Patrick ROUGEREAU, Best Cookbook Award Photography in the World 2017
An Atypical journey
Beginning as a photography reporter, he has become today one of the most talented French specialists of culinary photography, acclaimed by the most important chefs and brands.
A double passion has always driven this daring photographer, as he combines photography and gastronomy in a highly creative manner.
He enjoys photos that demonstrate precision and simplicity, plays with lines and subjects to enhance the product and create desire.
For him, there is no good or bad photo. The only successful one is one that can trigger desire and emotion.
“I found in culinary art a challenge: live products, expertise and above all, extraordinary exchanges with those who share my passion for cuisine. Without them, I couldn’t do my job.”
This year he has won the “Best Cookbook Award Photography in the World 2017” with his career anniversary book “Only For your eyes” – “Regarde comme c’est bon “ - French version”.
1996 : Mercure d’Or 1996 (National Challenge of trade and organized services with the sponsorship of the Trade and Crafts Minister) - 2002 : French Cookbook Award 2002 for Gastronomie Normande - 2003 World Cookbook Award 2003 for Gastronomie Normande Best Cuisine Book Award - 2008 : World Cookbook Award 2008 for FoodPhoto Jury’s Special Award - 2008 : Jury’s Special Award at the Gourmand Book Festival in Trouville 2008 for FoodPhoto - 2009 : Laureate at the “international” festival of culinary photography 2009 - 2012 : World Cookbook Award 2012 For FoodChasse - Best Photography Award - 2013 : Tourism Trophy 2013 Calvados Chamber of Commerce (for the valorization of Normandy products) - Lentille d’Or 2013 Special award from the patrons (Alain Passard, Guy Savoy, Pierre Gagnaire, Thierry Marx, Frédéric Anton) for International Festival of Culinary Photography 2013 - 2017 : Best Cookbook Award Photography in the World 2017 For Only for your eyes (Regarde comme c’est bon – French version)
« I found in culinary art a challenge: live products, expertise and above all, extraordinary exchanges with those who share my passion for cuisine. Without them, I couldn’t do my job. »