Marion Cunningham was a great booster of young talent, and I feel lucky to have come under her blue-eyed gaze. I never got to thank her properly for the lessons learned at her side, so here they are now.
In food styling, like most small businesses, you say, "Yes" no matter what. If the client can think it, we can achieve it. My latest lesson learned in, "I can't make this up" came in the form of a whole pig.
I recently had the pleasure to sample a beautifully colorful and delicious cool summer treat at one of my favorite Japanese restaurants in NYC, Momoya -- located on the corner of 21st street and 7th Avenue.
Gelatine is innately beautiful, due to its jewel-like transparency and kaleidoscopic mesmerizing qualities. Several years ago I had the opportunity to put my dream of sharing my personal vision of "Jell-O" into a short film, which I entitled "JOY".
My friend Susan Spungen is a food stylist, but she's not just any old food stylist. It's arguable that she is responsible for the way in which the food looks in the magazines and cookbooks that we read today.