I recently got to work with CANTEEN on a Honey Nut Cheerios campaign, Director Etienne Proulx on the video side and myself on still photography worked to capture beautiful shots of the products. I was able to shoot beauty shots of their Honey Nut Cheerios in a branded environment. We had a hand model for the 2 days, who allowed for more dynamic shot options. In addition to shooting stills, we came up with really creative stop motion concepts, being playful with the cereal. This was a great job to be apart of, can’t wait to see this out!

Client: Honey Nut Cheerios

Studio: Be Electric http://www.beelectric.tv/

Agency: 72andSunny

Set Build: Swell - Makoto Aoki http://swellnewyork.com/

Felicia Perretti is a commercial food and beverage photographer and director based in New York City. She works nationally with food and beverage clients in advertising, packaging, editorial, and video. She has worked with food and drink in all shapes and knows how to craft the right team to get the job done! Her passion for food and beverage shine through on set as well as outside of work in her everyday life. Whether it’s trying new restaurants, traveling, or cooking with her husband Joe. Send her an email or give a call to discuss your next project, she would be more than happy to chat!

The holidays are coming up and I thought I should share this easy, tasty recipe that will help you use leftover pumpkin puree from your soup and pie recipes you've made for the family.

Ingredients:

-1 cup pumpkin puree

-3 cups rolled oats

-3 tbs brown sugar (dark or light)

-1 tbs cinnamon

-1 tbs pumpkin pie spice

-1 egg white

-1/3 cup honey or maple syrup

-1 tsp vanilla

-Any additional nuts or dried berries can be added, I had almonds on hand so I used them.

Directions:
Preheat oven to 325 degrees
-Mix 3 cups rolled oats and 1 cup almonds with 3 tbs brown sugar, 1 tbs cinnamon, and 1 tbs pumpkin pie spice and set aside.
-Separately mix one egg white with 1 cup pumpkin puree, 1/3 cup honey, and 1 tsp of vanilla.
-Combine dry ingredients and pumpkin mixture; mix till coated.
-Spread on baking pan and bake for 45-50 minutes mixing between every 15min. Let rest for 20min then serve.

B.T.S. Honey Nut Cheerios Shoot

Recipe: Leftover Pumpkin Puree