Point and chew

Those behind the lens see what most of us don’t. They envision images that, just like paintings, recreate the world we live in. A lot of work goes into making these photos. While most simply point and shoot, these photographers understand that their work is a complex art, a job that requires rigid discipline and dedication.

Through light and shadows, they bring depth to every shot. Driven by enthusiasm and the constant search for excellence, they give their interpretations of chocolate – dark, candy-covered, sprinkled, white, couverture, carissima and éclair. Through their magnificent images, they showcase their personal style, approach to and method of photography.

Victor Consunji interprets white chocolate

Before he began taking photographs, Victor Consunji had no clue that he was born to live behind the lens. He recalled, "Celine Lopez would ask me from time to time to take photos for her articles in the Philippine STAR. So it was through her that I got involved in photography." As his work grew in number and the challenges in his new found love began to take on larger scales, he decided to push himself to excel. "You have to know what you are doing. The basics, you should know by heart as they are your tools – much like a brush is essential to a painter. After that, only your imagination will limit you."

"I never settled for doing things the easy way. I wanted to get this shot and was determined to have it. Difficult or easy, I make it a point to put in my best effort."

Jake Verzosa interprets eclair;

Jake Verzosa is a shutter bug. While other kids were busy playing ball in grade school, Jake was taking photos left and right. "Photography allows me to internalize a moment, relive a memory, create dreams and fantasies," he revealed. "When getting into photography, the only important thing you need is creativity."

An artist whose aim is to use his talent to initiate social change, Jake’s works are generally a reflection of his evolutionary approach to the craft. His photos never fail to catch movement, feeling and emotion. In his interpretation of éclair, Jake captured that first bite, the initial effect the delicacy has on the senses, the split second action-reaction. "You learn to see more," Jake expressed. And as he discovers more from his chosen craft, he constantly evolves, developing a style that is distinctly his.

Mark Nicdao interprets couverture;

In 2002, Mark Nicdao joined Francis Abraham’s team, Paradigm Studio, as a production assistant. Today, he’s considered one of the leading photographers on the scene. "Photography is basically a playground where anger, frustration, joy and love coexist," Mark said.

For someone who is anything but predictable, Mark interpreted couverture – a type of rich chocolate often used as decoration by dessert connoisseurs – in a manner that was, well, anything but sweet. "Violence, blood, action, a lot of emotion and the ironic beauty that lies in the ugly are themes I appreciate. I love the shock value and I don’t really care if people judge my work as long as I know that I’m being honest." He created irony by interpreting his concept through a lens of surreal violence. "I wanted to portray my subject in a way that she has never been portrayed before," he said. Trust Mark Nicdao to give you a shoot that guarantees no less than instant recall.

Pat Dy interprets chocolate sprinkles

From rock ‘n roll to matrimony. This pretty much summed up Pat Dy’s start. "It was an on-and-off hobby since I was in grade school. During college, I was with a band and took photographs for them. Then I shot my first wedding," remembered Pat Dy. "What matters most, I realized, is that I love what I do. I love that photography allows me to interact with people." Dressed in black, wearing his signature ponytail, he exclaimed, "Of course, I love the rock ‘n roll lifestyle as well."

Pat used chocolate sprinkles to "give the image touches of striking color." Hopefully, he’ll be bringing to shore the vibrant landscape from the deepest parts of the sea as he is also an enthusiastic scuba diver. Rock, weddings, fashion and beauty: Pat Dy’s landscape is constantly changing.

Jo Ann Bitagcol interprets candy-covered chocolate

After gracing countless editorials and fashion shows, top model Jo Ann Bitagcol finally decided her place was behind the scenes. "I wanted to challenge myself to see if I could come up with photos. I noticed back then that every time I would gather material to update my porfolio, I’d get a lot photos that I did not find satisfying." She enrolled at the University of the Philippines for a photography workshop and apprenticed under Lilen Uy. "When you take photographs, you are able to know your subject better – their weaknesses, their strengths," she said. "It’s amazing what a view finder can reveal."

Jo Ann went in a totally different direction with still life photography. "I was too shy to contact a model or makeup artist to do the shoot so I worked with a wooden doll," she said.

"I noticed that most of my work had a serene or quiet feel to it. It’s important that I put character into my work." She’s open to other photography methods as she plans on trying photojournalism. "I’d like to give Bahaghari’s approach to photography a try. I think it’s a tougher job – no full control of the situation, no take two’s," she said. For someone with Jo Ann’s kind of dedication, no job could be too tough.

Sara Black interprets dark chocolate

There are people who like being the center of attention. And then there are those who pay close attention to their surroundings. Model-turned-photographer Sara Black is the latter. "As far as I can remember, I’ve always wanted to look," said the 25-year-old tower. Shortly after graduating from Ateneo de Manila, Sara apprenticed under photographer Pancho Escaler. A year later, she decided photography was her life’s calling. "I figured, what better way to live than to do what you love most?" she reasoned. "I’m fascinated with light. And as I progress in my craft, I begin to see it like tiny strokes in a painting."

"Sometimes, my work can be dark and, on others, very whimsical. Photos will always be unique if you know who you are." And sure enough, we see the unpredictable person in Sara as she interpreted dark chocolate in a way one would hardly expect. "Chocolate usually evokes warm, fuzzy feelings and I wanted to get away from that." Instead, Sara called her work "a chocolate nightmare." She captured how one wakes from a slumber in fear by creating a surreal, almost disturbing mood in her photograph. The kind who thrives on walking that fine line that separates the bitter from the sweet, Sara’s dark chocolate is proof to her mantra: "I don’t like to box myself, better to welcome a challenge."

Paolo Pineda interprets carissima

"Photographers never die. They just fade away," declared Paolo Pineda who has done countless covers, editorials and ads. As a child, he spent a lot of time with his father who was also a photographer. "My dad was a photo journalist for UPI (now known as Reuters). He taught me the basics of photography and critiqued most of my work," he said. "Photography allows us to stop time and make something look different, better than it actually is. In short, it’s an escape from reality," Paolo said. Imagination serves as a key to the visual impact that is dominant in every Paolo Pineda shoot. "For each project, I focus on one subject then move on to the next because I believe the road never ends."

Paolo created an image that highlighted the sensual emotions evoked by chocolate. Inspired by carissima, white-chocolate-covered caramel, he executes a nude photo by setting it against a dark background to make his almost unrecognizable subject stand out. "Chocolate is very sensual. Just like the theme, we did a very sexy layout, which was executed in a very artistic way. It was sensual, not sexual," he explained, "These are themes that give us room to express ourselves, our creativity." For someone whose energy and enthusiasm for photography is almost insatiable, one can wonder just how much space the industry will have to make for Paolo Pineda.