Rodolfo França
Época São Paulo #7 pg72
Page from the cover story "O Melhor de São Paulo" (The Best of São Paulo)
The story was a massive pool about the best of São Paulo, chose by Época São Paulo's team. A list of 170 winners was made and this spread is taken from Restaurantes (Restaurants) section.
The idea here was to put all the japanese food from Yokozuna (the winner) in a churrasco (Brazilian barbecue) stick cos Rodizio de Sushi means "Sushi Carvery", a very popular wayof serving food where the food is freshly prepared to order for customers, offering unlimited servings for a fixed price. Very common with fresh meat (bbq) so thats why we brought the barbecue stick into scene.
We got in touch with Paulo Varella at Photo Arts, a great photographer (and film-maker!) and also cooking-producer Lucilla Paes de Barros Coetti. She prepared each sushi, sashimi, guioza, temaki, yakisoba for shooting and Paulo took each shot. I wont tell the way we did it, but yes, we didnt put the food on the bbq stick and yes, a few special effects were applied to get to the final result.
Very enjoyably job to work on, specially concerning it was my first time experience with a cooking-producer in a photo studio! :D
Picture by Paulo Varella
--
This issue cover was designed by Marcelo Furquim and illustrated by Charis Tsevis
Época São Paulo #7 pg72
Page from the cover story "O Melhor de São Paulo" (The Best of São Paulo)
The story was a massive pool about the best of São Paulo, chose by Época São Paulo's team. A list of 170 winners was made and this spread is taken from Restaurantes (Restaurants) section.
The idea here was to put all the japanese food from Yokozuna (the winner) in a churrasco (Brazilian barbecue) stick cos Rodizio de Sushi means "Sushi Carvery", a very popular wayof serving food where the food is freshly prepared to order for customers, offering unlimited servings for a fixed price. Very common with fresh meat (bbq) so thats why we brought the barbecue stick into scene.
We got in touch with Paulo Varella at Photo Arts, a great photographer (and film-maker!) and also cooking-producer Lucilla Paes de Barros Coetti. She prepared each sushi, sashimi, guioza, temaki, yakisoba for shooting and Paulo took each shot. I wont tell the way we did it, but yes, we didnt put the food on the bbq stick and yes, a few special effects were applied to get to the final result.
Very enjoyably job to work on, specially concerning it was my first time experience with a cooking-producer in a photo studio! :D
Picture by Paulo Varella
--
This issue cover was designed by Marcelo Furquim and illustrated by Charis Tsevis