After studying the art of Ikebana (Japanese floral arrangements) for ten years, I earned an official teaching diploma issued by the Wafu School headmaster in Japan. Taught Ikebana for two years and demonstrated the Ikebana techniques and composition to numerous organizations, garden clubs. In addition to my background in the art of Ikebana, I furthered my education by attending more schooling in floristry and botany and art designs. Had a florist business in Saratoga, California for twenty years.   Six years ago, founded Weddingbokay to devote myself to flowers for only weddings and special events.

I always enjoy the opportunity to learn and welcome challenges.   Three years ago, I stumbled upon the idea of picking up photography, a hobby that my father was passionate about when he was alive. I went to a local camera club meeting and decided to join as a member. I received my first assignment: “Take pictures of food and bring them back to the next meeting.” I panicked and wondered “How do I take pictures of food???” I emailed our club president and asked for help. He emailed me back “I don’t know how else to help you, but just take pictures of food…”   After giving it some thought, I came up with the idea of reflection of food. ("Strawberry and Spoon", "Ginger" and "Bokchoy" were the results. They are posted under Still Life/Macro.) "Strawberry and Spoon" was placed 1st, and "Ginger" 2nd. “Ginger” was later converted to monochrome and was placed 1st again. Beginner’s luck, I told myself. This luck continues…   It had got to be luck because I did not know what someone was talking about, but he asked me what "Aperture" I had set my camera for those pictures.

“Aperture”, “exposure”, “speed”, “light”, etc were all new vacabulary to me. However, I was able to identify the problems of photos taken by other seasoned photographers. It was a relief when I actually understood what the judges were talking about when they critiqued the photos, the “rule of 3rd”, “subject being placed on a diagonal line”, etc.   I realized that all my training in Ikebana, arts and designs, paid off. I can explain the why’s to all their comments. 

Since my 1st attempt in photographing "food", I have attended a lot of workshops and classes, poured over books and magazines, and acquired experiences from clicking the shutters every single day. (I shot an average of 500 images a day).  I had an inexpensive camera (Olympus C740, a point-and-shoot) for two years, earning myself quite a few ribbons. I still use this camera, even though I have upgraded to a Canon Rebel. I am a strong believer that an expensive camera does not automatically put you on the edge, but how, when and where you click the shutter is everything.