Photographer familiar with what makes a great food shot or powerful image. Employs background in the food industry, artistic ability, and creative lighting to make beautifully delicious food photographs.
Specialization in food photography
Proficient in natural and studio lighting
Adobe Creative Suite (Photoshop, Lightroom, Bridge) and Capture One Pro
Interiors and Portrait Photography Experience
Strong communication skills
Exceptional customer service skills
Proactive problem-solving & calm under pressure
Proficient editing and retouching photographs
Consistently provide clients with completed, edited photos ahead of schedule
Able to excel when working alone (cooking, styling, and photographing) or when working with a full crew on photo shoots
Easily adaptable to various location shoots and able to quickly solve problems that occur
Owner/Photographer January 2012 to CurrentRodney Bedsole Photography － New Rochelle, NY
Specialize in food, event, and portraiture photography.
Conceptualize, cook, and style food and props for photo shoots.
Developed and maintain a strict file structure for organizing and retrieving image files.
Proven ability to use natural light as well as studio lighting to convey proper mood for photographs.
Extensive use of Photoshop CC, Lightroom, Bridge, and Capture One Pro for capturing, editing, and retouching images.
Proficient in techniques for resizing and optimizing images for use on various media including print and online.
Work closely with clients to determine direction to photograph and retouch images that align with the creative vision.
Extensive knowledge of color correction and all photographic formats.
Use techniques for compositing images including blending modes, selections, masks, paths, channels, curves, and adjustment layers.
Stay current on photography techniques, lighting, editing, and retouching through attending workshops, online tutorials,
classes, and seminars.
Restaurant Technical Specialist June 2008 to March 2015GrubHub Seamless － New York City, NY
Vital member of a customer service/technical/analytical team that worked closely with restaurant personnel and chefs as part of the initial setup and ongoing support of restaurants using the Seamless ordering website.
Analyzed individual restaurants for workflow and provided innovative solutions for integrating Seamless
meal ordering into daily operations of restaurant clients.
Provided in-depth training, technical support, troubleshooting, and resolution of computer and website issues for
Edited photos for uploading to the Seamless website.
Developed and maintained relationships with client restaurants to help make a positive difference in their
Wrote, edited, and proofread forms, instructional documents, and correspondence for use with client restaurants.
Wrote, edited, and updated PowerPoint presentations that were used for training customer service employees on
proper procedures to follow when speaking with client restaurants.
Kept up with the latest restaurant and food trends and conveyed this research to colleagues and management.
Sous Chef April 2007 to June 2008p*ong － New York City, NY
Worked alongside renowned chef Pichet Ong to create new recipes for the menu; tested and edited recipes; prepared pastries, cakes, ice creams, cookies, fruits, breads and other desserts; supervised cook staff to ensure that food was prepped and ready for service; coordinated and communicated with savory line cooks for timing of plating foods: responsible, during food service, for ensuring the quality and artistry of food on each plate; rotated between pastry and savory-prep and service-as needed; assisted the chef with ordering and maintaining the proper level of ingredients on hand in order to meet production needs.
Pastry Chef February 2007 to April 2007Arium Café － New York City, New York
Responsible for all aspects of pastry and baking including production, plating, menu planning, and ordering food.
Assistant Manager December 2006 to February 2007'wichcraft － New York City, NY
Responsible for managing a staff of cashiers and cooks.
Performed daily inventory and ordering food and supplies in order to maintain proper amount of on-hand product.
Assisted customers with special needs and concerns.
Opened and closed the store on weekends and served as weekend manager.
Responsible for staffing, managing and accounting for incoming cash flow, assisting customers, and motivating staff to perform at peak levels at all times.
Writer/Photographer March 2005 to June 2005New York Blade － New York City, NY
Wrote a restaurant review column and shot photos of the restaurants for the New York City weekly newspaper, with a circulation of 100,000-plus.
Prep Cook November 2004 to May 2005Ouest － New York City, New York
Excelled in pastry and baking, as well as savory food preparation, as part of my externship through the Institute of Culinary Education.
Customer Service Representative December 2003 to December 2006Empire Blue Cross Blue Shield － Brooklyn, NY
Created a higher benchmark for attention to detail, organization, and team spirit to deliver unsurpassed customer service, for which I consistently received accolades for exceeding customer expectations; upheld the highest standard of integrity and utilized verbal and written communication skills to resolve complicated, detailed issues, to promote a positive image of the company, to make a positive difference in customer's lives, and to instill a high level of confidence with customers; researched customer's issues via the company's intranet and the Internet.
Certificate in Copyediting Program : 2008New York University － New York, New York
Culinary Arts, 2005Institute of Culinary Education － New York, NY
Food, Interiors, and Portrait Photography
Adobe Creative Suite (Photoshop, Lightroom, Bridge, InDesign, Illustrator) and Capture One Pro