Food stylist Denise Vivaldo admits her profession is both "meticulous
work, and ridiculous work. A wrinkle in a hamburger bun is a disaster, a
cut in a chicken breast is the Grand Canyon on camera," she says.
"People think it is a glamorous job, but you can spend a morning chasing
a pea around a bowl of soup with a pair of tweezers. Flexibility and a
sense of humour are essential in this business."
Vivaldo's weekend class at Sydney Cooking School was filled with food
bloggers, magazine food editors and fellow stylists such as
Sydney-based Ben Masters, also a chef by trade, who began his styling
career working alongside Donna Hay. He now styles food for cookbooks and
advertising clients including Sara Lee and MasterFoods.
"What Denise is teaching us is stuff you usually learn on the
job through trial and error," he says. "To have this much knowledge
compounded into a weekend is priceless."
Denise Vivaldo, who has written eight cookbooks, points out they're the history of our culture and civilization. "People still want their cookbooks, and many people, in a hardcover," said Vivaldo.
However, that's not to say new electronic efforts aren't working. Chefs are onboard. "If you want to be a leader in your industry, you need to know what's going on, you want to lead the parade," said Vivaldo.
...as I sauntered back stage to the IACP green room to wait for my appearance, there was Rick Bayless, Alice Waters and Nell Newman,
all poised to present or receive. I've met them before. And they are
legends and wonderful but, blah, blah, blah....or as we say, Hollywood
chatter.
Then across the crowded room, sat Thomas Keller,
on the edge of a counter, balanced like an eagle, or whatever bird of
prey you think is majestic... but I've seen eagles before. Incredible.
Thomas Keller is the greatest chef in the world, so let's not shit
around with accolades, ok?
Click here to enjoy Denise's latest Huffington Post in its entirety.
Christina of The Hungry Australian was a student at our Food Styling Technique Intensive in Sydney this March. She has captured the feeling of the course beautifully, and has created a comprehensive list of tips that all new food stylists should be aware of. Super helpful, Christina. Thank you!
12 Tips for New, Emerging and Aspiring Food Stylists
1) Read and study
Study as many food styling and food photography books as you can get
your hands on – the list at the bottom of this post is a good place to
start. Similarly, learn as much you can about food. You don't have to be
a chef to be a food stylist -- although there are more and more ex
chefs moving into this area -- but the more you know about food the
easier your job will be.
2) Attend a food styling course
If you're convinced you were born to be a food stylist consider attending a food styling course like Denise Vivaldo’s Food Styling Intensive.
You'll learn insider techniques and tricks that'll blow your mind and
fast-track your career. You'll also be able to watch techniques being
demonstrated and then try them yourself with on the spot feedback.
Perhaps most importantly, attending a workshop like Denise's will teach
you about the food styling business and how to build a sustainable
career. The friendships and contacts that you make will also be
invaluable.
3) Assist a professional food stylist
Assisting a professional food stylist is one of the best ways to
learn about food styling. As an assistant you're free to observe and
learn, without the pressure of having to deliver. When approaching a
professional stylist to request an assisting position, show respect and
do your homework. He or she doesn't owe you anything so be polite and
explain what you can do for them - don't make your approach all about
you.
We used this great recipe from Mary Risley (director of
Tante Marie’s Cooking School). The
only thing we changed is bumping up the coffee flavor by using espresso. You
can buy instant espresso powder in most supermarkets, or brew an extra strong
cup of coffee.
Blum’s Coffee Crunch Cake
Makes 12-16 servings
Cake ingredients:
2¼ cups cake flour
1½ cups granulated sugar, divided
1 tablespoon baking powder
1 teaspoon salt
¾ cup water
½ cup vegetable oil
6 large eggs, separated
Zest of 1 lemon (about 2 teaspoons)
1 tablespoon vanilla extract
Coffee crunch ingredients:
Vegetable oil for greasing pan
1½ cups granulated sugar
¼ cup espresso or very strong coffee
¼ cup corn syrup
1 tablespoon baking soda
Coffee frosting ingredients:
1½ cups heavy cream
¼ cup espresso or very strong coffee, chilled
3 tablespoons superfine sugar
Cake directions:
1.Preheat oven to 325 degrees F.
2.Sift flour, ¾ cup sugar, baking powder and salt
into a large bowl.
3.Place water, oil, egg yolks, zest and vanilla in
another large bowl and whisk until smooth.
4.Make a well in the center of the dry
ingredients. Pour yolk mixture into dry mixture and stir or whisk until smooth.
Set aside.
5.In a clean, dry bowl of an electric mixer, beat
egg whites on medium-high speed until foamy. With mixer running, sprinkle in
remaining sugar, beating until glossy stiff peaks form.
6.Gently fold egg white mixture into yolk mixture
in three additions.
7.Pour batter into a 10-inch tube pan (preferably
with a removable bottom).
8.Bake until a wooden skewer inserted into center
of cake comes out clean, about 1 hour.
9.Remove from heat and invert pan onto a glass
bottle with a long narrow neck. Let cake cool upside down for 1 hour.
10.Remove
cake from pan and place on a cake dish. Let cool completely to room temperature
before frosting.
Coffee crunch directions:
1.Lightly grease a baking sheet with oil and set
aside.
2.Place sugar, coffee and corn syrup in a 4-quart
saucepan and bring to a boil over high heat. Reduce heat to medium and cook
until temperature reaches 310 degrees on a candy thermometer.
3.Remove from heat and let stand for 10 seconds.
4.Sprinkle baking soda evenly over mixture,
whisking until combined. Mixture will turn very thick and creamy.
5.Spread immediately onto prepared baking sheet.
Let stand until cool and hard, about 30 minutes.
6.Break into small chunks.
Coffee frosting directions:
1.When cake is cooled to room temperature, place
cream in a large bowl and beat with an electric mixer until very thick and
nearly stiff.
2.Add coffee and sugar and beat just to combine.
3.Spread sides of cake thickly with frosting.
Press coffee crunch pieces into frosting. Sprinkle any remaining pieces on top.
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