By Liz Tarpy

Nir originally hails from Israel, but has made a name for himself all over the world with his exquisite food styling for clients such as Food Arts Magazine and Ben & Jerry’s ice cream. Classically trained in the culinary arts in Switzerland, his career in food started with restaurants in France, Israel, and New York City. Tiring of kitchen work but still passionate about food, Nir began a 9-year long process of developing his skills and building a portfolio that got him to the top of the profession. And he hasn’t stopped yet.

What Is Food Styling?
Nir stresses that food styling is not fake food. More than a creative and realistic presentation of food, food styling is about skill, culinary expertise, dedication, resourcefulness, problem-solving and patience. The category the work falls in – advertising, editorial, packaging, or TV – directs each job requirements. Advertising and packaging assignments require the stylist to be true to the clients’ guidelines, often matching the food with exact pictures. Editorial work needs to follow a recipe, but usually this is the only constraint, allowing for greater flexibility and creativity in the styling.

The King of Ice Cream
There is no typical day for a food stylist, but some of the tasks remain constant no matter the project. Most importantly, a thorough understanding of the job aids in the successful shopping for ingredients, which translates to a well-organized and successful shoot. Nir has made a special name for himself in the styling of ice cream. Obviously a difficult product to work with under camera lighting, he created a niche for himself by overcoming a challenging situation and making it work to his advantage.

Stylish Advice
Nir suggests starting with editorial work if you are interested in pursing a career as a food stylist. Building a portfolio takes time. Find some recipes you like, make them, then practice making them look exquisite. Try to barter with a food photographer: you both get practice and either add to or create a portfolio. Digital photography has cut some costs for photographers making your proposal more attractive.

Then try to assist a food stylist. Nir says many will say no, but keeping trying until you hear yes. Food styling is very much a solo career. “It’s you, your two hands, your brain, and a toolbox.” But because of that it is easy to start out. Persistence and dedication will help shape your career.

The Bottom Line
You don’t have to be a chef to be a food stylist, but it definitely helps. Yet the ability to cook is just the beginning. Many chefs can turn out a beautiful plate presentation but fail to realize how a camera looks at food. Angle, light, ability to translate image to feeling - this skill separates the two careers, and must be mastered to be a successful food stylist.

Food stylists are well paid; a day’s work could range from $500 - $1,500. But the field is highly competitive. In New York City alone, 50 or 60 stylists are competing for 10 to 15 daily jobs. But it is possible. If you have drive and passion for food styling, you can succeed.