A Food Stylist VS A Chef
I often asked what is the difference
between a Food Stylist and a Chef? And I always answered them by saying that “A
Food Stylist might not be a Chef but a Chef makes a good Food Stylist.” Some
might takes it but other asked for further clarification what does that means.
So I guess the best thing is to write down these differences. I really hope
that it will clear up some air.
Let see what the differences between them
both are:
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FOOD STYLIST:
1.
Prepares
food for people to eat with their eyes through camera (photography) to feeds
the imagination.
2.
The food
might not be ‘real’ but it must look good.
3.
The food
can be cold but must look hot.
4.
Prepare
food based on the recipe given for how it will appear visually.
5.
Very
concern on the visual aspect of the food.
6.
Might
engage beyond ordinary ‘material’ to make sure the visual result fit the
intention / purpose.
|
CHEF:
1.
Prepares
food to feed the eyes and the ‘tummy’ of the people and present it ‘real’ .
2.
The
food must be real and delicious.
3.
Cold
food chill, hot food hot and delicious.
4.
Prepare
food as per recipe and it must look and taste as it intended to be.
5.
Very
concern on it appearance as well as taste.
6.
Used
original and authentic ingredients to ensure the dish prepare taste the way
it should be.
|
Okay, the list above might give you guys
some important ‘clues’ the differences between food stylist and a chef. To
understand further the differences, I think it would be better if I could spell
out clearly the job of a food stylist. One of the obvious thing is that a food
stylist has changed the role of the photographer. Good quality food stylists
work with a unique palette that most other artists don’t even think about it.
Food stylist need to know and understand the ins and outs of photography or
even videography because in that way he/she’ll how a particular food item might
appear it is final stage. Food stylist does not just arrange or present food
artfully, he/she need to make the food look tastefully good as well.
