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The Th i rd Issue
I am MY FASHION
BORN to COOK
ALC, an established designer label born Born in the suburbs of Brisbane, and made in South Africa, told through Queensland, Georgia Barnes shares insight EDITÉUR PLUS / THE THIRD ISSUE cloth & thread. into her life as a professional cook.
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EDITÉUR STAFF
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EDITORS
LEEROY ESBEND & ESTER CHARLOTTE
CREATIVE DIRECTORS
LEEROY ESBEND & ESTER CHARLOTTE
ART DIRECTORS
LEEROY ESBEND & ESTER CHARLOTTE
TEAM MEMBERS
ANGIE MOTHUPI ASHLEY ELS FRANCOIS SWANEPOEL STEPHAN WEILBACH
CONTRIBUTORS
BEA-MARIE VISSER, GEORGIA BARNES, EVELYN MORA, AMANDA LAIRD CHERRY, ETT VENTER, MAGGIE ESWALD, DANIEL CLOCKSIN SOCIAL MEDIA
INSTAGRAM: @EDITEUR_PLUS TWITTER: @EDITEUR_PLUS FACEBOOK: EDITÉUR PLUS LOCATION
SOUTH AFRICA WEBSITE
WWW.EDITEURPLUS.CO.ZA
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EDITÉUR CONTENTS PLUS
STAFF
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EDITOR’S LETTER Leeroy Esbend & Ester Charlotte
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MEET the TEAM
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BEA-MARIE VISSER Daniel Clocksin
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GEORGIA BARNES Daniel Clocksin
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ALC CLOTHING Stephan Weilbach
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EVELYN MORA
Francois Swanepoel
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ETT VENTER
Ashley Els
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MAGGIE J EWALD
Stephan Weilbach
CONTACT US
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EDITOR’S LETTER Greetings and a very warm welcome to the third issue of Editéur Plus online magazine. We cannot believe that we have launched this issue a month apart from our previous issue. We would like to thank all the amazing people who have supported us. If this is your first time reading Editéur Plus, welcome. We’re a minimalist online magazine that features artists in all fields. The Third Issue is about celebrating life. We have featured foodies, photographers and fashionistas alike. In this issue, you will be introduced to the team, their role, and their passions. Be sure to check out the social media contacts of our many contributors. We encourage you to engage with them. We are grateful for all who have contributed to this issue, we value your work immensely. To all our readers, feel free to connect with us on social media, see the last page for details. Welcome to Editéur Plus “L’inspiration à travers la vision.”
Leeroy Esbend & Ester Charlotte EDITORS EDITÉUR
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MEET the TEAM
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Leeroy Esbend, 24 C R E ATIV E D I R E C TO R
Ester Charlotte, 24
I am a creative at heart. My passion is design and photography as well as travel. I enjoy simplicity. I have studied photography and digital marketing. I work as a social media administrator for CTU Training Solutions. I am currently studying Project Management with CTU Training Solutions.
C R E ATIV E D I R E C TO R
I am a creative , a lover of people, fashion, food, flowers, and traveling. I have an eye and appreciation for beautiful things. I am an extroverted team player. My dream is to travel up in Africa, especially to experience the richness of different people groups and see the beauty of the world. I’m currently studying Project Management at Craneflied Collage and perusing a career as a project manager.
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Francois Swanepoel, 24 WRITER
I am an English teacher. I could probably be most easily defined by my love for languages and learning. I spend most of my time reading or learning something new and I’ve recently come into writing as well, it makes no sense why I didn’t fall in love with it sooner.
Stephan Weilbach, 21 WRITER
Living internationally is key in my life. I love all forms of the arts and nature. To make someone rethink their lives or actions makes me tick. I love being a jack of all trades. I love cultures and their languages. Presently studying Theology, I’m thinking of continuing with sociolinguistics after my degree.
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Angie Mothupi, 22 S O C I A L M E D I A A S S I S TA N T
I love photography and video editing. My passion is to help those around me. I enjoy spending time outside and I’m in love with winter! I’m studying digital marketing, one day I would like to go into nursing.
Ashley Els, 24 WRITER
I’m passionate about teaching and writing. I love being active, spending time with friends and coffee (yes, I spend time with coffee. haha). I enjoy people and conversation - learning new things about people and their experiences. I have my honours in Education Management, Law and Policy.
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BEA-MARIE VISSER BAKER
BY DANIEL CLOCKSIN PHOTOGRAPHED BY EDITÉUR PLUS
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Bea-Marie spent the first 18 years of her life in the little town of Bredasdorp, Cape Town. Only thirty minutes drive from the southernmost tip of Africa, it sports a beautiful landscape, with rolling hills and simple farmlands. Bea-Marie was born and raised in the small community, up until she finished school. Baking has always been a passion for her, but it was only in her first year after school that she realised she wanted to venture into it as more than just a hobby. Since then, she has been taking steps towards pursuing a career in baking. Her favourite food memory was when she made a wedding cake for one of her friend’s brothers. It was challenging, yet exciting at the same time. While baking has so many amazing characteristics, Bea-Marie’s
“ Never give up “ BE A-M A R IE V ISSER
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motivation behind food is that one can take just a few simple ingredients, and they can turn it into something delicious, satisfying, and beautiful, which can be shared with others. A strong, sharp knife is Bea-Marie’s most helpful instrument in her baking endeavours. While a knife is just as much a part of the baking process as the ingredients are, her favourite appliance is still mom’s Kenwood mixer. Nothing says home like nostalgic kitchenware! Manuela Kjeilen is one of Bea-Marie’s biggest inspirations. Kjeilen has a cooking page and show called Passion for Baking, which Bea-Marie follows from time to time. She has a love-hate relationship baking with egg whites, because of the challenges it poses in baking. Egg whites are always a bit of a cooking mystery, but the surprise is most often rewarding.
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ooking is all about living in the moment, but Bea-Marie has a much grander plan in mind. In five years’ time, she sees herself participating not only in the baking, but also the managing of her own bakery. While this is quite a prestigious plan, she does not want to stop there. In the five years following, Bea-Marie plans to run a guest house, in which she will not only own, but also manage and bake for her customers. She believes that her gift is something that should be shared with all who want a sweet bite to eat, and she is intentionally heading in that direction as she looks towards the future. Part of anticipating the future is learning to predict the next big food item. Bea-Marie believes that the usage of whole fruit will be very prevalent in the baking industry, simply because of the shift towards health foods and the beauty in fruit presentation. She thinks that one should expect to see much more fruit-themed cakes, cupcakes, and all sorts of tasty treats in their nearby bakery quite soon. When asked what her favourite place is, Bea-Marie thinks back to her amazing December holidays she had at her grandparents’ house, in Jongensfontein. Spending time with her family has always been a highlight for her, especially when everyone was in a carefree mood. The sight of the ocean waves crashing over the rocks, met with the overwhelming green vegetation always greeted them with open arms. Bea-Marie often travels there when in need of some relaxation, or even just a great vacation. When asked what her one wish was, Bea-Marie responded with the heart of a true traveling bug. Her dream is to travel all over the world, and work in bakeries in many of the small towns, with the intention of learning and experiencing different cultures’ way of using food, and the unique recipes which flow from each and everyone. Being able to see such wonderful diversity and learn from the various bakers is her way of killing two birds with one stone. Bea-Marie’s advice to home enthusiasts such as herself is the age old motto, “Never give up.” Although it seems quite cliché, it is essential in the baking world. If something does not turn out perfect, it is no excuse to give up. Even if one fails ten times, twenty times, or never seems to get it right, never give up. He or she is one step closer to making the perfect pastry. The best never got to the top from giving up.
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MOIST VA NIL L A A ND ST R AW BER RY SPONGE C A K E CAKE INGREDIENTS • 6 eggs • 625ml sugar • 350g butter • 750ml milk • 750ml flour • 30ml baking powder • 1 pinch of salt • 10ml vanilla essence
METHOD 1. Prepare three 5 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 180°C. 2. Beat eggs and sugar until light yellow and fluffy. 3. Heat the milk and butter in a pot over the stove. Do not boil. 4. Sift the dry ingredients together and fold into the egg mixture until just combined. 5. Add the heated milk and vanilla essence. Do not over mix your batter. It will cause your cake to rise unevenly. 6. Evenly divide the batter between the 3 cake pans and bake in the pre-heated oven for 20-25 minutes or until a toothpick comes out with a few crumbs. 7. Remove cakes from the oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely. 8. For an extra moist cake, wrap the warm cakes in a clean, damp cloth and leave it to cool completely.
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VA NIL L A BU T T ERCR E A M F ROST ING
FROSTING INGREDIENTS • 200g white butter/margarine • 800g icing sugar • 30ml milk • 50ml mascapone cheese • 10ml vanilla essence
METHOD 1. Place butter and mascarpone cheese in a bowl and mix until smooth. 2. Add sifted icing sugar. 3. Add milk as nessencary. 4. Add vanilla essence. If you want to add a colour to your frosting, now would be the appropriate time.
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PU T T ING I T ALL TOGE T HER CU T T HE TOP PAR T S OFF OF T HE CAKE TO MAKE E ACH L AYER E VEN. PU T A L AYER OF FROS T ING ON T HE FIRS T PIECE OF CAKE. ADD S T R AWBERRIES ON TOP OF T HE FROS T ING AND COVER WI T H ANOT HER L AYER OF FROS T ING. ADD ANOT HER L AYER OF CAKE AND REPE AT S T EP S 2 AND 3. ADD T HE L AS T L AYER OF CAKE AND COVER WI T H FROS T ING. ADD A T HIN L AYER OF FROS T ING TO T HE SIDE OF T HE CAKE. GARNISH WI T H FRESH S T R AWBERRIES
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BORN to COOK Born and bred in the bayside suburbs of Brisbane, Queensland, Georgia Barnes shares insight into her life as a professional cook.
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GEORGIA BARNES PROFESSIONAL COOK
BY DANIEL CLARKSON PHOTOGRAPHED BY LEANNE STAMATELLOS STYLED BY GEORGIA BARNES
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Georgia Barnes grew up in the Suburbs of Brisbane, Queensland, a beautiful span of metropolitan scenery with gorgeous beaches and a spectacular mountain thrown into the mix. This city takes the Australian ideal of adventure and lives by that motto, which positively impacts the residents, especially this one very talented cook. Since a very young age, Georgia has found a passion for food, especially cooking, and since then, she has grown to make quite a name for herself, but it was not always this way. Georgia began in a very different line of work, and it was not until her late twenties when she realized how unhappy she was. She spent hours daydreaming about teaching everyday people how to cook, or creating wonderful food items for a dinner menu. It was during that time that Georgia reached a monumental turning point in her life and realized that her love of food was more than
“ I have always loved cooking “ GEORGIA BARNES
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just a hobby; it was her dream! Looking back to her younger days, Georgia recounted some of the memories which brought cooking into the center of her life. She remembers the timeless hours she would spend in the kitchen with her beautiful grandmother, whom she fondly called Mama. They would pull down the cookbooks from the highest shelves, eagerly choosing the recipes they wanted to make, and spending precious moments turning the words into a wonderful creation. The vegetable garden and the butcher shop that her grandparents owned made a large impact on her love for food, seeing as she spent quite a bit of her time growing up around both of those places. Though Georgia’s grandparents have passed away, she remembers them fondly, and cherishes the time she spent with them. In a way, much of her passion feeds off of the desire to revive the fond child-like memories once again.
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hile she has had no formal training, this is not for lack of trying. Georgia had the desire to compete in MasterChef Australia, which she became the runner up in 2015. The requirement to take part in Masterchef Australia, is that participants have no form of professional training. Because of this, her education has been self-taught, or passed down by her mother and grandmother. Such a way of learning is very beneficial in many areas, but especially in the sense that there is a much stronger push towards the unique and figuring things out for oneself. This education-of-self pushed Georgia to a great place of independence, so much so that she could find confidence in finding a job that matched her passion. What Georgia loves most about her job is that she gets to share her love of food, fresh produce, and homemade recipes with so many enthusiastic people. Experimenting and creating new food items and passing on her knowledge to help the everyday person become more confident in the kitchen is Georgia’s passion, and it continues to drive her with a new excitement each day. A creative cook has a very active mind that’s racing with new ideas all the time. Georgia is no exception. She is constantly inspired in many diverse areas, such as books, new people, intriguing ingredients, food markets, distant travelling, and unique encounters. The amazing combination itself is similar to ingredients, where mixing everything together creates something amazing. In this case, it comes together in the form of new dishes. When it comes to plating these dishes, she trusts her instinct and is often pleasantly surprised with the results. She states that the best way to describe the process is to say that the plate is her blank canvas, and the food is her array of colours. All she has to do is paint a pretty picture, and that is exactly what she does. When asked about what her favourite cooking utensil is, Georgia responds by saying she could not live without her knives. After all, good knives make life so much easier in the kitchen! Many people like to use appliances to do the chopping for them, but she finds relaxation in cutting and prepping ingredients herself. For her, it makes the whole experience even more handmade and personal.
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Georgia loves anything fresh. Fruit and vegetables which have been home grown and recently picked would have to be one of her favourite things to cook with. They mix a delicious taste with a natural beauty, and it is very noticeable. Because of this, she loves going to the farmer’s markets and coming home with a big selection of produce, such as seasonal fruit, fresh herbs, local seafood, honey, vegetables, and free range eggs. While she’s unpacking, she can’t help but think what amazing recipes will come from these ingredients. She feels like a child in a sandbox, constantly forming new creations, and she enjoys every minute of it, even though the inventions might pose a challenge. Unfamiliar ingredients
“ I was taught to respect food... “ GEORGIA BARNES
are all part of the fun for Georgia. If it seems challenging or maybe it is an item she has never used before, she’s always itching to try something new. After all, one can’t experiment if they stick to what they have always EDITÉUR PLUS / THE THIRD ISSUE
known; get creative! While Georgia has some big plans, she is in no hurry. She chooses to enjoy the place she is in right now, and focus on the difference she is making in the present. This is why she encourages people to know that even though it is incredibly important to stay focused and persevere, they need to look inside themselves, and determine if their specific course is one that will make them happy. If not, finding a passion in that area is a tough, if not impossible, task to achieve. Georgia believes that people are using the aforementioned mindset more commonly in this day and age, and that is helping to bring back the importance of home cooking and making things from scratch. Because of this, she believes the old-school methods of food preparation are returning, and the production of heavily processed food is taking a backseat, hopefully into oblivion. She hopes that she will help in being a beacon to set off this trend on a large scale in her city, country, and across the world.
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n response to the question of her favourite place in the world, Georgia’s answer hit very close to home. As much as she loves to travel, visiting areas all over Europe and South East Asia, she has found no place as beautiful as Queensland. Home for her is a pretty special place, seeing as all of the people she loves are there. Along with being close to family and friends, Queensland is blessed with exceptional weather, beautiful produce, and stunning scenery. For Georgia, it does not get much better than that, because after all, there is no place like home! Her advice to those who are also interested in being a home cook is practice. It is like anything in life; the more one practices, the better he or she gets. Find the passion in a specific area of cooking, and then become immersed in that. Georgia sums this up using a quote by Julia Child, which says “Find something you’re passionate about and keep tremendously interested in it.” Sure, it is easier said than done, but one can’t cook words, so get some fresh ingredients, and get going! Georgia encourages all who are interested in food to enjoy and embrace their passion. As the saying goes, sometimes one has to “stop and smell the roses.” We are often so busy and so rushed we forget to slow down and enjoy the process. Georgia learned that it is easy to get caught up in the ‘work side’ of things, but by appreciating the little things every day, work became a lot more fun. It kept her grounded, and reminded her of the true beauty of food, and she hopes that doing the same will help all those like her to feel the same.
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GEORGIA BARNES P R O F E S S I O N A L COOK.
GEORGIA BARNES, BASED IN AUSTRALIA.
EMAIL: INFO@GEORGIABARNES.COM.AU
W E B SI T E: W W W.GEORGI A BA R N E S.COM. AU
FACEBOOK: GEORGI A BA R NES
INSTAGRAM: @GEORGIABARNESAU
TWITTER: @GEORGIABARNESAU
#GEORGIABARNESAU
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GEORGI A’S QU ICK MON T E C A R LOS COCONUT BISCUITS
RASPBERRY JAM
C H A N T I L LY CREAM
GARNISH
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1 cup self-raising flour
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200g raspberries
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Mint leaves
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1 cup desiccated coconut
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½ lemon, juiced
300ml thickened cream
100g fresh raspberries
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1 cup caster sugar
½ cup caster sugar
1 tsp organic vanilla bean paste or vanilla essence
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•
•
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Icing sugar
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100g butter, melted
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1 free range egg, lightly whisked
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1 tsp organic vanilla bean paste or vanilla essence
METHOD | MAKES 12 1. Preheat oven to 180oC.
2. To make the biscuits, place flour, coconut and sugar in a bowl and stir to combine. Add melted butter, egg and vanilla and mix well. Place spoonfuls of mixture onto a lined baking tray and place in the oven to bake until golden, approx. 10 minutes. Remove from oven and leave on tray to cool. 3. Meanwhile, to make the jam, place raspberries, lemon juice and sugar into a saucepan and set over medium-high heat. Cook, stirring occasionally, until raspberries have started to break down. Add a splash of water if the jam is catching on the bottom of the saucepan. Continue cooking until raspberries have completely softened and mixture has reduced to a jam like consistency. Remove from saucepan and set aside to cool. 4. To make the chantilly cream, place cream in a bowl and whisk to form soft peaks. Add vanilla and fold gently. Spoon into a piping bag. 5. To assemble the monte carlos, spread jam on one half of the biscuits. Top with a fresh raspberry and a dollop of Chantilly cream. Sandwich the filling with the remaining biscuits. Garnish with a small amount of cream, a mint leaf, raspberries and a dusting of icing sugar. 6. Serve and enjoy – best with a cup of tea! EDITÉUR PLUS / THE THIRD ISSUE
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L EMON & Z UCCHINI C A K E
LEMON & ZUCCHINI CAKE •
4 eggs, separated
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Icing sugar
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2 x 1/4 cup caster sugar
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Edible flowers
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1/2 tsp salt
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Zest of 1 lemon
Fresh mint leaves or micro mint
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1 & 1/2 cups almond meal
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1 tbs apple cider vinegar
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1 tsp baking powder
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1 medium zucchini grated, squeezed to remove excess water
LEMON & MINT SYRUP •
Juice & Zest of 2 lemons
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3/4 cup caster sugar
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1 cup water
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1/2 cup fresh mint leaves
METHOD | SERVES 6 1. Preheat oven to 175oC. Line a springform cake tin with baking paper. 2. Whisk eggs whites together until soft peaks form. Gradually add 1/4 cup of caster sugar and salt. Whisk until stiff peaks form and sugar has dissolved. Set aside. 3. Combine egg yolks, 1/4 cup caster sugar, lemon zest, almond meal, vinegar, baking powder and zucchini. Mix well until ingredients form a smooth paste. 4. Gently fold egg whites into mixture until well combined. 5. Pour into lined cake tin and bake in the oven for 35 minutes or until cooked through and golden brown. 6. Meanwhile, to make the syrup, add all ingredients to a saucepan and place over medium heat. Bring syrup to the boil and cook for 10-15 minutes until reduced. Strain. 7. Remove cake from the oven and set aside to cool. Cake will sink slightly. 8. Dust with icing sugar and arrange edible flowers and mint over the top. Serve with syrup on the side. 9. Alternatively, for an extra moist cake, pour syrup over hot cake while still in the tin and allow to cool to room temperature. 10. Serve and enjoy
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M USHROOMS & H A ZEL N U TS INGREDIENTS •
200g mixed mushrooms – shitake, swisse brown, oyster, enoki • •
50ml extra virgin olive oil
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2 cloves garlic, finely sliced •
½ lemon, juiced •
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50g butter
Salt flakes
125g hazelnuts, roasted and skins removed •
Baby tarragon, chervil or parsley
METHOD | SERVES 4 1. Roughly chop mushrooms in a variety of sizes. Place a saucepan over medium heat. 2. Add butter and olive oil to pan. Add garlic and sauté gently. 3. Add mushrooms and cook for 2 minutes or until just tender. Add lemon juice and season with salt to taste. 4. Arrange mushrooms on a serving plate. Top with hazelnuts and fresh herbs. 5. Serve and enjoy!
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I am FASHION ALC, an established designer label born and made in South Africa, told through cloth & thread.
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AMANDA LAIRD CHERRY FASHION DESIGNER
BY STEPHAN WEILBACH PHOTOGRAPHED BY ROGER JARDINE
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A
manda was born in Cape Town. Her father was a racehorse trainer and they lived on a smallholding with the stables on the property. Her family moved to Durban when she was still young. She lived most of her life in Durban. Her first love was acting though for various reasons she felt that it was not the right life choice for herself. She then thought of art but for her it’s a too high risk career. She had always had a deep love for clothes, fabric and proportions. Choosing clothing design really made sense to her, for it intertwined art and drama, specifically when one thinks of portraying moods and stories on the ramp of fashion shows and business. She explains how her inspiration has varied over the years. She always has local context, whether it be the manner of styling or the detail, in the pieces she puts on the runway. To her it may be the way that a man in Lesotho on a horse wears his blanket, the incredibly patched together Mblaselo pants of the migrant workers or beaded strands worn across the body. This is the same reason she loves fabrics. So many fabrics are needed to complete the story of the items that goes to the stores. She’s always loved natural fabrics and still loves using them as much as possible, though she is constantly amazed at how new developments in fabric are improving, and so she is balancing between the two.
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She has always felt an ease with the menswear projects, as soon as she began her studies. She felt an ease in engaging with it. In her final year when they did tailoring everyone else used this opportunity to make themselves winter coats, she opted to make her husband a suit. She explains how wonderful the process was; using traditional methods with age old interlinings and hand tailoring. She adds that her husband actually wore it for many years. Although her first two jobs were in ladies wear. Her third job was in menswear, she spent a total of 10 years at this men’s surf company; Instinct Sportswear. It was a great international experience as they produced everything in SA but sold all over the world. She had to travel to various fabric fairs and they exhibited at numerous trade shows. R&D included surf contests anywhere from Biarritz to LA. She participated in the DDC, Durban Designer Collection.
“ Those who think of clothing exclusively in terms of this or next season’s fashion are missing the point a little. The fabrics and the cuts we wear tell us about our society “ AMANDA LAIRD CHERRY
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It was the longest standing fashion show on the South African calendar before the fashion weeks came along. She showcased many times at the DDC and most often her ranges were unisex. So when she got to start her own business selling retail, menswear was a necessary part. She loved catering to a section in the market that was not being addressed. A mixture of tailored old soul and new elements brought in where she was using stretch poplins to execute some more bold body fitting shirts. Consciously using fabrics that were of an international flavor and ones that were distinctly local, like ShweShwe, which was a signature love since her graduation range of 1983. There was a thread of alternate aesthetics with a mix of garments that included items of minimalist styling and others with unusual collars that had iconic strong detailing in the front tips and at the center back.
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Sadly, there came a time where it was difficult to find decent menswear fabrics and she gave it a break. Now she is very excited to be back in the menswear market. Some history on the store front: She co-founded The Space in 1999; currently extending to 11 outlets around South Africa. In November 2014, they branched out with the Space MAN store; established to house exclusively menswear-focused brands, including Amanda’s revived menswear label ALC. Space MAN is currently open at Mall of Africa, The Zone @ Rosebank, Gateway Theatre of Shopping and the Pavilion Shopping Centre. Her favorite part of being a fashion designer is seeing the things that were thought up in her head, walking on the streets.
“ We are committed to promoting and sustaining jobs within the South African clothing industry. “ ALC
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A few highlights: having her ranges in London Fashion Week Expo and she has presented on multiple occasions at the prestigious Design Indaba Conference and Expo in Cape Town. She is also presently showing her seasonal ranges in the SAFW. Her plans for the future are to expand on The Space Man stores and see how far around the world they can take it. She would also like to look into E-Commerce. Their website is: www.amandalairdcherry.com. You can see and shop their garments at: The Space Man and AKJP Collective stores. They are currently working towards launching an online store before the end of the year!
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ALC PROMOTING AND S US TA ININ G
JOBS
WITHIN THE SOUTH AFRICAN CLOTHING INDUS TRY.
THE STUDIO A ND FACTOR IES A R E BASED IN THE CITY OF DURBAN, SOUTH AFRICA.
TELEPHONE: +27 31 312 2575 / +27 86 011 0339
EM A IL: INFO@L A IR DCHER RY.CO.Z A
WEBSITE: W W W. A M A N DA L A I R D C H E R RY.COM
FACEBOOK: A LC.MENSW E A R
INSTAGR AM: @ALC_MAN
SPACE M A N: W W W.T H E SPAC E .CO. Z A
#ALCMAN
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I am FASHION Evelyn Mora is not finished with Finland
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EVELYN MORA Is not finished with Finland
BY FR A NCOIS SWA ENPOEL PHOTOGRAPHED BY NIKO KARUMAA STYLED BY MUOTIKUU
H
ow fortunate were we to do a piece on Evelyn Moradzadeh for this issue of the magazine? Evelyn is the fantastic Finnish founder of the Helsinki Fashion Week, and a fashion photographer, however, she sees herself as a “joka paikan hoyla”, this literally means Jack of all trades. Let’s start with a bit about who she is before we venture into the glades of creativity that form what she does. Evelyn originated in Finland, but she spent much of her young life studying and living in the United Kingdom. She also stated that she has some French and Persian roots if that isn’t a recipe for success, I don’t know what is. Curiosity and Courage are two ‘C’s that have guided many people to an ocean of possibilities, this seems the case for Evelyn, in her town there are only a few fashion magazines, which means there isn’t a whole lot of work for photographers, so, unlike most people, Evelyn asked the question, what can I then do, to keep doing what I love? “Let’s start a fashion week,” she says “and a modelling agency”, she says! Evelyn also says that she is a natural sales person and marketer, “I can sell anything really”. I must say, this is quite an unbelievable combination of strengths, one must ask the question, is there anything that this girl cannot achieve?
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EV ELY N LOV ES W H AT SHE DOES SENIOR CREATIVE
She loves creating and executing events, “I love event production, you can do so many things at the same time; interior design, styling, fashion shows, choreography, music, catering and much more. These are all things that I love.” She has been the creator of events and fashion shows, at botanical gardens, Olympic stadiums, islands and most interestingly, an airplane. “It’s all about the idea, presentation, and execution”. The Helsinki Fashion Week was a roaring success, because of this Evelyn received job offers all over the world, however, there is something that has caught her eye something even greater that she can achieve with her talents, sustainability, saving the planet for those who would come after us, “Fashion and events, in general, get boring if there is no deeper idea or purpose behind it”, I think that she is onto something good, what do you think? If you like her philosophy and her style of doing things or are looking for something inspirational, have a look at her you can visit www.helsinkifashionweeklive.com
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EV ELY N MORA FA SHION PHOTOGR APHER AND CEO OF HELSINKI FA SHION WEEK
CEO OF HELSINK I FASHION W EEK
EM A IL: EV ELYN.NOR DICFASHIONWEEKGROUP@GMAIL.COM
WEBSITE: W W W. H E L SI N K I FA SH ION W E E K .COM
FACEBOOK: HELSINK I FASHION W EEK
INSTAGRAM: @HELSINK IFASHION W EEK LI V E
#HELSINK IFASHION W EEK
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BORN to TELL STORIES Photography and Passion – We Give You… Ett Venter
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ETT VENTER WEDDING PHOTOGRAPHER
BY ASHLEY ELS PHOTOGRAPHED BY ETT VENTER
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A story of the unlikely, entwined with passion and life lessons – all for the pursuit of photography and what this means to Ett Venter. This is what life is about; this is what gets the heart racing, and the blood pumping, from sheer excitement at the possibilities of what we as humans can achieve. If any of these things interest you, let me take you further down the rabbit hole and down memory lane... Ett, a very earnest person, is a thoroughbred Pretoria resident. Passionate about gaming and skateboarding, this is what Ett did for most of his high school career, except the 3 hours of studying he did for his final Geography exam. Ett matriculated and in his first year had a motorbike accident, broke his leg and was no longer able to skateboard
“ ...I am not creative in terms of the arts... “ ETT VENTER
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anymore, which broke his heart. Ett acquired his tertiary qualification and began working in the IT industry, as was his passion. Not long after working in IT and enjoying his work (this where the magic begins), Ett had a sudden change of heart. He felt from deep within him that he needed to pursue photography as career. Ett, with a look of being profoundly moved by the recollection of the moment, described it as “a God thing”. Yes, you read right, God told Ett to quit his job, after studying years to get a qualification and start being a photographer. And that’s it, he did it, simple as that. He dropped everything, consulted his parents, who were extremely supportive, and pursued photography.
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Ett, who didn’t have an iota of creativity, except for skateboarding, was now to pursue a career as a photographic artist – which requires quite a bit of creativity as many would agree. He states he was not creative in terms of the arts per se. Pause for a moment… and imagine yourself as a non-muso, with no musical talent or experience and now, suddenly, you feel led by God (if you believe in such) to make a living off a guitar. How confusing must that be. Regardless, Ett did it… but with a camera… and no inherent creativity… and tons of hard work… And… well, you get my point. Ett threw one-hundred percent of himself into it. He says for months he spent hours on Youtube watching countless videos, reading multitudes of articles and Googling a plethora of
“ So many people today have this idea that they want this quick-fix thing... “ ETT VENTER
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photographic information he had to understand. He worked 18-hour days, doing work for another photographer (who eventually fired him) and when he wasn’t doing that, he was learning everything he could on the internet. During this time of unemployment and self-development, Ett’s focus on growing as a photographer and surpassing his lack of inherent creativity was the driving force in creating the best version of himself in developing his own photographic style. He solely paid attention to himself and his work and says this paid off. He describes that if he allowed himself to be influenced by other photographers, his work could potentially look like everyone else’s. This is what passion and commitment combined with creative flare looks like.
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tt mentions that so many people do not make it in their respective fields because they’re not willing to endure the amount of work that is required of them. He says, “So many people today have this idea [that] they want this quick-fix thing. ‘I want to be successful and I want to be a big name and I want to have lots of clients coming after me. But I don’t want it to be a mission. I don’t want to put in the work.” A prevalent attitude of laziness exists within society today. Ett has an established business and never worries about how well it is doing. However, he sometimes still works 18-hour days. His view is that hard work is the only way anything ever gets anywhere. He says the only way that you grow, succeed and develop as an artist is “if you freaking work your ass off!”. Within a period of 7 months as an independent photographer, he was making enough money to support himself. He attributes the speed at which this happened to him working 18-hour days and constantly learning about the trade in which he sought to establish himself. The beauty of a mother’s love and the epitome thereof is displayed through how Ett describes his mom as being one of his biggest supporters through the way she continuously encourages him in his work. She’s incredibly proud of him and even to this day, cries when she sees his work. She tells all her friends about Ett’s achievements. She has supported Ett in such a way that her belief in him and his ability has heartened him to be the best and to be “bulletproof” in his line of work. She really believes he is the best photographer in the world and this input is truly evident in Ett’s photography. Ett mentions that his other greatest source of support is his girlfriend of 4 years, Shannon, who has been there since the beginning of his photographic career.
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He describes the incredible way she makes him feel, “…she makes me believe that I’m the absolute best and nobody even touches [the quality of] my work.” These are the two people who have provided the greatest support and to whom Ett is most grateful. We decided to dive a little deeper and find out what it is that happens in the mind of Ett Venter when you mention photography. His eye began twitching and he started to get a kink in his neck, not really but he might as well have… Ett is not actually a fan of wedding photography as the archetypal idea of wedding photography goes – that clichéd image that just popped into your head of some far off aunt or uncle’s wedding photo, yes, that’s what he means – it drives him crazy.
“ …she makes me believe that I’m the absolute best and nobody even touches the quality of my work. “ ETT VENTER
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Ett’s style of wedding photography takes the form of a photo-journalistic approach – as if he were sent out by the media to cover a story as a journalist. Ett’s heart is to tell or convey a story with his images – he does so very successfully. This was developed as Ett sought to establish himself as an authentic photographer in a way that felt most real to him. His first independent shoot was typical wedding-style photography which he hated as it felt fake and just like everybody else’s work to him. Ett decided to approach his second wedding shoot, which happened to be the following day, differently – with a photo-journalistic approach (which is still a fairly uncommon way to photograph weddings in South Africa). He reflected upon his work post-wedding and found his happy place.
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t weddings, Ett insists on capturing the true authenticity of people which he finds disappears when people pose for photos (unless he is directing them in a pose). He captures the images he wants to by taking photos of people without them knowing. He always tries to capture sincere emotions. He achieves that through anticipating moments at weddings where he can capture the real and raw emotions of the individuals within the anticipated context. This is the thing about Ett Venter, he is extremely focussed and driven – he knows what he wants to achieve with his shoots. When he achieves it, he doesn’t mess around and tries to get other “great” shots. He simply achieves what he sets out to and calls it a day. Ett really enjoys more intentional forms of photography. For instance, he did a shoot with his girlfriend, Shannon, with the intention of recreating the feeling within him when he first met her. A feeling that makes a man weak in his knees because he experiences being totally overwhelmed and intimidated by her beauty and confidence, feeling she is miles out of his league. This was what Ett wanted to recreate, this exact feeling but in the form of a story within a single image. They set up the shoot and made a lot of effort to just recreate this one image that was etched in his mind and once he had got that single photo, he was content. However, Ett also realised, as he was starting out, that he really enjoys portrait photography as he finds venturing into the city to take portraits of strangers relaxing. If you see a stylish guy, with cool hair and a groovy pair of sunglasses on, taking photos in inner-city Pretoria or Jo’burg, it’s likely to be Ett taking some chill time.We live in such an incredible world - with an abundance of beautiful people and awe-stirring social or individual interactions, which we often just miss. The wonder of photography is that it is able perfectly capture these special moments we tend to overlook. The nature of street and travel photography lends itself to the wonder of being able to experience and capture the eluding beauty of social interaction. Ett particularly favours these two types of photography.
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major passion of Ett’s is teaching and connecting with people in a meaningful way. He is incredibly passionate about teaching other aspiring photographers. This is rooted in the fact that so many people were reluctant in sharing their knowledge when Ett was establishing himself. If Ett is able to assist someone through his workshops, which are often pro bono, to reach a professional level in half the time he was able to, his heart is happy. For his heart is very much in favour of helping those around him where he can. Ett shoots on a FujiFilm system, more specifically the X-T1 which complements his photo-journalistic style of work as it makes him less noticeable, as it is small setup, which is important for his style of photography. Ett describes lighting as one of the most important elements of his photography. Ett’s focus is to deliver a quality photo by using artificial and natural light but the crux is Ett’s skill in using artificial light which produces an image of such quality that it looks as if it werer purely natural light used to create the image. Ett’s photos portray a usage of natural light which is often produced by the use of artificial lighting – which requires great skill and attention to detail. Ett uses a variety of Profoto and Speedlight equipment which is essential for his work. He utilises Lightroom and Photoshop software for editing on a Macbook Pro which, he finds, has the most accurate colour representation and fantastic quality – all of which are imperative for editing and producing quality photos according to Ett’s high standard as a visual artist. When passion, great stories and photography collide, you come across interesting people like Ett Venter, a person who focuses on being the best human he can while assisting others in doing so, thus making the world a better place through his passion for his career. Photographers and humans as passionate as Ett are few and far between. If you see him around, approach him and have a chat – he loves that sort of thing! You may also learn a thing or two. If you are looking for an incredible wedding and phenomenal portrait photographer, make sure you contact Ett.
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ETT VENTER PHOTOGR APHER
PHOTOGRAPHER BASED IN PRETORIA, SOUTH AFRICA.
EMAIL: MAIL@ETTVENTER.COM
WEBSITE: W W W. E T T V E N T E R .COM
FACEBOOK: ETT V ENTER
INSTAGRAM: @ETTVENTER
TWITTER: @ETTVENTER
#ETTVENTER
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BORN to SNAP Maggie J Ewald shares insight into her photography
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MAGGIE J EWALD WEDDING PHOTOGRAPHER
BY STEPHAN WEILBACH PHOTOGRAPHED BY MAGGIE J PHOTOGRAPHY
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M
aggie was an only child, born and raised in Poland up to the age of 15. In those years she grew close to her family; all her aunts, uncles, cousins and grandparents. Then she and her family immigrated to Germany and there after the US. She had missed the nearness and togetherness of her family when she and her parents immigrated. In the States she studied German Studies and soon after she started jumping in between jobs trying to find something that she liked. She landed up doing project management in the corporate world. Up until this point she didn’t do any professional photography. It had always only been a hobby. She was booked as a photographer for the first time in December 2007. She was very excited and it was all new to her. She thereafter was booked to do her first wedding in December 2008. In her wildest dreams she didn’t see this happening, and even less it becoming a successful full time job. In 2009 she booked 5 weddings and the year thereafter 36. She was thrilled, scared, excited and tired, she explained that during this difficult time, with transitioning between her 2 jobs, what kept her going was her husband and 2 other photographer friends. She says if it weren’t for her two friends, Feuza Reis and Louis Torres, who were already established, she wouldn’t have made the beginning of her photography career. Her husband of course being the rock and safe arms to fall in when she went home, gave her the strength to go back out and be fresh and strong again. She was also encouraged by her clients and their feedback. In September 2010 she made the final move to being a full time photographer.
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What keeps her going now is the fact that she is doing what she loves. She loves not having to go to an office every morning; she can be at home in tank tops, flip-flops and lounge pants. She also loves meeting new couples, seeing their marriage bloom and all the intricacies thereof. She loves the journey, sometimes short, walked with every single couple. Her photography is stirred by emotion; the awe, beauty and emphatic story that can be captured in one shot. It can reveal an entire new emotion, world or part of yourself that you never knew. Your imagination that can run wild. She loves Ansel Adams and some of the great photojournalistic photography from around the world, she says that it stirs within one’s soul. Her favourite categories of photography she says, would be maternity and weddings. She thinks that the need to fill an emptiness of her friends and family left behind
“ ... it was very difficult for me to choose one or two categories... “ M AGGIE J EWA LD
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when immigrating, is what made her fall in love with wedding photography. She feels that at the receptions she is a part of something so much bigger than herself; all the happiness, love and excitement of a wedding day, all the running around and getting things done and friends and family of the couple. Still she says, it is very difficult for her to only choose one or two categories. She loves all of it, all of photography. The two main photographers that influenced her since day one was Joe Buissink and Marcus Bell. They have emotion filled, storytelling photographs. They taught her how to do two things for her couples shoots; give them a wide shot that tells a story with the environment around them and then to give them a close up emotion filled shot with them as the focus and the side story. She saw from these photographers that editing is also key in photography, she says to her it can “make or break” a photo.
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The most valuable lesson she learnt she says is that her photography is not about her it’s about the couple, about the small moments on their day, the small glances, kisses, hugs, tears and laughter, that make it so much more memorable. They are the ones that will look at the pictures and an ocean of emotion will come back, it’s their day not yours. It’s about their history and future coming together in one sliver of time. This is why she does it, to show life: the celebrating, the growing, coming together, the love. She doesn’t really know how she does it. When she’s behind her camera, she sees different, feels different. It’s almost as if the world falls away, and it’s just what’s between her and the people she’s photographing. “I don’t know how to explain this, but I have a feeling that many will know exactly what I am trying to say”. She says that
“ ... Always know your camera “ M AGGIE J EWA LD
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she never forces anything she lets the kids be kids lets the personality of every person come through. She is there to capture them not a fake them. Advice, advice, advice. To her it helped to hear from established photographers and this is why she freely gives it. She says that you should know your camera, you must know how to shoot and operate your camera, eyes closed. Shoot and shoot and shoot until you find your focus, whatever it might be. On a practical note, she says that you have to know how to run a solid business. She explains that the desire for photography is one thing but to make a living out of it is another. She explains that one must have a plan and strategy so that one can balance the arts and numbers in order to build a thriving business.
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MAGGIE J E WA L D WEDDING PHOTOGR APHER
WEDDING PHOTOGRAPHER BASED IN A L L EN TOW N, PEN NS Y LVA N I A . U N I T ED STATES
EMAIL: M AGGIE@M AGGIEJPHOTOGR A PH Y.COM
WEBSITE: W W W. M AG GI E J PHO T O T GR A PH Y.COM
FACEBOOK: M AGGIEJPHOTOGR A PH Y
INSTAGRAM: @MAGGIEJPHOTOGRAPHY
PINTEREST: MAGGIE_ J
#MAGGIEJPHOTOGRAPHY
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