WOW! Now this is a cool way to serve a Root Beer Float!
The Marriott downtown New Orleans has been a client of mine for the last 10 years. I am always impressed with the level of culinary excellence they bring to the table. "no pun intended" :)
This image has no Photoshop to it and was taken on location inside the hotel. I would be so impressed if this was how my Root Beer Float was served to my table. Stay Focused -GK
I have taught all around the country and the best way to learn is hands on! I am a visual learner/teacher who loves small groups. I have over 2 decades of knowledge that is ready for the tapping. If you are ready for something unique, invigorating, artistic with the business savvy end of it all...I'm your guy.
Here is the deal. I am not sponsored by any products, labs or album companies. I am truly here to pull the inner artist out of you and present it to the world! I could do the whole PPA speaking tour thing but it just isn't who I am. Everyone deserves the opportunity to be the best. Competition is the key to any businesses success. They won't admit it but it's true. The bar is never raised until you are challenged!
Whether you have been in business like me over 20 years or you are just starting to learn this business...I am here.
Seminars for "Focused" are limited to 20 people per group event so the best experience is possible for each attendee. I have been to a ton of lectures and conventions with speakers that didn't teach me squat! Money out the door! Every once in a while I get a speaker who actually isn't out for himself/herself and I get the most production possible out of the event. Well that is my class. I'm here for you.
Extended Mentor sessions are possible for "Focused Premium" members. For 6 months premium members will have personal projects, Skype or Face time with me, critiques of their work so improvement is evident and most importantly you get access to me! I have over 20 years in the photography business so my knowledge is your answer to creative freedom.
Email me if you are interested in joining the "Focused" experience to firstname.lastname@example.org
"Love what you do and never work a day in your life!" -GK
The Marriott Hotel on Canal Street has been a client of mine for over 10 years. I always get excited when they call me to photograph their food because I know I'm working with the best in the city. This phone call was for their complete banquet menu because they got an award from Food and Beverage Magazine. F&B asked them to put on a webinar highlighting their success story. As always I was impressed by the quality of the food and the presentation that is always camera ready. The following images or just a taste, "pardon the pun" , of the work we both created within those two days.
To see the full post click here
Man oh man have I been busy ever since I left for my destination wedding in Colorado! After arriving home from Colorado the next day my job was in the New Orleans Superdome. The rest of the week was more corporate jobs, studio sessions and so much more following up until today's post. I am literally creating the time for this blog post today because I feel so guilty not being able to make a post in the last week or so. What I love about my 21 year career up until now, is the diversity I created within my brand. GK photography is highly known around New Orleans and I love every minute of it. For many years I specialized in weddings and through these events other opportunities always seem to arise. I love seeing my high school seniors become my wedding clients, then we photograph their kids and the cycle seems to repeat itself. I love my commercial work because the level of excellence which these companies expect is always top notch. I love pushing my knowledge as far as it can go.
To give you an idea of my diversity, let me share the kind of jobs I had just last week. Last week I had a corporate event which included a seven hour time lapse in the Superdome, before that was a destination wedding in Colorado, then we had a newborn baby in the studio, and in between all the sessions I have to process the images for sales sessions and lab fulfillments. Did I also mention that all of this work is within the realm of only two people, my wife Elizabeth and I. Elizabeth basically is all of the front of the house and I am all of the back of the house. She answers the phones, schedules clients, follows up with emails and delivers outstanding customer service.
I love the diversity in my business because I am literally never bored! Any job that comes to our business I am proud to say I am very good at accomplishing. I never really wanted to only specialize in one field such as weddings or just children portraiture. My soul needs to constantly create and I am proud to say, that is exactly what exists in my life today. I think one of the most fun aspects of my career is learning how to create beautiful food photography. How can you not love the diverse styles of food we have here in New Orleans? As you follow my blog I will weekly show you my diverse life and imagery that is created from it. Today we have a child session and two sales sessions from family portraits we did on location. So as you follow me on Instagram, Twitter, Snapchat and Facebook… Just know that those posts get squeezed in between all the other aspects of our day. I cannot wait to see what tomorrow brings me. :)
I love my job. I love my diverse life. I love my family. To me this is the definition of "Living the Dream." -GK
How many times have you been to a wedding and had food that was so unique you had to go home and tell the world about it? The Chicory team has a fantastic way of letting their guests appreciate their list of food that is offered for events. When you enter the Chicory for their open house, you walk up the stairs and to the left you will grab a skinny menu that is numbered in the order of how the food will come out of the kitchen for you to sample. Not only is it numbered but it tells you the time it will be available for your dining pleasure. One of the items on the menu is called a "Red Beans and Rice Fritter." This small bite size morsel of goodness will remind you of growing up in New Orleans eating home cooked red beans and rice that your grandma made. The chef prepares the red beans and rice by creating small ball size portions on a cookie sheet, then lets them set in the refrigerator for hardening. When it is ready to be served they take that bite size ball of red beans and rice and rolls it in a mixture of Panko and cornbread mix, then drops them down in the fryer. After the bite-sized morsels come out the fryer they are put on a pan and drizzled with a delicious sauce that complements the bite of food. When you bite into this fritter you are surprised by the overwhelming flavor and textures that reminds you of that bite of beans and rice with a side of cornbread that your grandma used to make. To say the least, you want more and more of these bite-sized morsels. Many things on their menu are delicious but this item is so creative I had to photograph it and blog about it today.
If you were at the Chicory open house last night or you have recently had the opportunity to taste this delicious Fritter, we would love to hear your comments below. Chef Raymond Culotta is always excited to come up with something new and I have to be honest and tell you, I am always impressed with his food creations!
Click HERE to see more images from the Chicory open house.
"Presentation is everything..."
When I photographed this image for Mr. Ed's Oyster and Fish House he told me the image was to be vertical for a bus stop poster. Having this aspect ratio was the first thing I had to consider while setting up my imagery. I'll be the first to tell you that the way I would photograph food in the studio is very different from how we 99% of the time photograph food on location of where the restaurant resides. Depending on the room we are using, the table, the dining ware, and glasses all make a difference on how the final image will look.
Presentation is everything... working with a chef that knows how to build a plate of food for the sake of being photographed is hugely important. The time it takes to create this final product for the chef or the restaurant owner will vary due to all of the information I just gave you. The scene that I just portrayed happens a lot in my line of work. If people know how to be efficient and create together we can get more done in a smaller amount of time. I have seen a single plate of food take up to an hour because of the conflicts of plating, design, stacking, glassware and location.
I have a checklist I like to follow whenever a new food client arrives. We both have homework to do in order to create something beautiful together and the end results are beautiful!
To see more food photography from Mr. Ed click here
#foodphotography #howtophotographyseafood #gkphotography #mredsoysterandfishhouse
When I first started to photograph food I found myself researching all across the web for the best food photographers I could find. Without a doubt I love food photography that looks more like art in a menu image. This type of photography takes a lot of experience and knowledge. Whenever I photographed a restaurants menu the food art imagery sometimes is put aside for the aesthetics of how it is being used for marketing. The toughest food I have found to photograph is fried food. Our jobs as food photographers is to make food look moist and delicious. Fried food looks extremely dry on and off camera, so how do we make it look moist and delicious? Well the moist part sometimes is difficult to get so instead I accent the texture of the food with a hard light source. This enables a little bit of highlight which at times can replicate or shine. Photographing food follows the same rules as photographing landscapes and clothing.
When you photograph a landscape with a mountainous terrain and a beautiful lake you need to figure out the time of day that the sun is raking across the textured landscape. Light going across something will show more texture than light hitting it flat on, such as high noon. Photographing clothes is the same thing. The designer of the clothes ones to show all of the hours that went into creating the texture of the clothing he wants his model to wear. We use light sources other than the front of the subject to enhance the texture of the clothes. Food is the same way the amount of light we use in the front is way less than the amount of light we use from the sides in the back. When you decide to do three light system when photographing your plate of food compared to a natural light seen your results are very different. Depending on your style in the look that you're chef is going for will depict the way you expose your subject.
Man oh man do I love sushi! I love sushi because it is so full of art and flavor and to an artist this is dream food!
Next to my studio is a sushi restaurant called Taste of Tokyo. Not only do I eat there at least twice a week I have the distinct privilege of photographing their menu. I always love how sushi chefs build their plates. For a photographer this is one subject that is truly artfully delicious. Here is a simple tuna plate that stands out in color and design.
I have been a food photographer here in New Orleans for the past 10 years. I love all aspects of our beautiful and delicious New Orleans cuisine but sushi is the most beautiful in my eyes. Just when you think you can go home and duplicate what you just ate at a sushi restaurant, you realize how difficult and impatient it is. The guys over at Taste Of Tokyo even gave me the honor of having a custom roll named after me. So if you're ever in my neck of the woods by my studio go to Taste Of Tokyo right next-door and ask for the GK roll. If you would like to see more food imagery from Taste Of Tokyo feel free to click here. Taste of Tokyo
"Photography is my life!"
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