A week to call it: interesting!

A week to call it: interesting!

week-book-dani
That was a very difficult week. I don’t think I ever started a post with a sentence like this and I don’t even like to think about life that way. But it was a week that was super expected by me and that definitely didn’t go as planned.
At the beginning of the week I was supposed to start my new book with a new team arranged by Editora Melhoramentos. Everyone was introduced to me a week earlier and showed their references of what they wanted for the book and some matched mine, others not so much, but we talked and it seemed that we were going to be in a middle ground that would be interesting for the project as a whole.
Monday I woke up at 5 am as usual when I start a project like this. Photos need to be taken as soon as possible to enjoy the daylight.
Everyone showed up here around 7 am as agreed and started putting together the first scene for the photo of the chocolate donuts.
That first one was a little difficult to get out of, but I figured it could be because everyone is still getting to know each other better and trying to come up with a pattern that would be more interesting for all sides. The photo did not go as desired, but it was the best of the day in my opinion.
The day went by and I got tired and realized how those people with such well-filled resumes had no idea what they were doing. Worse still, they had entered a food project without even knowing what it is. Statements such as: “Wow, that big apple” – the person had a peach in his hand at the moment – or yet another how to open a raw egg and ask where is the yellow part that keeps showing up when you are at a breakfast table, and me with a face of: WHHHAATTTT !!! ???? The egg is raw and not cooked!
I ended the day with 5 dishes broken by one of them (no, they weren’t any dishes! They were handmade dishes that I brought from Paris with me), without any apology and again very upset to think that our market gives a lot of space for those who have family surnames to be used left and right, and worse, for people who think that being an “art director” is for anything, whether it is fashion, food or whatever. And they still embark on a project with someone who works every day with recipes and food styling without having the slightest idea of ​​what it is, and thinking that they would manage to get the situation over with and push with the belly.
Well, they left at the end of the day and I called my editor afterwards saying that I would not work with people who had never worked with it, who had no interest in food at all, and especially in a project with a such a short time to finish.
And you must be asking yourself, “But Dani, what now? Are we going to have a book? ”
Of course we will go! For the time being I took on the food styling project, scene montage and of course the recipes, which was already what I was doing. Obviously there is no way to leave at the same time as if I had a real team helping, but I have the best company of all: Paulo! Which at the moment took over the photos and are getting wonderful.
I have very positive thinking about this book as a whole. Still looking for someone to create the layout, but I know that I will find and yes, finish the book with another one on the shelf that I feel like reading, making recipes and maybe even biting! And of course, dreaming of one day having Jamie Oliver’s team for me kkkk. Who knows, right?
I hope that your week was much more incredible than mine and if it wasn’t, that it gave a very nice turn and that everything is in the way of a big and delicious project!
PS: The photographer from my previous book, Helena Peixoto, was taking the photos in the book, but of course she is not one of the people mentioned above.

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