I’ll be the first to admit it. When I was approached by my beloved editor at Palm Beach Illustrated to produce The Art of the Oyster for Art and Culture” magazine, I thought it would be easy.
I mean we’re talking top down shots (kind of my specialty) of little oysters. Slap a macro on my camera, slap my camera on a tripod. Voila.
Assumptions are where the trouble falls as I must remember that in the future. Where there wasn’t complicated styling involved (also, kind of my specialty), I was quick to learn that it wasn’t an easy shoot.
Each oyster represented a tiny city after the chefs were done with them. And even more than that, each tiny oyster city was precariously situated on a bed of ice. And it’s there that things got complicated.
Because as the ice melted, it made beautiful, ornate patterns underneath the oyster and within that, I had to style the ice. That’s what I never saw coming.
It was a beautiful little world I got to work with and once again, the best part was working with each of the chefs. They are far and away the most creative, most exceptional people I meet every day. I know I say the phrase “it’s an honor” all the time but I say it because it’s true.
I mean, just look at these worlds.