I just took a quick look at the thermometer on the balcony here at the studio and saw that it is currently reading 113 degrees. Yikes. Summer has indeed hit St. Louis with a vengeance. So my thought is that on a day like this we need to start happy hour early. And what could be more refreshing on a day like this than a classic margarita?
In this world of internet shaming and trolling there is always going to be someone out there who is going to tell you that you’re doing it wrong, no matter what you do. This is especially true in the world which I have chosen for my photography business: food and beverage photography. No matter what you eat or drink, someone out there is going to tell you that you’re too low-brow, that you’re too high-brow, that your beer is too cheap or too expensive, that your pommes frites aren’t appropriately truffled.
In Part 1 and Part 2 of my series on Evernote for Photographers, I talked about why Evernote is so amazing and how I structure and log important information about all of the projects. In this final installment, I’m going to briefly discuss the information that I capture during an actual photo shoot, using Evernote.
I’ll admit this right off the bat: I am an Evernote addict.
I use Evernote to keep track of all aspects of my personal and professional life, but the real life changing aspect of Evernote is how I’ve learned to use it to keep track of my photography business. As any photographer knows, running a photography business is more than just making beautiful images. For every photo shoot that I get hired for, there are hours, days, and weeks of administrative work that goes on behind the scenes, whether it is my day to day accounting and marketing tasks, or the coordination of large scale production shoots.
An ancient dish that is easy to prepare and will wow even the most cynical of your foodie friends.
When I am cooking there are two things that I always try to accomplish in addition to making something that tastes amazing: simple preparation (I’m a busy guy after all) and a great presentation (because I’m a food photographer, duh). Both of these characteristics are married together in one beautiful dish that is sure to impress your guests: Salt Crusted Fish.
I am an unashamed dog person. After adopting a rescue mutt from a local shelter, I went from being the guy who merely tolerated other people’s pets, to the guy who turns off the tv if there is any hint of violence to animals. And because of this canine-love I was pleased to find this perfect not-so-sweet and salty cocktail to finish out the salt issue of The Insatiable Lens: The Salty Dog Cocktail.
At the end of each year I put together a larger-than-normal promotional mailing, mainly targeted at the clients that I have worked with over the past year. And while this is definitely a form of self-promotion for my business, I also see it as a thank-you to all the fantastic clients that I have had the opportunity to work with. I couldn’t make it as a professional photographer without these fine people putting their trust in me and my skills, and I am very grateful to all of them. Every day I work very hard to live up to the high creative and professional bar that my clients set for me. Seriously, a big thank you to everyone.
Chef Kevin Nashan is an institution in St. Louis. His first restaurant, Sydney Street Cafe has received numerous awards and is on the top of everyone’s list of great places to eat in St. Louis. He recently opened up a second restaurant down the road from Sydney Street called Peacemaker Lobster & Crab. As you can tell by the name, Peacemaker has a focus on shellfish but even if you’re not a fan of lobster (although who isn’t) there is lot of other great food to choose from as well … brisket po’boy with a side of fried green tomatoes anyone?
Who wants a sandwich? How about six of them? In August I had the opportunity to photograph five of the most popular sandwich shops in St. Louis for Feast Magazine. The art director, Lisa Allen, has a thing for stacking things when we do our studio shoots and this shoot was no different. After we’d made the beauty shots of each individual sandwich, we broke out the skewers and went to work.