, it’s about making new connections between things or showing the audience subjects and situations in a fresh light.

Why do you think Jonathan Thevenet’s 'Anatomy of a Feeling' photo went viral?

I think the cabbage heart was successful as it immediately connects multiple subjects in a new and visually arresting way. It’s immediate, with added depth. Visually, we’re not accustomed to seeing a heart depicted in the colour green, it’s clever use of vegetables is interesting and accurate and the message is both personal - we know that a healthy diet, full of plants is good for us - and universal - we know that plant life is key to the survival of our planet: it’s beating heart.

Red by André Boto, Highly Commended, 2023

What does “innovation” in food photography mean to you, André?

Sometimes it seems like there is nothing more to create in food photography, and in photography in general, and in food photography the same approaches are taken many times. I'm especially attracted to this category, because as a photographer I try to find ways to give a special touch in my work, mainly in my personal work.

So, I think it's really cool to explore different ways to represent food, trying to surprise the viewers. Maybe during these days, in a time where everyone is a photographer, doing something different is the way to exceed and put your work on the radar.

How has entering Pink Lady® Food Photographer of the Year helped you, André?

When we talk about photography competitions about food, Pink Lady® Food Photographer of the Year is on top. Just by seeing all the images on the final stages is something inspirational.

Seeing one of my images as a finalist is special. I'm a commercial photographer, but food is not something I photograph everyday. So it's rewarding to have a finalist image in this prestigious competition and it gives me motivation to continue creating different things.

Central Park by Yuliy Vasilev, Winner, 2021

What does “innovation” in food photography mean to you, Yuliy?

Innovation and creativity are perhaps the words that best describe my style of photography. I always strive to create images and compositions that are so different that nobody even thought of creating them before. If you want to be successful not only in photography but in everything that you do, you should be different and innovative.

How has entering Pink Lady® Food Photographer of the Year helped you, Yuliy?

Pink Lady® Food Photographer of the Year is without a doubt the Oscars of food photography and is the ultimate benchmark for culinary photographers. I have won almost every food or advertising-related contest out there in the world, but winning the Innovation category at the FPOTY is something really special to me, and I dream that one day I will be the Overall Winner.

Super(size) man by David Gulliver, Shortlisted, 2023

What does “innovation” in food photography mean to you, David?

The main thing for me is trying to approach things just that little bit differently. My style of photography is pretty niche (I specialize in photographing tiny figurines!) and so I felt like this rather peculiar approach would lend itself well to this category of Pink Lady® Food Photographer of the year competition.

How has entering Pink Lady® Food Photographer of the Year helped you, David?

The competition has gained me new followers from near and far which is lovely to see. It is also inspiring to see the fantastic range of work that other photographers have been making and entering into the various other categories. It is always so important (and such a pleasure) to see what your peers have been up to, and it fills me with such pride when some of my work gets shortlisted alongside these other talented individuals.

Still Life by Elisa, Winner, 2023

What does “innovation” in food photography mean to you, Elisa?

To me "innovation" in food photography means adding more than a touch of myself in the pictures I take. It means trying to find the essence of food through a personal point of view.

How has entering Pink Lady® Food Photographer of the Year helped you, Elisa?

Entering Pink Lady ® Food Photographer of the Year helped me to broaden my photographic world and reach a wider audience. The level of the contest is so high that winning one of the sections is becoming an excellent calling card for the future.

Sardines Party by Yessica Duque, Highly Commended, 2021

What does “innovation” in food photography mean to you, Yessica?

In food photography, innovation embodies the art of pushing the boundaries of creativity and storytelling. It involves capturing not only the visual aesthetics of a dish but also the emotions, narratives, and cultural significance it embodies. Innovating in this field entails experimenting with diverse elements such as lighting, composition, and post-processing techniques to create distinctive and thought-provoking images that deeply engage and resonate with viewers. It's about continuously exploring fresh perspectives and styles while maintaining authenticity to the subject. Moreover, true innovation in food photography is the ability to manifest a vision that might be difficult to articulate in words but is brought to life through the lens. Beyond personal achievement, it encompasses the capacity to inspire and motivate others within the profession, encouraging them to explore their creative boundaries and evolve their craft.

How has entering Pink Lady® Food Photographer of the Year helped you, Yessica?

Entering Pink Lady® Food Photographer of the Year has been a pivotal moment in my photography journey. It provided me with a platform to showcase my work on a global stage and connect with a passionate community of food photographers and enthusiasts. This exposure not only boosted my confidence, but also opened doors to new opportunities, collaborations, and networking. Moreover, the valuable feedback and recognition I received from this prestigious competition have been instrumental in motivating me to further refine my craft and continue pursuing my passion for food photography. It's an experience that has genuinely enriched my growth as a photographer.

Want more information and inspiration on innovation? Visit the MPB Award for Innovation category page.

Looking for another type of food photography? Check out the other categories in the Awards

The post How to be ‘innovative’ in photography appeared first on Pink Lady Food Photographer of the Year.

For our latest blog, we caught up with Tiptree and Caroline Kenyon, Founder of the Awards, to talk all things cake and photography.  

What does cake mean to Tiptree?

Cake is hugely important to us at Tiptree as many of our products have been used for baking for many decades. Our jams are used in many classics such as Victoria Sponges, Jam Tarts, Loaf Cakes and Doughnuts, as well as some of our newer products being used in delights such as Passionfruit Curd Pavlova, and Salted Caramel Spread Cheesecake. We enjoy being part of the ‘baking community’ where people share photos of their masterpieces with us on social media, these are crafted with love and care and attention and always make us very hungry!

Our sister company Tiptree Patisserie make lots of delicious cakes and our 10 Tiptree Tea Rooms across East Anglia, serve cakes for people to enjoy happy moments with loved ones.

We like to share a cup of tea and a scone with jam and cream with visitors to Tiptree, it is always a treat to chat with friends over cake. As Daren McGrath, Managing Director of Tiptree Patisserie says “A party without cake is just a meeting”.

What are your favourite cake memories at Tiptree?

Cakes are usually present at special moments at Tiptree. We have enjoyed celebration cakes to mark special occasions such as the late Queen Elizabeth II’s 90th birthday and also the Platinum Jubilee.

In April 2022, we organised a staff bake sale to raise money for the International Rescue Committee, Ukraine appeal (the only rule was to not use any nuts as we are a nut free factory.) We were super impressed with all of the delicious bakes that staff brought in, it was a great day, enjoying tasty treats and raising money for charity. 

Our favourite day of the year, National Cream Tea Day, was created when we teamed up with our friends Roddas, who make lovely Cornish Clotted Cream, and set up the Cream tea Society. Each year, the last Friday in June is dedicated to scones, jam and cream and raising money for local charities, our favourite memories include debating the age old jam or cream first dilemma with friends on Twitter, and the staff in our Tiptree Tea Rooms dressing up and serving specially created scones, this day is always special.

What will Tiptree be looking for in the cake pictures?

We will be looking for a striking image which draws us in and makes us want to see how delicious it tastes.

What does cake mean to you, Caroline?

For me, cake is the most joyful and also the most comforting of foods. It’s central to so many different kinds of celebrations - I think I can remember nearly every birthday cake my mother made for me in my childhood, and I can certainly remember the ones I made - badly - for my son’s birthday parties. And then, at times of feeling down, what could be more consoling than to hear the words from a kindly voice, Would you like some cake..? The world is immediately a better place.

Tell us about cake photography you love, Caroline.

I was asked to choose three of my favourite cake images from the PLFPOTY archive - what a painful choice to make out of so many glorious images. Here goes.

By Marina Spironetti, this image of children waiting hopefully by the cake table really touches me. It reminds me of my step-daughter’s 21st birthday when my 4 year-old goddaughter waited, like a little sentry, by the platter of 100 pink fairy cakes for an hour, while we tried to get the birthday girl away from her partying friends. The image captures their fascination, their lip-licking anticipation, that classic children’s boredom at a grown up party where the only bright point is the prospect of cake. 

By CHS Creative, what a fabulous explosion of colour and deliciousness in this picture. Wherever you look, there is fun, exuberance and gorgeous things to eat. The sparkler is the perfect adornment. It says pleasure, indulgence, celebration all at once.

By Brendan McNeill, this image is touching, startling and joyful at the same time. There is some eccentricity in sharing your slice of cake with a budgerigar. Does the man live alone? He is the only human being in shot, just one slice of cake on a plate. But so much love between him and his feathered friend. 

What do you think makes a great piece of cakeography, Caroline?

It rather depends whether there are people in shot or not. If there are, I want to see the emotion, the interaction with the cake, what is the occasion, how is it making them feel? If not, I want to see either exquisite handiwork, beautiful styling, colour, lusciousness, or, a home-made messy cake full of love and enthusiasm but perhaps slightly less skill. The first is the kind of cake I wish I could make, the second is what I do make!

Looking for some inspiration? Take a look at the very best cake images from the Pink Lady® Food Photographer of the Year archive.

Find out more about the Tiptree Cake Award here. 

The post CELEBRATING CAKEOGRAPHY – THE ART OF CAPTURING CAKE appeared first on Pink Lady Food Photographer of the Year.

On a day as close to Thanksgiving as we could manage, knowing that our US guests would be otherwise engaged on the day itself, a small gathering of us were able to hear the wisdom and thoughts of exceptional panel on the subject of food, photography and climate change.

Claire Reichenbach, CEO, James Beard Foundation

Welcomed by Matthew Palmer, Deputy Chief of Mission, I then explained the background to the Awards and our partnership with the James Beard Foundation, and Clare Reichenbach, their CEO, described powerfully the important work of the Foundation to support the people behind American food culture - ‘good food for good’ anchored in talent, equity and sustainability.

Jean-Michel Grand speaking

Our speakers - Fiona Harvey, multiple award-winning Environmental Editor of the Guardian, Jean-Michel Grand, Director of Action Against Hunger, our partner charity, and Dorte Verner, past Finalist and Head of Agriculture & Economics, Africa at the World Bank - were skilfully chaired by Cindy Harvey, Press Spokesperson for the US Embassy.

Dorte Verner speaking

For those of us not so steeped in the understanding of the work to combat climate change, it was both fascinating and encouraging to hear of some the work in Africa, related by Dorte, developing the use of a particular kind of fly to generate an exceptional protein. While Jean-Michel talked about the role of photography in showing the work of a humanitarian organisation and Fiona explained how photography works alongside her words in the world’s third most-read newspaper website.

Professor Marty St James

But it was a killer question, or perhaps observation rather than question, from one of the audience, the distinguished artist Marty St James, which, for me, went to the heart of the matter.

Marty’s observation was that art and artists have been at the forefront of the fight to get climate change acknowledged and addressed. He described the image made in the 1980s by conceptual artist Agnes Denes with whom he had exhibited in Moscow, called Wheatfield - A Confrontation The work, a 2-acre wheatfield, was grown on empty landfill next to the World Trade Center. Denes and two assistants sowed the field, tended it and then harvested the wheat.

"Wheatfield - A Confrontation" by Agnes Denis

All three panellists described tension, not to say hostility, between those advocating action and those in positions of power who are needed to instigate the action.

Surely it is art which can bridge that vital gap?

Happy Thanksgiving, wherever you are.

And do take a look at our James Beard Foundation Award, in its very first year, to see if you have images in your archive which could suit this exciting and special category 

The post Thanksgiving – for a beautiful planet appeared first on Pink Lady Food Photographer of the Year.

With the increasing significance of short films in marketing and social media, the MPB Food Film Shorts category celebrates the best of food in motion and its power to tell stories and convey messages.

We spoke to judge Mick Watson, Head of Global Content Marketing, MPB and Nikithaa Kumaran, who won the category in 2023 with ‘Mango Curry’, for their top tips on how to make a good food film.

Mick Watson, Head of Global Content Marketing, MPB

1. Tell a Story

The challenge with food videos is that the audience isn’t there for the payoff - the smell and taste of food. So instead of showing ingredients or an event, tell the audience a story. Think about how to hook them (always ask yourself why the digital audience should watch something they haven’t experienced?) and what the payoff is (a finished plate or someone serving or eating the food etc).

The 2023 winner 'Mango Curry by Nikithaa Kumaran’ brings us in with the whole process, everything from washing and cutting to tasting, seasoning, serving and eating.

2. Think about Lighting

As the audience isn’t there make sure that the lighting makes the food as inviting as possible. Too light and the ingredients will look washed out, too dark and they’ll lose vibrancy. Is there natural light to use? Can you capture the ambiance of the location?

3. Pacing and Editing

Deciding whether to use voice or music will help you with pacing, as will deciding whether to vary transitions and use slo-mo for impact. The key is to keep audience interest, so too many editing tricks can stop any flow and keep the audience from fully connecting, but too little movement and action can make the finished piece monotonous.

Nikithaa Kumaran, 2023 Winner of MPB Food Film Shorts

1. Simplicity

Keep it simple, we connect to the film better that way. I try to choose dishes that remind the viewer  of a good memory.

2. Human element

Always include a human element. I like to bring out the personality of the person making the dish rather than just focus only on the hands that make them. For. eg, my mother is always chatty when she cooks, I always try to include a bit of her laughter or talks in the videos.

3. The everyday

Using everyday utensils gives a sense of easiness in the video as opposed to having complicated setups.

4. Drama

Have drama for eg, the slow dripping of water after washing vegetables, steam coming off a cooker, deep frying a dish etc.

Films for the MPB Food Film Shorts category can be about food in any context and from just a few seconds to 3 minutes long. The winner of the MPB Food Film Shorts will win an MBP voucher for £1000 GBP to spend on any used photography or videography equipment at MPB.com, T&Cs apply. Please see details on all our prizes.

Find out more about the MPB Food Film Shorts category and watch previous finalists here.

The post What makes a good Food Film? appeared first on Pink Lady Food Photographer of the Year.

For the very first time, our Student Food Photographer of the Year category, which is supported by The Royal Photographic Society (RPS), is free to enter. The category is for students (full or part-time) currently attending a photography course at a recognised college or university. The subject matter of the photos may be anything relating to food, so you can cast your net wide!

For our latest blog, Kim Bainbridge, who has impressively won the Student category twice, shares her photographic journey with us.

By Kim Bainbridge

How it began

During twelve years of travelling across the world, I took thousands of pictures of everything that I thought was worth documenting. But when I settled down in Newcastle upon Tyne and had time to look at the pictures, I was very disappointed. The pictures didn’t reflect my memories. It couldn’t be the camera's fault, because it was a really expensive one (in 2006, Canon 350D) However, the camera never had changed settings and had stayed in auto mode all that time.

I did some self study and eventually took several classes to learn photography. I was immediately hooked and tried every trick that I could find to manipulate the light and be creative with my compositions. I had decided that I wanted to combine my passion for travelling with my new found hobby (obsession) and would become a travel photographer.

Starting a photography course as a mature student

When I joined the BA (hons) course at Newcastle College, it was made immediately clear that that dream was too far to reach. First of all, my fellow students were all much younger ( I could be the mother of half the class) and being twelve years on the road had given me a severe disadvantage in being unfamiliar with computers, social media, and had no experience with the fast pace of technology in general.

With that dream shattered, I continued with the course and tested every direction within the photography world. From macro to astro, from events to portrait and everything in between. I learned a bit of everything and liked it all. But had not yet found what I wanted to do with my degree.

‘Pot of Tea’ by Kim Bainbridge, 1st Place, Student Food Photographer of the Year, 2022

Discovering studio photography through lockdown

Then the COVID pandemic hit the world and this turned out to be my breakthrough. Being forced to study from home, I discovered the delight of studio photography. For a study task, we had to create a front cover for a food magazine. I didn’t just make one, I made seven. I also continued to experiment with lighting and techniques and got better in manipulating layers in post production.

To my great surprise, four of those experimental photos were shortlisted for the student category of Pink Lady® Food Photographer of the Year, which is supported by the RPS. I couldn’t believe when my ‘Orange Juice’ became the third place winner and was still yelling my head off and nearly missed the announcement that I also had won first place with ‘Pot of Tea’.

My prizes for winning Student Food Photographer of the Year- from one-to-one tutorials and memberships, to magazine articles and commercial enquiries

I had no idea what the prize was, and to be honest, I didn’t care. Just seeing my pictures on TV was the best thing I could dream of. But as it turned out, I won a year membership with the RPS, which is fantastic because there are loads of benefits. Free, or discounted workshops, a beautiful magazine with loads of information about what is going on in the world of photography and being in a community with like-minded people.

The second prize was a private tutorial with Zoe Whishaw who is a commercial photography consultant. She had a look at my portfolio and website and was brutally honest and direct. I can’t say that it was very pleasant to hear, but acted on all her advice and suggestions. This turned out to be a good call. She definitely knows what she is talking about.

I was also interviewed for an article in the RPS magazine. This “little” chat was published in the September/October 2022 edition and covered six pages. Through that article, I was contacted by a bespoke jewellery designer in London and they liked my style of being creative with composites.
This made up my mind to continue my practice as a still life photographer.

‘Orange Juice’ by Kim Bainbridge, 3rd Place, Student Food Photographer of the Year, 2022

Growing in confidence

Graduating the BA (hons) with distinction and winning Student Food Photographer of the Year made me float on a pink cloud and this made me continue to study. I started the MA course at Hartlepool, School of Arts. I handed in the FMP (final major project) just a few weeks ago and await the results with tension. I am quite confident that I have passed, but it will be a close call. The MA course is very academic but I just want to be creative and have fun with my camera.

I must be good (read my confidence) because this year I won again the third and first place at Pink Lady® Food Photographer of the Year with ‘Tea Garden’ and ‘Amazonian foodscape’. I believe this was the first time in the history of the competition that this has happened. Never before the same winner twice and third AND first place.

Another year membership of the RPS, and another tutorial with Whishaw. And as you can read, another chat. The tutorial was much more pleasant than the previous one as I did (mostly) as suggested. Still, there are many improvements to be made.

Now the study is finished, it is frightening to be let go. As full of confidence that I am a good photographer, I am so insecure in putting myself out there. The time of doing jobs for charity or getting paid in chocolate and cheese is over. I am now focusing on improving my portfolio (as suggested by Whishaw) and getting some professional help with building a website. Then I will do my best to get commissions and become a professional commercial still life photographer.

My advice to photography students? Don’t give up!

My advice to the photography students out there is: don’t give up! Becoming a professional photographer is hard because the ever evolving technology and the amount of competition is huge. But if you really give it all your best, you can make it out there. Be creative, do what you like but listen to the professionals. Tutors, teachers and other professionals do know best, even though you don’t alway like what they say. Don’t be afraid of changing your mind either. Experiment in different genres and who knows, you might discover that you like, for example, studio photography just as much as travelling the world.

‘Amazonian Foodscape’ by Kim Bainbridge, 1st Place, Student Food Photographer of the Year, 2023

Definitely enter competitions!

Entering competitions is a great way to compare yourself to your peers. Getting proper feedback from real photographers has got much more value than a “like” from your friends on social media platforms. You don’t have to win, (although that makes it way more fun.) It is a great way to improve your skills and creativity.

Enter for free today

If you are studying a photography course, or know someone who is, please do encourage them to submit some images to the Student category. It’s free to enter, so what have you got to lose?

The winner and two runners up of the Student Food Photographer of the Year category will receive an RPS Membership, worth £55. The winning student will have their work and an interview published in the award-winning RPS Journal. In addition, they will have the unique opportunity to have a 60 minute one-to-one Zoom meeting with Commercial Photography Consultant and Mentor, Zoe Whishaw.

The post Kim Bainbridge: My Student Photography Story appeared first on Pink Lady Food Photographer of the Year.