►
From YouTube: Lisa Cherkasky - Food Stylist
Description
If you are anything like us, you'll flip through a cook book, a magazine, or watch a cooking show and think to yourself "that looks amazing," and so you try to recreate it. What you quickly learn is that your food looks nothing like their result, and a big part of that is because their food has been styled. I'm not talking a new pair of jeans, but painted, glazed and whole slew of other techniques that make it look amazing. Today, we're sitting down with the area's most sought after food stylist, Lisa Cherkasky, an Arlington resident who's been touching up food for over 25 years.
A
B
B
It
means
from
preparing
food
for
for
camera,
still
are
or
moving,
and
it
could
be
for
a
book
it
could
be,
in
which
case
it
looks
pretty
real
and
what
you're
selling
is
a
recipe.
So
you
want
it
to
be
forth
to
serve
the
home
cook
or
the
professional
cook.
It
could
be
for
an
add,
an
ingredient
or
a
lifestyle
that
involves
food,
and
so
it's
any
of
those
things.
It's
ivan
sauce
25
years.
It's
changed
a
lot
in
that
time
and
it's
more
natural-looking,
which
is
nice.
Food,
looks
fake
marriages.
B
A
B
Really
interesting,
they're
interesting,
you
know
when
people
get
really
excited
about
sandwiches,
it's
really
interesting
and
fussing
involves
bread
and
mayonnaise
and
mustard
and
pickles
and
I
talk
about
life,
and
you
can
bring
anything
into
a
sandwich.
If
you
put
your
mind
to
it,
I
like
to
make
connections,
it's
like
a
collage
of
everything,
I
love
it
a
lot.
I
love
it
I
have
a
lot
of
fun
with
it.
Plus
it's
my
own
thing:
when
did
your
interest
in
food
begin
when
I
was
tiny?
B
Always
this
is
when
I
was
small,
my
dad
owned
a
dairy,
and
then
he
owned
a
bakery
and
my
mother's
a
really
good
cook
and
she
always
cooked
and
we've
always
had
fun
with
food
in
our
house.
My
mother
was
kind
of
a
imagine.
She
wasn't
imaginative
cook
and
when
I
was
growing
up,
she
cooked
things
that
were
unusual
that
were
from
other
countries
and
it's
always
been
a
really
important
part
of
my
family
life
and
everything
I've
done
has
built
on
itself,
which
has
also
been
really
good.
B
That's
one
thing
about
being
a
stylist
is
I
use.
I
use
my
learning
from
all
these
different
arena.
That's
great
you'll!
Think
of
something,
if
you're
good
at
remembering
and
putting
things
together,
you'll
think
of
something
that
you
learned
in
some
completely
different
context
that
becomes
useful,
that
I
love
that.
B
Of
tools
I
carry
it's
fun
and
I'm,
always
looking
for
stuff,
because
I
use
things
at
home
like
I
use
a
paint
stripper
and
I
use
a
clothing
steamer
for
cook.
You
know
I
cook
with
them.
I'm
always
you
know
I'm
at
the
dentist
and
I
think
Oh.
Looking
at
this
tool.
Thinking
I
wonder
if
he's
got
something
that
I
could
use
much
because
I
use
dental
forceps,
always
kind
of
looking
around.
You
know
my
orthodontist
has
something
I'm
like
wonderful.
You
use
a
little
drill
for
something.
B
A
lot
of
what
I'm
doing
is
keeping
it
moist
in
the
right
places
with
I
mean
that
sounds
boring,
but
I'm
using
a
little
bottle
with
a
hypodermic
and
I'm
putting
water
I'm
using
a
brush
with
a
little
oil
or
a
little
water.
I
might
be
trimming
things
that
look
odd
or
making
something
stand
up.
That's
lying
down,
I
want
the
light
to
come
to
it.
I
do
things
like
add
a
drip
right
at
the
right
moment,
so
it's
wet
keep
it.
A
B
B
Think,
for
you
know,
kids,
for
their
noses
and
I
use
this
for
picking
up
small
amounts
of
lick
like
you
can
pull
a
little
bit
of
liquid
out
of
a
glass
without
disrupting
anything
or
pull
some
gravy
off
a
plate,
or
something
is
that
this
is
a
glue
or
dispenser
for
plastics,
but
it'll
just
put
out
like
one
drop
of
water.
This
is
fruit
brush
which
used
for
canning,
but
I
use
it
for
keeping
like
avocados
from
turning
brown
or
bananas
patek.
You
know,
because
it's
it's
out.
B
B
B
A
B
It's
a
bit
the
product,
it's
there
and
I
might
bring
all
the
garnishes
and
thanks
for
making
sauces,
they
might
ask
me
to
bring
accompaniments.
They
want
me
to
bring
something
for
a
red
sauce,
a
yellow
sauce,
a
green
sauce
and
brown
sauce
be
ready,
you
know,
and
then
they
might
have
all
the
chicken
there
or
all
the
cinnamon
rolls
there.
A
lot
of
what
I'm
doing
is
trying
to
make
it
quick.
So
it's
not
that
I
couldn't
make
a
real
sauce,
but
no
one's
gonna
eat
it.
B
B
So
good,
you
really
want
to
know
yeah,
there's
various
things,
a
lot
of
it's
just
picking
carefully.
You
know
picking
the
right
thing,
some
of
it
is
taking
what
they
have
in
making
it
look
bigger
than
it
is,
but
you
can
do
things
like
take
a
tomato
slice
it
you
can
cut
a
slice
kind
of
cut
in
the
back
and
spread
it
so
the
whole
front
of
its
like
or.
B
For
I've
taken
buns
and
made
them
smaller,
so
the
burger
looks
bigger
you
pull
them
in
from
the
back.
This
is
I.
Make
grill
marks.
With
this
see,
you
might
enhance
the
grill
marks
on
a
burger.
This
is
I,
got
two
here
stuck
together,
but
use
this.
You
know
jewelers
torch
and
just
brown
one
edge
make
it
look
nicer.
It
might
have
a
part.
That's
not
quite
brown
enough
and
then
I
might
take
a
paintbrush.
I.
Definitely
would
and
paint
some
oil
on
it.
B
B
It
could
actually
be
real.
I
did
something
recently
where
it
was
real.
It
could
be
from
a
steamer
what
you
might
wanna
see
more.
You
might
build
a
rig
and
you
might
get
down
behind
it
and
you
want
to
eat.
That's
not
pushing
things
around,
because
everything
moves
so
I
would
use
a
paint
stripper
for
I
can
cook
a
pizza
with
that
or
I
can
Brown
the
top
of
something
or
this
I
can
get
into
a
small
space
and
just
heat
it
Brown
it.
B
B
Say
learn
a
lot
about
it.
People
call
me
and
then
I'm
lunching
and
learn
a
lot
about
it.
Maybe
try
it
out
offer
to
work
for
free
work
for
a
stylist
for
free,
be
really
agreeable,
really
flexible,
happy
to
do
anything,
good
attitude
and
then
so
you
can
get
someone
to
work
with
you.
There's
classes,
there's
a
thing
called
food
on
film,
which
is
a
conference.
You
can
learn
a
lot
Patrick.