Pink Lady Food Pho­tog­ra­pher of the Year

Amateur Photographer - - Technique | Competition Tips -

Launched in 2011, Pink Lady Food Pho­tog­ra­pher of the Year has a prize pool worth more than £20,000, with the over­all winner re­ceiv­ing £5,000. In 2018, more than 8,000 en­tries were re­ceived from 60 coun­tries across the world.

David Lof­tus, renowned food pho­tog­ra­pher, is the head judge for the 2018 com­pe­ti­tion, and says he looks for ap­petis­ing photos. ‘ We’re look­ing for some­thing a lit­tle dif­fer­ent from the norm – some­thing in­ven­tive, some­thing new. Ul­ti­mately, if the food shot doesn’t look as if one could eat it off the photo, then the photo doesn’t work,’ he ex­plains. ‘ The lovely thing about the awards is that it cov­ers ev­ery cor­ner of the culi­nary ex­pe­ri­ence, from source to mouth, so the breadth of sub­ject mat­ter is al­ways im­pres­sive and, as a re­sult, not al­ways easy to judge.’

Pink Lady Food Pho­tog­ra­pher of the Year has a large team of judges drawn from both culi­nary and pho­to­graphic back­grounds. There are cat­e­gories cater­ing to ev­ery­thing from care­fully de­signed stu­dio shots to doc­u­men­tary-style im­ages of mar­kets and so forth. This means that what­ever your genre is you’ll be able to find a cat­e­gory to en­ter. A good, graphic com­po­si­tion, orig­i­nal­ity and clever use of colour pal­ettes will al­ways help an im­age to stand out, but most of all, the food needs to look ap­petis­ing. If the pic­ture doesn’t make you want to eat it then it has failed.

With the doc­u­men­tary-style cat­e­gories judges are look­ing for im­ages that con­vey the joy, pas­sion and ded­i­ca­tion in­volved in food pro­duc­tion, cook­ing and con­sump­tion.

This year’s Pink Lady Food Pho­tog­ra­pher of the Year was awarded to Noor Ahmed Ge­lal. Visit pin­kla­dy­food­pho­tog­ra­ for more de­tails, along with in­for­ma­tion on how to en­ter next year’s com­pe­ti­tion.

If an im­age looks good enough to eat, then it’s a suc­cess

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.