Blowtorches, artists’ brushes, dental tools, and crinkle cutters. Food stylists use an eclectic set of instruments to prepare food for photo shoots. How they make any food look appealing, and some tricks you can try in your own kitchen
David Kolotkin and Ezequil Vasquez stand side by side in 80-degree heat. Outside a chilly winter rain is soaking passersby but in the kitchen of The Prime Grill in the narrow space between the countertop and the row of stoves ovens and ranges it’s toasty warm.
Ezequil watches as David the executive chef at the midtown Manhattan restaurant demonstrates how to serve the soup of the day which is garnished with a parsley and mint pesto.
David squirts some of the paste into a bowl. “This is good for pasta but not for soup. Thin it out” he says. He squirts some oil into the bowl and mixes rapidly. “That’s not enough. Can you get me some extra virgin olive oil. Please.”
“For the soup I want to drizzle it” he says adding the olive oil someone passes to him. “We need it thinner.”
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