Food Stylist
New York City

Foodesigns: How long have you been in the business?

KR: I have been involved in the food industry in some form or another for over 16 years. I have been working as a food stylist and cook for about nine years.

Foodesigns: What path did you take to get where you are? Education (schooling), internships or assisting, working your way through prior work/jobs?

KR: In college, I earned a B.F.A. in Sculpture, where my work was often about the subject of food. I produced a number of installation pieces out of food that were edible (and some that were not so edible!) After working for a few years in the catering and events industry, I attended the French Culinary Institute in New York City. I then worked for various caterers in NYC and did an externship at Saveur magazine in their test kitchen. An avid food television viewer, I finally found my way to the Food Network where I received most of my training as a food stylist. I began as a freelancer and quickly became a member of the full-time styling staff working in video, film, and print media. It was an incredible experience to work with and learn from some of the best television chefs and stylists in the business. I was a senior Food Stylist at the Network for five years, leaving in 2005 for a freelance career. A major highlight of my time at the Network was co-creating the food for a movie, “The Last Holiday” (Paramount Pictures, 2006).

Foodesigns: What “ah hah” moment defined your passion for what you do?

KR: It is difficult to pinpoint one “ah-ha” moment, as there have been so many since I redirected my path towards food. I felt the “ah-ha” buzz on my very first still photo shoot.  I was so intrigued with how many components had to come together to make a beautiful photograph. It was not only the food, but also the props, lighting and even the gestures of the hands in the shot that needed to be just right to tell the story. I found that looking into the camera made it all click for me.

Foodesigns: What is your favorite part of your job?

KR: My favorite part of my job is the collaboration that occurs between the photographer, prop stylist and art directors on the shoot. I love when there is a synergy between the food and props, and the composition just unfolds and reveals itself. It’s also wonderful when you feel you’ve just achieved something that is a bit forward thinking, maybe a little edgy, something that hasn’t been done in quite that way before. It is in those moments that I really love my job.

Foodesigns: What is your least favorite part of your job?

KR: The schlepping. In New York, it is nice that we have so many farmer’s markets, and fabulous specialty stores, but it is also the nature of the city that makes walking the easiest way to get around. Thus, schlepping is a major part of my life.

Foodesigns: Is there anything you particularly like to shoot or style—or that might be considered a specialty?

KR: I like to style food that is real. Any time I can work with a recipe and REALLY cook the food and style it in a way that implies there’s a person connected to it I am happy. Lately, I’ve been really pleased with my salads. I don’t know if I’d call them a specialty…but I’ve been happy with the way they’ve been looking.

Foodesigns: What inspires you? How do you charge up your creative batteries?

KR: Looking at food magazines and new cookbooks. Whenever I need a push, I look at as many magazines and cookbooks as I can to get a feel for what is out there. The best way to re-charge my creative batteries is to eat! I go out to eat or cook at home and watch the way my plate looks at every stage of the meal.

Foodesigns: Do you like to travel? Where do you go? Does travel feed your passion to shoot/work with food?

KR: I love to travel. I don’t do it nearly as much as I’d like. Italy is my favorite place to visit and eat. Although if necessary, I’d settle for a drive through the country with a pit stop for a fabulous fresh-picked peach or a slice of homemade pie. Here, just like in Italy, I like to eat and experience food near its source of origin.

Foodesigns: Do you have colleagues you work with regularly that are great collaborators for your work style? Are you able to work with them a lot?

KR: I do. Often the photographers I work with like to work with particular prop stylists. I enjoy this, as it’s fun to develop a collaborative style with all the folks involved. Likewise, it’s also a great challenge to work with a new team for each job. I learn something from everyone I work with on every job. That’s what makes the work gratifying.

Foodesigns: How do you handle difficult studio situations? Like an art director who can’t make up their minds, an absentee client or really ugly product?

KR: Experience makes each of these scenarios easier each time I come across them. Being diplomatic, flexible, and quick with smart solutions is the best way to handle these situations. It’s important to always include positive comments along with the negative. No one wants to work with a complainer.

Foodesigns: If you needed to make a career change tomorrow, what would you do?

KR: I’d go back to being a fine artist or would make wedding cakes. I love working with my hands; that would never change.

Foodesigns BONUS QUESTION: what are your pet peeves on the job?

KR: That’s a tough one! It frustrates me when the vision for the shot isn’t clear or there are too many elements that “must” be in the shot. Then the idea gets convoluted and overworked to the point that the food and composition look tired and dated. I much prefer to go with a fresher, contemporary look. If a lot must be in the shot, make it graphic and shoot overhead. Otherwise the message will be muddled. 

 
KRISTA RUANE has been freelancing as a food stylist since 2005, working in print, television, web video formats, live events and cooking demonstrations for numerous celebrity chefs.  Her work can be found in many of the nation’s leading food and lifestyle magazines; cookbooks, including Chef Gerry Garvin's 2006 Turn up the Heat with G. Garvin for Meredith Corporation; advertising and packaging shots. Krista is also Mario Batali's lead food stylist, accompanying him across the country for appearances and photo shoots. She recently styled his newest book, Mario Batali Italian Grill (Harper Collins, Spring 2008). 

Krista's career began at the Food Network in 2000 where she worked with the best chefs in the business on numerous television shows, including Emeril Live, Molto Mario, Barefoot Contessa and Iron Chef America. Shortly after her promotion to Senior Food Stylist, Krista was put in charge of organizing photo shoots and food styling their cookbooks: Food Network Ktichens Cookbook, FNK Making it Easy (an IACP Awards finalist), FNK Get Grilling (an IACP Awards finalist), and Food Network Favorites.  That is when Krista met prop stylist, Francine Matalon-Degni and their friendship began. Krista was also the lead food stylist for the Network on Queen Latifah's feature film, The Last Holiday (Paramount Pictures 2006).

A graduate of Washington University in St. Louis with a BFA in Sculpture and a degree from the French Culinary Institute in NYC, Krista’s work has a solid foundation in both fine arts and fine food.