foodstylist

plural foodstylists

1. alternativeAlternative form of food stylist.

   Jill Van Cleave, author of Icing the Cake, is a celebrated chef and foodstylist and a member of the esteemed Les Dames d’Escoffier.

   1991, Jill Van Cleave, Big, Soft, Chewy Cookies, Chicago, Ill.: Contemporary Books, →ISBN, back cover

   2 more examples

   But if we are to become true foodstylists, we have to become sensitive to the patterns around us and adapt them to our presentation of food. […] But any cookbook can tell you how to make sauces. What the foodstylist wants to know is how to use them. How do you add sauce to a plate of food?

   1982, Molly Siple, Irene Sax, Foodstyle: The Art of Presenting Food Beautifully, New York, N.Y.: Crown Publishers, Inc., →ISBN, pages 1 (Basic Principles) and 27 (Foodstyling)

   In 1981, the Richmond Culinary Guild was formed as a means of establishing communication between people connected in some way with food in Richmond. Members include foodwriters, caterers, cooking school teachers, photography foodstylists, restaurant owners, and many non-professional devote’s^([sic]) of the culinary arts.

   1990, Jan Carlton, “Culinary Guild”, in More Richmond Receipts: Past & Present, Norfolk, Va.: J & B Editions, →ISBN, “Meats, Poultry, Fish, and Seafood” section, page 152