As a food photographer, shooting real ice cream is probably the toughest things to do. If I had to recommend just how to make the job easier, here’s what I would recommend.
1. Make the studio as cold as possible.
2. Work really, really, really fast.
3. Prey a lot…
I just finished a four day ice cream shoot and I’m still cold. I rented 13 freezers, besides the three I already own, and that was just barely enough for all the product.
It was a tough job, but all’s well that ends well, and I must admit, the job turned up very nicely…
:o)
