Styling & Photo Techniques for Culinary Professionals, Food Writers & Bloggers

Denise Vivaldo and Cindie Flannigan team up with Christina Peters Photography at her studio in Marina Del Rey, California.

October 5 & 6, 2013

Class hours are 9am-4pm with a lunch break. Doors open at 8:30am with pastries and coffee.

Join us for an intensive weekend workshop devoted to teaching writers, bloggers and culinary professionals how to improve their food photographs. Each student will have their own project to shop for, style and shoot on Sunday.


Student work by Satu Kaaria at Christina Peters Photography.

Student work by Satu Kaaria at Christina Peters Photography.

AGENDA Day 1 – Saturday

Concentrating on using professional styling techniques to rock your publication. The day will include:

• cooking for the camera
• cooking in your own kitchen vs. a studio or temporary kitchen
• plate food to show it at its best
• garnish effectively
• edible and inedible styling methods
• temperature, safety and sanitation
• holding and refreshing food
• food styling tips, tricks and techniques for pancakes & bacon, burgers, soup, cake
• project brainstorm—discussion and selection


Student work by Sarah Mandala at Christina Peters Photography.

Student work by Sarah Mandala at Christina Peters Photography.

AGENDA Day 2 – Sunday

Focusing on digital photography and how to improve your photos. The day will include:

• we will start with the basics; F-stops, shutter speed, ISO and how they all work together
• camera settings & white balance fully explained
• camera angle and selective focus
• composition
• using props
• natural light vs. studio light
• the use of fill cards, reflectors and diffusers
• students prepare and shoot projects


Intensive 2-day workshop $695


Please contact Mandy Unruh with any questions.

mandy@denisevivaldogroup.com

Click here for information on Christina Peters.

Payment Options Listed Below.




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Registration Form *For check or money orders only

Your space in a class is not guaranteed until payment is received


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A 5% additional fee applies
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