Food Photography and Retouching with Photoshop
Riding the set
A course by Francesc Guillamet Ferran , Photographer
Joined June 2015
Joined June 2015
About the video: Riding the set
Overview
“The disposition that I explain in this lesson, is one of the most common that I use.”
In this video lesson Francesc Guillamet Ferran addresses the topic: Riding the set, which is part of the Domestika online course: Food Photography and Retouching with Photoshop. Explore the aesthetic possibilities of food and its packaging.
Partial transcription of the video
“[Music] OK, now I'll tell you the initial layout of all mis, in all my sessions of photo, the initial layout of lighting and what it would be the set of the photo. First place we have a flash with a cone that I always place by behind so that I profile a little and give a little more relief. This flash with a light box I put it from behind. [Music] not parallel, a little inclined to give me the general lighting, but still giving me a little , a little highlight. By below, below we have another flash to take advantage of the transparencies and to give more white to the background to separate,...”
This transcript is automatically generated, so it may contain mistakes.
Course summary for: Food Photography and Retouching with Photoshop
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Category
Photography & Video -
Software
Adobe Photoshop -
Areas
Art Direction, Digital Photography, Food Photography, Food Styling, Photo Retouching, Photography, Photography Post-production, Product Photography
Francesc Guillamet Ferran
A course by Francesc Guillamet Ferran
Francesc Guillamet is one of the most prestigious photographers specialized in gastronomy in the world and a regular collaborator of important chefs with a Michelin star such as: Ferran Adrià, Sergi Arola, the Roca brothers (Jordi, Joan and Josep), Carme Ruscalleda or Paco Torreblanca.
Some of his works include publications "Comer Arte. A photographic view of Ferran Adrià " , a book in which Guillamet and Catalan chef worked together since 1992 and 1846 taught the world the creations of Adrià. Also "The flavor of the Mediterrani" , with excellent snapshots that illustrate the advice and culinary recommendations of Ferran and "Desserts of El Bulli" , a collection of the best tablecloths created by Albert Adrià throughout his career.
Other important works are the cookbooks "Entre mar i muntanya. Apunts de cuina a l'Empordà" by Xavier Sagristà, "From Plat to Life" by Carme Ruscalleda or "Foie Gras" by André Bonnaure.
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- 15 lessons (2h 27m)
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- Audio: Spanish
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- Level: Beginner
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