I’ve been thinking recently about acclimatising. If you want to climb Everest, you have to start training regularly at high altitude, and gradually get used to the lower oxygen levels. The same applies to your photography career. If you want to shoot global campaigns for multi award winning advertising agencies and inspiring brands, you have
I’m torn. I’ve lived in New Zealand for 28 years, and Australia for 4 years prior to that. Plus I’m married to an Aussie. But I’m a Brit with a Brit passport. Who to support in the Olympics? Then I received some imagery of athletes from UK photographer Sam Riley, and I found myself rooting
If you’ve ever had your folio reviewed, whether at an event, online, or done the rounds of ad and design agencies, you may have experienced that wonderful post review euphoria. (They LOVED my work! They even contacted me! I am complete! ) But after the trillions of briefs failed to fly in the door (wait
As I write this Email I’m sitting at the Sherwood Hotel in Queenstown, New Zealand. The mountains beyond the veggie garden are snow clad. Firewood is being chopped somewhere in the distance. The music is damn good. I could have stayed at the more expensive Hilton Resort and spa. But this is my kind of
It’s easy to find excuses not to make yourself visible, or take that step to contact ideal potential clients, or dream photo reps. One of the best ways to do this is to procrastinate. To delay or postpone something because it’s boring, unpleasant, or scary. A hurdle if you will, that gives you an excuse
In the last 12 months the only way to meet with many creatives, art producers, photo editors and agents has been online, often via Zoom. Even here in the Southern Hemisphere where we’ve had relative freedom, many clients have changed how they work, and may not be in the office as often as usual. In
How do you describe your work when someone asks you about it? Do you go to great lengths to describe all the difficulties and challenges you overcame? Or the complex processing technique you invented? Do you share your secret recipe and tell us how easy it was, and not at all as magical as we
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