Food Photography and Retouching with Photoshop
Retouch with image background
A course by Francesc Guillamet Ferran , Photographer
Joined June 2015
Joined June 2015
About the video: Retouch with image background
Overview
“Now it's time to see how it is to retouch a photo with an image background.”
In this video lesson Francesc Guillamet Ferran addresses the topic: Retouch with image 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] Well, as I have told you in the previous lesson, now we are going to face a new image outside the session that you have seen with French, it is an image that he did himself in the same restaurant, that is, it is say, we are going to make a retouch photographic of a cooked dish in the restaurant itself. It is say, we are going to find that was to make a smooth background as we have done in the first image, we are going to touch the background of the environment image, of location where this dish has been made , okay? Oh, and also, a little remark, in this case, like it's going direct...”
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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- Level: Beginner
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