Nowadays, dining at a restaurant has an added step. Somewhere in between receiving food/drink and actually consuming what was ordered, a phone comes out. A photo is taken. Likely, a filter is added and the photo is shared, but this may or may not happen until after the food/drink are consumed. We've all seen it happen. Food photography is huge nowadays, especially on smart phones. So huge in fact, that the Boston Center for Adult Education (BCAE) dedicated an entire class in its Celebrity Chef series to food photograhy – a class appropriately titled “Edible Exposure”.
The class was led by Chef Michael Scelfo of Alden & Harlow (one of Cambridge's most talked-about restaurants as of late). 90+ Cellars was there to pour wine and learn a thing or two ourselves; we are proud to currently sponsor the BCAE's Celebrity Chef classes! Instead of learning cooking techniques, the class was more so about Chef Scelfo teaching the 12 students (these classes are very intimate – lots of individual attention for attendees!) some of his favorite mobile food photography tips, apps, and techniques for using food photography on social media for a restaurant. We are here with you today to share 5 food photography tips and facts we learned that will help all of you Instagrammers out there. We're willing to bet you didn't know at least one piece of advice on this list:
1. When editing a food photo with lots of shades of green, its appearance/coloring will be improved by turning down the “Warmth” in Instagram.
2. Some of Michael Scelfo's favorite Instagram filters for food photos are Hudson, Mayfair, and X-Pro II.
3. Use the most vibrant tone in a food photo to set the tone for the photo overall. For example when editing the photo below (of the evening's third dish), concentrate mostly on bringing out the reds.
4. The application TweetBot will show a preview of an Instagram photo in a Twitter feed (something Twitter does not do).
5. The restaurant industry calls the upper left icon in the ColorSplash app “the hamburger” because of how it looks like a bun layered with meat and toppings. Fitting, no?
We had a great time learning and meeting some 90+ Cellars fans, both familiar and unfamiliar with our story. The wines poured were a hit, with the favorite white of the night being the Sauvignon Blanc from Sonoma County and the favorite white being the Pinot Noir from Sonoma Coast. You can see our recommended pairings with each dish from the class here.
We're sure you're wondering how you can be involved in a class like this, and other Food & Wine classes in the BCAE's program of study. You're in luck – the BCAE is offering 90+ Cellars customers 25% off tuition (and 30% if you're a Wine Club member). To get your discount, simply click here. You can find us next at the BCAE this coming Monday 9/15, learning how to make sashimi from Chef Tony Messina of Uni. The class is sold out but click here to put yourself on the waiting list.
Do you have any food photography tips to share? Let us know in the comments of this post, or on Facebook and Twitter. Better yet, share with us your best food photography of dishes paired with our wine, on Instagram!