Finally, Delores Custer!
MANILA, Philippines - MILLIE: In my many years of experience as a restau-rateur, I have worked with several local food stylists. The best one and the most fun was with my own cousin, Nancy Reyes Lumen, as we did several pictorials for The Plaza Premium Baked Ham. Watching her work so passionately on her subjects, I yearned for Karla to learn some techniques, knowing it would help her in the future. Karla has a photographer’s eye, among many other talents. She would always see a different angle from mine.
KARLA: Last year, mom wanted me to take a course on food styling while I was in New York. But somehow, all the classes I could find were conflicting with my culinary classes. I just couldn’t seem to fit it in my tight schedule. This August, I went to Singapore with some friends and while they were shopping, I decided to walk into a bookstore and look for a couple of interesting books. For some reason, I picked up a book on food styling and absolutely fell in love with it. I was ready to buy it when I realized that I couldn’t afford it, since I paid for the trip with my own savings, plus I had an excess-baggage problem because I was carrying a gigantic bar of Hershey’s chocolate.
About a week after my Singapore trip, I learned that Delores Custer, the author of that book, was coming to town and that the workshop fee would include a book. I was ecstatic. I was happy to see so many attendees, some of whom were chefs, photographers, and food writers.
MILLIE: Food styling is a profession in itself. To be a good one, you must possess the talent and actually know-how to cook. Just like cooking, food styling is an art. Styling is one’s own way of interpreting and crafting how the subject should be projected. The skill is developed through many years of experience with the aid of tools and gadgets that are not always readily available.
Although the time with Delores was too limited to actually learn or get hands-on experience on various subjects, I did pick up a few random points and techniques. But the one most important point was something I had learned 37 years ago, which was re-emphasized and confirmed. Food only looks good on a white plate. I just loved how Delores demonstrated that she would take an actual photo of a dish she wanted to create, cut it out and bring it around to try on plates and wares as she shopped for the best one to use for a particular shoot.
Delores had many interesting techniques and some very expensive props on hand. I could imagine how much fun it would be behind the scenes with her while doing a project. I always attend photo shoots whenever we are working on a major item and it would sometimes last a whole day, as in from breakfast until dinner. Not to mention the pre-production meetings with the team composed of the food stylist, photographer, art director and brand manager to discuss what we want to project.
KARLA: Delores talked about how this profession takes a lot of patience because companies have gold standards for their products. The gold standard is that certain perfect look. When she had to work with cereals, she had to go through five barrels of cereals piece by piece to look for flakes with character that would be perfect for her shoot. The job, she explains, is all about making food look visually appealing and mouthwatering. One of the most practical techniques I learned was how to make drinks look refreshing. In five minutes, Delores managed to show us how the pros do it. She first applies some tape around the glass to indicate until where the drink should be poured. To give it a condensation effect, Delores mixes Karo syrup or corn oil with water and sprays it onto the glass. She then removes the tape, puts in fake ice, and pours in the liquid at room temperature. When it’s time to shoot, a gold-leaf paper is held behind the glass to create the “natural” effect of a refreshing drink.
What I’d give to learn more food-styling techniques from an expert like Delores!
I’m lucky to have had this chance to meet her personally.
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Send e-mail to milliereyes.foodforthought@gmail.com and karla@swizzlemobilebar.com. Find us on Facebook and read on articles you might have missed: Food for Thought by Millie & Karla Reyes.
