Congrats to my friend Catherine Giudici on finding love on The Bachelor. It became official last night, so I thought I would share a fun outtake from our recent shoot together. Very excited for Catherine and Sean Lowe. Hopefully I can share more of the images in the near future. There are so many great shots!
It seems like forever ago now, but I actually played football in college until a shoulder injury sidelined my aspirations of reaching the NFL. I mostly played free safety, but I also moved to defensive end in my last season. Needless to say, photographing athletes is something I really enjoy, as it get’s me back out on the field to some extent.
Here is a quick snapshot I found from back in my college days. But back to Derrick Coleman, because that’s really what this is all about. Most of you have probably already seen the incredible Duracell commercial about his fight to get to the NFL, but if you haven’t or if you want to watch it again, here it is. It makes me emotional every time I see it. So good.
Thanks for a fun shoot Derrick and Go Hawks!
Possibly the biggest “studio” I have ever shot in.
Hello, Taylor here! Hot off the press with some new work coming out of the Keatley studio. Last month we were given the assignment by Jane Sherman at Seattle Met to photograph a portrait of Charissa Thompson. Charissa host’s Fox Sports Live and reports on celebrity news for Extra. Basically, she is talking to famous people on a daily basis, and after spending 10 minuets with her I could see why. Extremely charismatic and approachable. And although she is intimidatingly beautiful and a celebrity in her own right, she seamlessly fit right in with the entire crew. She’s the first one of Keatley’s subjects to ever call me before the shoot and offer to buy everyone coffee. I mean, come on!
Before the shoot Matthew Halverson and Jane Sherman, at Seattle Met, told us they wanted and iconic serious portrait, but with a sports twist. Going into the shoot we had what we felt were 10 strong ideas. After tinkering with lighting until it was perfected, John began to gravitate toward 2 of those concepts. The top image you see is exactly what we envisioned. Monochromatic, fun, sporty, but also has a tinge of seriousness. One thing John said while driving to the shoot stuck with me. He said that he wanted to create an image that she could use for the next 50 years. While only Charissa could be the judge of that, I think he did a bang up job. Hope you enjoy the outcome!
“What you know ‘bout rockin’ the wolf on your noggin
What you knowin’ about wearing a fur fox skin” – Macklemore
What a fun shoot! I had the chance to work with Macklemore (Ben Haggerty) and Ryan Lewis 2 days before their new album “The Heist” came out and they headed out on tour. It was an incredible day, and some amazing images resulted. This being my favorite image. I think… Ahh, I don’t know, there are so many I like. Yeah, this is my favorite. Big congrats to the guys on Thrift Shop going platinum, as well as the incredible success they are having in general. You guys are making Seattle proud for sure. If you haven’t already heard The Heist, you should definitly check it out. One of the best albums to come along in a while, and obviously the music story of the year. I’m a fan.
I’ll post more images from this shoot when I can in the near future hopefully. For now, I’ll leave you with this. Represent!
It has been a while since I have blogged by the look of things. No, I am not getting lazy, or losing my edge. It is just that I am coming off of a 2 month long video project working 18 hour days, 7 days a week. Holy smokes! Somehow I was also able to sneak in a few quick photo assignments where time permitted. One of my most recent shoots was for the Wall Street Journal who called me to photograph Bill Gates with his favorite business book, “Business Adventures” by John Brooks. Needless to say, thanks to Bill, this relatively unknown book is now a New York Times Bestseller. It’s a really interesting read, and you can read the Wall Street Journal article here as well as watch a video about Business Adventures and John Brooks.
The copy of “Business Adventures” Bill is holding in this picture is the actual book Warren Buffet sent him 23 years ago. You can see from the wear on the dust jacket, it has seen some use over the years. Pretty fun assignment. Thanks Ronnie!
For many people, Ferran Adria needs no introduction, but for those of you who are not familiar with Ferran, he is one of the most innovative chefs and people in recent history. He has been on Time Magazine’s 100 most influential people list multiple times. His restaurant El Bulli was the best restaurant in the world until he shut it down in 2011 at the peak of it’s success, with the idea of reinventing it. Not many people have the vision and willingness to take great risks the way Ferran does, and that is a big part of what this feature is about.
This assignment came up very quickly, and within 3 days of getting the call, I was off to Barcelona. Aside from creating some awesome images, my secondary goal was food. Get food. Just a piece of cheese or a scrap of bread would suffice. To be able to say I was handed food from Ferran Adria, that would be pretty cool.
Right off the bat, I want to thank and acknowledge the creative team at Wired UK. The Photo Editors, Dalia Nassimi and Steve Peck, Art Director Andrew Diprose, and Executive Editor Greg Williams. Greg and Andrew also traveled to Barcelona for this shoot, and we first met up with Ferran at El Bulli Workshop not far from our hotel in Barcelona. It was a busy morning between meetings, the interview and photo shoot, but we worked with Ferran in small chunks of time throughout the day. Ferran is one of the most meticulous and driven people I have ever met. As you can see from some of these images, his attention to detail and planning is second to none. Every room in his workshop as well as his kitchens are lined with whiteboards covered in notes, diagrams, and plans. His spice rack at El Bulli Workshop is so thought out, he probably knows how many grains of salt are in the salt jar. Perhaps most impressive was the play dough portion size and design templates for each meal he has created. Nothing is left to chance. His passion for his work and innovation also seem to be very contagious, because everyone he works with seems to completely buy in. I was able to learn some of this before the shoot through my research, but it is never as fun as the real deal. It was really amazing to pull some of the intensity and passion out of him, as you can see in these images.
Ferran now has a new tapas bar with his brother, Albert, in Barcelona called Tickets. From what we had gathered, it is quite an experience in it’s own right, with an impressive menu, including several famous dishes from El Bulli. It’s also next to impossible to get in to. Greg brought up the idea of getting a table during the photo shoot, but we were told it just wasn’t possible. While Ticket’s would have been the ultimate dining experience, we were in Barcelona after all, and Ferran recommended some of his favorite tapas bars and restaurants to us, which were all amazing. Later that evening, we caught up with Ferran at a local museum which has a wonderful exhibit on the history of El Bulli. They closed the museum down, and we got a private tour from Ferran.
We had 2 days of shooting scheduled with Ferran, and after a long and eventful day one, we got up early the next morning and drove a couple of hours outside Barcelona to El Bulli. It is still closed as a restaurant, but currently is filled with computer programmers and large white boards of plans and code. Big changes are coming to El Bulli before it re-opens in 2014. Going out there, we knew the kitchen was closed, so we were not expecting food, but we were also not expecting the surprise Ferran had instore for us. Ferran pulled Greg, Andrew, and myself over to a corner of the outdoor patio and brought us into a tight circle. He held out 3 fingers, looked at us in the eyes, and said, “9:00 tonight, Tickets for the 3 of you.” Kids at Christmas! We were through the roof. More on that below.
This issue has only been out about a week now, and we are already seeing this cover being recognized as one of the best covers of 2012. Pretty exciting to be a part of that, and an honor to work with AD Andrew Diprose, who is one of the best in the industry.
Ferran at El Bulli Workshop talking with two of his computer programmers, who are working on some exciting new developments for the El Bulli brand.
Working with Ferran on the how best to hold the E, and balancing it with the proper way to hold a knife and cut. Pictured with Ferran’s interpreter, Andrew Diprose and myself.
El Bulli kitchen during the remodel / reinvention of El Bulli.
Portion sizes and shapes of all ingredients served at El Bulli made out of Play-dough.
Two dishes served at El Bulli made from Play-dough, next to a photograph of the actual dish.
Below are pictures I took of our meal at Tickets. In all of the excitement and euphoria, there were several dishes I forgot to photograph. That being said, here are quite a few images of many of the amazing things I got to eat that night. Our server’s name was Claudia, and she added so much to the experience. We didn’t feel qualified to order, so we told her to bring whatever she wanted to serve us. She talked to us quite a bit throughout the night, and brought the dishes in an order that flowed and paired flavors. Ferran even came in to say hi and introduce us to his brother Albert. It was by far the most amazing food experience I have ever had. We asked the concierge at our hotel for walking directions to Tickets before we left, and he told us he could make several other restaurant recommendations because we would not be able to get in. Greg tried to explain that we had reservations, but he just laughed at us. Silly tourists.
Confit potatoes with pork rib jus and boiled iberian ham
Liquid ravioli of Payoyo cheese
Warm lava cake of “turron de Jijona” with raspberry sorbet. We ordered 2 of these.
This short video about Tickets gives you an awesome behind the scenes look at the food they create and what the dining experience is like. Eating at one of Ferran’s restaurants really is about the whole experience and using all of your senses.
Wired UK AD Andrew Diprose, Ferran Adria, John Keatley, and Wired UK Executive Editor Greg Williams
I would encourage you to pick up a copy of the October issue of Wired UK which is currently on stands. You can also see a great documentary on Netflix called El Bulli: Cooking In Progres. There are also hundreds of fascinating videos online of Ferran and El Bulli. I can tell you I have already invested countless hours watching many of them.
I would like to thank everyone who worked with me on this assignment. Dalia, Andrew, Greg, and Steve at Wired UK. Awesome people. Thanks to my rep Julia at Redux Pictures for all her support and hard work on the backend to make this all happen. Thanks to Gigantic Squid for the awesome retouching. Thanks for stopping by and enjoying my work.
Safe to say Don Mattrick has one of the more exciting jobs at Microsoft. Sitting around, playing Xbox all day. Must be nice. But sometimes, when he’s not playing Xbox, Don get’s his picture taken for Forbes, and that’s where I come in. And speaking of exciting jobs, I can’t even begin to explain how much furniture was moved around for this shoot. I think the PR people thought I was a little crazy, but if you ask me, it was totally worth it. In fact, I think it turned out so good, Microsoft may even decide to re-arrange the whole room. That’s called value added. Don’t worry, no charge. That’s how we do it.
Don Mattrick is the President of Microsoft’s Interactive Entertainment business. i.e. Xbox… It’s a big weapon for Microsoft right now. David Ewalt wrote the story for Forbes that this was shot for, which you can read here. Photo Editor Gail Toivanen, and retouching by Gigantic Squid.
P.S. People always ask me about backstory, so I know what your next question is going to be. “John, what was he saying when you took this picture?” He was saying, “John, how are you so friggin funny!? You crack me up.” Thanks Don. That’s really nice of you to say.