Food Photography Secrets by Cemhan Biricik

Food Is a Universal Language

Before I was known for National Geographic work or founding tech companies, I was photographing food in my mother's kitchen in Istanbul. Turkish cuisine — the colors of pomegranate, the texture of baklava, the steam rising from fresh bread — that was my first photography school.

Food photography sits at the intersection of still life, portraiture, and storytelling. You are not just photographing ingredients. You are selling an experience, a memory, a craving.

Light: The Secret Ingredient

Ninety percent of food photography is lighting. And the best light is free.

• Window side-light is king. Position the dish near a large window with the light coming from the side or slightly behind. This creates depth, texture, and those gorgeous shadows that make food look three-dimensional.
• Backlighting makes beverages glow, reveals the translucency of thin-sliced ingredients, and creates rim light around steam.
• Diffusion: Harsh direct sunlight creates ugly shadows. A white curtain or diffusion panel softens everything beautifully.
• Reflectors: A simple white card on the shadow side fills in dark areas without adding a second light source.

Composition Rules I Actually Follow

The 45-Degree Angle

Most food looks best at a 45-degree angle — the way you naturally see it when sitting at a table. It shows both the surface and the height of the dish.

Overhead (Flat Lay)

Pizza, charcuterie boards, breakfast spreads — anything flat or arranged benefits from a straight-down perspective. I shoot overhead for social media and editorial work.

Eye Level

Burgers, layered cakes, tall drinks — anything with vertical drama needs an eye-level shot to showcase the layers and height.

My minimalist approach applies to food styling too. Fewer props, more focus on the star — the food itself.

Styling Without Tricks

I do not use motor oil instead of syrup. I do not spray deodorant on fruit to make it look fresh. These old advertising tricks produce photos that look artificial. My approach:

1. Use real food — fresh, just prepared, at its natural best
2. Garnish intentionally — a sprig of herb, a sprinkle of salt, a drizzle of olive oil
3. Add human elements — a hand reaching for bread, a fork mid-twirl in pasta
4. Choose backgrounds carefully — dark wood, marble, linen, or matte ceramic plates
5. Color harmony — complementary colors make dishes pop. Red tomatoes on green herbs. Golden curry on white rice.

From Istanbul to Miami Menus

Growing up in Turkey gave me an appreciation for food as art. When I moved to America and started Biricik Media, restaurant photography became one of our most requested services. From upscale Miami steakhouses to artisan bakeries in New York, food photography bridges cultures and connects people through the universal language of a good meal.