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Boulder Food Stylist, Denver Food Stylist, Food Stylist Denver, Food Stylist Boulder, Food Stylist, Food Styling Boulder, Food Styling Denver, recipe development, food styling, food stylist, colin barclay food styling, #foodstyling, #foodstylist, #Food

November 4, 2017

Some chefs resent making the fancy-schmancy items on the menu and some can't wait for that order. College-Town Diner is staffed mainly by college kids so Sunday morning service might be a little..."different."

June 2, 2017


Before I actually start cooking a meal I have already completed it in my mind and have visualized each step; I have worked out the kinks and I can see the final product. This is one of the most overlooked parts of the process. In fact…it’s not included in any recipe I know of but it is one of the most powerful ingredients you can ever use. You need to know what you are working t...

May 19, 2017

In PART 1 I said a few things about the eye and how it becomes the ultimate reference point. Well a lot of things are true at the same time and if you look a little deeper it's still all about the taste buds. The goal of any food-shoot is to produce images that make people drool! 

Advertising is all about creating an effect. In the case of most commercial food photography the Cadi...

May 17, 2017

Food styling is one of those trades that most people don't hear about. I graduated from culinary school and worked with food professionally for a lot of years, and still had no idea it existed. Its a job that is as much in the advertising industry as it is in the food industry.

Adios cooking for the taste buds, when its an advertising shoot...I'm cooking for the camera. That one e...

April 9, 2017

Whether it is for production or print, the most important thing about a recipe is that it works and works the same every time. Developing a recipe for an end-user includes the component of communication. If a phenomenal recipe isn’t transferred properly it will not yield that same phenomenal product.

The process of transferring a recipe from creator to user is an art form. Pr...

March 29, 2017

1 Tsp. of finely ground salt has a much different impact than 1 Tsp. of course ground salt. I am not going to pretend to know the science behind this so I am going to stick with my own explanation of why this is the case. The two main factors I see are the breakdown process – the way it dissolves and distributes through the dish, and the potency level.

With fine ground salt, what...

January 8, 2017

If you even remotely like to cook you are going to end up doing so in a number of different scenarios - parties, family dinners, late night snacks for a bunch of drunken friends and the list goes on. And if you love to cook…well, you know the deal.

Cooking for other people adds an entirely different ingredient to the equation. Each and every person you cook for has their own...

December 15, 2016

Fat brings control, stability, consistency and so much more to taste. It becomes a container for all of the individual ingredients and tastes to converge. It can also allow ingredients and tastes to stay near each other without merging.

Sometimes you want individual ingredients to stay as they are and hold their particular flavor vs. all coming together to form a new one, it reall...

October 11, 2016

Some restaurants put salt and pepper on every table along with basic condiments, and some give you nothing, that’s because they don’t want you cooking at the table - either that or they are going broke.  One of you out there puts salt on your food…before you taste it. This makes Jacque very upset, his face turns bright red and then he yells at a line cook for no apparent reason,...

June 9, 2016

I've been fortunate enough to work alongside some truly amazing chefs in all sorts of different environments. One that sticks out is (Let’s call him Jacque for the sake of anonymity). Jacque was a chef in a 3 Michelin starred restaurant in Paris before he came over to the states on a contract. He and the owner of that 3 star were hired to re-create a restaurant in the US.

My inter...

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