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

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.

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

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.

– Kyle