April 12, 2020

Lower your expectations and learn how to peel potatoes

Above: Image by Gina Milicia “When fishermen can’t go to sea, they mend their nets.” During the first few years I was building my photography business, I worked as a cook in an Italian restaurant at night. When you train to become a cook, you master a task before you are allowed to move on to the next one. The first task each apprentice cook must master is peeling potatoes. Then they move on to the salads, entrees, pasta, steaks, and seafood. The last thing I was taught to cook was the most technically difficult dish, the souffle. Many photographers buy their first camera and then attempt complicated studio shoots. This is just like the apprentice cook who walks into a kitchen and insists on cooking a souffle on their first day. Taking a stepped approach to learning will take your photography to the next level much faster than trying...

How to direct and pose like a pro

About Gina

About Gina

Gina Milicia is one of the most widely known and respected photographers in Australia. She is the master of capturing that ‘magical moment’... READ MORE

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