Spray bottles, forceps, grill marks, get set, go! I’ve just spent the last 2 days as a guest of the Food Fanatics Food Styling Workshop. Held in Los Angeles by the dynamic Denise Vivaldo and Cindie Flanigan, this class focuses on basic techniques and tips on how to make that plate of food look picture perfect.
Denise and Cindie have over 25 years in print, advertising and television experience, and I couldn’t imagine doing a shoot without them. They are utter perfectionists and I’ve had the good pleasure of working with them for a while. I find it remarkable that they are sharing their tips and tricks of the trade with the world, especially since it can oftentimes be a highly competitive field. But when you’re good you’re good, enough said.
Just who takes a weekend seminar on food styling, you ask? Just about anyone who is interested in making their food look better on camera. Advertising industry, culinary students, graphic designers, art directors, you name it. In this class there was an animator from Disney, a senior graphic designer, a caterer who was previously a test kitchen director for Ladies Home Journal, two culinary students from the Philippines, a food writer, a food stylist, a photographer, a cookbook writer, a caterer, and a big tall tattooed redhead guy that I know pretty well. Another guest included the lovely Bonnie Belknap, a food stylist for movies, which I learned is pretty different than print. She has to consider the star’s dietary restrictions and must not only make the food look good but also edible, all while working under some pretty crazy conditions. Bonnie’s done dozens and dozens and dozens of major motion pictures and must be an absolute joy to work with. She’s worked with Mr. Spielberg, for heaven’s sake!
We learned how to roast a chicken, make sandwiches and burgers, pour sauces, create desserts, and work with pasta. And contrary to popular belief, it’s all done with edible materials and not the motor oil and spray paint methods you might think (save for a little petroleum jelly here and there.)
What does it take to be a great food stylist? An ability to remain calm, flexible, and polite under the most insane circumstances, and also a passion for food. It’s a competitive industry, but those who continually get work know their business in and out and handle stress and timelines with a smile on their face. As an art director of food shoots I rely on my stylists to not only know how to create the dishes but also what they are, including some history and current food trends.
It was a wonderful 2 days spent with some amazing people who clearly all share a passion for good food. If you’re interested in the food styling business or simply just a blogger who wants to take better shots and know the ins-and-outs of styling, I wholeheartedly recommend Denise’s workshop.
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{ 6 comments… read them below or add one }
You know, that sounds like one fun weekend! Can I sign up for a month-long seminar?
Now you just know that Denise and Cindie are under some amazing pressure when they invite people over for dinner. Everything better be PICTURE PERFECT or you’d feel cheated as a guest.
Thanks a very informative piece of material. Two-day of productive day is not bad at all especially you spent them with the masters.
Wow, you captured Denise and Cyndie just perfectly! It was a wonderful class and it was great meeting you and Adam. I’ve long been a fan of Matt Bites!
That must have been an incredible experience! I had a lot of pleasure reading this post and viewing the pictures…
Warn us next time. I want to go!
but… what *exactly* did you learn?
Or did you have to sign a confidentiality agreement to not spill their trade-mark secret beans?
Like, is that cookie dough being scooped out to look like ice cream?