One of the things about our schedule with our editorial clients is that we are often shooting stories a few months ahead of the season. We then have a period of time where we don’t post or publish samples of the final images until sixty to ninety days after the magazine publishes them. So, here we are in October, and I’m showing you some “summer” images we did last spring here in the studio. Expect to see some nice fall food photography images in the middle of the upcoming dead, cold winter or thereabouts. – Kyle
Here’s a little glimpse (or taste) of what’s been in my head lately. It’s the seesaw balance I have between order and chaos, design and photography, work and play. I’m sure a psychotherapist would have a heyday analysing how I approach my personal food photography projects. To me, it’s just things I like…organization, ice cream and a fun mess…nothing to read into…at least that I’m aware of. I hope you enjoy. I did. – Kyle
We do a lot of food photography involving complete recipes where our food stylists are preparing dishes or meals to spec for restaurants, or they are following a recipe to be published in a magazine. I guess that’s kind of the typical food photography someone would expect from a food photographer.
Sometimes we get to stray from the usual, and in this case we highlighted certain ingredients found in our client’s recipes. I say “get to” because often with the task comes the opportunity to break out of the usual approach for photographing food and we can play some. We like to play.
This is a series of images we did for a national client where we (food stylist, prop stylist, art director and I) put together these small vignettes to highlight some of the fresh ingredients found in some of their holiday menu offerings.
I know I’ve mentioned this before, but I really enjoy getting to work with outstanding chefs on food photography projects. Chef Jim and Chef Michael with Stoney River are no exception. It’s always a fun and productive time with these guys. I think what impresses me most is Chef Jim’s leadership and commitment to quality food. And they both approach each recipe/dish with an artful eye. Here are a few images from a recent shoot with them here at the studio.
We recently did a series of images for their brunch menu. I can’t post them yet, but let’s just say the dishes are beyond good. I actually broke my own rule about eating on the job and tasted the creme brûlée french toast…unbelievably good. We’ll post those images in a couple of months.
I’m a procrastinator. Now, finally after years of thinking of this we actual shot this last week. I’m so relieved. It really was haunting me. What else do I need to say, it’s part of a series of Jackson Pollock inspired food works, for lack of a better term.
Now, to get to the 37 other food photography concepts I’ve got in my “to do” folder. Look for them in a few years.
I know it seems like I start each blog post with “we had fun…” but it’s true. We did have fun, and I’m OK with that. I love working with art directors who come with ideas allowing us to draw on our team to produce nice work. OK, group hug.
So, here are some ads we shot for Chinet promoting their various paper plate and “cut crystal” plasticware.
And yes, We DID have fun.
Until we received the manuscript for this story I didn’t know what “celeriac” was. Honestly, I would have guessed it as some kind of food allergy disease. Turns out it’s a diabetic friendly root super veggie. I love learning new things.
Here are a couple of spreads we shot for this Healthy Harvest feature. We’re fortunate to have a nice bit of flexibility with this client…and always appreciate the opportunity to dig deep into our prop room to pull out surfaces with texture. Food styling by Nashville based food stylist Whitney Kemp.
What’s next? I’m kinda craving some roasted cauliflower…just kinda.
I think there must be a little bit of Will Rogers in me ’cause I never met a “chef” I didn’t like. Trey is no exception. We had fun with him in the studio…particularly when he showed us how he grows fresh sprouts. I won’t spill the beans on his secret but I’ll let ya know you already have what you need to do it in your own home. It literally was surprising.
Here he is, and here’s his “arugula, chicken liver, biscuit, boiled peanut, bacon vin” dish. There’s certainly good stuff to be had at The Farm House in Nashville—I witnessed it in person.
What fun it is to work with a smart entrepreneur—even more fun working with a smart entrepreneur with fantastic burger skills. That’s Dallas Shaw and he’s behing Hoss Loaded Burgers here in Nashville. We spent a fun day with Dallas and his burger making skills to capture a few of his featured creations. Here are some of the results from out shoot.
The Brick House
The Hoss itself!
Did I mention that Hoss Loaded Burgers is a food truck? Yep, you can find these tasty works around town here in Nashville. Go find ‘em at www.hossburgers.com and test your burger eatin’ skills!
Some fun work we got to do for Diabetes Forecast Magazine recently.
Is February almost over already? What?…March is almost over? Where is 2013 going? What?…it’s 2014!!? Time is flying.
I’m not really sure how my brain works, and I’m not sure I’d be up for getting a professional diagnosis either—I’m content being nuts. I’ve been having fun with my boys as we play with words. At least I’m having fun…my boys probably consider it abuse…or dare I say, pun-ishment. I enjoy pointing out the contrast between what we hear and what we mean.
I was struck with this idea of “tie” food a while back and below is how it finally manifested itself.
A big thanks to my crew for being talent for these Thai Food portraits and for putting up with my crazy ideas—you know you’re enablers.