It’s the terrible irony of the food photographer in-the-making: I woke up all excited about exploring my new camera and lenses, but was so hungry I didn’t feel like I could wait hours fiddling around with ingredients. That’s what a food-stylist is for, hey. But the fresh organic eggs I had picked up from the market, along with the Organic Rye loaf from the local IGA agreed to collaborate: I could have my cake (or eggs-on-toast-for-breakfast in this case) and eat it too. Or so it seemed…
You will understand my disappointment then, when my eggs didn’t exactly turn out looking like Marie Claire… They did in fact look pretty awful, full of bubbles and pock-marks and a bit green around the gills from where I had improperly set the white-balance in my camera. Not something you'd want to take home to meet your mother.
I surmised that this happened because:
a) I’m not a regular maker or consumer of fried eggs on toast,
(I like Omelets better, or Fried Rice With Egg)
and
b) because I didn’t manage the temperature of the frying pan very well – still getting to know the stove in the new studio kitchen.
Suffice it to say, they looked like they didn’t egg-xactly get out of bed sunny-side up…
I wept quietly into my cup of tea:
“I’ll never become a food photographer, what was I thinking??”
Nevertheless, it dawned slowly on me that perhaps the food one sees pictures of in magazines may arrive at the studio in a less-than perfectly groomed state. So I decided, after eating my poor benighted eggs – at least they tasted good: the free-range chickens had held up their end of the bargain – that a trip to the Photoshop Beauty Parlour might be just the trick for my two googies.
Ten minutes on the Cloning Tool, a bit of tweaking with the Colour-Balance and voila! Behold, gorgeous eggs, sunny-side up, smiling for the camera.
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