Creating a Team

Food Stylist and Chefs

People are often surprised to hear that food stylists and chefs work very well together. It's true, getting two artists to work on the same masterpiece can make each team member pull their hair out. However, if both the chef and the food stylist leave their attitude and judgment at the door, they can work wonders!

Here are two key tips to remember:

1. You're working toward the same goal.
2. Communication is key!

Both the chef and the food stylist have the same passion and desire - they want to make the food have mouthwatering results. The chef is crucial in composing the photograph because he or she can make sure that the photo is representative of the proper serving size and presentation that the customer will actually receive. The food stylist ensures that the camera captures the food at its very best, so that the vision of the chef can be shown through the camera and appreciated by the customer - using only the eyes.

Here's a great real-life example:

I was working with a chef who was not thrilled with my presence at the beginning of the project. He just about died as he saw me plate his salad on a base of mashed potatoes. I could tell he was not pleased and I wanted to assure him that we were on the same team and my goal was to make his food look its absolute best.

It wasn't until the next shot that he understood what I meant. He brought out a huge platter the highest quality T-bone steaks. I asked if I could show him what the camera saw so we played a little game. We both chose what we thought was the most beautiful steak. The results could not have been more different.

The chef chose a thick, well-marbled steak that had a nice edge of fat that would sear nicely and create a rich flavor. The one I chose would not have even made his top 10 list. It was slightly thinner with very little fat and a perfect T-bone" look" as far as the bone structure. Both were excellent pieces of meat - however, one was chosen for flavor and one was chosen for the camera. When cooked the chef's would taste superior. However, on camera the fat appeared as gristle and its thickness made it appear like a huge slab of mystery meat next to a potato. My choice may not have been as rich in flavor, but when the camera captured it you instantly read "delicious T-bone steak with a proportionate side dish".

The chef and I have come to adore each other despite his initial feelings about the way I styled his food. Together, we created effective marketing material that translates his delicious food to a photograph.