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© Fatma Lorenzini, Marronibrot, September 2020
She is new to the female photographer business - and a new junior member of the SBF Zurich Section. Fatma Lorenzini (29) is, as she writes on her website, ambitious and passionately interested. This not only in the field of photography, but also as a baker and confectioner. From 2008 - 2011 she completed an apprenticeship as a baker-confectioner in Zurich and in 2020 she graduated in Camera Arts at the Lucerne University of Applied Sciences and Arts.
Photographs and exhibitions of self-produced bakery products are her photographic focus today. But also baby-shootings and portrait photography are among her main focuses. Since the beginning of this year she is self-employed. The SBF editorial office asked her how she combines her two different passions to her profession.
What came first - photography or baking? The photographing. I used a fully automatic, analogue camera to take portraits of my classmates* in the break area. I also had the opportunity to attend photography courses in the third primary school. Where do you make your baked goods? Do you sell them or are they products for the studio? I bake them in the Hürlimann bakery on Hottingerplatz in Zurich. It belongs to my grandparents. I sold the goods until before I started my studies. But when I started my studies, I didn't have the time. Who is interested in baked goods shoots? For example bakeries who want to have their products photographed or artists. In 2017, at the request of an artist from Zurich, I made a female figure out of chocolate and photographed it. The figure was later eaten in front of a running camera in the artist's project How did you get the idea to train as a baker and confectioner? After my preliminary design course I wanted to do an apprenticeship as a graphic designer or photographer, but I couldn't find an apprenticeship in this field. Therefore I decided to train as a baker-confectioner. What does eating mean to you? The process of eating is not only mechanical, but all our senses are involved in this act. The joy and sensuality of eating begins with the visual appearance, the smell and taste of our food You also photograph newborns - "commuting" thematically between babies and baked goods. What is it about these two such different focuses that appeals to you? What I like about the baby shootings is the way I interact with the parents - both to include their ideas and wishes in the shooting and to capture memories for them. When it comes to baked goods or food, I find it exciting to experiment with colours and shapes. Why did you become a SBF member? The association is a helpful quality feature. But the exchange with other photographers is equally important to me. Especially at the beginning of my career it is good to get professional support. Where do you see yourself in 10 years? During this time I would like to develop personally as well as professionally and perfect my photographic craft, bring out a publication and perhaps do a master's degree in visual communication or art.
Translated with www.DeepL.com/Translator
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