Food Photography and Retouching with Photoshop
Retouch on a plain background
A course by Francesc Guillamet Ferran , Photographer
Joined June 2015
Joined June 2015
About the video: Retouch on a plain background
Overview
“These are the tricks that Cati has to retouch a photo on a white background.”
In this video lesson Francesc Guillamet Ferran addresses the topic: Retouch on a plain background, 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] After seeing what we have previously commented on the relationship with French, we have already made contact with French of what images we are going to retouch From which clients? What is the purpose? He has sent me a package of images, already with his, first with JPG and the RAW file, the JPG basically to make a quick visualization to make one, a previous one, that is, a previous selection . Once this selection has been made, we have been marking it, so with the labels to have a bit of idea, what are the images and closing our selection we have made a separate folder with the 4 im...”
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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