Is it just me, or is there a universal obsession with bacon? I’m not being judgmental here… just making an observation. Case in point, my boys would put bacon on cereal if we let them. OK, that might be a little bit of an exaggeration, but when we put bacon on the table you’d think they hadn’t eaten in days. Their animal instincts kick in, and there’s this huge frenzy of grabbing each piece followed by proclamations of who got more than the other.

That really doesn’t have much to do with the images below. Bacon. That’s really the only connection.

We did these images in our studio here in Nashville for a national client for their retail packaging. Food styling by the dynamic duo Teresa Blackburn and Whitney Kemp.

Go Team! Go Bacon!

– Kyle

Bacon Breakfast

Ham Sandwich

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Because I’m so good and keeping up with blogging about recent shoots (not), I thought I’d show what we did about a year ago. This is from the October issue of Diabetes Forecast… last year. Better late than never, right? This was a story about diabetic friendly foods from the freezer aisle. Food styling by Whitney Kemp. Tardy blog posting (and food photography) by Kyle.

frozen food recipes

frozen food recipes

The restaurant scene in Nashville seems to be hotter than ever right now. (I hate that I just said “restaurant scene”. Surely there’s a better way to state this.) How about… There are a lot of innovative independent restaurants in Nashville worth checking out. Silo in the Germantown area of Nashville is a neat place to eat. (“Neat”? I’ve obviously run out of adjectives. This is why I’m a food photographer and not a food writer.)

We had Chef Larry Carlile at the studio a while back, and he prepared his hot chicken for an editorial story we were shooting. Chef Larry is quiet and understated; his hot chicken is not. It’s bold. It’s almost like he’s just daring you to take a big bite. On a recent visit to Silo, I shared their appetizer portion with a friend. That was perfect for me… I’m kind of a “hot chicken” wimp. – Kyle

Silo Nashville Hot Chicken and Chef Larry Carlile

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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

editorial food photography
editorial food photography

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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

ice cream sandwiches organized

ice cream sandwiches messy

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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.

– Kyle

fresh ingredient cues

fresh ingredient cues

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Captain D’s did a recent social media campaign contest with a compare/contrast to find the differences between two food photographs highlighting their food and ingredients. We did the food photography with them here in Nashville along with Big Com advertising agency out of Birmingham, Alabama. Art Direction by Aaron Greshem and food styling by Atlanta based Tami Hardeman.

fish sticks food photography

fresh ingredients food photography

hush puppies food photography

veggie sides food photography

Can you spot the differences between the images? Some are more obvious than others, but I was there and still find myself stumped at a few of these.

– Kyle

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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.

Stoney River Salmon Food Photography

Stoney River Shrimp Food Photography

Stoney River Steak Food Photography

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.

-Kyle

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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.

pollock-waffle-blank-web

pollock-waffle-web

pollock-waffle-end-web

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.

-Kyle

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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.

chinet-1

chinet-2

And yes, We DID have fun.

-Kyle

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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.

2013-09-diabetes-forecast-1

2013-09-diabetes-forecast-2

What’s next? I’m kinda craving some roasted cauliflower…just kinda.

– Kyle

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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.

trey-cioccia-the-farm-house

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.

– Kyle

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