Tricks of the food styling trade
Whoever said you shouldn't play with your food? Enhancers, modifiers, short-cuts - whatever they're called, these are the little artifices that help food stylists make food ``camera ready.''
Here are a few of the professionals' secrets: Instant mashed potatoes:
Used as a substitute for apple or berry pie fillings. Does not deflate under hot lights. Petroleum jelly:
Used for an infinite variety of ``fix-ups,'' one of which is to glue a crust back together. White sauce:
Ubiquitous canned white glop that is used to thicken runny sauces, or substitute for unphotogenic ones. Cotton balls:
Make great stuffers, when the actual stuffing doesn't have to be seen. Toothpicks:
Used for propping up wayward vegetables and positioning slippery items. Food coloring:
Using a food coloring palette, the food stylist can make items contrast better, and perk up for the camera. Vegetable preserve:
No different from that used by grocery stores, this spray keeps fruits and veggies from turning a rather unappetizing shade of brown. Paint:
To make things really permanent, in the movie business food is sometimes actually painted on plates for food scenes. That way, the Duck `a l'Orange will still look the same in Take 1 and in Take 31.