#21 Rachel Korinek - The Perfect Portfolio
Interview with Rachel Korinek where we talk about her 10 year
journey of becoming a food photographer, How to build a good
portfolio, Black & White food photography, working with food
and prop stylists, and her many amazing online courses.
49 Minuten
Podcast
Podcaster
Beschreibung
vor 4 Jahren
On today’s podcast, I talk with Rachel Korinek of Two Loves
Studio, an Australian food and still life photographer based in
Vancouver. As a photographer, Rachel is known for bright and
uplifting visual storytelling. As a teacher, her love for
educating has inspired her to share her knowledge with both
novice and expert alike through her insightful blog, e-books and
courses. Rachel has worked for clients like Nikon, Huff Post,
West Elm, Aldi, and many more. In this episode, besides talking
about Rachel’s decade-long journey working in the commercial
photography industry, we deep dive into the topic of building a
great food photography portfolio.
Intro (0:00 - 1:10)
Rachel’'s Background (1:10 - 2:38)
How Rachel got into food photography (2:38 - 4:02)
Is food photography still exciting for Rachel after doing it for
10 years? (4:02 - 5:29)
How Rachel balances her busy work schedule (5:29 - 9:23)
Rachels work with clients and focus on education (9:23 - 10:54)
When Rachel moved from Australia to Canada (10:54 - 11:23)
How to build a good portfolio (11:23 - 20:22)
Why Rachel has a B&W portfolio on her website (20:22 - 24:44)
Does Rahcel plan her non-client shoots to fit into her portfolio?
(24:44 - 26:08)
Does Rachel work with a food stylist on her portfolio work?
(26:08 - 26:46)
Rachel’s experience working with a prop stylist (26:46 - 29:03)
Will Rachel be joining TikTok? (29:03 - 30:33)
How and why Rachel started her courses (30:33 - 33:18)
The types of courses Rachel offers (33:18 - 38:13)
Are Rachel's courses for beginners or more experienced
photographers? (38:13 - 42:20)
What Rachel finds most fun in her work (42:20 - 44:20)
Rachels Recommendations (44:20 - 47:41)
Rachels Socials (47:41 - end)
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