“Frozen” Margarita Food Styling

Well, I don’t think I’ve ever seen something look so good but be so toxic. This is made from a material that is designed to help plants grow … but it’s doing it’s job as a frozen margarita on set for food photography.

This morning I’m breaking down the set from the shoot late yesterday and the drink actually still looks half decent. One issue I ran into with this particular food styling technique was color. You’ll see from the images below that my formula looks more like a bellini than a margarita. So, in post production I had to swing color on the margarita portion.

I continue to work more on the drink and pour section of my food photography portfolio. Look for updates over the next few weeks. It’s yet another part of my work that I enjoy … it’s challenging, it’s technical, it’s creative … and it’s related to food!

Food Network Southern Food & Wine Festival

Well, it’s just a few days away from what will be an fun weekend. I’ve actually got a booth for the exhibitor hall at the upcoming Southern Food & Wine Festival at Gaylord Opry in Nashville. I think I’m looking most forward to seeing who the other exhibitors are. I wonder what fun kitchen utensil I’ll fall in love with. Will it be the lemon zester or the ceramic knife set?

At my booth passers-by will have the opportunity to be “shot with food”. I’ve got a couple fun photos that are large with a hole for people to stick their heads through. One is a box of Krispy Kreme doughnuts and the other is a Le Crusset stock pot. It should be fun.

So, stay tuned. I’ll post photos after the even. For now, feel free to see my food photography site dreierstudio.com.

Food Photography Portfolio

I’m moments away from finishing the 2nd (dupicate) food photography portfolio. Doing a physical book is a great exercise. I’d gotten away from printing a nice big book thanks to the convenience of the Internet.

Getting back to the nice big prints (11 x 14) has helped me to really study my work rather than simply toss it up into cyber space. I’ve been forced to edit down to 36 images – unlike a website where there are no constraints. Additionally, going the extra distance in processing and color management for print is always a great way to sharpen the chops.

Now, with two complete food photography portfolios in hand, my rep can make more calls and appointments … hopefully so many that I’ll need to do portfolio #3.

-Kyle