Food Photography Workshop led by Jeroen Hanselaer
Sushi hides nothing. The seam of a maki, the sheen on a piece of tuna, the precise angle of a cut — a macro lens doesn’t just get closer to a dish like this, it reveals whether every one of those small decisions was made correctly. Few subjects punish sloppiness, or reward mastery, as visibly as sushi does under real magnification.
Meet David Lim. He came to Antwerp from Malaysia almost thirty years ago, working as a ship’s boy to get here. He built his name in the city’s kitchens from there, including his own Gault&Millau-recognised Ozzo, before opening The Village in 2017 with his wife Wendy and their daughter — a kitchen that’s held 13/20 four years running. On 24 October, he brings that hand to the table, to make and to teach.
Guiding the photography is Jeroen Hanselaer, six years staff photographer for Culinaire Ambiance, with editorial work for chefs including Peter Goossens and Nick Brill, and currently the photographer behind Materia, ranked 37th best Italian restaurant in the world. He opens the session with his approach to food as a photographic subject — not styling tricks, but what a close-up actually asks of light, of surface, of restraint. It’s also a chance to shoot with the new Leica APO-Macro-Elmarit-SL 100mm f/2.8.
From there, the room opens into free rotation — shooting your own creations or David’s, on your own memory card, at your own pace.
And then we eat.
