Marc-André Proteau
My friend Marc-André, a candid shot taken during a friend gathering at his place
Technical: Canon EOS Mark III, 1/100 at f4,5 with a 24-70 at 64mm – ISO 800 + hand held flash on a VAL1 with a stofen on camera right

I carry a camera almost all the time. When I go to see friends or have a coffee, I don’t bring 2 or 3 flashes, pocket wizards, and all my camera bag. I usually bring the versatile 24-70, one 550ex flash with a stofen omnibounce to diffuse the light, and the Canon Speedlite Transmitter ST-E2 to fire remotely. I can travel light, but still can take a flash off-camera and create beautiful portrait.

1VAL: Voice Activated Lightstand. Yep, that’s a flash held by someone else that can move the flash around according to your need.

Water engineers students
Water engineering program director and teacher Christian Bouchard poses with students Emilie Berrouard, Amelie Theriault and David J-Langlois, near a river model used in this new program at Universite Laval in Quebec city April 28, 2009. FRANCIS VACHON/ THE GAZETTE
Technical: Canon EOS Mark III, 1/125 at f6,3 with a 16-35 at 24mm – ISO 320 + flash through an umbrella on camera right and left, direct flash behind subject slightly on camera left

Full story here

tearsheet-water-engineer.jpg

I spent 3 hours at the Laurie Raphaël, the most prestigious restaurant in Quebec City, with Daniel Vézina, the most renowned chef in the city, if not the province. Thanks to Saveurs d’Ici magazine, my client for this job.

l’atelier de Daniel Vézina
L’atelier de Daniel Vézina / Daniel Vézina’ workshop

Baba au rhum revisite au sirop d’erable, yogourt cremeux au citron et cari
Baba au rhum revisité au sirop d’erable, yogourt cremeux au citron et cari

Faisan sauce au chocolat facon ‘mole’ emulsionne a l’huile pimente. Feuille et choux de bruxelle, oignons perle caramelise et champignon king grille
Faisan saucé au chocolat facon ‘mole’ émulsionné a l’huile pimenté. Feuille et choux de bruxelle, oignons perle caramelisé et champignon king grillé

Panacota d’asperge blanche
Panacota d’asperge blanche, pétoncle mariné au vinaigre de cidre naturel et caviar d’algues

chef Daniel Vézina
Daniel Vézina, chef au Laurie Raphaël

I did this assignment this fall for Toronto based YFM magazine. I could not show it before publication. So here is some photos of La Belle Époque restaurant in Montmagny (Qc, Canada).

They wanted a complete coverage of the building, a portrait of chef Lucien Dubé and some of him while cooking, some food shot, etc.

Since I did this a while ago, I don’t remember my light setting, so I’ll skip the technical details for this one.

Cooking food

Chef cooking

Food photography

Food photography portait

Food photography portait

food photographer

Julie Graff

Julie Graff
Julie Graff poses next to her municipal party website in Quebec City February 12, 2009. Started a « wiki » municipal political party with a novel approach – a party that has its principles and platform formulated on the Internet, Graff wants this Internet party to be ready to run a full slate for the 2013 election. Francis Vachon/THE GAZETTE
Technical: Canon EOS Mark III, 1/40 at f3.5 with a 24-70 at 52mm – ISO 320 + flash thru a grid on camera left, one direct flash behind the subject aiming at the hair


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