The "Wild" Side | Food Styling 101

The part of creating in the kitchen that makes it so enjoyable, is not just about constructing new dishes. The process makes the dish taste good but presentation is what makes it look undeniably tempting.  

Up your presentation game with a few cues + tips and tricks

•  Composition| Balance, Movement, Pattern, Scale & Proportion. Read more: http://www.6bittersweets.com/2011/08/my-take-on-food-styling-and-photography.html

•  Styling | Similar to styling your outfit, less is more. Keep it simple and clean and your meal will always look mean. I love Artful Desperado's pictorial of Food Styling http://www.theartfuldesperado.com/food-styling-by-dietlind-wolf/

•  Props | Setting up your shots- create a little "Vignette". I chose to play with a hand-made wreath my college class-mate made me. It added that festive je ne se quais without being over the top. 

•  Camera settings | Make sure your camera is in the proper mode, no flash please.

•  Natural Lighting | Choose a spot in your home that provides the most natural light. 

•  Post processing | filter app's like After Light: "Russ" is one of my favorites. Be able to fit your entire photo using- Insta-size. 

I was craving a sea-foodie something, so I styled my salad. A Wild Alaskan Salmon Salad with layers of veggies, topped with pistachios. Wash all the greens (kale + spinach) and veggies (carrots + celery + green pepper). Using a cheese grader shred carrots + green peppers. Cut celery into 4 thin slices and finely chop. Place salmon in a separate mixing bowl. Start by adding in organic yellow mustard ( 3 tsp), Apple Cider Vinegar (3 tbs.) , 1 tbs. sesame oil (optional) and lemon juice (1 whole). Then top with salt and pepper. Place all prepared greens & veggies in a large bowl and top with salmon mixture. Bon! 

Ingredients 

1/2 bag of Kale & 1/4 bag of Baby Spinach 

4 large Celery Sticks 

5 carrots 

Trader Joe's Wild Alaskan Salmon- 1 can 

2 tbs. pistachios 

1/2 green pepper 

1 whole purple onion 

3 tbs. apple cider vinegar

3 tsp. organic yellow mustard 

1 whole lemon 

1/4 tsp ginger

Dash of himalayan pink salt + black pepper 

1 tbs. sesame oil (optional)