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After receiving my training at the School of Contemporary Cooking in New York City in the eighties, I worked at the celebrated charcuterie, Les Trois Petite Cochons, managing the store and helping to prepare foods. I subsequently went to work with Martha Stewart and stayed for six years as executive chef of her catering company.  My experience there also gave me the opportunity to work on many of her books, among them Hors d'oeuvres, Pies and Tarts, and Weddings.   These introduced me to food styling.  It was love at first sight.

I realized this was what I was meant to do.  Food styling suits my personality and talents in assorted ways, but most of all, it allows my instinct for order and precision to be aligned with the innate sensuality of food preparation. I started assisting food stylists in New York City which eventually led to my career as a stylist for television, films and print.

I haven’t stopped since. I work primarily in New York City and Los Angeles but also regionally across the US.  I love the traveling that comes with my job, and that has also taken me to Canada, South America, Mexico, and Europe.  It remains a revelation to me that the textures, tastes, and aromas of food can be captured by fragments of light and color and a handful of digital sensors.

And whether I am preparing a cozy terrine for a family supper or sculpting a wedding cake to look like an Easter bonnet for a thirty-second commercial, I am reminded every day that arranging food is one of life’s essential pleasures.

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