Any Food Stylists/Developers here?

Hi
I just registered and would be interested in knowing if there are any foodies that contribute to these boards that have alternative-type food careers. Hope to hear from you.

[m brown]

1,000,000 years ago i worked with a photograper styling cakes and desserts. I was even on the cover of a baking text book!

I love making food look good.

meringue for dairy queen ice cream, didn't melt,looked great!

[Greg]

Which book were you on, mb? Your adoring public has a right to know! It is nice that, after being a covergirl, you still talk to us little people.

How does one get involved with foodstyling?
Do you have to specialize?
Thanks
Danielle

To become a food stylist one must have an extensive knowledge of food and cooking. Also, it's important to have an artistic eye for design as well as a working knowledge of consumer marketing. People are fascinated by the "tricks of the trade" (faked ice cream and the lot) but most of us use these tricks infrequently.It helps to have a strong pastry background because the skills of detailed manipulation of food are necessary to the overall project. Some of the larger culinary schools host food styling workshops. A good way to get your foot in the door is to offer assistance to an established stylist or to work as a recipe checker/developer for consumer magazines.

[shroomgirl]

So long ago and so far away, I did a photo shoot with 5 different packaged sauces...ticky ticky ticky....I love getting everything to be cohesive I don't enjoy picking through produce to find the perfect______.

I have always had to spend a great deal of time on this area of presentation. For large receptions, nothing looks less inviting than a picked over platter. I try to use lots of smaller platters which we replace often. Some items don't hold well. There are also delicious things which look unspeakable in low light in the evening.
The other area that is a constant challenge is with the international community. Washington has a large diplomatic group and feeding them can be a fright. The first rule I always use is that the food has to be recognizable -- no veal that someone thought was chicken. Pork and beef always tough with Hindis and Muslims. Really cuts the options but I always plan at least one great vegetarian entree and have a reliable kosher supplier. The nicest thing about dealing with the diplomatic community is that they are generally so well-mannered and rarely make a fuss. They know how to ask a waiter for a substitute plate without making an international scene. Lots of regular, less-important diners are real pains-in-the-*** .

I'm a food / nutrition writer does that count? Taking the road less traveled
is sometimes quite bumpy, especially for
a nutritionist who is expected to work
in a hospital setting...
Bumps definitely give character and flavor!

[This message has been edited by Nutritionpost (edited 01-05-2001).]

NutritionPost:

Hey, Hey. Welcome. Guess what? You are just in time. They are trying to start a nutrition forum and need a moderator for it. Why don't you do it????? I'm sure it would be most welcome.

Again, Welcome!!!

[cape chef]

Nutritionpost, Welcome to cheftalk.
A few folks around here have been discussing a Nutrition forum. Check out the thread
cc
By the way, It is in the Cheftalk comments

[This message has been edited by cape chef (edited 01-05-2001).]

[shroomgirl]

Welcome to you both!

[Isa]

Welcome to Chef Talk Nutritionpost !

Welcome to both of you.
Danielle

Very interested to hear more from the food nutritionist, welcome!

[Nick.Shu]

food styling, hehe, now that reminds me of a story.