14 Food Styling Tips from Food52

14 Food Styling Tips from Food52

 

By Carly DeFilippo

 

In the realm of culinary careers, food styling has historically gotten a bit of a bad rap. From mashed potatoes standing in for ice cream to marbles boosting the hearty look of a soup, it’s a profession that was once better known for trickery than honest beauty. Thankfully, recent trends in food media are pointing toward the less polished look. Among the media outlets popularizing this more natural approach to food styling? The celebrated source for all things cooking, Food52.

Spaghetti with eggplant and brussels sprouts, styled by ICE students.

Yet—however more appealing it may be—this approach to styling isn’t without its challenges. Narrowing your primary tools to good lighting, beautiful props and high quality raw ingredients makes a talented food stylist’s skill—and speed—even more valuable. That’s why ICE was thrilled to offer a food styling workshop with Food52’s own Executive Editor (and ICE Culinary Arts alum!), Kristen Miglore and Freelance Stylist, Kristy Mucci.