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How to Take Pictures of Food: The Top Tips to Know

The era of food photography is upon us thanks to social media. Most people cannot scroll through their Facebook or Instagram without seeing at least one food photo posted by a friend.

That doesn’t even include all the food blogs that you can find online. A good portion of those more than 500 million blogs that exist happen to focus on food.

So what makes certain food photos stand out versus others? Learn how to take pictures of food that will impress your social media followers with the 5 tips below.

1. Plate Your Food

Take the time to plate your food interestingly or elegantly. A study conducted by Montclair State University’s Department of Psychology found that well-plated food made participants rate the taste and care in preparation higher than dishes with no plating.

Pick the right surface on which to display your food like a classic white dinner plate or a wooden cutting board. Start in the middle and move to the outside to create a sense of symmetry.

Don’t be afraid to play around with different platings so you figure out what looks best.

2. Choose Soft, Natural Light Over Artificial

Always choose natural life over artificial light when photographing food. Artificial light gives both the plate and the dish an unappetizing yellow or orange hue.

Aim for soft, diffused light to prevent harsh shadows that mess with the look of your food.

3. Consider the Angle

Think about what part of the dish you want to emphasize or draw attention to.

For example, if you’re photographing a burger, consider cutting it into two pieces and taking a photo that shows the cross-section. It reveals the tenderness and juiciness of the beef as well as the lovely layers.

This will not work with a salad or cheese board, however. Those shots work best when taken from overhead.

4. Try Selective Focus and Changing the Depth of Field

You can also emphasize different parts of a dish by using selective focus and changing the depth of field. Depth of field refers to the distance between the object and the camera and how your lens focuses on the food.

Try focusing on the dish while blurring the background or focusing on one aspect of the dish while keeping the rest blurred. You can also use close-up shots to emphasize the texture of a dish, like when photographing a saucy pasta.

5. Make It Warmer with White Balance

Finally, adjust the white parts of your photo by changing the white balance. This makes your image appear more “cool” or “warm”.

Always adjust the white balance so your food photos appear “warm” rather than cool. It increases the attractiveness of the food to make it more appetizing.

Use these tips to create a photo collage to exhibit your cooking skills or the dishes in your restaurant. Check out these photo collage templates for some great ideas on what you can do. 

How to Take Pictures of Food at Culinary Festivals Around California

Although there are many more tips on how to take pictures of food, these 5 important ones will get you started. Great food photography makes the viewer feel as if they’re there with you experiencing the location and the dish.

Do you dream of traveling to different food festivals, photographing your culinary adventures?

Check out the rest of our blog! You’ll find lists of the best food festivals in and around California along with tips on culinary travel and cooking.

News

A Closer Examination of CBD

hemp leaves on wooden background, seeds, cannabis oil extracts in jars.

CBD has become one of the most controversial medical issues of the past twenty-five years. To some, it’s a pharmaceutical godsend that has lifted crippling depression and pain; to others, it’s the embodiment of old-fashioned snake oil and should be banned and wiped out of existence as a total scam. But the middle ground between these two extreme views seems to be where cannabidiol is headed these days, especially in states such as Utah, where it has only been legalized for the past six years. Nowadays CBD products can be found everywhere from grocery stores and gas stations to pharmacies, and even online. 

Medical doctors continue to warn their patients who are considering using CBD that they should purchase it only from a large-scale and legitimate producer, not some mom-and-pop fly-by-night operation that does not guarantee the purity of their product. Otherwise, say medical and industry experts, there is a chance that the CBD will be contaminated with THC — the active ingredient in the ‘high’ that recreational users are looking for. 

A recent report by the World Health Organization says that pure CBD holds no threat of addiction. It can be taken safely in any form without becoming habit-forming.

While the World Health Organization has compiled quite a substantial list of ailments that CBD may be able to help control, the United States FDA is still warning the public that many, if not most, CBD manufacturers are making promises about their product that cannot be substantiated by approved research at this time. 

So it appears that much more CBD research needs to be done before the entire medical community, at least in the United States, will get completely behind CBD. Until then, consumers will simply need to make up their own minds, based on their own experience, as to the benefits of CBD for themselves and their loved ones. 

Jimmy John Liautaud Stays Close To His Roots Even After Incredible Success In Life

Success can be measured in so many ways. For one person, it’s about being able to continue to enjoy the world he started while at the same time pushing for quality and staying close to his roots. Jimmy John Liautaud began with a single idea in his life several decades ago. After careful investigation, he realized that business would be his home. Further investigation rapidly revealed that he wanted to make the world of sandwich making his own. Basic, delicious sandwiches made from quality ingredients are at the heart of his venture. They continue to be his passion in life. While some might be tempted to move on or to decide to retire, he’s not one of those people. He’s someone who knows that one should never rest. It is this passion that keeps him going and helps him retain the roots while continuing to fly even higher in life. 

Serving College Kids

As a 19 year old, he was in touch with what others of his age had in mind when it came to eating. He knew they wanted a hearty meal and they wanted it there quickly. It was this idea that led to the idea that he could fill that need. It was his idea to open up a sandwich shop with an emphasis on some basics. The idea was that he could serve simple food that would be delivered any time the college students wanted them. College students didn’t need to head out in the cold weather to find him. He found them. For a single quarter, he offered them delivery services that would bring them a sandwich made from single yet very fine ingredients. It was an idea that made sense to him and helped him connect with his peers in a real way. 

Keeping It the Same

Not only did he work with peers to create something of lasting value, but he also offered them something that would remain consistent. As he expanded into new markets, the goal became to create a store experience that would remain the same for every single store. This enabled him to create an experience that would let his clients get in and out as fast as possible. He spent a lot of time thinking about all the details. He wanted to stick to the tried and true and make sure that his clients had the sandwich they wanted. With only a small selection of meats as well as a single cheese, this task got easier and allowed all those who chose to franchise from him a blueprint they could follow. It’s a formula that has continued to work for to this day. 

Moving Forward ProductivelyAs his business began to take off, Liautaud realized he wanted to sell off a piece of it to outside investors. At the same time, he also realized that it was important in his life to continue to keep close to the roots that made him such a success in the first place. It is a philosophy that has continued to form his worldview today. He still makes time to see what ingredients are going on the menu. Once a week he attends a presentation at the test kitchen. It’s a place of greatness for him where he can hone his technique and demonstrate his understanding of the world of menu creation. He thinks about this process from the point of view of every person who enters his empire of stores across the country. It’s the key to success for him.

Eat

Fogo De Chao opens in Downtown LA

Now, whenever you need your endless meat fix, you can skip the drive to Beverly Hills and head down to Fogo De Chao’s new DTLA location. We checked out their grand opening to partake in their parade of protein.

As with all great AYCEs, the Market Table has more than just lettuce and ranch dressing. Cold cuts include a smoked salmon, Brazilian hearts of palm, an aged manchego cheese that has an interesting fruity note to it, prosciutto and more. Read More

Red O revamped

Melrose Avenue restaurant, Red O, revamped their entire menu and we’re here to tell you about it. A creative storm has been brewing in the Red O kitchen and recently, the chef-ing team has unleashed a gastronomical fury on Angelinos. The high-end Mexicali restaurant and its owner unveiled an entirely new menu to better reflect the confluence of southern Mexican traditions and international cuisine. From Oaxaca to Baja to Mexico City, the re-conceptualized dishes showcase home cooking with a uniquely L.A. flair. Read More