This weekend was all about flash. As you know, a week or so ago RP and I got a new (second hand) flash unit for the camera. Its an “off-camera” flash which means that it can be operated from just about anywhere without being connected to the actual camera body itself. Nikon cameras have this you-beaut Creative Light System (CLS) which allows you to modify any and all of the flash’s settings from the camera menu.
Anyway, I’ve always been afraid of flash photography. I think it is mainly because the results are often so disappointing. That said, using a flash and manipulating light is such an integral part to the process of capturing an image that I couldn’t possibly remain a “natural light” photographer forever.
But where to start? I have no idea how to turn the flash on, let alone use it properly.
Fortunately for me, a guy called David writes a webblog called www.strobist.com which is dedicated to the art of using strobe lights (or flash). His blog was actually written as an online tutorial and those who followed could complete the assignments he set at the end of each week or month. The actual tutorial side of the webblog ended in September last year, but all the online material and the details of the assignments remains available and is an excellent resource for “learning how to light”, as he describes it.
So this week’s photographic installment is my attempt at the first of his assignments – “Cooking light“. The idea was to take some common kitchen and cooking utensils and photograph them using a single flash light source. Enjoy.
P.S. I know, I know – second post without pictures of BJ. But believe me, RP and I had every intention of going somewhere nice today, but the weather was miserable. That said, the next few strobist assignments involve people and not still life objects, so BJ and RP will be forced to be my models…. unless there are any other takers???
P.P.S. No matter how hard I tried polishing the champagne glasses, I just couldn’t seem to get them crystal clear. Ohh, and ignore the food stains on the knives. I soon came to realise that at least 50% of the technique was having perfect and unblemished subjects. Those who know our kitchen will know that finding such perfection was an impossible task…