We’re often asked at Foodesigns.com about how we became food stylists—what paths did we take in our education and choice of professional experiences?

We’ve found there are many paths to getting into the studio, but here are some of the most successful routes…

• B.S. degree in food science, nutrition, or home economics…time spent in the food industry on the business side (test kitchen work, food marketing and promotion, etc.)…exposure to food photography and advertising (supervising shoots as the client or working on shoots as the in-house expert)…eventually moving into styling on a free-lance basis or working as an in-house stylist (in a food company, publisher, printer’s or agency studio)
• Culinary training (either formal schooling or apprenticing in restaurants), with an emphasis on understanding how food works and good food handling skills…some knowledge of art theory or a creative eye in the visual aspects of presenting food…work with commercial clients in recipe development that eventually leads to photo shoots
• B.A degree in design or art of some type…culinary training or experience…possibly agency or advertising work that focuses on food accounts…art directing or prop styling for commercial studios…eventually leading to styling the food in addition to directing or propping shots.

These are very general flowcharts, but they make the point that a good stylist has solid cooking skills, knows food chemistry, has a good understanding of the food business, has a creative flair, has developed excellent problem-solving skills and is curious. The hallmark of most successful stylists is that they do not stand still—they are always ready with a new idea or are willing to try new things with an open-mind.