Elizabeth Cecil

Can you tell me what you’re trying to capture when you take your food photos?
I strive to capture both authenticity and beauty.

Have you always been interested in photography?
Yes, for as long as I can remember. My dad photographs trains so I chased trains with him when I was little. It was really fun and exciting and that always stayed with me. My brother-in-law, Livio, also loved photography and gave me my first camera when I was seven. He just recently gave it to back to me. How he kept it all these years, I have no idea. It is in mint condition and I am just shooting my first roll of 110 film since 1984.

When and what made you decide to become a full-time photographer?
I studied photography for my undergraduate degree and then floated around a bit after college, working and traveling. I decided to go to a photo workshop in Maine to get some creative inspiration. I attended a lecture by Cig Harvey who is an amazing photographer and incredible speaker. She really motivated me to go back to school and pursue photography full-time.

I like to know how has your idea of photography, your relationship with the camera changed from studying it in college to having it as your career now.
My idea of and relationship with photography is always evolving as I learn and grow with every experience and every job. Coming from more of a fine art track and transitioning to photography for work was a little challenging at first. Bringing artistic intention to the work is something that I am always striving for and the thing that keeps me going. Pushing myself to create personal projects while working to maintain a career can be demanding but also very rewarding. Overall, I feel lucky that I am able to do what I love for a living and that this interest and creative outlet has been with me for most of my life.

Favorite subject to photograph?
Food and the landscape.

Any food and/or photography heroes?
Sally Mann has been a photography hero to me since I was very young. I have seen her speak many times and her passion and dedication to her craft always inspires me. I also love the work of Uta Barth, Ditte Isager, Wijnanda Deroo and Hiroshi Sugimoto.

Best meal you had so far in 2015?
I recently got married and all of our best friends who are amazing chefs and home cooks made food for the wedding. We had a taco bar with pork, salsa, cabbage slaw and all the fixings. Everyone put their own special touch into each dish. The food was incredible and the love that was put into it made it even better.

All photos courtesy of Elizabeth Cecil
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