Baton Rouge and New Orleans, Louisiana ( United States )
Described by the International Association of Culinary Professionals (IACP) as a "multi-disciplined culinary specialist," David Gallent offers a unique perspective to food media.
Since he trained as a food stylist before becoming a professional photographer, David's ability to design and create the "perfect plate" set him apart from other culinary photographers. His overdeveloped sense of spatial awareness translates into an artful documentation of his subjects. The ability to adapt to a variety of different shooting styles and environments is displayed in his website portfolio www.gumbogood.com.
Since his training at the Culinary Institute of America, David has excelled in culinary education instruction through various forms of communicative arts. In Baton Rouge, he works part-time as an avocational chef instructor and offers culinary "knowledge & technique" coaching for actors in the motion pictures and broadcast television industries of Louisiana.
With experience from the test kitchens and photography studios of AOL Time-Warner (Southern Living, Cooking Light, Weight Watchers, Coastal Living) in Birmingham, Ala. and the R&D "hot foods" labs of Nestlè in New Milford, Conn., David has helped many successful cookbook authors bring their publications to market. His food writings offer rich details of simplified cooking techniques and ingredient adaptation. In addition to recipe development, he also has experience with French translation, gastronomic conversions, and nutritional analysis.
His award-winning photography has been featured in many cookbooks, magazines and web sites and can also be seen in the homes and businesses of admirers all over the world.
David is currently showing an exhibit titled "A Tribute to Agriculture"e inside the Southern Food & Beverage Museum in New Orleans and a photo exhibit titled "Louisiana" in the Shaw Center for the Arts in Baton Rouge. You can view and purchase David's artwork on select Saturday mornings at the Main Street Market in Baton Rouge.
still life, fine art/abstract, night
My father was a Photog who really inspired me. I also used to work as a food stylist in a major food photography studio and would usually see the designed set differently than the working photographer. So this inspired me towards working with the Camera upto my eye in right hand and tweezers in the food with the left hand.
Anything Culinary! As a trained chef, I can walk into any restaurant anywhere and easily find 1,000 things to photograph. And I usually do.
Since I was a food stylist before I was a professional photographer, I would say 10 years. Working just as a photographer, 6 years. But I have had a Camera in my hand ever since I was 9 years old.
I am very, very Loyal to Nikon. My Hasselblad has been collecting dust and needs a good cleaning. I have 17 years experience in photoshop and many other Adobe Applications. I use 'continuous lighting' rather than 'strobe' and my studio is portable (I much prefer on-location jobs).
I am a firm believer in the 'Law of Averages'. I photograph everything that I can and usually walk away with several hundred photographs and upto several thousand in a few cases. I usually edit around 3 to 5% (only the best of the best).