Did you know, I once turned down a client job because I couldn't make meringue. True story!
About 5 years ago, when I was asked to be the stylist for a Christmas pavlova shoot. At that time, I couldn't make meringue to save my life. (Let alone ask someone to pay me to do it).
I don’t regret turning the job down, however, it was instrumental in my decision to master the skill.
So when I moved to Canada 3 years ago, I spent my entire first winter making meringue after meringue after meringue. I now find whipping egg whites therapeutic!
It can be hard to evolve your style, especially when you've been photographing for almost 10 years. When we're so ingrained in our creative process, it's hard to break out into something. I believe it’s important to always be tinkering and playing with new things.
I want to give you hope that you can master the food you want to photograph. You just have to put the time in and commit to making it a reality.
Here are some of the pavlovas I’ve created and photographed so far!
