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.

What Matter's Most

It is the New Year,  time for change and reflection of the years past, and the years to come.  2012 was filled with much success, new learnings and inspirations.  My family was blessed this year with the opportunity to gather for a family reunion, the entire side of my mother’s family together.  A complete four generations under one roof bringing in the New Year.. It was fun to see what family traits got passed on to certain people as some sat in the piano room making music the rest helped set the table and finish the meal. As we sat down to dinner, at a long makeshift table, it was truly indearing to see my Grandpa with a slight twinkle in his eye as he looked at all of us.  The lively room filled with laughter, stories, and a usual bit of family drama.. It didn't matter that some of us have never even met before.  With new marriages and children being added to the group over the past few years, a unknown friend easily became a loved family member in this setting.  As usual there was no shortage of food.  Grandpa carved the crown roast of pork, my dad carving the bacon wrapped turkey, my mother serving the twice-baked potatoes, and my aunt the sugar glazed carrots.  The food was simple and delicious.  Although, I think we could have served oatmeal and it would have been just as entertaining.

Grandpa Ray Carving the Crown Roast

I remember stopping in the kitchen amidst the bustle to help feed that many people. Taking a step back to slow down and really take in how much I appreciated cooking with my family.  I listened harder to the stories and realized that this moment with everyone will most likely never happen again.  As people move on with their lives in different directions and heath continues to slip away from others, I am reminded how precious our time here is and what truly matters in the bigger picture of life.  Food is tasty and fills our stomachs, but the time spent with the ones we love is why we eat to live.

The Gilgenbach Family

A Food Stylist and A Chef

Food Stylist Secrets:  

Why Should You Hire a Food Stylist Instead of Using Your Chef

I am often asked by restaurant owners why they should hire a food stylist when they already have a chef. While we both care about how food looks, a food stylist is an expert at making the food look amazing for a photograph rather than for someone to sit down and eat.

We translate your chef's vision and flavors into a photograph... making your potential customers ready to take a bite. As humans we see three dimensionally and can take clues of the atmosphere around us to create a mood. It's important to remember that a photo is one dimensional and loses all the extra context clues that make food look delicious. A great food stylist will still capture that essence and translate it to a photograph.

Here's a basic rundown on the difference between a food stylist and a chef.

Food Stylist

Chef

Prepares food for people to eat with their eyes, feeds the imagination The food can be cold, but still look hot Orders and shops for food that will photograph best in the quantity needed to achieve the desired results. Reads and prepares a recipes for how it will best appear visually Skilled in organization, timing and problem solving Aware of culinary trends Knowledgeable of how to handle food and the chemistry of it Use substitutes to achieve a look rather than focus on how it tastes

Prepares food for people to eat, may know how to present food visually but the food must be hot and delicious. Orders product for the establishment Runs the kitchen and staff associated with it Skilled in culinary vision and execution of meals for service Aware of culinary trends and complementing flavors Skilled in menu planning and development Cares about flavor

 
As you can see, food stylists and chefs are both very talented, but they bring two different skill sets to the table. To bring the best of your food to a photograph, you need a food stylist to get your customers to eat with their eyes.

If you are looking for a food stylist or have questions about hiring one, please contact Impressions Food Styling at (612) 234-5404 or visit http://impressionsfoodstyling.com. 

 

Grand Food In the Minneapple

Number 1

Minneapolis, Minnesota: La Belle Vie

Last but not least I do have to highlight my hometown of Minneapolis, La Belle Vie; I believe will always be on the top of my list for fine dining experiences.  This restaurant’s chef, Tim McKee won the James Beard Award for “Best Chef Midwest.”  The food is inventive, flavorful, and artfully presented.  The décor of the restaurant is clean and sophisticated without being stuffy, and the lounge is filled with a classic elegance.  This restaurant has everything going for it, and the service matches the quality perfectly.  From the moment you open the door, or should I say the door is opened for you, to the time you walk out, the experience is flawless.  This restaurant may feel a bit snooty or pretentious for some but if you want to feel like a King or Queen at dinner, this is the place I would recommend.  Some may say that the attention to the most miniscule details are not needed, these are the details that make the experience truly unique and memorable.  The timing, food, and the service are all part of the attentive “extras” that make this place shine and truly special.

These four experiences are all distinctly different in food and atmosphere but what they all how in common is attentive caring service. What sets them apart from the rest is not just the quality of food but the way each of them made their guests feel special, comfortable and welcome. They assisted in allowing a meal not just to be consumed but to be lived and shared.

I am planning a trip to Chicago soon in search of new favorites to add to the list of best dining experiences. Stay in touch to see what else is new. Share your thoughts on the best dining experience you have ever had.

Food and Wine, it just Makes Sense

Number 2 of 4

Sonoma Valley, California: Ledson Winery

You may have heard of it if you are familiar with Sonoma Valley, but if not, seek it out if you are going for a visit. You can’t miss this winery, as it is a beautiful castle-like estate.  They offer fine wine and a great café for picnic lunches.  I don’t really know how my brother did it, but somehow he had arranged for us to have a private lunch there.  This was all a surprise to me as I thought we were going for wine and a picnic, but instead we were led up the grand staircase to a quaint table outside on the small veranda overlooking the vineyard. The wine was poured, and an 8-course lunch began.  To this day I don’t know what my brother had told them, but the chef personally delivered each dish with pride an explanation and perfect paring of wine. It was one of the longest and most delicious, fun, and beautiful meals I have ever experienced.

Share your favorite food and wine paring? I love red wine, friends and good brie with apples.

Fine Dinner at a Casino

Number 3 of 4

Milwaukee, Wisconsin: Dream Dance in the Potawatomi Bingo Casino

I know what you thinking, really, a casino, and in Wisconsin?  That makes your top four? Yes it does, and let me tell you why.  At the time I went to the restaurant, it was still within the casino, so the experience was very odd to walk through a smoky casino to get to a “high-end” restaurant.  Currently, the restaurant has it’s own entranceway.  However, that small environmental design flaw could even then, be over looked by the quality of food, service, ambiance and little extras.  I have eaten at Dream Dance several times, as I worked with them in the past. Their menu items were delicious and presented well with the help of high quality servers that understood the meals that they served.  However, the reason it makes my cut is because it is unique.  The meal always started with a visit from the Champagne Cart. The Champagne Cart was a lovely rolling cart of a variety of tastes of Champagne.  It was attended by a very kind, knowledgeable and approachable sommelier.  If you wanted to try something new, celebrate the evening, or just have a small taste of Champagne, to have it offered in that manner was well appreciated.  Out of all the items I have tasted from their menu, I have not come across anything that was sub-par my standards.  My favorite dish, the Pumpkin Soup, served tableside as they poured it over a stunning presentation of duck confit.  Shortly after the deserts, a visit from yet another rolling cart, the same wonderful sommelier, but this time it was the Port Cart.  The Port Cart was to finish your meal with a little something sweet and rich.  I appreciate this very much because I feel that both Champagne and Port are two drinks that are not commonly consumed, here they made them approachable, taking the time and consideration to find a taste that everyone enjoys.

Stay tuned the top 2 places are yet to come...