Ithaca, NY - Acclaimed photographic artist, Paul Munn, once again pushed the boundaries of cake imagery using a ‘never tried before’ squatting down technique.
“Simple but brilliant!” was the unanimous response from the local cake photography community. “This guy leads the way in everything he does!”
Sources at a national level hailed Munn as a visionary and pronounced that this one shot redefined the medium. Some may think he’s gone too far, but ten years from now all cake photography will be done this way.
Lobbyists for the American Bakers Association were less enthusiastic, purportedly dismissing the technique as a cheap gimmick. A spokesman for the ABA predicted that others may copy what Munn has done, but it will be a short lived fad at best. "There’s a way these things should be done, and this charlatan is stirring up controversy for nothing more than some free self promotion."
When reached for comment, Munn, in his usual outspoken and acerbic manner, declared that the bakers should maybe focus on making fondant that didn’t taste like earwax and leave the creative shit to true artists like himself who were willing to think outside the kitchen.
“Simple but brilliant!” was the unanimous response from the local cake photography community. “This guy leads the way in everything he does!”
Sources at a national level hailed Munn as a visionary and pronounced that this one shot redefined the medium. Some may think he’s gone too far, but ten years from now all cake photography will be done this way.
Lobbyists for the American Bakers Association were less enthusiastic, purportedly dismissing the technique as a cheap gimmick. A spokesman for the ABA predicted that others may copy what Munn has done, but it will be a short lived fad at best. "There’s a way these things should be done, and this charlatan is stirring up controversy for nothing more than some free self promotion."
When reached for comment, Munn, in his usual outspoken and acerbic manner, declared that the bakers should maybe focus on making fondant that didn’t taste like earwax and leave the creative shit to true artists like himself who were willing to think outside the kitchen.
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