` In conversation with: Tim Landsberg - Directory
Inspiration

In conversation with: Tim Landsberg

Tim Landsberg, a German food stylist with 28 years of experience, talks about his beginnings as a professional chef and how that chapter of his career shaped what he practices now. The conversation was led by Rob Payton – a passionate film director with 20 years of experience… and hungry for more.

Rob: Let’s start with (what I consider) a really obvious, logical question – how did you become a food stylist?

Tim: I started out as a chef; working in high-class restaurants. Then I went on to working on my first chef book, in one of the restaurants; with a photographer. I learned about this business, about how it works; and then I worked in my first photo studio as a food stylist. That was in 1992,  everything was analogue – they were real pictures. No photoshop or anything like that. I’ve been doing this job for 28 years now… so, a long time.

R: So why did you want to get out of the kitchen? I mean, it’s not a natural progression. Had you, had, enough of the restaurants? What was the reason?

T: I’ve worked as a freelance food stylist and at the same time as a chef in various restaurants. As a beginner, you have to make a name for yourself in the industry to make a living. I loved both jobs: the hustle and bustle in the kitchen and the precise, detail loving work for photos. As a food stylist, you have to take the time to make everything perfect. Those are two completely different things.

R: So do you think one has to be a chef to become a food stylist?

T: Yeah, definitely. Normally, you only get the recipe, and if you don’t know what the end-product is, nor the way to get to it; you have no chance of success. You must be a chef to do this job.

via www.foodstyling-landsberg.de

Continue reading

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.