Food Styling: The Art of Plating
Things to Consider before Taking the Shot
A course by Jodi Moreno , Chef and Food Stylist
About the video: Things to Consider before Taking the Shot
Overview
“Before you get that perfect final shot, there are a few things to consider. In this lesson, I will share with you the main aspects I double-check like lighting, styling, and composition. ”
In this video lesson Jodi Moreno addresses the topic: Things to Consider before Taking the Shot , which is part of the Domestika online course: Food Styling: The Art of Plating. Discover the art of food plating to style and photograph beautiful meal compositions full of colors and textures.
Partial transcription of the video
“Things to consider before taking the shot This lesson is about getting the perfect shot. Before that, there're a few things you should consider. First, we should talk about lighting. I prefer to use natural lighting. I think a soft dappled light is best. If you have a window with some indirect sunlight coming in and you set your station there, that can give you the best shot. Another thing to consider is making the plates of food that you've styled, to give last final touches, sprucing it up. That might be sprinkling more of a topping. Maybe a drizzle of olive oil to liven it up or a squeez...”
This transcript is automatically generated, so it may contain mistakes.
Course summary for: Food Styling: The Art of Plating
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Category
Craft, Culinary, Photography & Video -
Areas
Design, DIY, Food Photography, Food Styling
Jodi Moreno
A course by Jodi Moreno
Jodi Moreno is a chef and food stylist from New York City. After years of working from her studio in Brooklyn, she decided to move to Mexico City after falling in love with its culinary culture. Jodi has gained international recognition through her food blog and social media platform, which has led her to work with an impressive list of clients.
She has worked with brands like Veuve Clicquot, Krug Champagne, MasterCard, One & Only Hotels, West Elm, KitchenAid, and by CHLOE. Her recipes and work have been featured in publications like Bon Appétit, Vogue, Saveur Magazine, Jamie Oliver Magazine, The Washington Post, and more. In 2018, she published her own cookbook More with Less: Whole Food Cooking Made Irresistibly Simple, which was nominated for a James Beard Award.
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