Swedish photographer, Alex Dawson has been named as Underwater Photographer of the Year 2024 for his image ‘Whale Bones’. The image shows a diver beneath the Greenland ice sheet exploring the skeleton of a minke whale.

Alex Mustard, who chaired the judging panel of the awards told the BBC, “Whale Bones was photographed in the toughest conditions, as a breath-hold diver descends below the Greenland ice sheet to bear witness to the carcasses. The diver’s suit and torch give it a ‘visiting alien’ feel. The composition flows effortlessly and takes your eye on the right journey to tell the story.” (Also Read: Indian photographers win awards at prestigious Wildlife Photographer of the Year competition)

Dawson took to Instagram to share about his big win. In his post, he wrote, “I am honored to have been given the award of Underwater Photographer of the Year 2024 in London this weekend with my winning image ‘Whale Bones’. This image was submitted in the Wide Angle category, with freediving mode.”

Take a look at this post here:

This post was shared on February 19. Since being shared, it has gained more than 2,300 likes and numerous comments. Many flocked to the comments section of his post to express their amazement with this capture.

Here’s how people reacted:

An individual wrote, “Amazing, congratulations! Well deserved!”

A second added, “Fabulous image. Well deserved.”

“Fabulous. Congratulations Alex! You really deserve to receive this recognition,” commented a third.

A fourth posted, “A haunting yet eerily beautiful image with an interesting backstory! Outstanding work and a very deserving winner, huge congratulations!”

Few would dispute the assertion that ‘we eat with our eyes first’. The visual allure of food is a universal phenomenon, transcending cultural and linguistic barriers.

Whether strolling through the vibrant streets of Vietnam, deciphering menus in an unfamiliar language while perusing enticing food images, or scrolling through an Instagram page curated by a skilled food stylist, the visual appeal of culinary creations has an undeniable magnetic pull.

The artistry of food presentation captivates our senses, transcending geographical boundaries. From exploring exotic international cuisines to attracting new audiences, the visual aspect of food, showcased in captivating images, has an unparalleled ability to entice and create an appetite for culinary experiences. Food photography, a captivating art beyond the kitchen, is a skill one can acquire over a while.

Ansel Adams said, “You don’t take a photograph, you make it”. In all cuisines, this notion remains valid as chefs and culinary enthusiasts explore the complex domain of capturing food images, where every snapshot is a purposeful design, each composition a surface for showcasing their culinary masterworks.

Today, food is progressively transforming into a font of amusement and motivation; the art of food photography has risen as a formidable creative expression. With the right skills and techniques, food photographers can transform ordinary dishes into mouth-watering masterpieces. But what exactly goes into creating these stunning images?

Well, it extends beyond merely aiming a camera and capturing a swift image. Food photography involves a nuanced blend of artistic and scientific elements, necessitating thoughtful attention to lighting, arrangement, styling, and post-processing. Food enthusiasts today find themselves not only crafting delicious dishes but also curating visually enticing representations of their culinary creations.

Visual Storytelling

If you have watched the recent MasterChef- Dessert Masters, you will understand the relevance of visual storytelling, which not only captures the essence of flavors, textures, and the culinary journey of these desserts but also the journey that these chefs take you through, recognising the critical role the presentation of their creations plays, leaving a lasting impression on their audience.

Aspiring chefs and culinary enthusiasts are discovering that mastering this craft is not just a trend but an essential skill, a lens through which they can elevate their culinary creations to new heights.

The Language of Light: A Chef’s Palette

Photography excellence hinges on effective lighting, and for culinary artists, it serves as the covert element capable of turning a meal into a captivating work of art.

Grasping the dynamics between natural and synthetic light and comprehending their role in elevating the hues and textures of food is essential. Culinary experts frequently explore various lighting configurations to craft the ideal atmosphere for their gastronomic masterpieces.

Natural light, with its soft and diffused quality, is a photographer’s best friend. It highlights the natural hues of ingredients, casting a warm and inviting glow.

When working in a restaurant or studio setting, chefs may also explore artificial lighting techniques, such as using diffusers and reflectors, to control shadows and highlights, ensuring the dish is presented in the most flattering way possible.

Composition: Plating Beyond the Plate

Plating is an art form in itself, and this artistry extends seamlessly into the world of food photography. The principles of composition, such as balance, symmetry, and focal points, play a crucial role in creating visually appealing photographs.

Chefs often approach food photography with the mindset of a painter, arranging elements on the plate in a way that tells a story. The camera becomes a canvas, and every ingredient contributes to the overall narrative.

Consideration of color contrast, textures, and the arrangement of components becomes a meticulous process, showcasing the chef’s attention to detail.

Styling Curating Visual Narratives

Styling is where a chef’s creativity truly shines in food photography. From selecting the right props to garnishing techniques, chefs pay careful attention to every detail to create a visually stunning composition.

Take, for example, some of the food stylists who have gained prominence via social media platforms like Instagram. By using props such as rustic utensils, vibrant napkins, or fresh herbs, they have added depth and context to the food photograph, enhancing the overall aesthetic.

They understand that styling goes beyond mere decoration; it contributes to the storytelling aspect of the image. Whether it’s conveying the rustic charm of a farm-to-table dish or the elegance of a fine dining experience, every element in the frame is carefully chosen to evoke a specific emotion or convey a particular theme.

The Right Tools for Culinary Visualisation

While chefs are masters in the kitchen, venturing into the world of food photography requires an understanding of the right tools. A chef’s perspective on equipment involves more than just capturing a good image; it’s about translating the sensory experience of tasting into a visual one.

High-quality cameras and lenses are essential, allowing chefs to capture intricate details and vibrant colors. However, the art of food photography extends beyond the camera to include editing software.

Chefs often familiarise themselves with basic editing techniques to refine their images, ensuring the final result aligns with their culinary vision.

As culinary aspirants learn about food photography, they discover that the camera lens becomes an extension of their culinary voice, allowing them to share their passion with a broader audience. With a keen eye for detail, a large dose of creativity, a fairly good camera and an understanding of lighting techniques, one can share the food artistry with a global audience and gain fame and recognition.

All food brands utilise the expertise of food stylists and chefs to showcase their product offerings beautifully to attract the audience. Food photography can help an individual to earn a fairly large cheque, depending on their experience.

For every culinary aspirant and expert, the journey of mastering food photography is a visual odyssey that adds a layer of richness to their passion, making every dish not just a treat for the taste buds but a feast for the eyes.

(Authored by Ritika Singh, Director(Officiating Dean), School of Culinary and Hotel Management at Manav Rachna International Institute of Research & Studies. Views are personal)