1.0Foodtastichttps://foodtastic.at/en/Christoph Majewskihttps://foodtastic.at/en/author/christoph/rich600338<blockquote class="wp-embedded-content" data-secret="Nyk0N1ondI"><a href="https://foodtastic.at/en/">Home</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://foodtastic.at/en/embed/#?secret=Nyk0N1ondI" width="600" height="338" title="“Home” — Foodtastic" data-secret="Nyk0N1ondI" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.foodtastic.at/content/uploads/2017/12/home-about-eva-fischer.jpg10241536April Fool’s... I’m a big fan of April for several reasons: it’s the start of spring, it’s my birth month and the 1st of April will forever be associated with me turning self-employed. On the 1st of April 3 years ago I became a freelance photographer and have worked as a food photographer, food blogger and cookbook author ever since. "An artist has to be careful never really to arrive at a place where he thinks he's 'at' somewhere. You always have to realize that you're constantly in the state of becoming; you know? And as long as you can stay in that realm, you'll sort of be all right". [Bob Dylan; The Realm of Constant Becoming] "An artist has to be careful never really to arrive at a place where he thinks he's 'at' somewhere.“ This is not just good advice for artists, but pretty much for everyone. Of course it’s important to be happy with what you do but you should keep striving for new things, challenging yourself and questioning your life and your environment. Only by not stagnating can you realise your full potential – that’s how I see it. And your surroundings play an essential part in this development because we let them influence us – sometimes deliberately, sometimes not. I find being my own boss extremely satisfying and inspiring and wouldn’t have it any other way. I can make my own schedule every day and I accept commissions if they seem attractive. Making a profession out...