I have been thinking lately that it might have been very nice to have been into travel documentaries instead of advertising stills photography.
This thought has been coming around quite a lot; in fact, I think that I have discovered the one person whose visible lifestyle I actually envy: Rick Stein, the chef.
He gets to many of the places that I either like from experience, or would like to have experienced. His French trips are legion, and the blend of food and the locations whets my appetites every time I watch his shows. To be fair, I have no wish to experience his eastern trips or the food - happy to have managed to be there and leave sane and healthy. But his European trips I find a delight. I watch him cook, and almost everything that attracts me gets scratched off the list of possibles: it seems worth the effort when cooking for a production team, but for one person? Nope; it would take me a day's work to make a meal for one. Instead, I do what I can to rip off some ideas and adapt them to my low-grade abilities. One thing that I discovered from his Spanish trip to sardine and anchovy land in the north was this: fry some dry bread and put the contents of a tin of sardines (I also tried it with baby calamares) onto the fried slices and have that with whatever else you normally like. Works well with saved boiled potatoes that you heat up in a pan with more olive oil - I use the same large pan for both functions . A spoonful of mayonnaise on the side of the plate, something like a tomato, a glass of wine, and on the right terrace, a delight!
I note that as his series have rolled past over the years, the production values have risen noticeably. He deserves his open Porsche and "hideaway" in deepest Provence!
Rob