… the President is coming to town! Well it really wasn’t that bad at all. Last week President Obama made the first presidential visit to Boulder Colorado in something like 60 years. That made it an even bigger deal ya know? I was given an assignment to help cover the hub-bub and happily I got to photograph the protests. Ok I would have loved to be pointing my lens at Obama but all that stuff is so clean and staged that it’s more like shooting a stage producton or some kind of celebrity thing. Yeah there are some good moments that happen but it’s rarely my thing. I prefer photographing regular people being their unconstrained selves. Thus my afternoon with the protesters was far more interesting.
I gotta say again that Colorado people are almost too nice. I am not really complaining as I love where I live. But there was a distinct lack of, well, venom that would have made for much more dynamic photos that day. Screaming and carrying on as uncivil as it is simply makes for more energetic images. Alas who should turn out to express their displeasure at their leader? Nice people. Gad! The photos were better than I would have thought and the best part was that all these pleasant protesters, is that an oxymoron?, made my job easier as none of them gave me any guff about being part of the, what do they call us, “the lame street media”?
Being a "foodie" I get a big kick out of photographing the people who grow and craft our food. Cooking is the only art form where all 5 senses are taken into account so in lots of ways I'm jealous of chefs but don't tell them that, ok? They say that the test of a chef is to have them make you soup. It's something where most of the fancy techniques a chef learns, especially those for presentation, can't really be used and none of it matters a whit if the soup isn't tasty. Give a chef a lovely fillet, some foie gras or a lobster and they are hard pressed to botch it. Then there is the task of taking scraps, odds and ends and making something yummy out of it. That is the beauty sausage: turning things that you would throw away into something that is superb. A staff photographer for Associate Press once referred to news photography as a sasauge factory: making something good out of bad situations.
Well I had to photograph a chef/owner of a new place that is about to open and when I arrived what I found was this:
Well they said that they were finishing up construction but I didn't believe that it would be that rough. I couldn't take him outside as it was snowing and the whole place was a construction zone. Mmm, ok … give me a dude and some space and we will grind it up into something usable. Light is the seasoning that's the easiest to use, yeah I'm still using culinary terms, so I tried to find a space to use. There were about 6 construction dudes running about so I needed some place that let me set up lights without being in the way. So I took this hall way and moved the baking racks out of the way to give me access to the tiles that would break up the scene and give something more interesting than a seamless background. However the hall is only 7 or so feet wide. Gad!
Alec the chef was super nice and accomidating. I sent him to the storage shed to get some kind of cooking impliment so that he'd have something in his hands.
I put a small Chimera softbox high and over his shoulder at camera left very close to him so that it would quickly fall off his face. I also pointed it away from the wall as best as I could to minimize it's spill as it was only about 3 feet from the wall. I aimed a light with a grid about 20 feet away at about waist level so as to light the tiles with extreme side lighting for maximum texture and dialed about 2 stops below "normal". When Alec brought out a long French wisk, yeah I actually know my wisks!, I knew that I wanted some sparkle on it but the main light woudn't be enough. So I pulled out my 3 degree grid spot so as to just add a bit of light to the tip of the whisk without hitting him or the wall. The softbox did spill onto the wall but I didn't expect that the line created would be the same as the line of the whisk – when I saw the first test shot I just smiled and went with it. Why not?