Skip to main content

EVENT | Food Phone-O-Graphy Class with Henry's Cameras - tips for your next best #foodporn photo!

You guys probably know that we like to take photos of everything we eat or drink (just check out our instagram: @foodsisterhood). Because a lot of our photos are taken at random times of the day, we often use our cameras on our phones to take the food photos, meaning it's not high quality photography. Thank God for Henry's Phone-O-Graphy classes because I attended one last week and left with some awesome tips and tricks to taking better drool-worthy food photos with my phone!


First of all, I had no idea Henry's Cameras held these awesome photography classes! I was surprise to find out they actually have 40 different courses with over 15,000 students - wow. For someone who knew Henry's as just another shop to buy cameras, this is big news.

In addition, Henry's is now offering eight camera phones to their customers, including the new Apple iPhone 6 & 6 Plus, iPhone 5s, Samsung Galaxy S5, S4, Note 3 and Sone Experia T3 and Z2, all of which they offer classes on using its camera functions.  With every phone purchase & activation, customers also receive the Canon SELPHY CP910 Printer (compact printer that allows you to print your jpeg or photo on the spot by WiFi), phone tripod & $25 gift card as well as one free phoneography class. What a deal, right?

This special class was held at a new restaurant that I've been eyeing since it's opening few weeks ago: Thoroughbred Food & Drink.  Let's just say I was one happy girl with tasty food, drinks, new phoneography skills & great people to enjoy it with!

We started the class with some of their cocktails:
 
Left - Steeplechase: Jameson, apricot liqeuer & amaro
Right - Catalina Wine Mixer: sherry, strawberry cordial, gin & aperol

Then, the food was served!
As Ren Bostelaar (Henry's Expert) taught us his recipe for food phoneography, I was trying to put his tips into practice - did I improve?

Summer Squash Salad ($6.00) with watermelon chunks, pine nuts & padano

Broccoli Marrow with Broccoli carpaccio, plum vinegar & mache

Kung Pao Cauliflower with cashews, cilantro & chilli


Steak Frites with butcher's tenderloin, potato wedges & parsley salad

Lake Huron Bass with wild rice, succotash & smoked clams

Banana Split ($9.00) with brown butter ice cream & flourless chocolate cake

Here are some tips that I learned that may help your next food photo:
1. Go for the best angle: whether you shoot from a bird's eye view or at a 45 degree angle, think about the details that you are trying to capture. Bird's eye view can emphasize the patterns & textures of the table setting while getting close to the dish will shoot details.

2. Turn off the flash: Instead, use a lighting source to shine light on the food when you're in a dark area. My fish & banana split was shot with my friend's phone torch shining down at it. But of course, natural light is always the best source of light.

3. Use photo editing apps: Raw photos are great but sometimes adjusting the exposure, contrast, saturation or playing with filters give the photo something extra. I love using vscocam personally! However, be careful not to play around with the filters too much, some just ruin the photo's original colours.

4. Add a human element by putting yourself in the shot such as your hand on the coffee cup or your knife about to slice the meat.

Now, you're set to elevate your social media feeds with amazingly appetizing food photos!

For more information on Henry's School of Imaging, click here or leave a comment below & we'll be sure to answer you!

  -Our meal at this event was complimentary but opinions are our own-

Thoroughbred Food & Drink on Urbanspoon

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

REVIEW | Yasu

Just over a year ago, Yasu Sushi Bar opened in Harbord Village, sending a buzz around Toronto about the newest spot for the best nigiri.  We, of course were intrigued and couldn't wait to try it - what took us so long, right? Finally, we made reservations and experience the sushi-only omakase at Yasu, first hand. Omakase translates to a meal, comprised of Chef's selections.  Yasu offers an 18-course Chef-selected nigiri meal with a dessert at the end. The restaurant takes 2 seatings on weeknights from 6PM and another at 8:30PM.  On weekends, there are 3 seatings at 5PM, 7:15PM and 9:30PM. And yes, a reservation is required to dine at Yasu. As this is an Omakase-style meal, so naturally, the space is limited. At Yasu, that means 13 diners at the bar and 2 on a table by the window at one seating time. I personally suggest sitting by the bar to watch all the sushi-magic happen and be the first to get the pieces.  I noticed that the plates being sent to the table were a...
Post a Comment
Read more

OPENING | Montreal's popular PoutineVille opens in Toronto's Annex neighbourhood

The arrival of Poutineville to the Annex means that we can finally have all you can eat poutine and a heart attack - just kidding! We don't mean a real heart attack but Poutineville's infamous 15 lb. poutine called 'The Heart Attack." Co-owners   Kosta Kariotakis and Camillo Fresco's vision of selling the best poutines which originated in Montreal has quickly grown to locations in Quebec City and Toronto as well.  What makes this poutine joint stand out from the rest is definitely the variety on the menu, an option to customize your very own poutine, all you can eat poutine and the largest poutine you'll find in Toronto!  Our evening began with delicious drinks made by Mixologist Nishan Nepulangoda . If you don't think poutine and cocktails mix, think again because upscale interior doesn't make you think you're in a poutine restaurant at all! Their Toronto location has a full service-bar, lounge area, banquettes and even a cozy patio ensuring y...
Post a Comment
Read more

REVIEW | Marben Restaurant on Wellington for dinner with some foodies from Zomato Toronto

Marben Restaurant has always been on my list but for some reason, I have yet to try - so when Zomato's foodie dinner was at this restaurant, I was beyond excited.  Marben is well known for its farm-to-table menu that is constantly evolving, and mostly catering to the after work crowd in the King West neighbourhood. Once home to Top Chef Carl Heinrich, this locally driven restaurant has been led by Executive Chef, Rob Bragagnolo . He grew up in a family of chefs, spending his summers in Italy working at family owned restaurants and pastry factory until he moved to Spain to professionally enhance his skills and techniques. There, he worked at Michelin-stared restaurants before heading to Toronto, Canada, the city he grew up in. His previous years in Spain & Italy is evident in the current menu, which reflects Spanish & Northern Italy flavours and style. The space inside and outside (including a street-side patio) are both beautiful, with wooden benches, exposed brick, mustard...
Post a Comment
Read more