vibrant food. quiet soul. wild at heart.
On the second day at our food photography retreat in the wonderful villa of La Quercia Estate outside of Florence, Italy, we woke up to clouds heavy with rain. In other words, perfect light for moody food photography! Veronica had prepared a day full of cooking classes in her studio kitchen, and she also invited us into her private home to browse through old treasures while sipping espresso and keeping her company as she baked a savory zucchini cake.
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I almost forgot to post the forth and last part of my q&a series, on camera equipment and photo editing! So sorry for the delay, but better late than never ;-) I get so many questions on how I edit my photos, and in my answers below I’ve tried to be as specific as possible.
I am completely self taught in photo editing and have found my own ways of producing certain moods and effects that I consider to be ”my style”. Please note that this is not a complete step-by-step guide where I take you through my full editing process, but rather an overview of some of my favorite tools and methods. Think of it as a peek inside my process more than a ”how to”. Among other things, I share my first 5 steps of editing a food photograph, which mobile apps I use and how I’ve taught myself photo editing. Let’s dive in!
Btw I’m ditching Freelance Monday today in favor for this post.
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It’s only been two weeks since I got back from our food photography retreat in Italy, but looking at these images makes me itch for doing something similar again. Preferably as soon as possible! In early January, Tania & Maria from EaTravel reached out to me and asked if I wanted to come hang out with them + a bunch of talented food bloggers at a gorgeous villa in Tuscany. They promised good food, stunning photography opportunities and brainstorming on possible future collaborations. Who can say no to that? Besides, one of my New Years Goals was to treat myself to a food photography retreat, only I didn’t expect that wish to come true so quickly!
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Hey guys! It’s time for part 3 of the answers to your questions. In part 1 I answered some of the more personal questions, and in part 2 we covered freelancing topics and ”doing what you love”. In this post, I’m sharing my recipe developing process!
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Hej fina ni! Det är dags för Q & A del två med svaren på era frågor. Den här gången avhandlar vi hur min kreativa process ser ut, varför jag började blogga om mat, hur en kan förvandla sin blogg till ett yrke samt andra frilansrelaterade frågor. De frågor som handlar mer specifikt om att testa recept och blogga om mat tar vi nästa gång, annars blir det så himla mastigt. Gör er redo för en hel rad med frilanstips!
HÄR hittar du del ett.
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Hi guys! It’s time for Q & A part 2. This time I’m answering your questions on my creative process, why I started food blogging, how to turn your hobby into a profession and other freelance-related questions. The questions that specifically targets recipe testing I’m gonna answer next time, otherwise I’m afraid I will completely exhaust you today. Get ready for a whole bunch of practical freelancing tips!
HERE you find part one.
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Agnes är matstylist, matfotograf och receptutvecklare baserad i Stockholm. Förutom att hon är en hopplös foodie så gillar hon också drömsk musik, sci-fi och tidiga morgnar.