Today I worked on finishing the retouching in a couple of the glamour shots of the chocolate. Retouching chocolate is very very hard and takes a really long time. The thing with chocolate is that it gets easily damaged and can have a lot fo scratches or dents which makes it look not appetizing. Color corrections is also very important with chocolate because you have to make sure that you get the warmth of it but you also want to preserve the truth color of it like of it is dark chocolate, for example, it becomes harder to get a color that looks appetizing but that stays truth to what the product actually is.
I also watched some more Rob Grimm’s tutorials on food photography. I learned some of this this:
- Food photography should always be lit from the back. This gives the food more texture and makes it look more interesting and appetizing.
- Food photography has to be styled correctly. Looking for principles of design in your photograph that lead your eye around the composition is specially important to cause emotion in your viewer.
- SOFT LIGHT is best for food photography. Rob Grimm says that harsh shadows usually makes the food look nasty. The way to achieve soft light (to mimic natural/window light) is through large modifiers. Using scrims helps create this effect.