How do you photograph ice cream and keep the texture under the studio lights?
The shots for a local design agency for ice cream manufacturer and using Maureen Murray a fantastic home economist.
The shots where all set up with lighting and dishes , props etc in place without the ice cream.
This give you a chance to light the subject without fear of ice cream melting.
The ice cream is brought from the deep freeze and the balls are scooped up from the hard ice cream and placed in liquid nitrogen which reduces the temperature and has a boiling point of -196C
It has also become increasingly common at top restaurants as a method for instantly freezing food and drinks, or creating an impressive cloud of vapour or fog when exposed to air.
All shots using Bowens lighting http://www.bowensdirect.com/
A dramatic corporate portrait of the financial director of UK Land Estates for the Royal Bank of Scotland.
We wanted to give a strong image using leading lines from the graphic pattern and using directional lighting.
The main light was my favourite 75° Softlite Reflector by Bowens on a Gemini 500 head, an accent light through the glass to the left gives a rim light on the face and seperation from the background.
ALL LIGHTING BY BOWENS http://www.bowensdirect.com/
Water shoot in the studio.
The shot below was taken in Bananastudio on a specially constructed set for the shoot. We achieved the dramatic lighting with 2 direct heads from behind with coloured gels to give a rim light effect.
The front light was with a beauty dish from above pointing down towards the model. The backlighting was needed to record the water drops and splashes. The camera was set on the highest sync speed of 160th of a second at F5.6
The resulting shot captures the colours and splashes of the water and makes for a dramatic shot.
All images by Eric Murphy ABIPP LSIFGP