Culinary Photography

Chilean Wine Country by John Yuccas

This past October, I was fortunate enough to take my first trip to Chile. At the tail end of the week I was there, we made arrangements to spend two nights in the Colchagua Valley. Being that I have never been to "Wine Country" before, I decided it would be a fun challenge to capture it as best as I could with a fixed lens Fuji x100s (My favorite travel camera when doing an activity or exploring). I tried to capture the 3 elements I think are most important when it comes to content and storytelling: the spaces, the experiences, and the offerings (food and wine).

Frozen Fruit by John Yuccas

Over the last 16 years, I have been a photographer in one capacity or another. I have used darkrooms, slide film, switched to digital, switched manufacturers, consolidated down to one camera and lens, and over the last 2 years re-built a photo gear bag that weighs over 35 pounds. I have photographed nature, architecture, people, and a whole host of different subject matter within that time. At the end of the day, you use what tools you have to photograph whatever subject matter is available to you (and hopefully, it interests you as well).

But, deciding what to photograph can be just as big of a challenge if not greater than understanding how to take a good photograph. Once in a while, a creative idea strikes, and it's up to you to run with it and do the best you can to capture what you envision.

This occurred recently while thinking about ice. Specifically, what ice represents to me: time stopping, pensiveness, physical cold. And then, the other end of that spectrum: warmth, lively, fast, colorful. It hit me: fruit represented all of the characteristics ice doesn’t to me. I decided to mix the two entities while taking advantage of winter in Minneapolis. After some quick online education, I discovered that distilled water freezes clear, which allows some transparency of the subject matter trapped inside.