/ / / / / CASPAR MISKIN
Quand as-tu commencé la photographie ?
I have started working in the field of photography 9 years ago.
Comment ? Avec quel matériel ? Aujourd’hui ?
I started assisting in a large advertisement studio in Copenhagen for 2 years. Working with Hasselblad, phaseOne and Prophet equipment. Now I am shooting with a Nikon D850.
Qu’est-ce qui t’a décidé à devenir photographe ?
I wanted to work in an area with more artistic and creative projects. Luckily then i have been able to keep my chef studios as a part of this as well.
Peux tu décrire ton parcours de photographe ?
As i did not study photography then i needed to work and learn this way. So by assisting and starting to work with my own clients then i was able to learn and build my knowledge of photography bit by bit.
Pourquoi la nature morte / le culinaire /… que recherches-tu dans ces sujets ?
As i was previously a chef de cuisine then i still enjoy to be around food, chefs busy kitchens… and catch the moments that i was previously working in. When shooting nature mort then for me it is to show a dish or even just a vegetable and to enhance this.
Les sujets qui t’inspirent ?
I am inspired by most subjects, this is why i try to incorporate most of them into my work with food. If this should be still-life, portraiture, interior or advertisement photography then i find it all interesting and like working with all of them.
Comment décrirais tu ton travail et comment en es-tu arrivé là ?
Former chef de cuisine now turned photographer, specialized in working with gastronomy. With my Scandinavian background, then i am inspired by simplicity and minimalism which often translates into my work.
C’est quoi une bonne photo ?
A good photo is one that you can look at more then 20 seconds. This is of course very personal from person to person. Also something that will help to make a good photo is one where you do not see anything fake such as bad shadows, bad retouch, bad lights and such.
La complexité de ce métier ?
I like the detail and the challenges of high end stillife. This is the same as working in a kitchen and creating a high detailed end dish.
Comment prépares tu un shooting ? État d’esprit, rapport au client, au sujet ?
I always try to see what the client is needing and build on this. Then i will come with my recommendations, inspirations and ideas to what could make the project better. From comes the technical stage where the images and light is preplanned and also what complications could accur.
Quels auteurs t’inspirent dans ton travail ?
Philip Karlberg, Mitch Payne, Mikkel Jul Hvilshøj, Anders Schneemann, Wichmann+Bendtsen photography
Rôle d’un agent ?
The role of the agent is together with the photographer to create a team and to support in the the areas that the photographer is missing. Also to help control that everything stays acceptable for all parties in all of the projects process.