This is especially true when the costs associated with keeping their business operational seem to fluctuate from day to day. It could be as trivial as the expense of napkins for the guests, the wages for a dishwasher over a week, or even the salary for a host. You get the point, and it’s certainly not the fault of these hardworking establishments. In fact, this is already the third time in five years that I have personally encountered a catastrophic event that has shaken my entire career to its very core.

Back when I used to shoot a lot, it was less about the actual medium and more about the finality of it. I had notice that when I shot, say 200 photos for something. (this is just a round number not factual) I would end up only keeping maybe 25-50. Which I looked at as a photography failure. I wanted to shoot more intentionally, and rely less on the fact that I had what felt like endless space on a memory card. Making each photo cost money, not being able to see and correct my mistakes at that moment, maybe not truly understanding my settings. All were things that drove me to be a better photographer. Not just to say “I shoot film.” Once I had felt satisfied, I pretty much ended it. Only shooting a couple of rolls a year for fun.

Some of you may know that I do some photos for a friend with an up and coming zine called Stereo Flavors. what a lot of people don’t know is Steven Martinho is also a videographer. We teamed up in the summer last year to combine what we do as a package. Our first try as a retainer went well. As the summer ended and fall began, my clients started buckling down for the end of the last quarter and as always it went out with a bang.

So while they might tell you about freelancing, and they might tell you the pitfalls. I think it also is massively rewarding know that you sustain your life by doing something you cultivated just for yourself to grow even more. I’ll take the months of self doubt over the quarterly wins. Because I’m already doing better than I was last year.

But hey, as I watch the drama unfold, I find comfort in the chaos—they’re all part of the same comedic sketch. It reminds me that, in the grand scheme, everything is going to be okay. A slight shift in focus, a click of the shutter, and there’s beauty somewhere amidst the noise. So, let them bicker and boast; we’ll keep creating, one picture at a time.

When I started off to turn photography into a career, I was scared, optimistic, and enthusiastic. But also ignorant. I didn't know anything about what I was doing. Kind of like a child watching his father shave. It looked important and fun at the same time.

My ultimate mission? To create a travel route for dropping off information and cards for the upcoming season, which I’m hoping will pop off like a surprise birthday party. This year, I’m aiming to hold onto a few retainers, dreaming of four. It’s like trying to juggle while riding a unicycle, but I believe I can pull it off with my part-time job. Who knew balancing life could feel like performing in a circus?

I've been dabbling in photography for what feels like a lifetime—ten years to be exact—experimenting with everything from street photography to real estate and boudoir shoots. While they all have their charm, nothing tickles my creative fancy quite like food, beverages, and the hospitality industry. There’s something uniquely satisfying about capturing the spirit of a restaurant, the finesse of a bartender, or the passion of a chef. But let's be real, it's been a ride, and lately, it seems I’m stuck in a bit of a pickle.