Ep. 117 – Through the Lens of an Artist with Sebastien Dubois-Didcock, Freelance Food Photographer

Sebastien messaged me on linkedin and said he was impressed by his work. Being the snoop that I am, I checked out his profile and found he was a food photographer!

Hmmmm I never had a food photographer on the show….

I decided to interview Sebastien to understand the art of photography and what I got out of it was an interview about the amazing feeling interviewing creative people.

Sebastien isn’t just a photographer, I would say he is a sort of historian. He not only takes food photos, but also interviews and documents the works of chefs, hunters, anyone in the food industry really.

If you like photography as a hobby, Sebastien gives some great tips not only in a  professional sense like what equipment to use, but also how to up your Instagram game. He also talks about the struggles of being a photography student in college and described the experience of making his family’s lobster bisque.

About Sébastien

Born into a culinary household and raised in some of the finest kitchens, Sébastien’s passion for food and hospitality runs throughout his veins. Somehow, convinced by his mother to never become a chef, Sébastien’s curiosity and creativity lead him to pursue another artistic discipline – Photography. Later marrying his love for the photographic medium with gastronomy, he quickly found his way back into the kitchen. Today, he utilizes his industry knowledge, kitchen mentality and artistic talent to create stories and visual content for clients around the world.

Food | Place | Identity – a compilation of Sébastien’s photo essays, brings awareness to the significant rolls food & cooking have in societies and cultures. From small-town chefs and local farmers, to Three Star Michelin establishments, Sébastien travels the world to capture and tell the stories of the people who feed us.

Photo essays from the Food | Place | Identity platform have been published by international publications since its debut in 2014.

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Show Notes  

What do you tell people you do?: I’m a culinary photographer Anyone can be a food photographer, right?: I get this a lot I just make food look pretty. Through a lense and through the light. Other people make the food look pretty. Do you have a studio?: I freelance and I have an agent Can you give me your thought process when taking a picture?: I do both studio and documentary work. I do an interview process, I spend the day with them and capture what comes and find vantage points. What equipment do you use?: Cameras and lights. I use a 5D Mark 2 Canon and I have a  variety of Lenses. Gloss is what sets an image apart. For light, I use Speedatrons. Old but does the job. I shoot off of capture one when I take a photo and I use photoshop to edit them How to take better Instagram photos: Use natural lighting, find a window, play with composition Can you describe the steps to get to where you are today?: I went to university to study photography. My friend told me to shoot food because my family was so into food anyways. The classes I took reflected that I’m good with taking pictures of food. I started look at food from a philosophical and cultural perspective which gave my work depth.

A lot of us underestimated get a job. I got an assistantship 4 months out of college. Even though he was a fashion photographer, there were similar principles. My rep officially took me on after that as an artist.

How did people notice you?: I assisted the photographer on volunteer shoots in the past. The first shoot is for volunteering to see if it was even worth the work. I just kept in touch with him and developed a relationship. Be a really good assistant and keep hustling a portfolio and small gigs.

What do you think is the most important skill you need for a Photographer?: Work on your concept and how you develop concepts. Try to be inspired and keep on being creative. How do you get inspired and creative?: Keep on researching and being aware of what you do. Talk to chefs, read everything. Food philosophy, food science, anything. Being involved in your industry and being passionate about it. There’s a great community in the food industry and we can push our industry forward.

Why does your food job rock?: Other than playing with food, I get to meet some awesome people. Being able to talk to so many like-minded people is just an amazing experience. How do you develop your documentary work?: It was an offshoot to understand food and identity. It wasn’t just about food, but also the people and how food shapes their identity I recently documented a hunt What have you noticed to be the most interesting thing about people working for food: They’re all the same yet different. Chefs are crazy in the way. It takes a certain kind of people and it takes over their lives which is a good thing.

At the end of the day, food is an act of love and it’s the central point of Creatives talk the same language and from a creative standpoint

What would be a dream project?: If I could travel the world and document everything about it, I would love that. What is something in the food industry you’d like to know more about?: Food sciences, food history and how it shapes cultures. You can’t learn enough about it. Do you have any book recommendations for food people?: Michael Pollan’s Omnivore’s Dilemma. The Raw and the Cooked by Claude Lévi-Strauss One of the important books to read as a foodie. He kind of breaks down recipe writing and when to cook. It’s still very relevant to what food is. Sapiens by Yuval Noah Harris Clean Meat by Paul Shapiro Favorite Quote: Luck is a matter of Preparation Meets Opportunity Favorite Kitchen Item: Spoon, a tasting spoon. We use it all the time. It’s the litmus test of food Favorite food: Homemade Lobster Bisque. The process of making it with family and having a specific flavor to it. Every time I have it, it’s been with people I love. Is there any advice you’d tell aspiring chefs?: Assess how passionate and how much you care about food before you get into it. It’s a very tough profession. There are a lot of small industry issues that young aspiring chefs don’t pay attention to. This might apply to all creative professions. If you were to tell yourself something valuable in the beginning of what you know now, what would it be?: Really talk things through with the subject that’s involved. Get to know the person a lot better. Where can we find you?: I’m traveling quite a bit. Online is best. Instagram: @sduboisd . I’m also in Toronto. www.duboisdidcock.com What was your annoying pet peeve on Instagram?: Crazy food fads like unicorn food and weird colored grilled cheese. Social pandering.

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