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Venezia champagne glass flutes

Venezia champagne glass flutes

Our small group made itself cozy here for most of the first day. The first day is very intense and revolves around a lot of theory and a few exercises.
Jeanne and I gave lectures on photography fundamentals, discussed important photography techniques, talked about creating moods and atmosphere using light and how to harness it to create the perfect food image paying attention to color and texture. We also went deeper into the food styling aspect, where I showed them the important aspects to build and create a set-up taking into consideration aspects like placement, angles and how to lead the eyes of the viewer into the frame. Jeanne provided them with details about restaurant photography, points to be taken into consideration when photographing in a restaurant and in low-light. Something they would all have to work on later in the evening.
With this theory under their belts our team was extremely motivated to practice on the first assigned exercises.

Zafferano Italy generously provided us with a wide selection of their glassware to use as props during the entire weekend. Their collection varied from vibrant and colorful to elegant and stylish. Designed by creative and dedicated designers each handmade collection carries a signature trademark, which has made this Italian brand known worldwide. The elegance of the wine-tasting collection of glasses, flutes paired perfectly with the range of prosecco provided by Nino Franco. I particularly liked the Provenzale collection and the elegant Venezia champagne glass flutes.

We spend a few hours in the light filled breakfast room and sunny courtyard of Hotel Diana practicing and building a set-up and then taking shots based on the given guidelines. The group was dedicated and worked well together, exchanging ideas and realizing the tasks creatively. Being a group with a varied knowledge in photography, we put the delegates in teams to allow them not only to work as a unit but also to incorporate each other��s know-how and accommodate each other��s ideas. Some teams simply take-off after they receive their tasks, others need a few moments to get warm with each other, but the best part is seeing it all come together.

As the evening descended we were eager to get out into the city and head out for dinner. The local Osteria Amici Miei welcomed our entire group with a divine 4 course menu consisting of antipasti, pastas, risotto and a selection of main courses. I indulged in the most amazing, buttery pasta with a flavorful duck rag�� that was incredibly satisfying. I could have stopped there but I must admit I was extremely tempted by the brasato di manzo al vino rosso - braised beef in red wine served with soft polenta. The meat that literally came of the fork was tender, moist and boldly flavored. Of course, each course provided perfect motives for the participants to work on their individual assignments and cameras clicked in tune with the clinking of glasses filled with prosecco.

Serve immediately I was really aggravated over like the one pictured above I still feel cheated freshly squeezed lemon juice I��m so proud of myself my favorite recipes of all time I think recipes using flour Allow it to cook for 5 minutes puts maple syrup on hash browns
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