I’m now a couple sessions in to my relationship with photo consultant Selina Maitreya, and the game is afoot! We’ve begun talking about retooling both my wedding and commercial branding, which basically meant that Selina took some time to look deeply at my sites and print portfolio to get more than just a feel for my style; she spent enough time with each image to understand what can stay and what has to go. Then we got on the phone and talked about where I am business-wise and where I want to go. She told me what is working, what’s not, and what needs to happen to step up to the next level (in terms of raising my price point and bookings in the case of the wedding work, and in terms of being considered for jobs by national magazines and agencies in the case of the commercial work).

Since those initial conversations, my job has been to throw ANY image up for consideration from my archive in to a big pile for Selina to weed through and include in new edits of my print and web portfolios for each business. Once we’ve got that new core, then come the next steps. For the commercial work that will mean more self-generated shooting assignments that fill specific holes in the current work. For the wedding work the next step is finding a designer to help me with identity creation, as well as business cards, postcards, and other collateral.

Since the wedding work is generating a big chunk of my income at this point, and since the new wedding identity won’t be a matter of producing any more images, that gets rebranding attention first. I’ve talked to a couple designers whose work I admire about working together, and the cost estimates should roll in by early next week.

As was the case with my conversations with the photo consultants I considered hiring, it’s been good to talk to the designers; when you hear yourself talk about what you do, it clarifies what’s important to you, and what’s at the heart of your business. Those insights are what branding is all about, and I’m really excited to mind meld with the designer I end up going with and see how they take their understanding of me and my business and translate that in to a visual identity.

Overall, things feel real good right now. There are many many moving pieces that will need to find their places for me to be where I want to be, but Selina has emphasized the importance of just concentrating on the very next thing in front of me and not looking too far ahead. So far, so good.

About a month ago the snack series made a cameo appearance on City Pages Hotdish Blog, which was great; it’s always nice to get some work out in to the world. But the other benefit was the call for snackers included in the story. That led to an email from Annie, a native Minnesotan currently in grad school in NYC. As luck had it, she had a visit home on the books, and was up for some photos.

Her favorite snack? Pickles.

What intrigued me most about Annie was that in our email conversation she called pickles a nostalgic snack; when she eats them she can visualize walking through the Minnesota State Fair, where you can buy ginormous pickles on a stick. So we went to the fairgrounds for our shoot, and I brought a couple jars of Gedney’s State Fair award-winning pickles upon which to snack.

But our timing was off: the fairgrounds were closed off to let the fair vendors get ready for the throngs. So we had to make do with one of the entrance gates.

Of all the snack subjects, Annie showed the least pain at eating her snack for the duration of the shoot. I told her to pace herself, but still, she took down almost an entire jar of Norwegian Dills. She’s got snack dedication, for sure. And after our time together she was even going to have lunch with her boyfriend’s parents (second meeting), but she showed not restraint.

Annie told me about a couple of her favorite pickle hook ups in New York – storefronts that deal exclusively in pickles. Annie, could you elaborate in the comments if you read this? And how did lunch go??

There are few things in life that make me happier and more content than being in a restaurant when everything clicks perfectly; when the ambiance is welcoming and warm, the service matches, and the food balances creativity with comfort. Here in Minneapolis I’ve had that experience at a few places: the Birchwood Cafe, the Red Stag Supper Club, the NE Bulldog. Last night it happened for me at 20.21.

Asher and the gang on the line

Given the fact that 20.21 resides in the Walker Art Center, and is one of the most upscale of Wolfgang Puck’s current restaurants, you’d maybe expect the snootyness index to be high, but despite the dramatic dining room space and fusion menu, everything about 20.21 feels pretense-free. And everything I’ve tried there (granted, on two trips only) speaks hospitality through attention to every detail. Example from last night: a simple mini cheeseburger, perfectly cooked with a honey curry ketchup that put it over the top.

Both of my trips to 20.21 have been with the Sample Circuit, but I’ll definitely  be going back on my own.

Roasted Alaskan Halibut with Pineapple Sambal

Sweet Corn Soup Shot with Croutons and Chili Oil

Tempura Shrimp with Pickled Ginger Vinaigrette

Korean Beef Short Rib Satays

Chocolate Dipped Cookie Lollipops

The view on the deck

Over in my Big Project posts I’ve been talking about the fundamental importance of developing a personal vision/style. The whole point of that project is to deliberately (and with professional help) think through exactly what my style is, and build everything about my around that – from the way I market myself, to the way I conduct business. It’s obvious that without defining your vision, it’s hard to market yourself effectively to your potential clients. What wasn’t as obvious to me, until very recently, is that that style definition is also what allows you to negotiate project pricing effectively.

Ever since I started shooting professionally I’ve hated pricing my work, as does every photographer out there, I’d imagine. No matter how much you research what the market rates are, how many scenarios you run in fotoQuote, how many other photographers you consult, in the end it always feels a little bit arbitrary. After all, any pricing is just a matter of what someone is willing to pay for a product or service. As a result of that slice of arbitrariness, I’d enter negotiations sheepishly, because I couldn’t confidently convince myself why I was asking the price I was; it felt like a best guess, not a true measure of value.

That changes when you have a clear understanding of your photographic vision. When you know and can verbalize the value that you are able to deliver to a client, it’s much easier to assign a tangible number to it. You know why the client contacted you specifically, and you believe in your ability to deliver. When you can speak your vision you can explain clearly to a client why you’re worth the amount you’re asking and not be reduced to a commodity to be purchased at the lowest possible price.

Turns out that knowing yourself and being true to that isn’t just the core of creative discussions; it’s also the core of negotiating.

This man should not buy the big bag of Red Vines.

I’ve got to say that for a couple previous snack shoots I felt a little guilt; continuously pushing fritos or tootsie pops in to your mouth for an hour while some guy takes pictures. . . I suspect that some governments may construe that type of endeavor as a violation of the Geneva Convention. But Stephen. . . I really felt like an enabler. He just had the kind of complete, enrapt enjoyment only felt by the true addict.

There were photos from this shoot that I thought about posting, but just couldn’t: Stephen with 25 vines in his mouth at once, Stephen with a big tooth-reddened smile. I figured I’d have to post some kind of warning with them, though, and this is a PG blog.

Stephen was a photojournalist in North Dakota when his Red Vine addiction started. There was a lot of driving to cover stories out on the plains, and he needed a car snack. Perfect! Except now. . . wow.

Taking pictures of another photographer can be a little nerve wracking, but Stephen has a healthy dose of ham in him, and none of the attitude that most photographers have: that they picked up a camera precisely so that they wouldn’t have to be photographed themselves.

Hungry for more snacks? Serving after serving available here.