For the recording itself then usually I choose a wide aperture (ie something with 2.8 - 5.6), so th

Again and again wonder customers flanagan foodservice that I run as little effort for food photos. Since there is in my opinion exactly two different approaches: I make an official food photo, ie get me a food stylist and light everything from perfect. Is an art in itself, needs astray long and usually costs too much money Quick'n'Dirty: flanagan foodservice only with available light without a tripod and a little post-processing in Lightroom (or CameraRaw). The result is quite sufficient for most conditions, if you do not just want to do a cookbook or food catalog now. And that is rather rare. When recording
So that the whole really is quick and easy, is basically hand-held photography. Of course, flanagan foodservice a tripod can, but need not be. Prerequisite is that I have some measure enough light. So I look for a light table on which falls a soft light, no direct sunlight or direct artificial light. This is important so that no harsh shadows can be seen on the photo.
In restaurants is usually a good place right next to the stove. Because the chef has normally a pretty bright work. In addition, the way of course is quite low from the pan to the plate and I can immediately take a picture without getting the food gets cold or some foam collapses.
For the recording itself then usually I choose a wide aperture (ie something with 2.8 - 5.6), so that I have a) enough light but also the photo gets a better effect. And of course I'm quite get close! flanagan foodservice Then I can be very nice to play with the depth of field. Post-processing with Lightroom or CameraRaw
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