Seascape Art

Well, well, well...

2012-02-21T23:35:00.001-08:00

Without a thought or notice someone from Canada decided to say a few nice words about my photography artist efforts:

http://mesopotamiawest.blogspot.com/2012/02/high-contrast-photography.html

I am flattered Frank.

Thank you.

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Mesopotamia West: High Contrast Photography

2012-02-21T23:29:00.000-08:00

Mesopotamia West: High Contrast Photography

My Favorite Photographer @ the Desert Arts Festival

2012-02-21T10:34:00.001-08:00

Paul Renner is the greatest.

Thanks to folks like him I had a pretty darn good time due at this event.

Check out Paul's site:

http://rennersafaris.com/

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What I did to get ready...

2012-02-15T21:55:00.001-08:00

Today:

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Presenting my photography art in Palm Springs soon...

2012-02-14T13:02:00.001-08:00

Forgot to post this here on my website at the same time I posted this on YouTube. It may have been a few days but who is counting?

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Santa Barbra NEW RELEASE

2012-01-25T19:16:00.001-08:00

Yes I finally got the Santa Barbra pier - Stern's Wharf - finished.

If you get a chance let me know what you think and check out this video if you got 3ree minutes.

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First Show of 2012 - Whale Days

2012-01-17T20:37:00.001-08:00

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First Release of 2012

2012-01-08T16:32:00.001-08:00

Check out how I am starting the new year...

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Please watch

2012-01-03T07:20:00.001-08:00

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Huge 40x60 Del Mar Photo Print

2011-12-20T21:03:00.001-08:00

Just wanted to share how happy I was to deliver and help install another one of my largest size prints. As a photography artist I never cease to find reasons to be grateful. Thanks Miles and I am glad you like it.

See the full gallery on Posterous

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Real Hope & Change

2011-12-14T15:28:00.001-08:00

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Real Hope & Change

2011-12-14T15:21:00.001-08:00

https://www.youtube.com/watch?v=DiJA1LcL4Pcposted by a photography artist

Photography Artist's Last Show

2011-12-09T09:39:00.001-08:00

CLICK HERE to see my latest creation. California's tallest lighthouse captured as a Luminous View!

The 'click here' link above is my first, of many to come, lighthouse shots . It was captured on this past summer's trip. It's the Point Arena Lighthouse. Hope you like it.

I also wanted to send this message as an announcement about

the OB Craft Fair on Saturday December 10th and 17th all day in Ocean Beach. Thems my last shows of tha year. CLICK HERE for a google maps location link.

As my way of saying Happy Holidays I be doing 50%+ deals on all small canvas prints.

Just in case - that's 50% OFF - so what was $125 will be $60. Only in person, only on the 24+ prints I will have on hand and only at the OB Craft fair.

The sun plans on visiting me near the ocean so come on out and check out other deals on art I'll have to help make your gift giving easier.

Thanks for looking!!!

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Career Path Questionnaire

2011-12-07T08:52:00.001-08:00

My sister in laws nephew (think that is right) had a paper he needed done in regards to his choice of career path.

I was the subject of his questions - not so sure I was qualified to answer - never the less I heard back and he got an 'A'. That is awesome for him and only makes me laugh more...

Informational Interview Questions

Name: MJ Slattery

Job Title: Photographer

● How did you decide to get into this field?

Had a camera since I was 8. First job when I was 12 (delivering newspapers). Between 12 and 20 years old I had MANY jobs and by the time I was 21 I figured managing restaurants, being a carpenter, cooking, parking cars, being a milkman and pizza delivery driver were not for me. The camera was the one thing I figured I could do till I die.

● What steps did you take to do so?

Went to community college and figured a degree is a waste of mine (and more importantly) others people’s money as all my idols in photography were self taught and the guys with degrees taught at schools or worked at a museum.

● What training would you recommend for someone wanting to enter this field?

Get a camera.

Take pictures of what you love and try to find an original angle/view in your work.

Share with like minded individuals and see how they might need what you do and start charging em.

Rinse Repeat.

● What suggestions do you have for someone wanting to get into this field?

Don’t.

It is full of self interested people who have no real business skills. Many in my industry have made the title ‘photographer’ something someone does cause they do not have to worry about $.

● What are the tasks you do in a typical work day?

Okay... today I have to follow up with a collector of my fine art who has commissioned a piece, I have a meeting this morning with my framer about new frames for the shows, have to edit a model shoot with the stylists at 3 pm, send letter to bank in regards to their another scam perpetrated by the vampire-squid-banking-system that is out to kill the world, juice batteries for tomorrow’s picture taking... but the first thing is I gotta do is surf (almost 7am now - I am late)

● What are the services of your company?

I shoot anything but most of my income comes from selling my fine art

● Do you know what types of positions might be available for someone with a Marine Biology?

You kidding? Look in the paper, craigslist and linkedin. A job in that field is one you are going have to create if you ask me. Do that by being as creative as you are behind the lens. I am not really qualified to answer that question so take this with a grain of salt.

● What are the qualifications for entry level positions?

I am the wrong person to ask but if you can take a shot with a 1950 Kodak or Brownie and only use the aperture, shutter speed and film ASA/ISO (no light meter) AND you can properly exposean image on film - you are good to go in my book.

● Can you give me an example of one of your past or current projects?

Okay that’s a book. Check out my catalog of 80,000+ images

http://www.michaeljamesimage.com/stock

Work Environment

● Physical locations – indoor/outdoor/travel required?

Yes

● Directly supervised or work independently?

Both are great (and necessary) skills.

● Does compensation compare to educational level and ability?

Average independent photographers salary $15,000 a year to 2 million a year. How hard do you wanna work?

● Are there opportunities for advancement?

As long as you are willing to make those opportunities

● What do you like most about your job and why?

Questions from people like you. (/sarcasm off). I am good at it and people like what I do with my prints.

● What do you like least about your job and why?

The only person I can rely on is me - it is tough sometimes.

● How did you decide to get info this field?

God told me so.

● What steps did you take?

Got a camera - started taking shots. Have not stopped.

● What types of stress do you experience?

What types of stress do I NOT experience? Be prepared for the worst. Then experience life at a level that will make you able to tolerate stuff most will never.

● Is this field expanding?

Yep. You now need to understand video, graphic design, web development, broadcast medias and all kinds of new technologies in order to find work. Plus you do not get any more compensation for these skills.

● What related occupations might I explore?

Dunno. Crocodile Hunter?

● Anything else you could share with me that might be helpful as I continue down the career path in Photography?

Yea - most importantly - if you chose to follow this path - through all it’s changes it has in store for you - understand that it is all what you make it.

I have found gratitude in life through my photography. I believe following this path was the best means for me to contribute to others in this life.

No matter what path you choose - own it. Yes - own it. There are too many in this world who are not conducting themselves in respect of life and are dishonoring their fellow men/women through their “career path”.

Jesus had some choice words about honor - be honorable - and live a good life. That is all that really matters.

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Encinitas Street Fair this Sunday November 20th 2011

2011-11-18T16:59:00.001-08:00

Here is a quick video of my latest: posted by a photography artist

A Halloween Print Release from a Photography Artist

2011-10-31T15:57:00.001-07:00

Photography Art for the season...

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A Halloween Print Release from a Photography Artist

2011-10-31T15:53:00.001-07:00

Photography art for the season...

https://www.youtube.com/watch?v=bArgGhZ192o

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Message in regards to my Latest Release

2011-10-30T17:19:00.001-07:00

Michael, your luminous cemetery takes me back to one winter night under a full moon when a friend and I hiked a small mountain in western Mass and stood on the peak enjoying the 360 degree view... which included a small town complete with white church and cemetery gleaming in the moonlight. I'm back there now... unfortunately the view is only in my head and I can't attach a photo. Nice work! Hugs,posted by a photography artist

Can you take like you pay to dish it?

2011-10-17T12:22:00.001-07:00

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Moon Sets While Sun Rises

2011-10-12T13:06:00.001-07:00

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Photography Artist captures the Red Tide in San Diego

2011-09-29T11:52:00.001-07:00

Yesterday I went out surfing and did not think too much of the red algae bloom that turned the water like a brown red.

Then this morning I grabbed my wetsuit hanging in the pitch dark bathroom. It lit up - I don't care if you believe me or not - but this algae is photo-sensitive. You can see it in the waves after dark and I saw it in pitch black in the bathroom this morning.

So I had to bring the camera to share what I could of this rare experience. Enjoy.

See the full gallery on Posterous

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Photography Artist New Shows & New Work

2011-09-21T11:49:00.001-07:00

Sorry - this video is was before this weekend of the 17th & 18th - thanks to everyone who stopped by and visited at Coronado ArtWalk

Look for me this weekend the 24th & 25th at Adams Avenue Street Fair

posted by a photography artist

Something Really Cool and Important

2011-08-21T07:59:00.001-07:00

As a Photography Artist I do all kinds of things in order to make things work. This an article I borrowed off the web and is a great example of what I am striving for.

This is a meringue, shaped like a hen, filled with luscious ice cream and sitting atop a nest of brittle sugar “straw,” whipped cream, and a pool of caramel syrup.

The combination of textures and flavors was absolutely incredible. In each bite you had the sweet but brittle meringue combined with the soft, cold ice cream, as well as the caramel and sugar “nest” Add to these unbelievable flavors the sheer fun of having “chicken” for dessert and this was hands down the most memorable dessert my wife and I have ever shared.

However, this was more than just a dessert, it was almost a marketing tool for the restaurant as a whole: as soon as our order came out, every table around us ordered one too. By the time we’d left I counted six others being served… all based solely on the appearance of our initial order.

Needless to say, Courseille had created something that was not only delicious, but an additional revenue stream for his employer (the “chicken” sells for $12, and to be honest, I would have paid $20 for it, it’s that good). Whether the guy knows it or not, he’s a marketing genius (on top of a master pastry chef). I had to meet him.

We recently sat down for coffee and talked desserts, the restaurant industry and more. The first thing I asked him was what inspired the “chicken” dessert.

“When people eat desert, they do it for pleasure, not out of hunger. So I try to create something that will make them happy, not just something that tastes great. I want my desserts to be fun, desserts that remind them of their childhood, something they will remember after they’ve left the restaurant and will tell their friends about.”

How do you do this?

“For me pastry is about presentation as much as it is about taste. If you are just going to go for taste, people will enjoy it, but it will not stand out in their minds. So for my desserts, I really try to be very precise and meticulous in the presentation. I try to make something people enjoy seeing as well as eating.”

But your desserts aren’t simply interesting to look at; they’re almost funny or playful. You make everything from Christmas Trees to Clowns.

“That is something I learned from Michel (Richard, 2007 James Beard winner for outstanding chef and owner of Michel where Courseille works). He was also a pastry chef before he became a chef. And he’s one of the masters of creativity in the kitchen. For instance, he designed a crème-caramel cheesecake. Normally when you eat American cheesecake, it’s heavy and leaves you very full.

So Michel combined a crème-caramel, a light French dessert, with cheesecake, a heavy American dessert, to make something that was both familiar and yet completely new. So when people ordered it, they get something that surprised them and made them laugh. It was not only delicious, but it created a very strong reaction for people so they remembered it. That’s the same impact I want my desserts to have.”

It’s also a unique hybrid of French and American cuisine. You’re combining two traditions into making something new.

“Exactly. This is the future of pastry and the restaurant industry in general. People don’t want just traditional French or American pastry. They can get this anywhere. Instead, you have to merge those two cuisines or find some other unique approach to creating food that people cannot find anywhere else. You need to make yourself stand out in some way, not just in terms of quality, but in terms of perspective.

This is a big focus for us at Michel: giving people something delicious that they cannot get anywhere else so they will remember it and hopefully come back for more of.”

It sounds like you aren’t making desserts, you’re making experiences.

“Yes. I am trying to make something that will make people feel good. As I said earlier, it’s not just taste. That is a big part of French culture that I’ve kept with me. In France you don’t rush cooking or eating. You don’t mind spending a lot of time cooking something that is really good. Eating good food especially with family and friends is a big part of my culture.”

And now you’re sharing that with the US.

“Yes. The restaurant industry has changed a lot in the last ten years. Before then, restaurants served either traditional food at a moderate price or very fancy food that was very expensive. But today you find that food and cooking are more celebrated in the US. People no longer go out just to eat all the time. More and more they go out to have something good. So the spectrum has become much wider allowing for many new perspectives.”

Has the recession changed this at all?

“A little bit. In the last few years, people went out more to celebrate things like a birthday or an anniversary than just to eat dinner. But if you focus on quality and offer something unique and memorable, people will come to eat at your restaurant even if they eat out less.”

So the economy makes them more selective.

“Exactly. That’s why I try to be creative with my desserts at Michel. People are now more careful about how they spend their money. So I have to really create something great that they will remember and want more of. “

This is the future of restaurants as you put it.

“Yes. People will pay for quality. But you cannot just charge any price. If you charge like $40 for a dessert, even if it’s an amazing dessert, people think to themselves, “That was good, but was it $40 good?” Price is not that flexible. So you need to create something of quality, that is memorable, and doesn’t cost too much. You don’t want the person to feel anything other than good at the end of the meal.

That’s exactly what I thought when I ate the “chicken.” I only remember that it was amazing and how fun it looked. To be honest I didn’t even remember what it cost.

“Then I’ve done my job well.”

You know it’s interesting… without saying it explicitly, you’ve touched on three of the most important attributes of any businessman or entrepreneur. They are 1) to master a talent or skill. 2) Use that talent to create or offer something people value 3) Figure out the “sweet” spot for pricing.

“That is exactly how restaurants work, at least the ones that will succeed going forward. Chefs will have to be creative and original. They will have to create an experience that is memorable. That is what I try to do every day in the kitchen.”

Thanks for the thoughts Mark. We wish you and the rest of the folks at Michel great success.

“Thank you.”

My advice to readers and investors: do yourself a favor… consider what Mark is saying from the perspective of your own business or work. How can you do things in a way that will make people remember you and your work? What kind of experience are you making or selling with your product or service? And if you’re not selling an experience… why not? How could you create one for your clients?

Finally, to anyone who enjoys fine dining, I highly suggest swinging by Michel in Tyson’s Corner if you’re ever near the DC area. Anything you eat there will be amazing. Just make sure you save room for dessert. Who knows, you may find yourself whipping up a business idea of your own.

At the very least, you’ll have eaten one of the best meals of your life.

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Sunny Summer

2011-08-07T15:03:00.001-07:00

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Latest Efforts

2011-08-03T17:03:00.001-07:00

Wasting time before the season of shows and events picks back up.

Water is still cold but was out for a coupla hours before I got out - ask Big G CLICK HERE who shot these.

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