{"id":1478,"date":"2012-03-20T12:05:47","date_gmt":"2012-03-20T12:05:47","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=1478"},"modified":"2012-03-20T12:05:47","modified_gmt":"2012-03-20T12:05:47","slug":"mira-zaki-owner-mira-zaki-photography","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/mira-zaki-owner-mira-zaki-photography\/","title":{"rendered":"Mira Zaki \/ Owner \/ Mira Zaki Photography"},"content":{"rendered":"

\"\"<\/a><\/p>\n

As a food photographer, Mira holds one of the many good food job titles that we find ourselves envious of, time after time. Food is such a sensational topic that it’s hard not to want to capture it from as many angles as possible, beyond how it tastes and whose company you enjoyed during the meal. But for Mira, food is about all of those things, and she pours her passion into every last detail of her photos, as you can see<\/a>.<\/em><\/p>\n

When did you know that you wanted to work in food?<\/em><\/strong><\/p>\n

This is an interesting question because there really wasn\u2019t a conscious decision, or an \u201ca-ha\u201d moment for me regarding food; I think it was a natural progression towards two things that I was around often and were comfortable to me (food and photography). Food was always such a relevant part of my life, and I\u2019ve had a camera in my hands since I was about 10 years old. I\u2019ve always had an interest in cuisine due to my family. My parents are Middle Eastern, and meals were like events – a whole table for just one meal, which did not even require a celebration. Food and culture were a huge part of my upbringing. Everything really clicked when I took a food photography class in college. I knew I was smitten when I was excited about picking out the perfect looking garnishes, and working tirelessly for hours to get the lighting just right on one corner of a piece of salmon, or picking out an appropriate dish or glass that would compliment the food perfectly.<\/p>\n

I had two professors in college – Bill Robbins and Chuck Place who encouraged me to never give up, and to not be so serious. The way that they conducted themselves in both life and business encouraged me to continue to follow my dreams.<\/p>\n

I have also always been an observant person – with my copies of Bon Appetit<\/a>, Gourmet<\/a>, Saveur<\/a>, and Donna Hay<\/a> magazine monthly to learn and watch the food trends here and in my favorite country, Australia. I also devoted a lot of time watching Food Network<\/a> with my family on a daily basis, especially\u00a0Tyler Florence<\/a>, Rachael Ray<\/a>, Giada Di Laurentiis<\/a>, Emeril<\/a>, and so on. \u00a0As time has gone on, I\u2019ve been inspired by Jamie Oliver<\/a> and Curtis Stone\u2019s <\/a>approach to food and lifestyle. More recently, I love referring to the Smitten Kitchen <\/a>blog, as well as TheStoneSoup.com<\/a>.<\/p>\n

How did you get your current good food job? <\/em><\/strong><\/p>\n

I moved to New York five years ago, and have been a freelance photographer since I arrived here. I graduated from Brooks Institute of Photography<\/a>, came East for more opportunities, and started networking. I met some food writers, and started going to events where I could meet people in my industry. I am also an active American Society of Media Photographers<\/a> member, and started attending portfolio reviews to get feedback from working photo professionals, as well as connect to the creative people who could potentially hire me – photo editors, art directors, and marketing people.<\/p>\n

How did your previous work or life experience prepare you for a good food job?<\/em><\/strong><\/p>\n

Funny, I seem to tell this story all the time: my family was never an active one – my parents are not American, so I did not grow up camping, or playing sports – we ate and traveled! Which has really set the foundation for my current career as a food and travel photographer. My mom, still to this day, cooks several meals per day, so any time I have a question, I call and ask her about a recipe. I have a personal and professional interest in the food industry – so I thank her for preparing me for a career in food.
\n
\nWhat was the greatest obstacle you had to overcome in pursuing your Good Food Job dream? <\/em><\/strong><\/p>\n

My greatest obstacles are the fierce competition in New York, not being from here, and my student loan debt. Sometimes, you make the right decisions by trying to get an education and then get a job out of college, but in an art-related career, there isn\u2019t exactly a set path in the same format that there may be for other specific careers. I\u2019ve never considered calling it quits, I am an extremely determined person when I want something. I just had to push on and network as much as possible. I also know that I am extremely fortunate to do what I love, and to be good at what I love to do. Additionally, photographers in New York rarely specialize in just one thing, so I have photographed everything from events, babies, and weddings, to food, travel, product, portraits, stock, and lifestyle. Food is my passion – and what I spend most of my time shooting.<\/p>\n

What can you identify as the greatest opportunities in food right now?<\/strong><\/em><\/p>\n

With 2012 on its way, and a shift in society and consciousness, I feel that there are several opportunities in food right now. I am a big fan and supporter of Jamie Oliver\u2019s Food Revolution<\/a>. I don\u2019t think it is just a trend to try to eat local, organic, farm-to-table style meals; I think it is a shift in our behaviors, habits, and food system. Slow Food<\/a>, Food Revolution, CSA, Farmers Markets, and farm-to-table are all prevalent because we are going back to basics and eating and living the way society has been for thousands of years. \u00a0With this comes many opportunities to change our entire lives.\u00a0 I feel that especially in New York, that you literally are what you eat.<\/p>\n

If you could be compensated for your work with something other than money, what would it be?<\/em><\/strong><\/p>\n

I have been compensated in food before, and I enjoy that more than money sometimes! I would have to say the only thing better than being compensated in food – would be food and<\/em> travel.<\/p>\n","protected":false},"excerpt":{"rendered":"

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