This website uses cookies. By using the site you are agreeing to our Privacy Policy.

13.03.2020 Per-Anders Jorgensen

X100V "My Milestone" - Per-Anders Jörgensen

Per-Anders Jörgensen

Né en 1965 en Suède.
Sa première rencontre avec la photographie culinaire a eu lieu il y a 15 ans, lorsqu’il fut approché par le magazine haut de gamme « Gourmet ». Depuis, il a constamment essayé de voir au-delà des stéréotypes de ce genre photographique. Utilisant presque exclusivement la lumière naturelle du jour, il a travaillé avec les plus grands chefs et clients du monde entier, transformant les plats pour en faire des photos à l’esthétique exceptionnelle. Il met également l’accent sur les portraits qui touchent l’âme et les images de reportage qui pérennisent des instants hors du commun.
En 2012, il a fondé avec son épouse le magazine Fool, une publication gastronomique haut de gamme et semblable à nulle autre. La même année, ce magazine a reçu le prix du « Meilleur magazine culinaire au monde ».

When I started as a photographer I chose which camera to use depending on the shoot, knowing there was no universal solution that would work for everything. The choice of kit was, and is, very personal. Ideally your camera is just there, working seamlessly with and for you. Together we work without worrying about settings and technique, focusing on what really matters – the images.

I am fairly conservative when it comes to my camera gear and dislike most changes. But, after working for many years on film with the classic medium format Fuji GA645 cameras, as soon as I received the original X100 it immediately became a favourite member of my camera family. 

“You look like a tourist with that camera,” a famous chef once said. But he ate his words when he saw the results. The retro stylings of the X100 give it an innocent look, but it’s a serious professional tool, packed with power and generations of technological advancements.

For our gastronomic magazine, Fool, I used the X100V to shoot cult sake maker Terada Honke, an hour north-east of Tokyo. Winter is the high season of sake making, meaning the creators of this handmade brew work in temperatures ranging from almost freezing to steaming hot. The youngest member of the team has the dubious honour of climbing inside the huge wooden rice steamer to remove the cooked grains shovel by shovel.

Like Terada Honke’s sake, the X100 is the result of exacting standards and a passion-driven search for excellence. Their hard work gives me an easy choice.

CATEGORIES

Produits en vedette