Let’s be honest, there aren’t too many jobs that come with perks these days.
Corporate governance and the Taxman have put paid to that. However, working as a food photographer is one of the exceptions.
You’re on location (or in the home studio) and the client has naturally presented you with the very best of what they make, produce, sell etc. It’s my job to do justice with the camera but what happens to all that delicious fare at the end of the shoot? Yep, you guessed it.
Over the course of the last few months, I’ve consumed the finest Rye Bay scallops, sampled sumptuous cupcakes, devoured Dover Sole and washed it all down with pints of Kent’s finest real ales. Well, it would be rude not to. Last week was no exception. I’ve been working for a major client that likes to COOK.
Friday afternoon it was cake time – carrot cake, chocolate roulade and three berry cheesecake.
Think M&S quality, then double it and freeze it. Being the polite sort of person that I am I did make noises about returning the product. The client would have none of it. Ho hum. Guess who was a Mr popular in our house over the weekend? Still searching for that elusive vintage Champagne gig…