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Ice Cream Shot | Behind the Scenes with Ronnel Cuison

Shooting food is fun but it’s not the easiest thing to do.  There are times when you need to solve problems during food shoots that’s why you need to be prepared. In order to avoid being in an embarrassing situation you must do your homework.

You need to bring everything you think is necessary – lenses, back up camera, monitor, computer, gobos, lights with modifiers etc. It’s better to pack everything you have than to fall short.

Believe me I’ve been there, that’s why I learned how to improvise. I make use of what I have and look at the things around me that I can use as props.

Although improvisation is good, it’s still best to have everything ready. Impressing the client with your professionalism will go a long way.

For this shoot, I was fortunate that I didn’t need to food style and we only needed a minimalistic shot. I just did my outback lighting and that was it.

The shot came out perfect for the client and no retouch was needed.

I shot this for Outback Steakhouse Philippines a couple of years ago. It’s a dessert shot that has the same feel as the international version of the same dessert. Outback Steakhouse’s photos usually have a warm tone.

How to Shoot Ice Cream Behind the Scenes

I used 2 strobes with medium-sized softboxes and another strobe at the back with honeycomb attachment plus a warm gel directed at the wooden wall behind to separate my subject from the background and to bring out the texture of the wood.

How to Shoot Ice Cream Behind the Scenes Diagram

I dialed in about f/5.6 to f/8 to give the right amount of depth of field and bokeh.

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