For the past few weeks I have been doing a food styling course at the famous Leith’s School Of Food And Wine. It takes place over a six week period and the information comes thick and fast. Last week was our first practical on our own, rather than as a group, bringing our own props and deciding on the whole look of the dish. As with real life, we didn’t get to decide what the dish was. Greek Salad seems such a simple thing until you massively over think it and aren’t sure when to stop piling on the lettuce/olives/feta etc.
It really is amazing how disparate the same salad can look in different hands. Each of us were given the same ingredients, plus any that we had brought in ourselves. Jennifer, our tutor supplied a wonderful array of vintage dishes and we set to.
Who needs an hour to make a Greek Salad? In this instance I definitely did. After deciding which angle it would be shot from, overhead, and which ingredients to leave in/out, it took even the most competent cooks most of that time to get the dish fully propped and styled.
After an honest assessment from Jennifer Joyce, of Meals In Heels fame, and quick photos by everyone, we all felt we’d learnt a lot. Including that there isn’t an hour to style a salad on a real photo shoot!
I’ll be reviewing the whole course at the end of the six weeks.
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