These 5 principles will be your holy grail guide to food styling. You will be able to apply these principles to every job you do. It will help you to be more methodical and slow your processes down so you don’t make any rushed decisions.

I’ll discuss the most hidden tips behind professional food styling. Most of these elements are not shared unless you are on a food shoot with another stylist. This is what I’ve learnt over my career and now I’m ready to share it with you.

I also open my styling “tool kit” and share with you my must have gadgets and styling equipment.

Ever heard of the “right tool for the right job” well there is always the right prop for the right recipe. In this module I break it down into vision mapping (before you even get close to a prop), prop selection, because food shines when its got the perfect home, and scene set-up, so you have some examples for creating a beautiful story for your chosen recipe. This module will help you to never choose the wrong props or scene again.

This is a comprehensive deep dive into how to style a salad. I’ll breakdown the elements of styling a salad and what it takes to capture your best possible salad image.

This is a comprehensive deep dive into how to style a pasta dish. I’ll breakdown the elements of styling both short and long pasta and explain how you approach styling these different shapes.

This is a big one! Obviously styling of cakes is a massive topic to take on. From the outset I want to explain that I will be covering the tips and tricks to styling cakes for photography; trimming cakes, halving cakes, basic icing techniques, the secrets to styling cream and the layering of cakes. I am not a master cake technician and this section won’t be about up-scaling your icing techniques to pull off multi tier wedding cakes. This is all about capturing the beauty in cakes for food photography.

“How do I style a curry?” must be one of the most asked questions I receive, and I get it. Curries are often limited in colour, shape and form, so in this module I show you how to best work with what you’ve got and make it shine. By the end of this module you will no longer dread styling a curry.

Much like a curry, stir fry’s can be another difficult dish to style. In this module I break down the components of stir fry’s and show you the best possible way to approach styling them.

This is a comprehensive deep dive into how to style a soup. I breakdown the elements of styling a smooth pureed soup, a chunky textural soup and a noodle soup. This will have you thinking very differently about the way you’ve styled soups in the past.

The dread of styling a burger! I know stylists who knock back burger shoots because they don’t want to have to deal with the potential nightmare of this unpredictable food jenga stack. I will breakdown how to tackle this difficult character and have you feeling confident and excited the next time your faced with styling a burger.

Maybe the most talked about trend in the last couple of years! Rather than showing you how to fill a board so you can no longer see the table, I’ll be showing you how to tastefully style a cheese board so that you still have room for your knife to cut the cheese.

This is the good part! At the completion of the course you will apply all the learnings from this course to a final “assignment”. This will showcase your progression from the start of the course and instill in you the confidence to step out of your comfort zone and chase your ultimate creative goal.