Flavors of the Holidays for: Distinction Magazine

One of the the aspects I really enjoy about life as a freelancer is that I have the opportunity to shoot a range of subjects and topics for editorialcommercial and wedding clients. I've found that the diversity in both my clients and assignments nurtures problem solving skills, creativity, and the overall growth of my photography.

Some might argue that a photographer should brand himself as a specialist in one style or one specific subject matter. In doing so, editors, art buyers, and clients know you are the go-to-guy when they need someone to make photographs of that particular topic or style.

To some degree, I agree with that train of thought, after all if I go to the local fast food joint I go there because I know exactly what I want and how I want it. I know that if I go to "X" my pizza will be spicy, if I stop at "Y" my fries will have just the right amount of grease, or  if I go to "Z" my potato, egg and cheese burrito is going to taste exactly the way I want it.

That said, I'd like to think that rather than specializing in one specific style or subject matter I specialize in giving my clients peace of mind. I serve up stability, trust, and the reassurance that whatever they send my way they don't have to worry. I leave them with an aftertaste of confidence in both their decision in hiring me and in my ability to deliver.

Case in point, one of my recent shoots with Distinction Magazine was slated for an 11 page spread. I don't have any food photography on my website or in any of my portfolios. That's not to say that I have never shot food for other magazines or publications, I have definitely done my share of food photography. I actually enjoy it. However, the powers that be at Distinction trust me and my work, so without asking to see any of the aforementioned food images they hired me.

The images below are pages from that assignment. Thanks for looking and definitely try out one of the recipes from the article, you won't be sorry.