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[Food photography workshop / 食物攝影講座] On the ...

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[Food photography workshop / 食物攝影講座] On the table / 餐桌上的風景(中文請按「繼續閱讀」)

When I started sharing photos on Instagram two and half years ago, I just wanted to create a portfolio of my pastry creations. I never thought that I'd be officially recommended by Instagram in 2 months and started my journey as an Instagrammer, a blogger, a columnist, and a book author later on.

I was so attracted to food photography for a while and took loads of photos on what I've made, I've seen, and I've had eventually. That very obsession with the beauty of food and how to capture that is exactly what brings me here. Nowadays when it comes to photography, I'm more drawn to daily life and street scenes rather than to food to be honest. However, I still love to capture table scenes, the interaction between people and food as well as that among people at the table.

I'd love to share with you how I document my food and pastry life with my camera in this workshop. There won't be much technical knowledge and skills covered as I couldn't even figure them out myself. Instead, I'll be sharing with you how to simply use your phone and camera (auto mode is enough) to tell a more interesting and beautiful story of your table.

👉👉👉 Know more about the workshop: https://goo.gl/NGeZbK
🏃‍♂️🏃‍♂️ Follow me on Instagram: https://www.instagram.com/applespoon
❣️A Nous Paris feature: https://goo.gl/zK1bR4

一開始經營Instagram的時候,我其實只是單純地想要記錄自己的甜點創作,沒想到兩個多月內就被官方推薦、接著越來越多活動邀約,還上了巴黎的A NOUS Paris和其他媒體。隨著越來越多人看到自己的作品,我也更加習慣用影像來記錄自己的生活。

一日三餐外加下午茶,飲食生活是最觸手可得、也再自然不過的主題,在台灣餐廳要找到一個不拍照的人也非常困難。但是你知道如何利用光線、桌子、磁磚、牆壁、餐桌小物來讓自己的餐點顯得更誘人、又怎麼用照片說一個完整的故事嗎?除了flatlay的俯拍法,現在還流行怎麼拍呢?如果喜歡食物攝影,又有哪些帳號非追蹤不可?

12/17我與Open House 18 / 開房子合作,用輕鬆的講座結合workshop方式,和大家分享過去這兩年,我在食物攝影與Instagram社群媒體經營的一點心得。內容會著重在「如何美麗且有趣的紀錄自己的飲食生活」、如何輕鬆使用自己的手機與相機拍出漂亮的照片、如何使用餐桌小物與空間特色來襯托拍攝主題、以及如何使用後製軟體來補足攝影當下的各種不足。「絕對不會」有很艱深的攝影技巧與理論,因為我和川島小鳥一樣只使用自動模式😂所以如果想要學到更加了解自己的相機、更多相機操作方式的不要來喔!🙈🙈🙈

現場也會準備甜點與茶水,如果想要在邊吃邊玩中學會拍出獨特的餐桌風景,那就快點來報名吧!兩位好朋友一起參加還有優惠喔😉

👉👉👉來和我們一起邊吃邊拍:https://goo.gl/NGeZbK
🏃‍♂️🏃‍♂️追蹤我的IG: https://www.instagram.com/applespoon
❣️巴黎地鐵報《A NOUS Paris》的人物特寫:https://goo.gl/zK1bR4


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About author
高端甜點師轉身,華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉,擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》;譯有《人氣甜點師的新穎傳統甜點藝術》。 長期為商業周刊、國內外雜誌 、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎,是當地社群媒體界知名意見領袖(Instagram @applespoon)。持續第一手引介與開拓法式甜點的專業知識與趨勢,攝影作品亦散見國際媒體。 畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家,擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.
零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。
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