Mullen Lowe-NY Bakery

You see this crew?  Impossible not to have a successful shoot or bright days.  Thank you Mullen Lowe, NY Bakery and my regulars to make this more fun than officially allowed.  Looking at you Tomo, Chen, Takako, Alex, Billy, Sharon, Cristina & Fangchi…

Full series -> https://fabrik-studios.com/food/ny-bakery/1

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Mother NY-Stella Artois

Anybody who knows me is well aware that beer is one of my absolute favorite beverages, to shoot and to enjoy after a good gig.  Years back when I thought of clients I would love to work with, Stella Artois was always among the top of my list – beautiful aesthetics, clean lines, a clear visual identity & excellent beer.  I’m very happy that I now got to collaborate with Stella on their Global Holiday Ad Campaign, through Mother NY.  It was as much fun shooting the dancing chalices and bottles as it was to scream STELLLAAAAAAA all day long, trying to impersonate Marlon Brando in ‘A Streetcar Named Desire.’ It easily turned into one of the most enjoyable assignments of the year.  The creatives at Mother were wonderful partners in this endeavour and my team made me look good, once again.

Prop Styling by Megumi Emoto, Drink Styling by Takako Kuniyuki, Retouching by Leo Rocha, Digital Techs Tomo Hatano and Jonathan Nesteruk.

Wishing you all very Happy Holidays and a great 2017 – Cheers!

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Archive’s 200 Best Ad Photographers Worldwide 2016/17

The joy to be selected again by Archive for ‘200 Best Ad Photographers Worldwide 2016/17!  I was planning on working as a lifeguard in Hawaii, but it got postponed by the jury of Archive.  Sending my sincere gratitude to all who have collaborated with me over the years to create beautiful work, and most importantly, shared a good time.

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Casa Dragones Tequila

Craftsmanship.  Not a word usually used when drinking Tequila.  In this case however, craftsmanship was not only evident in this smooth Tequila, but also in the crystal clear ice made by Okamoto Custom Ice Studio.  “If you have such a quality spirit like Dragones, to dilute that with conventional ice is not ideal,” according to Okamoto. “Exceptional ice allows for minimal dilution and to bring out the purest, cleanest flavor when serving Casa Dragones Blanco on the rocks.” 

Working on a new campaign with an agency (Mouth NY) and a contributor so dedicated, is a real pleasure.  Since we prefer shooting with real ice and real ingredients, he turned out to be the perfect collaborator.  You can check out the incredible ice sculptures made by Okamoto studio here -> http://www.okamotostudionyc.com/

Adrian Mueller Photographer New York Food Still Life Liquids Location Motion.  Award winning food still life liquids location photography New York.  Food Photographer New York.  Still Life Photographer New York.  Liquid Photographer New York.  Liquids Phookamoto_ice_01okamoto_ice_02okamoto_ice_03okamoto_ice_04okamoto_ice_05okamoto_ice_06okamoto_ice_07okamoto_ice_08okamoto_ice_10

 

 

 

 

 

 

 

 

 

 

 

 

Images of Okamoto Studio courtesy of ©Casa Dragones

To follow Casa Dragones: casadragones/facebook

To follow Mouth NY: mouthny/facebook

To follow Okamato: okamoto/facebook

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Ragu

Lovely multi day shoot with agency Weber Shandwick for all the new point of sale and in-store displays for Ragu Spaghetti & Pasta Sauces here in the United States.  Space28 was the perfect work environment with the most beautiful & consistent daylight any food photographer could hope for.  Grateful to my incredible team & crew who made it a wonderful and pleasant experience, shooting 25 recipes in three days and getting it all done in time with a smile on all our faces.  See our behind the scenes footage here:

http://www.fabrik-studios.com/making-of/ragu/1

Food Stylist: Takako Kuniyuki / Food Stylist Assistants: Corey Earling, Saori Hashimoto & Angela Garcia / Prop Stylist: Stephanie Hanes / Prop Stylist Assistant: Sophie Leng / Assistant: Sarah Miller / Digital Tech & Retoucher: Tomo Hatano / Video Capture BTS & Post Production: Ali Hashemi

To see the stills from this shoot, please visit -> weber-shandwick-ragu

RAGU

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WhiteWave Foods – Annual Report

Together with creative agency Addison New York, we shot videos and stills for the annual report and online presentation of WhiteWave Foods (Silk Almond Milk, Horizon Organic Milk, Land O Lakes, Earthbound Farms Organic, etc.).  As always, a brisk shooting schedule didn’t deter us from having fun – prop. stylist Alex Niki did an incredible job getting everything and everyone ready (including the talent) and food stylist Takako Kuniyuki brilliantly multi-tasked her way through this 4 day assignment.  Shot at Noho Productions and Space28, it was a real pleasure working in an environment that made us forget at times that we actually were at work.  Excellent art direction by James Taylor and wonderful art production by Rebecca Horne made this job a killer combination of creativity, a pleasant collaboration and quality work.

-> WhiteWave Foods Annual Report / stills

-> WhiteWave Foods Annual Report / videos

Video post-production by producerNY

Adrian Mueller Photographer New York Food Still Life Liquids Loc

 

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Nutrilite – Liquid Body Shapes

Another demanding & fun liquid art campaign.  To show the benefits of Nutrilite milkshakes, we were asked to shoot & create liquid body shapes.  40 gallons of Nutrilite chocolate & vanilla milkshake were poured, splashed, thrown and splattered along our custom made plexi rigs.  Our well worn kiddie pool took another beating and the clean-up was epic. Thanks to Jiae, John & Kara for all their creative input, and to my fantastic team -> liquid stylist, botanical stylists, rig maker, assistant, digital tech and retoucher.

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Bodum Drinks

It’s finally getting warmer – time to shoot and drink!  New work with Bodum’s insulated double wall glasses.  Unfortunately, when I drop my ice cold beverage from now on, it’s because I am either drunk or I have sweaty hands.  No more blaming the wet glass… Special thanks to Alain – beautiful styling by Takako Kuniyuki.

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Brilliant People: Chef Masato Nishihara / Kajitsu

Reading time approx.: 2 min 45 sec.

About the Chef: Nishihara spent ten years at the three Michelin-starred Kitcho in Kyoto, one of the country’s most acclaimed kaiseki restaurants. There, he was mentored by Yoshinori Ishii, who later left to work at Morimoto in New York and who’s currently heading the kitchens at Umu in London. Nishihara became well versed in traditional kaiseki cuisine, and also gained knowledge in Japanese tea ceremony, flower arrangement, and antique Japanese dishware, all key parts of a kaiseki meal.

Following his tenure at Kitcho, the Chef took over the kitchens at Tohma, a soba-based kaiseki restaurant in Nagano (a city known for its high quality buckwheat noodles). Here, Nishihara mastered the art of soba under the tutelage of master noodle maker Masakatsu Hizume. When Shuichiro Kobori of noted Japanese fu (wheat gluten–a major part of Buddhist cuisine) producer FuKa decided to debut Kajitsu, he called upon Nishihara, and the Chef moved to New York to open the restaurant in March 2009. Nishihara himself is not vegetarian nor Buddhist, but what he aims to do here at Kajitsu is to expand the horizons of shojin cuisine using his background in kaiseki and the incorporation of non-traditional, Western ingredients. Recently, he was recognized for his efforts by Michelin, which awarded Kajitsu two stars in its latest guide.

Q & A

Q) What motivated you to become a chef and how did you get started?

When I was 9 years old, I made a sunny side up for the first time. My mother praised me, so I became interested in cooking. Then when I was 11, I looked in a cookbook to make stew, hamburger, and gratin for my mother’s birthday.

To become employed at Kitcho in Kyoto, I learned that I must first be considered for an interview. I wrote a long letter to the owner in a rather desperate attempt. “I have been dreaming about working in your kitchen. I will dedicate my life to Kitcho.” (LOL)

Q) What’s your earliest or strongest childhood memory in regards to cooking?

There is a photograph of me as a 3 year old, chopping ingredients to make curry, although I don’t have any memory of this. I lived in Fukuoka until I was 3 and then we moved to Tokyo. When I was 13, I had tonkotsu ramen from Kyushu at “Isshintei” for the first time. Suddenly, I was flooded with memories from my childhood in Fukuoka. Without a doubt, I must have eaten this ramen as a small toddler.

Q) What drew you to shojin cuisine?

During my training in kaiseki cuisine in Kyoto, I learned about cha kaiseki from which kaiseki cuisine evolved. Cha kaiseki is the meal that precedes the serving of tea at a formal tea ceremony, and the content and order of the dishes along with the way in which the seasons are incorporated into the experience have been perfected a few hundred years ago. At the root of cha kaiseki was shojin cuisine. This historical and spiritual deepness was what drew me to shojin.

Q) What other cultures, styles of cooking, foods inspire you?

I feel that Italian cuisine also shows care and respect toward the ingredients being used. That aspect is important to me when cooking.

Q) Besides nature, where do you get ideas for your monthly menus?

My dishes simply reflect what I thought, what I felt, and what came together serendipitously. In the March menu, there is a dish that was inspired by a Haiku poem.

Q) Where do you source your ingredients?

I often go out and find them myself. I consciously use mostly local ingredients.

Q) What is your favorite food?

I go back to eating Japanese rice after all. I like anything that goes with rice.

Q) Do you have a favorite restaurant?

I appreciated the craftsmanship behind Bar Boulud’s paté.

http://newyork.grubstreet.com/2010/07/masato_nishihara_is_amazed_by.html

Q) What do you like to do in your free time? If you had more free time, what would you like to do?

I don’t really know how to use my free time. I sometimes go in even on my day off. I’m constantly thinking about cooking. What I would like to do though is travel all over Japan and around the world. (In order to expand my culinary horizons.)

Q) Which country would you like to visit next?

I would like to go to England because my mentor whom I respect works there as the executive chef. I would like to work along side him in England.

Q) What are your plans after returning to Japan?

I will work towards getting a visa to go to England.

Photographed dishes:

Dish 1) Winter Scenery

The winter scenery depicts an actual scene from Japan of a straw hut (leek tempura) protecting a kind of peony (made from radish) that blossoms in winter.

 

 

 

Dish 2) Fried buckwheat cubes with truffles

With the soba dofu, I wanted to incorporate truffles into shojin. I combined the scent of the prairie through buckwheat, with the flavor of the soil from truffles, and bound the two together with a soy sauce base.

 

 

 

Dish 3) Sangria sorbet, finger lime, and yuzu liquor

The sangria sorbet is also called shojin sorbet in my mind because it is a dish that promotes using everything. You can use leftover red or white wine as a base, and make the sorbet once you have enough scraps in the freezer from different fruit. Depending on the ingredients, I might add what’s missing, such as acidity, flavor, or texture. Since the left over ingredients will be seasonal and different every time, the sorbet will never be the same. The image doesn’t look anything like shojin, but the sorbet reflects its spirit and essence.

Q&A + translation by Takako Kuniyuki

Introduction by kevinEats.com

Photographs by ©Adrian Mueller

To find out who is next on ‘Brilliant People’, follow @fabrikstudios on twitter

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