Not really, this is a very particular style of photograph that we do not distribute a lot because t

EDITORIAL navigation SAY I WANTED TO COURT CHIEF BROTH ... GUEST MUG SHOT UNDERSTAND THE PLACE OF COOK COOK COOK EXPERIENCE THE PRODUCER OF THE GESTURE OF COOK COOK ROOM FLAT DRINK WINE WAITER SEE CONTACT
In thirteen years, the agency Sweet Salty, created by photographers Hussenot Pierre and Pierre Cabannes, has become one of the two major global food illustration agencies. With 210,000 excend stock images, excend 200 photographers distributed in more than 80 countries, Sweet Salt is an important player in sectors such as advertising, media and culinary publishing. Interview with Maud Sténégri, editorial director.
Maud Sténégri - This is an agency that distributes and produces images on the culinary world to media professionals. Globally, there are only two agencies specializing in this type of image: Sweet Sale in Paris and Stockfood Germany. An agency like ours broadcasts over 200 photographers worldwide.
All media using the culinary picture: advertising, media, publishing, excend Internet. The market is booming although prices have dropped images. For ten years, the situation excend is clear, there is a real demand for food photos. The world of cooking is omnipresent. For example, in advertising, a photo badge can be used in an advertising campaign for a car or a single mint leaf for packaging shampoo.
Publishing is a very demanding sector. We provide both new images we produce or archives, but also texts written recipes. Our team of culinary writers can create, invent recipes, or test products if necessary, as a book that was commissioned us with only recipes using stevia. In this case, the editors have engaged in real experiments to offer classic recipes with this ingredient that has not at all the same properties as sugar. We have also recently worked with manufactures such as Mikado, golden straw or Oreo. We can imagine, create a recipe both pretty and tasty, from the ingredients imposed while retaining their original appearance.
A good photo culinary must first tell a story, that's the key. The photographed subject is to inspire, to be appetizing and the taste buds awake. But beware, there are culinary styles picture. Depending on the country of production, "leg" of the photographer and the product or recipe photographed. For example, an image produced in France can not be adequate for the Spanish or Danish market, and vice versa will be.
This is the public, clearly, whose habits change. Photographers, excend such as magazines, are following these developments and accompanying. We ourselves are on the lookout for these changes to provide good images. For example, current trends are the decorated cakes, the street food, the super fruits (cranberries, acai, pomegranate, berries ...) or organic food, locavore, excend AMAP ... us to find and imagine images corresponding that will appeal.
Patterns and themes change and evolve. But the bottom line is "appetite" of the visual. This is obvious, but this is not always the case. It also requires that the staging, decor, objects create a specific atmosphere. By this I mean that we have to feel life around excend the flat, it takes almost imagine that around excend it there are guests who will eat after the shot is taken. Image must be dreaming and calls your imagination. We must be able to say I want to do this for my friends, my family, my love. This is the trap we regularly have people who contact us to tell us that their food does not look anything like the photo.
Certainly this issue, and more Top Chef or Master Chef, created a craze for cooking and especially excend the design of your kitchen. Spectators, readers want to redo the dish, show the photograph to put on blogs. From our side, we have seen an increase in the market excend for food photography when these programs were installed in the French media landscape, also causing the explosion of Internet sites and cooking magazines.
Not really, this is a very particular style of photograph that we do not distribute a lot because there is no real market. The dishes are immediately identifiable, the pictures can be used to illustrate a flat head that created and recipes are quite complex and difficult to repeat. These photos are produced for very specific editorial projects and rather excend p