It adds up

[Quintin]

Originally Posted by Xposurepro

Ok, so once I turned down a huge monthly contract on a magazine and my method was by busting up laughing at the owner. Now I would never recommend doing something like this. However, in my case, it was for a food fetish magazine and he was WAY too into it. He's trying to conduct a super serious business meeting but the guy is talking about lawn chairs, chocolate sauce and oriental girls ... and going into great depths about what temperature to keep the sauce for the best results and I just couldn't keep a straight face any longer. He never called me back. LOL

Classic.

I don't blame you - would have done the same.

[olgabe]

Originally Posted by Xposurepro

Ok, so once I turned down a huge monthly contract on a magazine and my method was by busting up laughing at the owner. Now I would never recommend doing something like this. However, in my case, it was for a food fetish magazine and he was WAY too into it. He's trying to conduct a super serious business meeting but the guy is talking about lawn chairs, chocolate sauce and oriental girls ... and going into great depths about what temperature to keep the sauce for the best results and I just couldn't keep a straight face any longer. He never called me back. LOL

I can't blame you, but frankly - food photography can get real tricky.. I work with food photoraphers/stylists frequently, and you'd be surprised to see what kind of difference an experienced stylist - food or prop - makes. Don't know about the sauce temperature, but I got my hands on a really helpful chart of pasta sauce/salad dressing dilution ratios for optimal photography.. because you go to get the sauce just right to make sure it's visible and appetizing, but not covering up your pasta or veggies to the extent that they are all turning into a smothered shiny greasy pile. There is some science to that.. Though at my first pro food shoot I was having trouble not bursting at the seams from laughter when the stylist used industrial glue to shape a rib-eye steak and then put on grill marks one by one with an electric rod, using a ruler to measure the distance between the marks...