Posted by: Issha Marie | March 31, 2009

Behind the scenes with Nadia Cheema, freelance-photographer-extraordinaire (Part I)

Saturday, March 28, 2009

I was invited to assist in a client shoot of Nadia’s involving her college friend, IT-grad-turned-chef-at-the-Bier-Market, Douglas Clinton. Working with both studio and natural light, Nadia brings to life the amazing skills behind Douglas’ culinary know-how. I for one, cannot wait to see the final results.

Nadia sets up basic studio lighting using a key light via the Phototek umbrella kit, a fill light using the rectangular soft box, and a spotlight, which is set up behind the subject (not shown in this frame).

Nadia sets up basic studio lighting using a key light via the Phototek umbrella kit, a fill light using the rectangular soft box, and a spotlight, which is set up behind the subject (not shown in this frame).

spot light, to give off a halo effect behind the subject

spot light, to give off a halo effect behind the subject

a closer look at the key light

a closer look at the key light

Nadia in action

Nadia in action

Chef Douglas Clinton strikes a pose with his freshly-prepared breaded rack of lamb (yes, he prepared it in the studio specifically for this shoot)

Chef Douglas Clinton strikes a pose with his freshly-prepared breaded rack of lamb (yes, he prepared it in the studio specifically for this shoot)

photographing the rack of lamb under studio lighting

photographing the rack of lamb under studio lighting

photographing the rack of lamb under natural lighting

photographing the rack of lamb under natural lighting

Flambé time! Chef Clinton prepared for us flambéd pears with a cognac reduction. It was heavenly. I scarfed it down with much gusto.

Flambé time! Chef Clinton prepared for us flambéd pears with a cognac reduction. It was heavenly. I scarfed it down with much gusto.

photographs: Issha Marie

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Responses

  1. Flambéd pears…mmm. I love your behind the scenes shots! Keep up the fantastic work with this blog!


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