In addition to running her own photography studio, , Sammy Jones was a finalist in the Philip Harben Award for Food in Action, part of the Pink Lady . She earned the nod for her shot captured at on the east coast of Tasmania last year while she was putting her portfolio together for Billy Blue.
Sammy Jones’ photography background
Sammy initially studied remedial and therapeutic massage, but her passion for photography persisted and she knew she needed to be in the creative industry. She decided to follow her dreams and enrolled in an online at Billy Blue College of Design.
Her experience in the course led to her earning her finalist spot in the 2022 Food Photographer of the Year Awards, and to her being selected to produce the cover shot for an issue of , among other career highlights achievements.
Her early creative experiences were influenced by film photography, a pinhole camera and darkroom developing. She now uses a DSLR camera but believes that with the right vision and spirit, a visually interesting image can be taken in any format and with any equipment.
“I still love to buy a roll of film and take my time to compose, capture and get everything balanced in camera,” she says. “Doing this periodically allows me to slow down and capture 30 beautiful frames.”
For Sammy, the darkroom is a centre of creativity and calm, where she can produce an image from start to finish. Her favourite photography themes are food, products she loves, or raw, genuine portraits.
In November, her work will be displayed in Bristol and in the UK as part of the at the Royal Photographic Society Exhibition.
What is the Pink Lady Food Photographer of the Year?
is an award open to professional and non-professional photographers, and it celebrates the very best in food photography and film from around the world. The annual competition is the world’s most important food photography award and where a photographer gains prestige, profile and fantastic commercial opportunities.
More success for Sammy: EatWell magazine
EatWell is a magazine focused on eating healthfully, sustainably and exploring different cuisines worldwide. One of Sammy’s shots was chosen to appear on the front cover of the October 2022 issue.
While studying online at Billy Blue, Samantha had access to the on campus studios so she could experiment with photography equipment, making her feel confident with what she wanted and needed to take her photos. But going into every subject with open eyes, embracing everything she could learn was what gave her the knowledge and skillset for her photography career.
“I went in not knowing about commercial photography, and I think that really opened my eyes up because that’s all I do now,” she said. “I had no idea that that existed beforehand.”
Studying online gave her the flexibility she was looking for whilst transitioning careers and juggling young kids at home. Being able to review on replay the online lectures and access all her class content in her own time helped achieve a workable balance.
“It has been amazing and flexible just to have all the knowledge, and put all the design principles in place, put all my lighting in place, all my camera skills,” Sammy concluded.
Sammy Jones’ other awarded photos
Octopus
From the folio
The Nut Stanley
Shortlisted in the Student category Australian Photography Awards 2020
Iso Blues
Shortlisted in the Student category Australian Photography Awards 2020
Poppy
Shortlisted in the Creative/Open category for the Australian Photography Awards 2020
Tasmanian Autumn Nights
Finalist in The Philip Harben Award for Food in Action in the Pink Lady Food Photography Awards 2022
Pears
Shortlisted in the Food Portraiture category of the Pink Lady Food Photography Awards 2022
Chili Chicken, Baby Corn & Cashew
Front cover of EatWell magazine Issue 44
The transition from her former career to being a full-time photographer was a slow process of building of her clientele and getting her name out there. But look at her now.
Sammy Jones is a clear example that when you do things out of passion, the rest follows.
“Now, I’m able to combine a love for the arts with an amazing career,” she says.
