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CM SP16 Online Edition

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Page 168 of 211

rapher," Batista says. That esthetic has served them well, proving that the two disciplines are not mutually exclu- sive. Theirs is a highly collaborative approach. "We each have different strengths," Batista says. "We let the one who is strongest in a par- ticular area take the lead. Some days I'm on top of it and vice versa. We pull each other up to meet a challenge. Clients sometimes ask, 'Who pushed the shutter button?' We'd be hard- pressed to answer." As do many professionals, Moon and Batista find passing on their skills to others highly rewarding and a natural fit. "I applied to Pacific Grove Adult School as a teacher in 2007," Moon says. "I found out that I'm a really good teacher." The couple also leads workshops, taking stu- dents on trips to Virginia City, Nevada, along Route 66 and to Ireland. "Most who take these workshops are Baby Boomers—older students who have the time and the money to pursue their passion," Batista explains. Moon adds, "These days, we are constantly juggling our commercial and teaching lives." For more information and additional images, visit C A R M E L M A G A Z I N E • S P R I N G / S U M M E R 2 0 1 6 167 (above) A Batista shot made during a work- shop in Ireland, 2013. (right) Chili Prawns with Linguini. Batista Moon's reputation for food photography is unparalleled. Photos: Batista Moon Photography

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