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About Heath

It was a love of photography that inspired Heath Robbins to leave his job as an agency executive and travel the world with a camera in hand. More than twenty years later, it is his love for food, people, and making pictures, that continues to fuel his commercial photography career with focus and passion. For every client and for every shoot, Heath sets out to capture moments, tastes, and emotions that pull people out of their everyday, and straight into the moments that he creates.

 

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You say "potato"...

You say "potato" and I say "patattah!"  Either way, we love them. Heath and the crew were happy to board a tiny prop plane to find the potato mecca of the Northeast. Here are a few snaps of our trip to the fields of Presque Isle, Maine on assignment for McCain Foods with The Alchemedia Project.


Drew is happy to have his feet on solid ground.Straight from the plane to the field; Scouting locations for two busy days of shooting.

 


All hands on deck to capture still and motion during the "golden" hour!Jason, our stand-in while we prepare for the real farmer. He looks tough, but we all know the truth.

Tim, looking equally tough as a stand-in.

Heath and Tim surveying the next shot. These guys have been working together for over 12 years!

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Finally....a sneak peek at a few of our final shots. Thanks to our Creative Director, Tim, as well as Sarah, Lori and the folks at McCain Foods for a great shoot! ~Jenna

 

 

 

Friendly's: New Menu. New Look.

Friendly's is getting a makeover!

We recently worked with the creative team from the VIA Agency and the brand managers from Friendly's, creating imagery for their all new ice cream and breakfast menus. For three days our fridges were brimming with their famous peanut butter sauce. All of our chest freezers and a walk-in freezer were full of 3 gallon tubs of delicious ice cream. Jealous? You should be.

Creative Director Chris Avantaggio gave Heath the challenge of shooting the product for an extremely vertical presentation and our producer, Drew, had to track down a Kelvinator. He called every restaurant supply store in the Northeast, but Drew found it!  And Heath, who is always looking for the next challenge, had fun scaling our 8' scaffolding in order to get the perfect angle.

It wasn't all work; we had a little down time, including a FriendZ making contest. Drew (our resident Sweet Tooth) won with the idea to add crushed red velvet cones into his. Delish.

Check out the menus below and a few shots from behind the scenes! ~Jenna

 

 



 

 


Our 4 o'clock FriendZ break!

 

Heath and Chris playing a quick game in between shots 

 

On day 2...A surprise treat for our clients! We heart you Rolling River Massage.

Heath set up shop on the scaffolding 

I think we were laughing about how long it might be before one of us dove into the ice cream!

 

...It wasn't long.

 Thanks to the teams at VIA and Friendly's for a fun shoot! And, thanks for leaving behind some of that amazing peanut butter sauce. It did not go to waste.

 

 

The Most Wonderful Time of the Year...

 

RECIPE: makes 1 pound, 10 ounces of marshmallows

1 cup cold water

3 tablespoons (3 envelopes) unflavored gelatin

2 cups granulated sugar

3/4 cup light corn syrup

1/4 teaspoon salt

1 1/2 teaspoons vanilla extract

Confectioners sugar (for coating the marshmallows)

Vegetable shortening (Crisco recommended) for preparing the pan

 

1. Prepare a 9 x 13 x 2 inch pan as follows. Invert the pan. Cut a piece of

aluminum foil long enough to cover the bottom and sides of the pan. Place

the foil over the inverted pan and fold down the sides and corners just to

shape. Remove the foil and turn the pan right side up. Place the foil in the

pan and press it gently into place. With a pastry brush or crumpled wax

paper coat the foil thoroughly but lightly with vegetable shortening. Set

aside.

 

2. Place 1/2 cup cold water in the large bowl of an electric mixer. Sprinkle

the gelatin over the surface of the water and set aside.

 

3. Place the sugar, corn syrup, salt and the other 1/2 cup water in a heavy

1 1/2 quart or 2 quart saucepan over moderately low heat. Stir until the

sugar is dissolved and the mixture comes to a boil. Cover for 3 minutes to

allow any sugar crystals on the sides of the saucepan to dissolve. Uncover,

raiser the heat to high, inset a candy thermometer, and let the syrup boil

without stirring until the temperature reaches 240 degrees. Do not overcook. Remove from the heat.

 

4. Beating constantly at medium speed, pour the syrup slowly into the

gelatin mixture. After all the syrup has been added, increase the speed high

and beat for 15 minutes until the mixture is lukewarm, snowy white, and the consistency of whipped marshmallow, adding the vanilla a few minutes before the end of the beating. (During the beating, occasionally scrape the bowl with a rubber spatula. The marshmallow will thicken and become sticky—if the mixture crawls up on the beaters as it thickens, carefully wipe it downwith a rubber spatula.)

 

5. Pour the slightly warm and thick marshmallow mixture into the prepared

pan and, with your forefinger, scrape all the mixture off the beaters.

Smooth the top of the marshmallow.

 

6. Let stand uncovered at room temperature for 8 to 12 hours or longer if it

is more convenient.

 

7. Then sift or strain confectioners sugar generously onto a large cutting

board to cover a surface larger then your pan. Invert the marshmallow over

the sugared surface. Remove the pan and peel off the foil. Strain

confectioners sugar generously over the top of the marshmallow.

 

8. To cut into even 1 inch strips use a ruler and toothpicks to mark it

every 1 inch.

 

9. Prepare a long, heavy, sharp knife by brushing the blade lightly with

vegetable shortening. Cutting down firmly with the full length of the blade,

cut the marshmallow into 1 inch strips. (After cutting the first slice, just

keep the blade sugared to keep it from sticking.)

 

10. Dip the cut sides of each strip into confectioners sugar to coat them

thoroughly--you should have enough excess sugar on the board to do this.

 

11. Now cut each strip into 1 inch squares. (You may place three strips

together and cut through them all at once.) Roll the marshmallows in the

sugar to coat the remaining sides. Shake off excess sugar.

 

12. Enjoy marshmallows as they are, served in hot cocoa or wrapped in cellophane for gift-giving.

                                

Moments

Every shoot has it's moments. Fun ones, stressful ones, creative insights, creative confrontations, the moment you really need a cup of coffee or the one where you want something stonger, when partnerships form and when it all comes together...

We recently had a shoot for PartyLite that involved 12 models and 9 crew members on location for 2 days. What struck me while editing was not, however, anything like I described above. It was looking at all the outakes of the shoot I saw two things: 1. We have a really good time on set and 2. I could put some really funny captions on some of these moments in between takes.

Here are some of them and just to be clear - I never yelled at anyone, at anytime. Never out loud anyway...

Let's start with some of the models caught off guard. The titles below are what I thought should be in thought bubbles somewhere in the image. Feel free to add some of your own below.  ~Heath

 

"Jerk.."

 

"You shouldn't have yelled at her. Now look what you did."

 

"Seriously? Did she just throw something at me?"

 

"Those look really good"

 

"I don't feel so good"

 

Three thought bubbles here. From left to right:

"She's mine, don't get any ideas",  "This is awkward",  "Yeah well, we'll see about that"

 

"Try it again and I'll slap you"

 

"Yikes.."

And then there were all the shots with my crew, standing in, or, well, sometimes you just have to be there.. but I think you'll get the idea.


 

Happy Turkey Day

Last week's blog got me thinking. How many turkeys have we photographed over the years? I lost track somewhere around 20 and thought it would be fun to share the collection! Here is a sampling of the birds who have graced our studio. For more of Heath's food and lifestyle imagery, please visit heathrobbins.com and have a delicious Thanksgiving! ~Jenna