Food Stylist Secrets: How Much Grocery Do You Need?

"You need how many cases!?"

Don't be alarmed when your stylist asks for what may seem like a ridiculous amount of product.  This may not always be the case, but if the product being shot is fragile, or has ice cream or melted cheese, a few extra would not hurt.  Remember, the photo you are creating will serve your company for a long time - start with the right product and enough of it to get the best results!

8 carts of groceries for a live television segment, don't worry it is not usually so much

It often benefits to get a bit extra product because it can get damaged in shipping, or we need to sort through and find the perfect shape and size of a particular item.  Also keep storage in mind when ordering product. You want to be able to keep it fresh and stored properly for the best results.  Consult with your stylist about ordering product. He or she will be able to help gauge what is an appropriate amount.  If possible it may be beneficial to have the product shipped in component pieces.

Example: Pizza
Purchase blank crusts or dough, then the correct amount and type of sauce, cheese and toppings can be assembled in the studio for the perfect shot!

The amount of product needed can also be dependent on how the photo is going to be set up.  Here are some situations that can affect the amount of product ordered:

* If someone will be eating it
* If a scoop or slice will be taken out
* If the project is more recipe-focused rather than as an individual product


In some of these situations, the stylist will buy for roughly three times the recipe - one set for practice and to learn about how to best handle the food, one for the photographer to get the lighting on set correct for the shot, then one for the final perfect beauty shot.

Again, there are many variables that can factor in with how much product to order.  Consult with your stylist before the shoot to make sure you can get the right foods for the job!

If you are looking for a food stylist, please contact Impressions Food Styling at (612) 636-1994 or visit http://impressionsfoodstyling.com.

Make Something Sweet

I am getting ready for Valentines day and I just had to share one of my favorite dessert recipes with you. It is easy, decadent and can be made in advance. I thought it may inspire you to do something a little extra sweet for someone special in your life. 

These are sure to delight your guests and make you look like a star in the kitchen.They fit everything from casual events with children to sophisticated dinner parties. With only five ingredients these are my signature go-to dessert. Make it a special day with chocolate.   Enjoy!

 Molten Lava Cakes

 Prep: 15 min             
Bake: 10-15 min        
Serves: 6-10

6 oz bittersweet or semisweet baking chocolate
10 Tablespoons butter
½ cup powdered sugar
¼ cup all-purpose flour
3 whole eggs
3 egg yolks

Grease: 6 (6 oz) custard cups or 10 (4 oz) custard cups
Place chocolate and butter in a large microwavable bowl. Heat in 30 sec intervals until butter is melted; stir occasionally to melt chocolate completely. Add powdered sugar and flour, then mix well. Add whole eggs and yolks, then stir with a whisk until well combined. Divide batter evenly among prepared cups.

Bake at 425 degrees F for 9-10 min for 4 oz cups or 14-15 min for 6 oz cups. Cakes should be firm around the edges, but soft in the center. Let stand for 1 min. Run a small knife around the edges to loosen. Carefully turn the cups upside down onto dessert plates; garnish as you desire and serve immediately.

Note: The batter can be made a day ahead and poured into prepared cups. Cover tightly with plastic wrap and refrigerate. When ready to serve allow to come to room temperature uncover and bake as directed.

P.S. The secret to this recipe is not to tell anyone you are making Molten Chocolate Cakes in the odd chance that you may over bake them no worries, your guests won't know and you will still serve them delicious individual chocolate cakes.

Fighting with Frozen Foods

This past weekend I came home to my fiancé Joey trying to make himself lunch. He found some soup in the freezer but was hungry now and just could not wait a minute longer for it to thaw. He knows that when things are smaller they will melt faster. So, he had the great idea to cut the soup in half! As I see him sawing away at the frozen solid soup I could not contain my laugher. 

Don't get stuck fighting with your food. Here is a simple way to freeze soup and have it ready at a moment notice.

My love attempting to "cut" soup with a knife

 When you have extra soup portion it out into individual servings. I like to use a 1 1/2 cup liquid measuring cup to get the same amounts. Then pour the soup into a freezer zip top bag. Be sure that you completely seal the bag. Then lay it flat on a cookie sheet. Repeat this step with the remaining soup then place the cookie sheet in the freezer until the bags have all frozen solid. At that point you can remove the cookie sheet and stack the bags in the corner of the freezer. This way they will take up less space and thaw quickly.

A stack of frozen soups

When you are ready to eat remove the package from the freezer. In the sink, run the frozen bag under hot water just until it is slightly thawed, enough to be able to break the flat disk of soup in half. Open the bag and put the frozen chunks in a soup pot. Heat the soup over low to medium heat stirring occasionally until it is heated through.

Keep warm this winter with a delicious soup. What is your favorite kind of soup?

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.