Food Styling: It's as Easy as Cherry Pie
If I was noticeably absent from the airwaves this weekend, it's only because I had the pleasure of spending it with a gaggle of aspiring food stylists. We had all flocked to Surfas in Los Angeles for the opportunity to learn from the foremost expert on the subject, Denise Vivaldo. Some came from as far away as Turkey and Mexico to learn the tricks of the trade from the former caterer of the Oscars.
We all know by now that supermodels air tucked, pinched, nipped, made up, sprayed up, and sucked in so that their bikini/ball gown/diamond necklace, or whatever they happen to be schilling is shown in the best light possible. Much the same happens in the food world. That frosted mug of icy cold beer you see advertised? Probably sprayed with Scotchgard and glycerin water. That cherry pie, the store bought one with the mushy faint red filling? It might could be transformed from Norma Jean to Marilyn Monroe with the addition of a few carefully placed maraschino cherries. That "ice cream" sundae? That just might be a scoop of Crisco.
How hard could it be to sculpt a dish of spaghetti into a bowl of swirling ribbons accented with fresh diced vegetable? Keep an ice cream sundae from melting under hot studio lights? Construct a salad so that it pops of the pages of a magazine? The answer: Not as easy as it looks. That cherry pie was a b*tch. Food stylists can spend hours preparing just one dish for the spotlight. Every nook and cranny is scrutinized before the dish gets face time with the photographer.
The thing I loved about Denise's class is that it was about much more than food styling. In between demos she mused about her past food industry experiences (she's worked with *everyone* including Jacques Pepin, Julia Child, Wolfgang Puck, and so on and so forth), generously doled out advice on the best ways to get started in the business, and how to keep your momentum, and gave critical feedback to each student while they completed their pieces.
Not only that but in addition her trusty sidekick Cindie Flannigan, some of her food savvy friends were nice enough to stop by: food photographer Heather Winters, cookbook author Diane Worthington, and food marketing pro Patti Londre. Ideas were exchanged. Friendships were started.
On top of talent, experience, and generosity, and being fantastically funny (I'd say a cross between Joan Rivers and Lucille Ball), Denise was just got back from Paris were she was nominated for not one, but two Gourmand Best in the World cookbook awards.
I want to be just like her when I grow up.
*More books by Denise Vivaldo
*Find food styling class info and more at Food Fanatics
Photo credits, (top) pie and (center) Denise Vivaldo: StellaCadente*
--StellaCadente*
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Mike on March 16, 2011 at 06:01 PM
That was one of two food stylists books I recently looked at. Looks like I should have gotten this one!
StellaCadente* on March 16, 2011 at 09:05 PM
I highly recommend the book--better yet, if you have a chance, take one of Denise and Cindie's classes in person. Really informative and they are both really approachable and want you to succeed.
louise on March 18, 2011 at 06:05 AM
Renata,
Lovely post, it was great to meet you... I'm sure our paths will cross again someday soon.
Happy Friday,
Chef Louise
Patti Londe at Camp Blogaway on March 18, 2011 at 09:14 AM
You were SO smart to attend this workshop and get your hands on Denise's Food Stylist's Handbook, congrats. Hope to see you in the future at Camp Blogaway, too.
Cathy/ShowFoodChef on March 19, 2011 at 08:53 PM
Great review and pic! I did one of her workshops last year and had so much fun. I bet you had a blast.
Cristina on April 01, 2011 at 07:27 AM
What a great post about the Food Styling Workshop. Really wish I could've attended. I've met Denise once at Campblogaway and loved her energy and fun personality. Thanks for sharing your experience. =)