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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 South is quite possibly the most delicious region in the country. It's hard not to love its fried...well, its fried everything, plus its braised vegetables and its mile-high pies and cakes. In the land of biscuits and sweet tea, life centers around mealtimes. Come learn a few of those Southern favorites, including: pimento cheese; Southern fried chicken; slow-roasted barbecue ribs; biscuits with honey butter; and braised collard greens. You will sip on sweet tea to complete your feast.
Take a trip to the Mediterranean with "Essentials of Greek Cooking." This class reveals the secrets behind beloved Greek dishes by focusing on fresh ingredients and traditional techniques. You'll learn to make flaky, savory Spanakopita; master the art of delicate Dolmades (stuffed grape leaves) with bright Avgolemeno sauce; prepare a classic Horiatiki Salad; and create comforting Kota Kapama (a flavorful chicken and orzo dish simmered in a rich tomato sauce). Immerse yourself in the vibrant flavors and traditions of Greek cuisine!
The farms, orchards and of course vineyards of California's wine country combine to turn the region into one of the most bountiful in the U.S. The kitchens of Napa, Sonoma and the Russian River Valley highlight the quality of the ingredients at hand. Learn to make some of those dishes in your own kitchen, including: fig salad with sweet-spiced walnuts, Gorgonzola and Champagne vinaigrette; pork tenderloin with pan-roasted grapes; scallops with pan-roasted grapes and sauvignon blanc; and warm Dijon potatoes with fresh herbs and peas. You will enjoy these with a selection of California wines.
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.
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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