1. Setup & Placement
https://drive.google.com/file/d/1ip7F8XM5untmSe14nA5ewEfBSuswcX9d/view?usp=drive_link
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IPhone Setup
Go to the settings app and tap camera
- Scroll down to grid and toggle it on
- Scroll to level and toggle on
Exit to home screen and go to camera
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Select photo mode
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x1 zoom
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Rear-facing camera
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Turn off flash
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Turn off live
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Tap the arrow at the top
- Select 4:3 format
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Next, search the compass app on your phone and point it against your window.
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Set up a sturdy surface (ideally a table, but a deep windowsill could work too) against the window, ensuring the surface is evenly bathed in the light and there are no shadows.
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Turn off any overhead lights.
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Based on your orientation these are the best times of day to capture natural light
East-facing β Afternoon
West-facing β Morning
North-facing β All day
South-facing β Almost never (watch out for harsh direct light)
P.S. When planning the ideal time of day to take photos, start early and build in extra prep time!
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2. Food Styling & Plating
https://drive.google.com/file/d/1nZLLbomA6vZC3obxsr6r09kfWusOu7x5/view?usp=drive_link
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How much food should I cook for the pictures?
- Mains, Sides and Staples should be captured as 1 portion size
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What props do I need?
- Use earthenware plates or shallow bowls in muted colors, with no distracting patterns or designs.
- Ideally, try not to reuse the same plate for multiple dishes (this will save time on cleaning in between shots!)
- If you donβt have earthenware, use white or light colored plates, preferably matte or non-glossy.
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Styling
- Hot food (like a soup) looks better when itβs hot, cold food (like a salad) looks better when photographed cold.
- Treat all your individual dish components separately: if you have a hot dish with a cold garnish (like a stew with herbs on top) you should prepare those separately.
- Ice is your best styling friend: soak salad leaves, herbs and items like shaved carrot in ice cold water for 5-10 minutes, then drain with a salad spinner.
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Food Styling Tips!
To getβ¦
- Gooey, melty cheese (ex. lasagna) β use a low heat oven, 250-350 degrees
- Even golden-brown color (ex. roast chicken) β set your oven to 400-broil setting
- Simply warmed food (ex. no texture, like soup) β microwave or reheat in a sauce pot
- A nice localized sear (ex. steak) β do it on the stovetop, in a pan
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Plating
- Plate the largest components first, then move down in size
- Example: if arranging a salad, plate the largest leaves first, then the smaller ones, then large salad garnishes (like cucumbers), followed by medium (like cherry tomatoes) and small/ toppings (crumbled cheese, almond slivers, etc).
- Plate sauces or dressings separately in a small sauce container
- Add garnishes last, right before taking the shot