If you’ve ever wondered what the life of a food photographer was like, today I’m introducing Moriah Sawtelle of Elle Fait who works as a professional food and restaurant photographer. Moriah’s passion for photography began at a young age, and since then she’s created her own business shooting beautiful photos for the food and restaurant industry. She started her personal blog, Elle Fait to share her elevated gluten/grain free recipes with the world and also runs a photography and creative website where she works with brands to bring their food visions to life.
When did you first discover your love for photography?
I’ve always loved art and grew up painting and drawing, then started taking photos and borrowing my moms camera when I was a teenager. I bought my first DSLR when I was 18 and used it to document travel and architecture. I loved it immensely and had an eye for it, but never thought I could make money from photos. I was so wrong!
Was food photography something you gravitated towards from the beginning prior to starting your blog, Elle Fait?
No, I’ve always been artistic and was a web and graphic designer before now, but always kept photography on the side and mostly dabbled in travel photography. When I started blogging I realized how important food photography was to standing out online and so I invested heavily in improving. And, well, the rest just kind of happened from there!
Moriah Brooke Sawtelle
When did you come up with the name of your blog, Elle Fait?
Elle Fait means “She Makes” in French. And well, making is the best of who I am. I try to take everything life hands me and make the most of it, and my blog tells the story of that process, so it seemed fitting. I believe that even though we don’t have control over our circumstances we do have control over what we make of them, and I’m working on embracing that. I also have a deep love of the French language and have been trying to learn it, so this was an ode to that.
Let’s talk cameras. Do you solely take your photos featured on your Instagram and website with a professional camera or do you use a combination of camera and iPhone photos?
I only shoot Canon for both my blog and client work. I love how phone cameras make photography accessible, but since I charge for my work I don’t feel comfortable on anything less than a DSLR.
Moriah Brooke Sawtelle
Where do you find some of the props (dishes, glasses) that you use in your food photography, and do you have a prop closet?
I live in a small apartment and don’t own much furniture of any kind so my props just kind of go wherever I can fit them! I try to shop small and get props from local artisans.
How have you kept yourself inspired during the current shelter in place situation when both restaurants and food ingredients are harder to come by?
Honestly I need a creative outlet to stay sane, so continuing to cook has been a necessity! I’ve been looking through travel photographs to get composition and flavor ideas and making the most of it.
Moriah Brooke Sawtelle
The Asparagus Pear Quiche (which is GF) that you featured on Instagram back in April looks absolutely amazing! What are some of the recipes that you’ve been making lately?
Ooh that’s tough—I’ve been making so many each week they all blur together! I’ve been making a lot of fennel recipes such as a fennel frittata, and then blueberry recipes such as a Paleo Blueberry Crumb Cake or Blueberry Muffins. Oh and I just made a Tahini Granola that I can’t wait to share!
You have frequently traveled between Scottsdale, Arizona and NYC. What are some of your favorite restaurants to frequent in both cities?
This is going to sound odd since I’m a restaurant photographer but I never eat out…haha. I’m a very frugal spender and have food allergies so I only eat out when I’m traveling or have family in town. When my mom visits me in Arizona we always go to True Food Kitchen. When I’m working in New York I love Top Thai in Greenwich Village, or The Little Beet! Aside from that I’m usually in a coffee shop such as Maman.
Moriah Brooke Sawtelle
How long did it take from when you were taking photos for yourself to the point where you were working with brands and restaurants, and what was the first restaurant that you worked with professionally?
It was about 6 months from when I first took food pictures to when I had my first monthly restaurant clients—Diego Pops and The Montauk. 6 months after that I took my business full time—something I’m very grateful for!
When it comes to taking photographs of food in restaurants where the lighting can be a bit of a challenge, what are some important things to remember so you can get the quality of shot you’re after?
Lighting is so finicky but it honestly makes or breaks food photography! I always turn off the lights, get close to a window, and bring a diffuser in case the light is too bright. I’m also not afraid to carry a table outside if needed!
Moriah Brooke Sawtelle
Are there any secrets you’d like to share for those who want to take their food styling photography to the next level?
I really think the key to being successful in any creative field is finding your unique voice, and to do so you need to practice consistently! I also think it’s important to figure out why creating is so important to you, and find out how to channel that intention in your work.
Neil Gaiman has a wonderful speech where he says to make the world better for your being here, and that’s what I think about every time I go to create.
Keep up with Moriah via her blog, Elle Fait and follow via Instagram @moriah.brooke
All images in this post are via Moriah Brooke Sawtelle of Elle Fait.
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