
Social media is becoming more and more important. That's why it's one thing to conjure up great dishes, another to stage them perfectly for social media.
Without a reflex camera or specialist knowledge. Our cell phones can do more than we think! Including the best apps for mobile photo editing.
A successful picture depends on the right light. If you don't have a suitable light source in your premises - then place your plate/dish near a window, for example, and use the natural light source.
A bird's-eye view is an angle that never deceives. To do this, take a photo from above so that your plate or the entire dish appears in all its glory. If you want to show a side view, make sure that there is nothing in the background that distracts from the dish.
A neutral and natural background will make your food stand out. It can also be something simple like a wooden board, cloth or paper. But tiles also make a great background.
Sometimes less is more! Overloaded plates never look as appealing as plates on which the main ingredients are in the foreground.
This can give the photo that certain something. Fresh ingredients such as crisp lettuce leaves, colorful tomatoes, but also a beautiful napkin or fine cutlery give a food picture more glamour.
There are numerous apps for image editing. A little more contrast, saturation, sharpness - these are all edits that make you want to cook even more.
So grab your cell phone - let's go!
Vegan and reduced-sugar desserts that last, shine, and impress guests: Sugar is not the enemy, but it is not the solution either. Modern patisserie thinks ahead—more precisely, more plant-based, more consciously.
Away from the “sugar = taste” reflex, toward texture intelligence, aroma control, and clean technique. Modern patisserie works vegan, reduced-sugar—and often completely without classic table sugar. The matrix, process, and calculation are crucial. About desserts that perform professionally: stable, precise, highly aromatic.
In September, the 5,000-square-meter permaculture garden at the Falkensteiner Balance Resort Stegersbach reaches its full potential. This is when not only hotel gardener Paul Aschberger is called upon, but also chef Philipp Wildling. He quickly turns the tables and declares September to be vegan month: plant-based options become the norm and “conventional” diets with meat and milk become the alternative. With a selection of over 60 types of fruit and vegetables, as well as herbs and edible flowers, Wildling has an easy job.
Without a reflex camera or specialist knowledge. Our cell phones can do more than we think! Including the best apps for mobile photo editing.