When I applied and received an internship with Farmhouse Marketing in downtown Memphis, I was informed that I wouldn’t be a typical intern doing meaningless administrative tasks. Instead, I would be getting my hands dirty.
So, where does the food come in? Ben Fant, the owner of Farmhouse, actually started out as a photographer. He is an expert in (and thoroughly enjoys) shooting commercial and residential buildings, animals and landscape, and last but certainly not least, food!
One of the first food shoots I accompanied Ben on was a trip to Local, a restaurant downtown on Main Street with a second location in Midtown. After mastering my skills as a photographer’s assistant at many different headshot sessions (his least favorite thing to shoot), I was brought into the big league.
I never knew how much work and precision went into shooting a plate of food. The lettuce and tomato had to be evenly poking out on each side, the basket of fries need to look full and have just the right amount of seasoning shimmering on every piece; a masterpiece had to be created.
Of course, I was simply in charge of moving bottles of ketchup and adjusting the light sources and occasionally pouring water and wine into glasses. But, the best part about it was that after 100s of shots were taken of each dish, we got to dissect (eat) them.
After compiling more then 500 pictures of steaks, calamari, and sweet desserts, Ben would go back to his computer, touch up the photos, add a logo, and use it for the marketing/advertising collateral for the company.
Farmhouse Marketing also specialized in creating and improving menus, signage, and other graphics for various restaurants and bars throughout Memphis, New Orleans, and Jackson, MS. Tamp and Taps, also downtown, is another example of a project I saw from start to finish: from a shabby building to a rustic, chic lounge/bar.
Who would have known that advertising and food could mix perfectly together creating the most memorable (and delicious) experience.
Follow Morgan on Twitter @Ariel_MACx2
So, where does the food come in? Ben Fant, the owner of Farmhouse, actually started out as a photographer. He is an expert in (and thoroughly enjoys) shooting commercial and residential buildings, animals and landscape, and last but certainly not least, food!
One of the first food shoots I accompanied Ben on was a trip to Local, a restaurant downtown on Main Street with a second location in Midtown. After mastering my skills as a photographer’s assistant at many different headshot sessions (his least favorite thing to shoot), I was brought into the big league.
I never knew how much work and precision went into shooting a plate of food. The lettuce and tomato had to be evenly poking out on each side, the basket of fries need to look full and have just the right amount of seasoning shimmering on every piece; a masterpiece had to be created.
Of course, I was simply in charge of moving bottles of ketchup and adjusting the light sources and occasionally pouring water and wine into glasses. But, the best part about it was that after 100s of shots were taken of each dish, we got to dissect (eat) them.
After compiling more then 500 pictures of steaks, calamari, and sweet desserts, Ben would go back to his computer, touch up the photos, add a logo, and use it for the marketing/advertising collateral for the company.
Farmhouse Marketing also specialized in creating and improving menus, signage, and other graphics for various restaurants and bars throughout Memphis, New Orleans, and Jackson, MS. Tamp and Taps, also downtown, is another example of a project I saw from start to finish: from a shabby building to a rustic, chic lounge/bar.
Who would have known that advertising and food could mix perfectly together creating the most memorable (and delicious) experience.
Follow Morgan on Twitter @Ariel_MACx2