Friday, 30 March 2012


If I am to do a blog, I wish to do it properly! I shall get a pretty camera and take pretty photographs. Everything is to be documented categorically with a Canon Powershot G12 and nothing else is acceptable. I am slightly OCD perhaps. I am also now in a slight quandary as the said camera is sitting half the world away in a Fedex warehouse in 'Chek Lap Kok' Hong Kong. But it needs to be here with me now as I bake otherwise I cannot take photos and subsequently cannot publish posts. So, as I sat around painstakingly plucking my hair from my head, teeth on edge, and waiting impatiently for my camera to miraculously drop through the letter box, I thought I would submit a little disclaimer.

Firstly, concerning food: I am by no means a qualified chef nor anybody of any weight (lol) in the epicurean world. I merely have a love for food. As previously mentioned, I am attending Le Cordon Bleu. But this hardly signifies; it just means some unfortunate chef has watched on in misery as I mauled my pastries. My poats are always open to dispute and I will be happy to stand corrected. If my ignorance is really blaring out, I will be grateful for guidance.

Secondly, the photography: I have, as you will soon see, minimal experience with photography. The creation of this blog felt a good way to rectify that, and I have been diligently perusing the net on all things photography since. The G12 seemed an excellent choice to facilitate this transition. It has plenty of twiddly dials conveniently placed at hand so I can easily compare the effect of the settings on the shot. No doubt my photos will scream incompetence to the discerning, but it shall be a steep learning curve I hope. Obviously, I welcome any critique/advice.

On the whole, a little patience from the kind people perusing my blog would be appreciated, as would blunt honesty. More importantly, thank you all for your time!

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