Are you a food blogger, shop owner, chef or any other photographer who wants to learn how to create great photos of food --- or refine the skills you already have? Professional photographer Peter Pioppo has the recipe to help you. This advanced two-day, hands-on course helps you develop the comprehensive skills needed to become a better food photographer. You'll learn the best ways to light your pasta, find the perfect angle to make pancakes look their best, and be able to style your salad or cocktail to make it stand out among your peers. We'll cover: - The equipment necessary to succeed in your mission - How to use multiple types of light sources - The use of props and backgrounds - Food styling - And, perhaps most important, the difference between just documenting food and creating a professional image. After Peter shares his extensive expertise, you will be given assignments to create beautiful food images, further enhancing your hands-on experience. At the end of the workshop, you'll walk away with a vast amount of knowledge, plus professional-looking images of the foods you prepared and photographed. Suggested equipment: - A non-phone camera - A good understanding of basic camera functions - A tripod (some will be provided if you don't own one) - A laptop and tethering cord (a computer workstation will be available if you don't have these). Peter Pioppo has built a unique career working with the most recognizable names in the culinary and beverage worlds. His photography has been featured in The New York Times, Bon Appétit, New York magazine, Food Arts, and many more. Commercial clients have included nearly every major food producer in America, from Ben & Jerry's and Nestlé to Häagen-Dazs and Cointreau. His style has earned him numerous awards, including a Golden Clio.
Two 8 Hour Lessons
Level 3 
$750
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
The simple yet refined flavors of Tuscan cooking are world famous, and with good reason. Whether the product of one of Florence's great restaurants or the simple dishes from a country kitchen, the integrity of Tuscan cooking has won applause for centuries. Learn some of the secrets of this venerable cuisine as you make and enjoy: crostini with roasted eggplant; bistecca alla fiorentina; pollo alla toscana and cipolline agrodolce.
In this new cinnamon rolls and hot cross buns class, you’ll bake two treats guaranteed to wow your brunch guests (and guaranteed to solidify your position in the friend group as “host with the most”). Aromatic and comforting, cinnamon rolls and hot cross buns are joy-filled food hugs. Sign up to bake them today!
From coasts to prairies, the diverse geography of America results in an abundance of meat and fish varieties that eventually end up on our plates, deliciously prepared. In this class, you will prepare dishes that celebrate this bounty and highlight famed regional preparations. On your menu: Chesapeake Bay crab cakes with sauce rémoulade; New York strip steak with onion rings; and broccoli-cauliflower gratin.
Let's eat like we're in Italy, from the apps all the way through to a rich dessert! These dishes put you back in that Mediterranean mindset...even if you've never been there. Make and sit down to this warm, comforting Italian banquet of: fried zucchini with Parmesan; veal saltimbocca alla romana; spaghetti carbonara; cavolfiore alla napoletana (cauliflower with raisins and pine nuts).
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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