A RECIPE FOR SUCCESS: FOOD STYLING TIPS & TRICKS
(Full Day Workshop, Level II)
Saturday, May 27, 2017, 9:30am – 4:30pm
Cost: $70 Register by Friday, May 12 and receive $10 off!
Instructor: Charles Hodges
Guest Speaker/Stylist: Chef Andra Dynese Chisholm
This unique workshop is designed for photographers and photo-enthusiasts alike. Participants will learn about the basics of food styling, plus the tips and tricks it takes to achieve the ideal shot. A range of concepts will be explored—including choosing accessories and props to suit various themes—as well as lighting techniques, placement, styling tips, and ways to maximize results (using cost-effective and easy-to-find materials) that will result in enticing and impressive images.
Charles and Andra will walk participants step-by-step through their process: the fundamentals of recipe/food selection, prep work, prop styling and finally, getting the signature photograph. Whether you are looking to expand your skill set for future job opportunities or take aesthetically pleasing photographs for a personal food blog, cookbook or simply your meals—and you want to share with a lager audience via social media—this workshop is for you!
About Charles Hodges: For 25 years Charles Hodges has devoted his efforts to creating national and international advertising campaigns. His client base has included Coke, Quaker, Sara Lee, Motorola, Abbott, Sprint, Baxter, McDonalds NutraSweet, Pillsbury, Amoco Oil, Tony Romas, Tijuana Flats, Darden Group, Disney, The Golf Channel and Universal Studios. Mr. Hodges graduated from The School of The Art Institute Chicago with an M.F.A. in printmaking, where he now teaches as an adjunct professor in the renowned photography department. Currently, he is a member of the photography department at Daytona State College. Mr. Hodges is a strong believer in solving photographic problems that arise from the realities of the contemporary world. His own photographic work demonstrates the potential of this art form as a powerful force for social awareness.
About Andra Dynese Chisholm: Chef Andra Dynese Chisholm has over 6 years of experience within the culinary/hospitality industry. She received her Culinary Management degree from Daytona State College, where she now serves as Head Baker for their Culinary program, and has been for the past three years. As a culinary student, she earned an internship with Sherri Meyers, Pastry Chef and Owner of The Pastry Studio, and to whom she credits her passion for baking and pastry. She firmly believes that education is an ongoing process. Last summer, she attended the workshop “Innovative Dessert Buffet” taught by Chef Jerome Landrieu, Head Chef of the Chicago Chocolate Academy.