CWS4322
Chef Extraordinaire
Told you the professional photographer makes what I cook sooooo good. Here's a link to the photo she selected of the dish I made.
https://www.facebook.com/chefxottawa
Dinner Friday 9/19/14?
- Thread starter bethzaring
- Start date
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If you have answers, please help by responding to the unanswered posts.
https://www.facebook.com/chefxottawa
Cooking Goddess
Chef Extraordinaire
Ah, lighting and angle are different than in your shot. Here I figured she had "styled" a different plate and shot that one. Doesn't matter what picture though, it looked delicious in both.
For a while I did food demos at a local grocery store. The store also had a cooking school inside, and the head of our department had worked at Meredith Corporation, developing recipes and writing cookbooks. She said she was amazed at what a food stylist did to prepare a plate for its photo. She also said most of those foods in photos were no longer edible - but there were government rules as to how much tweaking was allowed. After all, you can add only so much varnish to maple syrup before you can no longer call it that!
For a while I did food demos at a local grocery store. The store also had a cooking school inside, and the head of our department had worked at Meredith Corporation, developing recipes and writing cookbooks. She said she was amazed at what a food stylist did to prepare a plate for its photo. She also said most of those foods in photos were no longer edible - but there were government rules as to how much tweaking was allowed. After all, you can add only so much varnish to maple syrup before you can no longer call it that!
CWS4322
Chef Extraordinaire
No, we both do the plating--she put the three olives on top! From her last week, I learned "less is better, pile it high."
CWS4322
Chef Extraordinaire
Here's a link to the other dish I made that day:
https://www.facebook.com/chefxottawa/photos/pcb.722030954532450/722030837865795/?type=1&theater
You can see the Parisenne gnocchi peeking out under the stew.
