I'm certainly not a food stylist and I've got a client with a very tight budget so they asked me to do what I could.

Does anyone have any tips for working with frozen burritos? specifically stuff like el monterey. Not that brand, obviously, but product similar.

Also, if anyone has any books that have been helpful with food styling, please let me know. I've been doing food photography for awhile now and that's probably the skill I'm lacking in most

Show off your plating skill.

suggestions for content welcome along with your own work

Link to website

Starting work with a new client and one of their past issues on shoots was keeping refried beans looking “hydrated” throughout the shoot.

I have a couple thoughts I’m going to test out, but wanted to ask if anyone had experience with that or suggestions for me to try.

Any thoughts appreciated.

Oi, boa tarde. Trabalho com o audiovisual e estou precisando de um bife de carne, estilo o de churrasco, só que cru. Porém, preciso que esse bife seja comestível. Ou seja. Precisa ter a aparência realista de uma carne crua tanto por fora quanto por dentro mas ser de algo que seja comestível e que não faça mal para o ator.

Alguém sabe de algo?

I’m looking to get some hands-on experience in food styling/art direction outside of my full-time job. I currently work in the food industry (not on the creative or culinary side) but I’ve been really drawn to the visual and production aspects lately and want to start learning by assisting or shadowing.

For anyone who’s done this or works in the field, do you think it’s better to reach out directly to individual stylists or to studios that handle multiple shoots? I’m mainly hoping to learn the process, observe, and gain some real experience on set.

Any advice on where to start or how to approach people professionally would be really appreciated.

Looking for advice on how the bubbles popping at the top was achieved. Do we think it was real or chemically enhanced?

https://www.instagram.com/p/DL0o8dkgb9w/

I'm not a food stylist but I do produce a bunch of Iced Tea commercials and often work directly with the liquid. We use an assortment of amorphic cubes and shards from Trendgrove Studios in a glass. Sometimes we get tiny bubbles that attach themselves to the cubes. We can typically mitigate the issue by stirring the liquid, however it can take time, doesn't last long and it interferes with the cubes which we've took some time to style. Has anyone ever had a similar issue? Any idea why this happens? I should add that the tea is an alcohol- based, hard iced tea.

Over the years and many stylings later, I still love the art of food styling.

Hey everybody! I need to make a glass of fake coffee (freddo espresso) for a display. Picture for reference. Any suggestions on what materials to use to get that foamy top to stay intact for 4 days? Tried gel wax but it just doesn't look right.

Hello,
I am making a zombie film where my actors need to eat a dismembered human, I am having a bit of difficulty getting the meats and organs to look right on film. I have been trying variations on this:

https://www.henriettathomas.com/food-styling/fake-edible-steak

but it doesn't hold up as well the hand and teeth manipulation (the actors are very physical).

I have tried adding various amounts of gelatin and even melting down commercial gummy candy which is a bit stiffer, but I am a director and not a prop master or food stylist.

Does anyone have a recipe that they would be willing share?

Post your favorite food styling information.