Geoff Binns-Calvey - YOUR special effects guy!

www.manbehindthecurtain.net  Special effects

www.geoffbinnscalvey.com  Sculpture

 

 

Where did you start your special effects endeavors?

 

   I started back in Cleveland, when I was a 24 year old carpenter- I saw an old high school friend, who was now a photographer, looking harried, pushing a cart through a lumberyard. I asked what he was making.

  "A set," he said. "Hey, do you want to build it for me?"

  I said, "Love to, but I have no idea what that involves."

 "Two windows in an eight foot wall. And it only needs to stand up for six hours."

  "I can do that," I said. And not long after, I was his studio manager, rigger, and effects guy.

 
What was your first rigged contraption?

 

  When I was six or seven,  using bits of wire, springs, and scraps from the garage, I made all the doors on my father's old work car pop open when he opened the driver's door. The trunk as well!

Do you work more with photographers or in video? 

 

  I started out with photographers, then got into TV commercials. But now I'm getting more work with still photographers again. The money's the same, and the pace is a little less frantic, so I enjoy it. And I've got a lot of the more complex equipment and tools from video shoots, which I can bring to still shoots.

  For your over sized props like OfficeMax, what were they made of?

 

      The Office Max props were a combination of MDF (medium density fiberboard), urethane foam, Bondo, fiberglass, and metal. The giant sheet of paper was just a piece of .016" polystyrene plastic. The giant Dorito was upholstery foam, a two part pourable soft urethane foam, and pigments. Oh, and bits of cut out tissue paper, for the "spice flakes".

What’s your favorite rig you have made?

 

   Hmm... recently, I rigged up a laser guided high powered baseball cannon. I went down to Cincinnati, and spent the day shooting 120 mph baseballs into pinatas full of guacamole and nacho cheese dip, for a Pepto Bismol commercial. They just blew apart. That was a pretty great day! (Video here- save time, and skip to the 1:00 mark) http://www.youtube.com/watch?v=TLK0TVd64lQ

What’s your favorite prop you have made?

 

    A recent favorite was a giant piggy bank, mounted on a mechanical bull rig. That was a couple of weeks of carving, sanding, and painting with my good friend Martha Schrik. The spot, and the pig, came out great!  http://www.youtube.com/watch?v=I7vdaGG7jCA

   

   What do people come to you most often for?

 

     I've been getting a lot of beverage work, recently- bottle dressing, ice, frost, and pours. And I do a lot of grill and flame shots, although it's not the majority of my work. I've got a whole range of equipment for that, with a "cracker fogger" to make room temperature steam or smoke, a set of very nice acrylic "hot coals", and a great, controllable flame rig for grills. And I sometimes make custom grills to match the layout, welding up the grill rods on site, and cutting up the backyard grills as needed to get lights underneath.
http://www.youtube.com/watch?v=THtD2gvNC9g&feature=player_embedded

 

Your work is so specific, does your work come word of mouth or do you market yourself to potential clients?

 

   Mostly word of mouth. A lot of recommendations come from the food stylists. When they see a layout with flames, steam, smoke, pours, splashes, or anything tricky, they'll often say to the photographer, "You know who'd make this all go smoother? Geoff." I owe the stylists big time!

 

Did sculptures come before or after your special effects work? 

 

   About the same time, starting years ago. I was fascinated with prosthetic makeup effects, and got into life cast sculpture that way. Although I don't do that sort of f/x makeup work- it's very skilled and specialized- I use a lot of the same sculpting materials and methods in prop making and rigging.
 

 

What’s your favorite medium you’ve worked in sculpting?

 

  I've been doing some vacuum formed pieces over life casts, that are really interesting. You can get the feeling of draped wet silk, with the color and texture of corroded copper.

 

Photo credits:

  Giant Dorito, Ink/Paper/Scissors; Geoff Binns-Calvey

  Foam Pizza Painting, Pig and Martha; Amy Binns-Calvey

  Standing by Giant Pig; Martha Schrik

  Welding the Grill; Justin Paris

Felicia's Blog Awards: Not to be confused with Saveur Magazine

Saveur Magazine can’t have all the fun reviewing blogs. So out of their 16 categories I chose my own favorite categories.

Below you will see my winners. These were chosen based on content, style, and appeal to audiences.

Let me know what you think!

Here’s the link to Saveur Magazine’s original posting:
http://www.saveur.com/article/Kitchen/2012-Best-Food-Blog-Awards-The-Winners

It’s fun to review each year. (I’ll be on that list soon)

Cooking Blog
http://alainasullivan.blogspot.com/

Baking and Desserts Blog
http://chasingdelicious.com/

Group Blog
http://www.punkdomestics.com/

Best Recipe Sweet or Savory
http://www.foodinjars.com/2011/12/quince-slices-in-a-spiced-chai-syrup/

Best Food Photography Blog
http://pratos-e-travessas.blogspot.com/

Best Single Food Photo Blog
http://whatkatieate.blogspot.com/2011/10/back-to-regular-swing-of-things.html

Best Single Food Video Blog
http://vimeo.com/28647609

Best Restaurant/ Dining Coverage
http://www.kevineats.com/

Best Celebrity Food Blog
http://www.anthonybourdain.net/

Katrina Tekavec: Food Stylist

http://www.ktfoodstylist.com/index.html

1. Were your original intentions to become a photographer? Was it a food photographer?

I was a photographer for a few years while also assisting a food stylist friend.   Not food, I was a music and fashion photographer.  I started doing prop styling and food styling became a natural progression.  When I started getting more styling work than shooting work, I simply followed the path that seemed more inviting (and lucrative). 

2. Is cooking something your family did or you just fell into cooking and styling food on your own?

My parents weren't terribly interested in food for the sake of food, it was always more about putting edible nourishment on the table and reconnecting at the end of the day.  I wasn't raised in an adventurous home with regard to food.  I forged my own way with food and became a self-taught pastry chef along the way, and I have done that professionally as well. I would say that styling drove my interest in food, and photography is what started it all.  My photographic sensibilities have been invaluable to me as a stylist and also as I'm moving into art direction.  

3. In your bio you explain how you almost double as a art director and a stylists. Do you think that makes you more valuable and gives you more opportunities to be hired for shoots? 

I think that it makes me more valuable on the set because I can take the reigns.  Often I am not even working with an art director, there is a client (or marketing director) and a photographer and together we figure it out.  I have a few new clients that want me to handle the project from conception through execution, including the art direction and the styling and I'm happy to oblige.  Ultimately I would prefer to art direct and hire other stylists.    

4. Is a lot of your work now through word of mouth or do you do a lot of marketing?

My website and word of mouth are the only way clients find me, I haven't ever spent much time in marketing or cold calling.  Referrals are especially nice because I know I've done a good job if someone is passing along my name. 

5. Where do you get your inspirations for styling shoots?

I find inspiration everywhere, even though that sounds like a cheap answer.  I have always liked Donna Hay's style, it is effortless and generally employs the use of a limited palette which is something that I've always done, from the beginning of my career, whenever possible. However I also really like some drama and more intricate lighting, if it's done well.  The open, natural, flat lighting for food photography is nearing its expiration date in my opinion.  It will always have its place but I hope the trend moves toward more variety of styles.  As I move more into art direction I will seek out photographers who's work isn't only about that Real Simple aesthetic.  I also see a lot of really bad, under-styled food photography out there, it makes me cringe.  Rachel Ray's magazine is the number one example, food photography should not look like a guy with a camera stumbled upon someone's kitchen at dinner time.  In my opinion we exist to elevate the whole idea of food and dining and entertaining, we should create aspirational images.  I don't want to see baked-on crud and un-ironed linens.    

6. Is the majority of your work for magazines or more commercial?

I don't do any magazine work.  I do a fair amount of cookbook work, but the bulk of my work consists of packaging and advertising, some video, some film.

7. Do you still teach food styling classes? Do you have prospective food stylists contact you for help?

I no longer teach, but I do hear from people who want to get into the business regularly.  I help out with advice if I have the time, if they aren't reaching out to me during my crazy-busy periods.  If I'm too in the weeds I refer them to another stylist.   

8. Where do you primarily work?

There is no real predictability, sometimes I'm busier in Philadelphia, sometimes New Jersey, it depends on who's got more marketing money to spend :-) 

9. Your recent work shows a variety of cupcakes. Which was your favorite to make?

I liked the Rum & Coke cupcakes because it is a meringue icing which is always a lot of fun to play with.  On that shoot I worked with a graphic designer who was very hands-off with the food and allowed me almost total creative freedom.  That's an ideal situation.

Slim Kicker!

There's this new app I was approached by (Christine Chu) called SlimKicker that's usable on your Iphone.

It's nice because the user interface is easy to follow and is broken down well. The challenges section is the most interesting because you push your will power. I'm always about working hard and not letting myself down so this was a personal favorite. Also if you succeed you can earn points!

This is also nice because even though this is your personal app analyzing what you eat your still working with others. There are groups and forums where you can talk with other people about their progress or general health questions.

Other than working together this app is great because it's like a game. Making working out enjoyable really changes your attitude for it :)


Check it out, they are online

http://slimkicker.com/

Hawk Krall | what your eating he probably drew

1.) What is your education background?
Graduated from Pratt Institute with a degree in Illustration / Communication Design. Also my parents (and grandparents) were artists and illustrators so the education started early.

2.) What came first the cooking for drawing?
Both really. I worked crappy food jobs and worked on freelance jobs at night, then somehow found myself working in a French kitchen, then combined the two things and it worked. The discipline and ethos of working in a real kitchen definitely influenced my artwork, and vice versa.

3.) What medium do you usually work in when creating your pieces?
I do loose sketches with soft wood less pencils and then tighten them up with colored pencils before doing a tighter version on tracing paper. The final pieces are gouache and ink on printmaking paper. For illustration jobs that need to be done faster I do ink (brush not pens) on bristol board and color it in Photoshop.

4.) How long does a typical image take to complete?
The full color food paintings take a few days from sketches to finished painting, although I can do them in a day if I have to - although they aren't as tight as I'd like them to be, or I have to keep it really simple. Although I often have to do small illo jobs in a few hours, and 2 days is the most I usually get for an alt weekly cover.

5.) Who have you worked with? Who would you like to work with?
Tons of Alt-Weeklies, especially back when I was doing mostly editorial illustration: Philadelphia Weekly, Baltimore Citypaper, Las Vegas Weekly, Village Voice. Cincinnati Magazine has given me some good work. On the food side of things, there's the menu at Hot Diggity in Philly, I also recently did a series of paintings for The Burger Map, a really cool burger joint in Brazil. I'm currently working on a menu for a Tex-Mex burger and taco food court stall in Malaysia (if you're wondering how these people find me, it's all from Serious Eats) and a giant mural for Pizza Brain, a pizzeria slash pizza museum opening in Fishtown this summer.

I'd love to paint a food truck top to bottom, I've been close to doing it a few times but it hasn't happened yet. I'd also love to do more projects that combine writing and art, like the hot dog article I worked on with Serious Eats for Rachael Ray magazine and also illustrated. Like if Sauveur or Vice sent me to document hot dogs in Uzbekistan or seafood restaurants with live music by bad cover bands in Pensacola, yeah I'd be into it.

Then there's my pipe dream of doing television. I used to do a lot more narrative comics about working in a kitchen, and always thought that a serious TV show about line cooks would be amazing, not a cute foodie show but more along the lines of the Wire. The crazy characters and dedication people have to that life is insane. Bourdain & co definitely got it with Treme and those scenes are probably my favorite in the show.

6.) Is your work in other cities than Philadelphia?
Yeah I've done illustration for publications all over (see last question) and I have my hot dog prints on display / for sale in a handful of restaurants and shops across the country.

7.) Have you collaborated with other illustrators?
Before I was writing for Serious Eats there was Drawing For Food, a food blog Kris Chau (also an amazing illustrator) and I started a few years back - we did a bunch of illustrated posts and even worked on some collaborative illustrations. These days we're both too busy for it which is sort of a bummer. I also recently worked with Thom Lessner on this crazy backdrop for a Comcast kids' show about magic tricks. I love working with Thom and think our styles look great together, maybe somebody will hire us to paint that food truck i was talking about earlier.

8.) What should we look for when your website is fully up and running?
Ha! Yeah I need to get that together. I'd like to sift through the last 10 years of work I've done and really edit it down to the best stuff, and get a bunch of my older editorial older work up there so people realize I draw something other than hot dogs.

I've also got a few shows coming up this year, Space 1026 in July, which will probably be all non-hot dog related, and a bigger show at Hot Diggity the same month (July being National Hot Dog Month) as well as a possibility of something at American Sardine Bar maybe in the fall.

Fond BYOB

The other night Joe and I walked down to Passyunk Ave to check out a French BYOB, Fond... Joe met the pastry chef at a networking event who actually owns her own bakery a couple doors down from it. Her fiance runs the kitchen at Fond now.

We got there and for the majority of our dinner we were the only ones there which was nice. We went out on a Tuesday night and the weather wasn’t that bad so it was interesting to see no one out.

The server immediately seated us with a big smile and opened our white wine we brought. Overall the dinner was rich and tasty so drinking the dry white wine helped. The waiter started us off with their soup tasting of the night which was butternut squash soup. 

For appetizer I had the escargot. I’ve gotten this a few times at different restaurants and it’s interesting how they all serve it differently. This one was brought out in a wide rimmed bowl with a garlic puree. So good! Joe got his favorite, Fois Gras which was stacked and seared perfectly.

For the main course I tried the Skate Wing. I’ve heard this is a tough fish to eat because of the lack of “meat” to it. Under the Skate was creamy risotto, edamame, then surrounded by brown butter which was a foamy presentation. Joe had the duck breast in duck jus and a side of sausage and white beans. Throughout the night the waiter brought us some bread. We had the choice of sourdough or olive loaf. I wasn’t sure if it was made on premise or brought in. Dinner was so rich we had to share a dessert which was a little heavy to begin with. We ordered the malted milk chocolate ice cream with peanut brittle, chocolate crumble, and peanut butter ganache.

Overall the dinner was great, it was quite probably because it was Tuesday night. The chef was nice enough to meet Joe. The entire place could probably seat up to 30 people and the colors inside were very earthy and calming. It’s located on Passyunk Ave near all the shops.

Spring Into Cooking!!

This is the BEST time to cook with fresh vegetables and fruits.

Strawberries, asparagus, potatoes, tomatoes (list goes on)

Here's a link to the TOP 20 Spring Recipes

http://allrecipes.com/Recipes/Everyday-Cooking/Seasonal/Spring/Top.aspx

Start cooking and send me your pics! :) 

Georges Perrier's Last Bow...

It was a sad but powerful day on Saturday March 3rd. It was Georges Perrier’s last rein at Le Bec Fin...

The seats were filled for this last meal celebration. The famous dessert tray weaved through the restaurant as guest dined and wined the night away remembering the good and bad days of the restaurant. Locals and out-of-towners were feasting that night just to be apart of the memorable meal.

Georges Perrier was almost reaching 70 years old when he decided to call it quits. This had nothing to do with Craig LaBans (Philadelphia food critic) 2 bell review. George still owns his few other restaurants including George’s in Wayne, Pa but it was time for Le Bec Fin to have a face lift. Calling on his friends at The French Laundry and Nicholas Elmi stepping down from his role as chef at Le Bec Fin were big moves, but for the best.

    Now closed and in the works for minor remolding, Le Bec Fin is to reopen late this summer with a similar price point but with a toned down interior (keeping the chandeliers) and a renaming of the bar downstairs. So when you walk down Walnut St. in Philadelphia you will see the papered up front door and the bright orange liquor license pasted out front. Now it’s only anticipation until the restaurant will re open and continue a legacy.

Lyndel Miller: The food stylist and cookbook release

"Lyndell is not only a stylist but a recipe developer/writer. One day she hopes to publish a book in her mother's honor."

1.) When did you decide you were going to be a food stylist?
I have been cooking in commercial kitchens since I was a teenager. My parents were restaurateurs. I grew up in a foodie family. I have been 'plating ‘food  since I was 16, that nearly 30 years ago, but I have only been officially 'styling food' for just over a year. Most people have found that extraordinary but the skills it takes I have pulled from many and varied past work history.I have managed to fuse my skills I think perfectly to the point that I feel right at home in this profession. 

Photo By: Armelle Habib




2.) What influences did you have as a kid?
My mum!! My mother Carole Seymour is a fabulous cook and doesn't settle for second best.She has a strong eye and great attention to detail.She is a woman of many talents. I watched her like a hawk, she fascinated me, plus I loved magazines :)

3.) Did you start out styling food or did that develop after your other styling experiences?
Creatively my background was Interior Design, and I am a painter.I started studying Color and Design at ISCD in Australia (which I am yet to finish) got side tracked and started a course in Professional Styling, researched photo styling, and while I was studying I realized food styling /styling was for me.

Photo By: Celeste Vlok

4.) Are you originally from Australia? Is there a lot of work there or do you travel to the states?
I am from Australia and would love to have the opportunity to travel OS.

5.) Do you work primarily with photographers or other creatives?
I work primarily with photographers and Art Directors. I also usually have an assistant on set if job requires, and the client, or someone who represents the client.With "Wild Sugar Desserts" I worked with photographers Mindi Cooke and Celeste Vlok ( who also Art Directed with Skye ) plus a Team of other assistants from time to time.

6.) What do you feel is the best marketing for your business?
I am really exploring options now. I have seen the benefits of social media,ou can find me on Facbook  www.facebook.com/lyndelmillerstylist I am building a website that suits my needs and that of potential advertising agents that book me for work.I also have to consider potential clients in this process.
I am finding that you need to make yourself know to many agencies, photographers, graphic designers etc.
I have a photographer Mindi Cooke that I love working with, but sometimes you just don't have the choice of who you work alongside.You just hope for the best :)

7.) What are some key tools you bring with you on a job?
Many, but the ones I simply don't do without and have always are my bamboo skewers, tweezers, straws, cotton buds, baby wipes and lens cleaner.

Photo By: Celeste Vlok

8.) Tell me a little bit about your cookbook
Wild Sugar Desserts is about the beautiful relationship that exists between sweets and life's varied experiences.We had a ball indulging in these easy to make, quick desserts with aphrodisiacs for love, children's party sweets, healthy desserts to keep things balanced, as well as desserts when only chocolate will do.

9.) Are desserts your favorite thing to style?
I love desserts! they are my gift of choice for those I love.They are my favorite  thing to style to date :)

10.) Do you have a favorite dessert you enjoy?
I don't tend to have favorites. I love food, and my taste buds love exploring, they get disheartened with repetition :)

Photo By: Celeste Vlok

The link for book sales:

 http://www.bookdepository.co.uk/Wild-Sugar-Desserts-Skye-Craig/9781742572154

Best Cookbook Ever

I have found the best cook book ever...

I’m not a bad cook, but I love images with all the recipes I make. Probably because I’m a food photographer... but any way this cook book I got off the discount rack was the FIRST I’ve ever seen like this!

It was a italian cook book with recipes for appetizers, main dishes, and desserts. Each recipe had beautiful, clear photos step by step that were super easy to follow.

I already have 3 recipes from this book I’m going to whip together, so excited :)

If you like photos in your cook book or need a present for some one that’s not very good and cooking this is dead on the best cook book ever!




Follow the link:
http://www.parragon.com/us/books/category/cooking

Philadelphia Restaurant Week

 http://www.mercatobyob.com/ 

Restaurant week was good to me! I only had to step out about half a block to try the BEST, Italian BYOB restaurant in the city... Mercato

The warm interior with the open kitchen gave it a really nice romantic feel. The bunched together tables and low lights gave you and your significant other a chance to snuggle close and relax while you enjoyed your own chosen bottle of wine.

For Joe and I that night he chose his 1999 Chateau Souverain Cabernet Sauvignon (we drank it all :))

After having the knowledgeable waitress go through the menu items with us we started the night with some Prosciutto, wine-cured Salami, and the creamiest blue cheese I’ve ever had. We also ordered a flight of olive oils with a plum balsamic. The presentation of the oils and the meats were unique because they were brought out on aged cutting boards that had a dark grey finish. They kept refilling our bread two pieces at a time for the olive oil and meats. Personally I like bread baskets because I felt I was bothering them every two seconds for more pieces.

For my main course I had to have a pasta dish because with any true Italian restaurant that’s made on premises. I ordered the Lobster & Shrimp pyramid pasta. It was in a asparagus, parmesan brown butter sauce that was so rich and tasty. The pasta was pinched at the four corners that looked like little peaks or pyramids.

For dessert I had the mascarpone cheesecake with a walnut shortbread base. Maple syrup was drizzled on top. The cheesecake was perfect cool temperature but I could tell the shell was pre made and was a little hard to bite through.

Overall amazing feast. Worth going back for a more in depth dinner and more wine! With the average customer I feel skimping on bread is a no-no. Atmosphere is perfect for a romantic dinner for two. About a half hour after we got there it was packed to the door with groups of friends waiting to be seated.

Food Stylist Cindy Epstein

Photo By: Carl Kravats

Cindy Epstein

Food Styling & Culinary Consulting

http://www.cindyepstein.com/

1. Did you grow up in Philadelphia? How did you end up on the west coast?

Actually, I grew up in a small town in NE Ohio. I transferred to Philly in 1980 with the company I was working with at the time, and spent 20 years there. It's a great city and with a wonderful history and fabulous architecture! I lived in Chester County and I miss all the old buildings and homes; I also miss fall colors and walking in the woods.

In 2003 my husband and I moved to San Diego. It was time to leave the snow and ice and we both owned companies that could easily relocate, so we sold our house, packed up, and moved to San Diego.

2. Did you ever have a dream or another direction you wanted to go for as a occupation?

I've had several careers. I usually do something for about 10 years and then have an itch to do something new. I'm an entrepreneur at heart. Prior to food styling, I owned a very successful catering company and gourmet market in suburban Philly. I'm actually thinking about starting an artisanal ice cream company.

3. How do you handle syrup on a pancake shot?

Dark Karo syrup, chilled, in a squeeze bottle, with the top pancake sprayed with Scotch Guard.

4. Does the majority of your work put you in a studio setting? Elsewhere?

Yes, most of my work is in a studio, but TV commercials are often on location. Studios are often usually easier to work in because I have a kitchen, but I've had to set up kitchens in garages, on patios, and outdoors. I did one huge job for a client on the second floor of an office building with no elevator or sink and I had to cook in the copy room. The stairs would have been fine, but we had huge coolers, over 150 pounds of food, and it was just my assistant and I.

5. Do you feel you’ve learned the most with experience on-set or by reading books about styling?

Books are wonderful learning tools, but a good stylist is always learning and practicing new techniques. Practice, practice, practice: the best advise I got from two of my mentors. On the set it's about being an excellent problem solver, and often new techniques are created in a pinch.

6. Where do you go for your inspirations? Are you able to incorporate them into your styling?

I subscribe to a number of food magazines, and although I don't always have time to read all the articles,  I do study all the photos. I also look at food photographers' websites for lighting ideas, but inspiration comes from everywhere: looking at fabrics and textures, antique stores and garage sales, gardens, grocery stores, and a lot of day dreaming. Photography is all about light, so learning how to carefully observe and play with light is a lot fun, and of course, lighting sets a mood allowing me to adapt the food to the mood. I love to do still lifes with food to create painterly images.

7. Other than photographers, do you find food styling a needed service elsewhere?

Sure, there's a lot of work in TV and film, especially for TV commercials and movies. I also do a lot of TV segments for cookbook tours and satellite media tours.

8. Any dream client you hope to style for one day?

I already did: Martha Stewart and The Food Network.

9. Your favorite food?

By far and away, ice cream!

---

Felicia Perretti is a commercial food and beverage photographer and director based in New York City. She works nationally with food and beverage clients in advertising, packaging, editorial, and video. She has worked with food and drink in all shapes and knows how to craft the right team to get the job done! Her passion for food and beverage shine through on set as well as outside of work in her everyday life. Whether it’s trying new restaurants, traveling, or cooking with her husband Joe. Send her an email or give a call to discuss your next project, she would be more than happy to chat!

Citypaper | Drew Lazor

 Thanks Drew for your insight on Philadelphia! :)

1. How long have you worked for the CityPaper?

I started at CP in 2006, right after graduating from La Salle University. I did an internship as a college senior, which was when I began writing Feeding Frenzy, the print column about restaurant openings I still write today. I was an assistant when I started; nowadays, I oversee our food/drink coverage in print, our food blog Meal Ticket and various special publications, in addition to web/social media duties. I also review crappy movies (anything with ninjas, vampires, aliens, zombies or Jason Statham) for CP's movies section.

2. Was food/drink something you were always interested in or did it happen by chance?

My entire family is very passionate about food and cooking so it's always been something I've loved to learn about. My dad has an Irish and Slovakian background so we had a lot of awesome dishes to those ends growing up, while my mom's from the Philippines, where food is a bigbigbig deal. While I didn't set out to land a job in food writing (just writing in general), I'm very lucky and happy that it worked out this way.

3. How long has Meal Ticket been in production?

We launched Meal Ticket in October of 2008 because there were just way too much Philly food/drink stories out there to tackle in print alone.

4. Do you have a large part in Meal Ticket?

Very large...maybe too large, as I'm constantly obsessing over it! I'm the editor, so I work with our restaurant critic Adam Erace, plus our awesome interns Katie Linton and Alexandra Weiss. I also write stuff for it a bunch.

5. Do you see yourself reviewing food outside of City Paper? Have you?

One distinction about my current job is that I don't consider myself a food critic or reviewer — I cover food/drink as comprehensively as I can, but I'm not the guy who tells you whether or not XYZ restaurant's sweetbreads suck or not. That's Adam Erace! But I'm the guy who picks the restaurants that Adam goes to for his writeups. As far as food writing outside CP goes, I've contributed work to Saveur.com, Zagat and others.

6. In your opinion what is the best restaurant in Philadelphia?

I get this question all the time and I can't answer it! There's no such thing as the best anything. There are dozens of places that I love and I don't think there's any value in "ranking" places above or below one another. What's the point? How about I just name five places I personally love? In no particular order:

- Nan Zhou Hand Drawn Noodle House
- Vic Sushi
- Mémé
- Wah Gi Wah
- Kanella

7. What has been the weirdest food you've tried?

I love to try new things. Weirdest off the top of my head is probably the grasshopper tacos I ate a few years ago when chef Dionicio Jimenez was still at Xochitl. They were good!

8. Do you cook on your own or go out to eat?

I really love cooking but I'll admit I don't do it as often as I should — there's always a new spot to get to. Last couple things I've made...braised chard, pan-seared trout, dill scrambled eggs, roast chicken (and chicken noodle soup), nachos. Easy stuff.

9. Any restaurants your looking forward to in 2012?

Absolutely! I'm looking forward to the Italian beer bar Alla Spina, the izakaya coming to Queen Village, the BYO Russet, Ramen Boy in Chinatown, Pizza Brain in Fishtown and a bunch more.

LINKS Check it out:

http://twitter.com/drewlazor 

http://twitter.com/mealticket 

http://citypaper.net/mealticket

Food Styling by Nanci Miranda...

                                                      http://www.nancifoodstylist.com/

Photo By: Jean Desjardin

What made you decide to be a food stylist?
Over two decades ago I was the chef and manager of a restaurant. One day a friend who was shooting a short film asked me if I would be a food stylist to create the shots he needed. They wanted a pot to boil over and popcorn to burn. But they needed this to happen on cue. Not only did I not know what a Food Stylist was, I had no idea how to create this. I spent the next few days working through my ideas. It was a real challenge. Very different from preparing meals in a restaurant. It was also exciting to see how a film crew works and to learn how to flow with all of that. By the time the day of filming was over I knew this was what I wanted to do as my career. Within one week, I quit the restaurant business and took steps to become a food stylist.

Where did you grow up? Was there an influence from there with your food styling?
I have lived in Toronto, Canada my whole life. As a major centre in Canada, I get to experience all major trends in food as they happen. This helps me stay up to date with what is new and exciting in food. I also live in a city that shoots a lot of food. Toronto is where many American or even International food companies do there packaging. As you can see with the pack shot of Japanese cereal.

Who are some notable photographers you have worked with?
Over my 20 years as a Food Stylist I have worked with some of the best Food Shooters in Toronto. Bob Wigington, Gary White, Colin Erricson, Brian MacDonald and Ryan Szulc. There have been so many more over the years, but these names stand out for me.

Where did you find it the easiest to get work? To start out?
At the beginning I had the privilege to assist one of the top Food Stylists in Toronto. Her name is Olga Truchan. She allowed me to come on board with some of her most important jobs. This helped me meet some of the best Food Photographers in the city. Without this support, I don't know if I would have been able to break through.
I also approached new photographers who were just starting out and collaborated with them on promotional shots for my portfolio. This is a great way to work on your craft without the pressure of a client watching. Plus it sets up a relationship with a photographer so he or she will call you in when they have a new account.

Photo By: Colin Erricson

Where have you looked for your inspirations?
I find inspiration in all kinds of places. Once I had a shoot scheduled with McCormick's Canada. They wanted to shoot cookies that had been decorated with their tube icing. I wanted to create something really special. Not your regular everyday decorations. At the time I was watching a mini series about Victorian times. I noticed their clothing and I was inspired by the beading. This lead to the way I styled the image I've given you of the heart cookies.

Where do you go for ingredients? Props?
I will go to many different shops. Some of them are St. Lawrence Market, Harvest Wagon and Pusitari's. As well, if I have a commercial that requires cases of produce I have a great relationship with the manager at Freshco. I find that this store takes more time to make sure what I have ordered is beautiful and fresh. Or I will go to the corner market in China Town. It isn't always the high end stores that count.

7. How do you challenge yourself on each shoot?
I take each shoot as a new experience. I try and stretch myself. This is how I still have a passion for my job after 20 years. Even though I have a great confidence with the level of skill I have, I try and create something new each time. My clients deserve that.
Before everyone went digital Food Styling was much more challenging. If the art director drew a strawberry a certain size and shape on the layout, you had to find one just like it. This sometimes meant purchasing cases of strawberries. Now with the use of Photoshop, they just alter the strawberry you used. We also shoot different components and later they are fused together to make a great shot. Like in the Select Tea shot.

Do you do more work in print or in motion?
Over the years I have worked on a few feature films. One  really stand out for me. It was "A Long Kiss Good Night" with Gina Davis. I had to create a stunt lemon meringue pie that she had to throw in the face of a killer. This pie had to shatter and appear to cut his face. The Props Master created the pie dish. It looked like a regular Pyrex dish, but it was made out of liquid sugar. I layered foam, blood packs and lemon filling into the dishes. I had to brown the meringue, but I couldn't put the pie in the oven. This would have melted the dish. So I used a miniature heat gun used for stamp collecting. On the day of the shoot, Gina Davis, the director, a stunt man and myself went into the showers that were located in the studio. We all put giant garbage bags on. Gina practiced throwing the pies at the stunt man until she felt comfortable. The shot had to be perfect. She had to throw it really hard for it to break.  I had to make over 30 pies for this job. I would say that was one of the most exciting jobs I have done in my career.
Now most of my work is in print with the exception of the occasional commercial. My favorite form is packaging. I love the detail that is required. You can see this in the salad bowl package shot. I enjoy editorial as well. This is where I can just let go and create something beautiful, which you can see with the mushroom burger shot.


What is your number one tool on the job?
My favorite tool is my tiny pallet knife. It gives me control when adding things to the shot. Its smaller than my pinkie nail. I used it with both the Chocolate shot and the Spice shot. It allowed me to move the chocolate curls around on set without damaging them. Sometimes tweezers can leave a mark. I never do a job without it.
I would say that a tool no stylist can do without on any job is a selection of brushes. There are so many different situations that require brushes. Adding oil, or brushing away crumbs or adding just a touch of sauce to a plated dish. Each of these jobs require a special brush. I probably have over 15 different brushes in my kit. I am using a brush to apply makeup to the pizza crusts in the image.. I use sable brushes for that. They are soft and smooth. So there are no streaks left behind.

Su Xing House

www.suxinghouse.com

        Walking by the old brick red color awning of this Chinese vegetarian restaurant you wouldn't think the inside was as decorative and elegant as it was. Being seated immediately I was taken to the second floor in a window seat that overlooked Sansom St. The sunlight coming in made the golden foil table glow and the pink linen napkins pop. The dishware had details throughout and the food was plated well.

         Even though it offered vegetarian choices you could still order the classic General Tso Chicken amongst other dishes. I went with the Dried Bean Curd with The Spiral Seaweed and my boyfriend order the General Tso.

Tashan: Chef Sylva

I had the opportunity to shoot the new Indian cuisine restaurant Tashan...

When I walked in I was blown away by the sleek dark interior made up of hand carved tables down to the imported silverware from India. There was a private dining room filled wall to wall with over 3,000 bottles of wine. The FOOD; wow. Delicately prepared and full of flavor with vibrant colors. Each dish had it's own story and the signature cocktails complimented the food without over powering the flavors.

After photographing the dishes I had a few moments with Chef Sylva and took him into the private dining room to photograph him. I loved the swivel leather cushion doors that divided the room and the wall behind him filled with wine bottles. The sunlight coming in through the window I balanced with a kick light in the back that made for a epic chef profile shot.

Food Styling Interview: Diana Isaiou

Photo Credit: Scott Pitts- Armstrong/Pitts Photography

Diana Isaiou

http://www.isaiou.com/drink.html

What made you want to be a food stylist?

I was a chef, and had lots of friends in the film industry, I had always thought it would be fun. I was working as a restaurant consultant, and Jane Armstrong called and needed a stylist. I said, I'll do it! and the rest is history. For people who want to break in to the business, work nights or weekends while you

try to get started. Be brave, when you are almost busy enough, jump. Quit your part time job and be ready to live off your credit card. You MUST be available to work. My friends  and I here that are stylists all worked a part time job while we tried to establish ourselves. It can be painful to break in to this business. Ive stuck to it through "chicken or feathers" and am grateful that I am now successful.


Did you do a lot of cooking as a child?

 Yes, I was cooking dinner for my family at age 6. My earliest memory is of "cooking" noodles for my dolls. My Barbies had a mini wood burning oven I built behind the mailboxes, my Mom would make me dough to bake in there. Both of my parents were great cooks, food was always important in our house.


Did you teach under other food stylist?

No, I was a classically french trained chef, and learned a lot of tricks from food photographers.

Who would you say was your break through client?

Don't know really, that was a long time ago. Certainly my best and oldest client is Starbucks Coffee. Ive been shooting with them for over 20 years.


Who are some notable photographers you have worked with?

Ive been lucky to work with SO many talented people. My main base is in Seattle, I work with EJ Armstrong, Scott Pitts, Angie Norwood Browne. Ive done some work in Texas with Dick Patrick - Cinnabon,  I did a Holiday Starbucks shoot with Charles Shotwell. Recently I did a shoot with Bryan Sheffield for Starbucks that was so much fun, it's hard to believe we got paid for that! I've also been to London  for Starbucks and shot there with Diana Miller.

Where/who have you looked for your inspirations?

I find inspiration in nature, fine art, restaurants, day dreaming, magazines. I garden quite a bit, and am know for growing crazy stuff in my greenhouse for shoots. And the web is so full of amazing photographers, I like looking at product and food shots.

Photo Credit: Scott Pitts

A lot of your drinks are slushies or the Frappuccinos from Starbucks; how’d you make it stay fresh?

I work FAST! Keep the studio cool, and keep your glass cold. No tricks really. So much of this job is controlling temperatures. We often have to do a lot of frozen drinks together, so occasionally we will photoshop a couple shots together.  Harder to do is lattes, very short shelf life, or pour shots - where repetition is king.



Did your degree from California Culinary Academy help mold your food styling career?

It was more of finishing school for me. I was already a great home cook taught by my parents. I remember when the pastry chef at school was teaching everyone how to transfer rolled out pie dough to the pie pan. He was amazed I knew how to. If your parents are good cooks, watch and learn!

What is your favorite food or drink to style?

I don't know if I have a favorite. I think what makes this job so fun is the wide variety of things I get to do. Ive set up indoor farmers markets for Bobby Flay to stand in, and shot single coffee beans. The beauty is that everyday I get to solve problems, work with talented and creative people. I find the most rewarding part of the job is that I get to fine tune my craft every day. I'll look back at how I used to do something, then try to think how can it be better? Im always striving to be a real as possible, the perfect combination of  what food really is, achievable by the populace, and made exquisitely beautiful and delicious looking. That said, I really enjoy working with liquids. People ask me to draw crazy stuff on top of coffee, and I have to remind them, Im drawing on liquid, with liquid and that is pretty hard to do.


What is your must-have tool on every shoot?

Offset tweezers. Or my little spray bottle.

Food Styling By: Tobe LeMoine

http://www.tobelemoinefoodstylist.com/food_styling_chicago/Home.html

1. What made you decide to be a food stylist?

When I was in culinary school I initially wanted to open a restaurant. After becoming more educated I really liked the artistic aspect of food as a medium. Once graduated I pursued the food styling direction.

2. Where are you originally from?

I’m from the Chicago area. My mother was a gourmet cook for her time. That’s where I had the initial interest in cooking and food.

3. Where did you find it the easiest to get work? To start out?

When I first stated out I was assisting other food stylist. Through that I developed samples of my own. I created a portfolio of my own and once I felt proficient in my skills I started to work on my own.

4. What is your connection to Food on Film?

When I used to assist I started to attend the event. It was very educational where I learned new skills, and meet new people. In 2003 for Food on Film I taught a meat styling class with Judy Vance.

5. Who are some notable photographers you have worked with?

I’ve worked with so many! One I’ve worked with was Kevin Smith who is based in Chicago. Kevin and I have been friends and have worked together for years.

6. Where/who have you looked for your inspirations?

I’ve looked in different periodicals of art. I admire Donna Hay’s style because it’s natural and real. Otherwise I just start brainstorming and thinking of creative ideas.

7. What type of marketing do you do for yourself?

I started with creating my website, and listing myself in creative directories. Also trying to make new contacts with photographers. Eventually I got to the point where work was word of mouth.


8. What type of degree did you graduate with from The Culinary Institute of America?

 An Associates in Occupational Studies, which was a 2 year degree.

9. What is your favorite food or drink to style?

All the above. I love my job and like to style and think creatively with everything.

10. What is your must-have tool on every shoot?

Tweezers, can’t survive without them.

VAPIANO

When I was in NY the other week for business I wanted something quick to eat but not fast food : /
While walking around I came up to this place on the corner, which looked fairly new and had a very architecturally pleasing inside. It was this modern food court with fresh food and great service. The concept was flawless and you paid when you left.

 

I ordered a chicken and brie panini with a tomato and leek soup YUM! 

 

 

http://www.vapianointernational.com/vapiano/

Food Styling by Dawn Brown

1. What made you decide to be a food stylist?

Mathematics:  A passion for food and wine  +  a background in marketing and advertising + a desire to create  =  food styling!

2. Where are you originally from? 

Toronto, Canada

3. Where did you find it the easiest to get work? To start out?

Magazines, newspaper inserts, small businesses

4. What is your connection to Food on Film?

It's mine.

5. Who are some notable photographers you have worked with?

Top Greek food photographers and, both, Greek and international directors.

6. Where/who have you looked for your inspirations?

Inside myself.

7. What type of marketing do you do for yourself? Is it all word of mouth?

Good work is the best advertising!

8. Do you produce more work in print of television?

50/50 - Many of my clients have me style for both their print and television advertising.

9. What is your favorite food/drink to style?

Salads.  They need speed and precision (a bit like the 100-mtr dash!).  And, cocktails.  Their names alone inspire fantasy!

10. What is your must-have tool on every shoot?

Mechanical knife

11. What can you say is the most important for a food stylist to do when starting out?

 Keep trying. Again, and again, and again. Always work towards the final image, not your pocket.