"The camera does not work miracles and the 'masterpiece' button does not exist"
During a personal and honest talk, Irina Tisserand tells us about her beginnings in food photography and shares some advice for getting started in this field.
Discover her universe on her Instagram account @irina_kitchenstories !
Irina, could you tell us a little about yourself and what you do?
First of all, thank you for this invitation, Paula! It’s a pleasure for me to be your guest.
I am a photographer and food stylist from Lyon. I also do portraits of families and children.
My story involves lots of travelling: based in Lyon (France), I have Korean origins and was born in Russia.
As for my studies, I have a bachelor's degree in visual arts and I’ve studied economics during university back in Russia and then in France.
I left Saint Petersburg 11 years ago to finish my studies in France. Since then, I have lived in several places: Grenoble, region of Auvergne, and finally Lyon. My heart definitely belongs to Lyon!
I learned a lot through online tutorials and training with great photographers who taught me so many things, including how to believe in myself.
And to photography!
In the next months, I am preparing some exciting new projects with my partner in food photography (Alexandra Khodorkovskaia).
How did you started your food photography journey?
A few years ago, I had to move to Auvergne to pursue my husband in his new job.
I'm used to big cities, to noise, to the hustle and bustle.
In Auvergne, there was none of that and I was suffocating. I wasn’t feeling very good.
It was in these difficult times that I dedicated myself to photography and cooking. I picked up my camera again. So, I started to train myself in food photography.
I learned a lot through online tutorials and training with great photographers who taught me so many things, including how to believe in myself.
Tell us an anecdote from one of your shootings!
Oh, dear! Once I misread the brief and had to redo absolutely everything.
But hey, it wasn't very fun at the time...
Otherwise, I'm pretty well organized so I don't have a lot of (bad) surprises during the shoots.
What piece of advice would you give to someone new to food photography?
I think if photography is an area that you are really passionate about, the best way to learn is simply by practice, learning every day to improve yourself and never give up.
Credit : Irina Tisserand
And most importantly, don't compare yourself to others.
Besides, you don't need a great camera and overpriced lenses to get started.
The camera alone does not work miracles and the "masterpiece" button does not exist.
Invest in training first, in the basics, improve your skills.
And only after that think of buying everything that goes with it, whether it's equipment or styling.
And I insist on this point, it's important to practice, on a daily basis if possible.
How do you plan your shootings?
For the majority of them, I start by working on the recipe and the ingredients.
I put together a moodboard and then I think about the styling that goes with it.
At the very end, I do the shopping for the shoot. Something like that, usually!
What tips do you use to avoid waste during a food shooting?
I am anti-waste and when I see how much waste we can make in a day, it pains me a lot.
So I always try to recycle leftover food or products from a shoot.
For example, I reuse the ingredients for other dishes. A lot of lemons leftovers? Let’s make a limonade ;)
If there are large quantities of leftovers, I give them to friends and family. They are happy!
I try to throw away as little as possible.
How do you approach the business part? What types of clients have you worked with before?
On the business side, I prefer to collaborate with responsible and organic brands, respectful of nature and animal welfare ... as well as of my work :)
I collaborate with brands that I choose and I usually do not accept every paid collaboration that is offered to me.
For those who are starting out, I advise not to lower the prices to attract more customers.
And to always discuss copyright issues with clients!
Sometimes you have to educate your clients.
What types of projects do you enjoy the most?
Honestly, I prefer collaborations with a slightly more flexible deadline because sometimes it's difficult to stay creative on very short deadlines (she laughs).
And finally, what is your favourite dish from the French cuisine? Would it make a good subject for a photo shooting?
I am a big fan of French cuisine.
My favorite dish is the savoyarde tartiflette** !
It's a dish that I make even in May, when it's hot outside.
I think it would make a good subject for winter. Just imagine a ceramic casserole dish, a few ingredients spread on the table, a nice tea towel and 2-3 plates on a wooden table. With a good glass of wine, it creates such a French traditional atmosphere.
French cuisine is the best in the world!
I agree on that! Thank you, Irina!
Thank you and good luck for the challenge!
**Tartiflette is a dish from Savoy in the French Alps. It is made with potatoes, reblochon cheese, lardons and onions. (source Wikipedia)