Freezer Aisle Food

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

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Silo’s Chef Larry Carlile

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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Summertime Food

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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I scream … you know the rest

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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Ingredient Cues

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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Kidney Friendly Recipes

Sure, there are “kid-friendly” recipes out there, but have you ever heard of kidney-friendly recipes? Now you have. These from a shoot we did with our regular client the American Diabetes Association for their Diabetes Forecast magazine. Styling by Nashville food stylist Whitney Kemp. To see more food photography visit www.dreier.com.

spread1-blog

spread2-blog

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