Julia Child Legacy Award Recipient (IACP)

I am so honored to accept The  IACP Julia Child Legacy Award (paying tribute to Julia's 100th birthday last year).    This one-time IACP writing, food styling, and photography contest was to honor and celebrate Julia's contribution to the culinary landscape.    Award to be accepted in San Francisco early April.  Here's the criteria for the photo below:

Food Styling & Photography Award: 

Show an image that illustrates something about the work and passion of Julia Child.
The image could be of a finished dish from one of her recipes, a French meal in progress, ingredients or tools she favored in her work, the experience of cooking from her books and so on.  The criteria will include but not be limited to: originality of concept composition, technical strength, and depth of emotion or scene conveyed to the viewer.

( I choose to go back to the 1960's centered around her famous cookbook "Mastering the Art of French Cuisine" 1961. )

Caption:    My tribute to Julia Child circa1960's.  Her French culinary training, vintage book titles, inspired my culinary career.  Photo taken with Canon S-95 (10mg) camera,  tripod, and natural light.   Photographed and styled by myself in my vintage 1960's home kitchen.  All props and books owned by me, including my 1975 Le Cordon Bleu, Paris Grande Diplome,  1937 Chrome Waring Blender and French brass & painted iron balance scale circa 1900.  Quiche is my own recipe.   

The Julia Child Legacy Award Winning Photo
Photographed and Styled by Alice M. Hart

IACP Award of Excellence, Food Stylist of the Year

After 35+ years of Food Styling creativity, frustration and achievement I have been awarded the International Association of Culinary Professionals 2013 Award of Excellence, Food Stylist of the Year Award.   Will be accepting the award in San Francisco early April. 

Robbie Burn's Birthday Event

Visited Glendale's famous Tam O' Shanter restaurant to experience their 2-day Robbie Burns (Scotland's Famous Poet) birthday celebration.  I wanted to say "thank you" to my dear chef, Ivan Harrison, who took me under his wing when we worked together in 1977 at Lawry's Foods.  He's been retired for 13 years however The Tam requests his artistry in making The Haggis for this annual celebration.  I was honored to meet Dr. McCloud who "addressed the Haggis" with Scottish flare, piper, whiskey and song.  I will definitely go back next year!  

Dr. McCloud, Alice, Chef Ivan Harrison, cute laddie, Piper Cindi & singer

Dr. McCloud attacks The Haggis

New NatureMade VitaMelts

New VitaMelts Dietary Supplements from Nature Made.   Labels styled by myself.  Photography by Ryan Beck.   Found in most drugstores, Walmart, Target, Walgreens, nationwide.

Food Advertising

Food advertising uses photography (still or moving) for the sole purpose of selling a finished food product, an ingredient, a savory or dessert mix, a cookbook, recipe booklet/card, cooking tool, catalogue, restaurant menu, or food event.  A sales strategy is formulated by the business owner, brand marketing, graphic designer and or advertising agency to determine the photograph's positioning or use.   A team consisting of a professional product photographer, experienced food stylist and prop stylist are hired to execute each photo to the precise measurements, ingredients, client's dictates/whims  and appetite appeal to satisfy the truthful representation of the item being sold.

Here is an example of food advertising /packaging. The photo below, taken by product photographer, Ryan Beck,  styled by myself of Wild Tuna Bake for Organic Bistro.    The tuna, noodles, peas, etc are exactly the weight and recipe of what the consumer will find in this frozen entree.   No "faking" or "artistic enhancing".   The second shot is the completed package thanks to the talents of the graphic designer.

Wild Tuna Bake

Finished Package of Organic Bistro Wild Tuna Bake.

Gorge, New Sunset Strip Hang Out

Spent a delightful evening at Gorge, a Charcuterie and Wine Bar at 8917 Sunset Blvd. W. Hollywood (gorgela.com, 310.657.MEAT. Great ambiance, tastefully created plates by passionate Chef Elia Aboumrad (Ecole Lenotre and Joel Robuchon Paris/ Las Vegas alum).

Finally a chef that speaks my culinary language! She get's it and so does her French style terrines, tartines, salads, homemade sausages and fromage. Husband Darius, Master Sommelier is charming, knowledgable and excited to pair wines. Five flavors of French pastry classic St. Honore dessert are fantastic created by pastry chef, Uyen Nguyen. This talented trio is on the right track to a successful future.   Will definitely return.

Lychee Raspberry St. Honore

New NatureMade Gummies Vitamin Labels

Check out the new NatureMade Adult Gummies packaging that I styled with food photographer, Ryan Beck.    The shots of fruit corresponding to the taste are called Flavor Cues.   Excellent product.