Styling and
Photo Techniques
for Food Writers
and Bloggers
- March 13 & 14
in Long Beach, California
An intensive weekend workshop
Click here to download the class
flyer and registration PDF

Master Food Styling Class
in Singapore
- May 20, 21 & 22
- Denise Vivaldo & Matt Armendariz will be teaching
A hands-on, fully coached
weekend in the kitchen.
Click here to download the class flyer and registration PDF

Food Styling Workshop
-Date to be Determined

Master Food Styling Class I
-Date to be Determined
A hands-on, fully coached
weekend in the kitchen

Master Food Styling Class II
-Date to be Determined

Questions?
Contact Mandy Unruh at:
310-237-3366
mandyscopy@gmail.com

What the food blogs are saying
- Matt Bites
- Food Fanatic Unwashed
- La Tartine Gourmande
- Still Life With…
- Le Carrefour
- Sabrina Huang Photography
- Bon Vivant
- What’s Gaby Cooking

Take a peek into our classes
- Poultry Tricks
- Salad Styling
- Food Styling on Food
Network's Unwrapped

Master Food Styling Class I

Day 1 : January 16, 2010
Day 1 focuses on poultry and beef; shaping, trussing, making grill marks, browning and slicing, and fixing mistakes. Also studied are burgers and sandwiches; layering ingredients, slicing, and the use of condiments. Next we teach you plating, saucing, building height and movement into pasta, and making it all look gorgeous. The stabilizing, coloring, and different application techniques of sauces are also covered.
Day 2 : January 17, 2010
Day 2 we start with desserts. We’ll be making fake ice cream, styling slices of layer cakes and pies, and the use of dessert condiments. Also covered are special effects used for styling beverages. We then move on to creating movement in salads, extending life of greens, and making any salad stunning through use of color, texture, and contrast. Next we look at cheese and how to create that perfect cheese pull. We’ll also address different ways of creating steam. There will be time during class for student questions. Every day features numerous instructor demonstrations and opportunities for students to get down and dirty and practice the techniques they are being taught.