Was recently asked how I managed to blur most of the photo out and retain details in te foreground. Was asked also whether that was done in camera or through post production.
Well the answer is it was done in camera.
I usually try to get most of the image requirements done at the point the shot is made as that reduces time editing which in turn reduces costs and results in delivery of the images sooner rather than later.
So how was it done?
It was decided, when consulting with the chef and the Marketing staff that the point of interest should be the raspberry and that the remainder of the details in the rest of the photo should be retained, but blurred out to focus the viewers attention on the fruit.
The camera was mounted on a tripod for stability; and it aso allows me to view the image from the screen which also makes focussing manually more precise.
Studio lights were used in a room otherwise unlit to have full control over the light.
A long lens was used, from a distance, and the aperture (the bit of the lens that increases or reduces light coming into the camera) was set to a low figure such as F2.8, or 4. That blurs out whats not in focus (called shallow depth of field). Taking the camera away from the subject, and then zooming in, helps that blur.
Hope that was of interest and if you need help with images or if you wish food images to be taken for your restaurant or food business then please get in touch either on 07748046102 or at firstname.lastname@example.org.