Food Photography and Retouching with Photoshop
The work of the retoucher
A course by Francesc Guillamet Ferran , Photographer
Joined June 2015
Joined June 2015
About the video: The work of the retoucher
Overview
“In this lesson Cati explains what is the job done by the retoucher with respect to the photo.”
In this video lesson Francesc Guillamet Ferran addresses the topic: The work of the retoucher, 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] Hi, I'm Cati. Cati Palou My job is to do photo retouching. The photographer does his job, in the sense that he looks for the correct framing of the image, he looks for light. Look for the angle, the shadows, especially. Then, once he has done his job, ours begins, that of the photo retouchers. The retouchers, at one time worked with more primary materials. We are currently working with technology. Basically computer. We work at the level of pixels, through image capture. In .raw formats, basically, or .jpg .jpg is a format that does not give us the quality of .raw; the .raw it reall...”
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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Adobe Photoshop
