Photo: Malidate Van

How do I start a food photography business?

How to start a food photography business. Understand your startup costs. The first part of starting any business is understanding your initial costs. ... Build a professional portfolio. Potential clients want to make sure you have the skills they need before they hire you. ... Set up your legal business. ... Market your services.

adobe.com - Steps to start a food photography business - Adobe

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How to start a food photography business.

Follow these steps to help take your food photography hobby and turn it into a money-making business.

Understand your startup costs.

The first part of starting any business is understanding your initial costs. That way, you know how much funding you’ll need to get your business off the ground. Here are a few of the essential costs when you start a food photography business:

Computer with powerful graphics capabilities

Data storage like memory cards and hard drives

Website hosting

Insurance

Build a professional portfolio.

Potential clients want to make sure you have the skills they need before they hire you. To prove you have what it takes, you need to build a solid portfolio. Not only will your portfolio help convince potential customers to hire you, taking pictures to add to your portfolio can also help you hone your skills. Learn how to use different lenses, set up indoor lighting rigs, and test out creative shots to make your portfolio stand out.

Set up your legal business.

Unfortunately, you can’t just take pictures of food and call it a business. You’ll need to pay taxes and make your business legitimate according to the rules of your city, county, and even state government. Research the applicable requirements, and then be sure to set up your business properly before you accept gigs.

Market your services.

Once you have the equipment and your business is legal, you’re ready to put your name out there. Use a variety of marketing materials to help attract potential clients:

Website

Social media

Business cards

Search ads

Once you have some successful jobs under your belt, keep up with those existing clients to find out if they know any other companies that need food photography services. Networking is an essential part of marketing, especially in this field.

Want more photography tips to help improve your photography skills?

Discover how Lightroom and Photoshop can help you fill your portfolio with high-quality images that potential customers can’t resist.

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What is a fruit glaze called?

Nappage is a French word, meaning 'coating' or 'topping', and deriving from the word napper, meaning "to cover something with sauce". The glaze is used to cover fruit on a fruit tart or other baked goods, to make the fruit pieces shiny, prevent them from drying out, and to reduce oxidation.

en.wikipedia.org - Nappage - Wikipedia

Nappage in a bowl.

A fruit tart covered with nappage.

Cupcakes topped with nappage and almonds.

Nappage, jam glaze, pectin glaze or apricot glaze is a glazing technique used in pastry making. Nappage is a French word, meaning 'coating' or 'topping', and deriving from the word napper, meaning "to cover something with sauce". The glaze is used to cover fruit on a fruit tart or other baked goods, to make the fruit pieces shiny, prevent them from drying out, and to reduce oxidation.[1] The active ingredient that gives nappage its glazing properties is pectin, a gelling agent naturally occurring in fruits.[2] Traditionally, a nappage is made using an apricot jam diluted with water to form a transparent, slightly apricot-colored glaze, though redcurrant jelly may be used instead to accentuate the colour of red fruits.[3] A neutral nappage (without the apricot flavour) may be made by mixing pure pectin with water and citric acid (or lemon juice) and heating to 45°C, which precipitates the gelling reaction, creating a base to which a diversity of flavours or colouring agents may be added. [2] Pectin NH (a variety of low methoxyl pectin) is typically used due to its thermoreversibility, which means that glazes made using it may be set and re-melted multiple times -- this is useful in a commercial context where nappage may be made in large batches. [4] Nappage is typically applied to finished pastries using a pastry brush, dabbing rather than brushing to ensure an even coat. It is applied cool to cold fruits, otherwise it may be applied while still warm, thickening into a gel layer as it cools. [3]

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