Hollywood food stylists are little short of magicians—only instead of pulling rabbits out of hats, they’re turning piles of mashed potatoes into ice cream sundaes. Indeed, making food (or food-like products) appear photogenic and appetizing onscreen is a job for a true illusionist. Mental Floss spoke to a few food stylists working in TV, film, and commercials—from Game of Thrones to Taco Bell—to bring you the tricks of their magical trade.
1. MOST OF THE FOOD BEING FILMED IS REAL.
While food stylists are well-versed in the old-school swap tricks—using a pint of white glue to impersonate a glass of milk, for example—those are being phased out. Now, directors want actors to interact with their food, and high-definition camera lenses have made the fake stuff much more obvious. Plastic food props only appear in the background of scenes today, where they're less visible and susceptible to scrutiny.
“I only deal with real food,” says Chris Oliver, who has styled food for movies including Gone Girl (2014) and TV shows such as Seinfeld and Big Little Lies. “You also have to think about how a character would cook something or put a plate together. Realistic food is not all beautiful and perfect. I make ugly food and burnt food, too.”
There’s a trend in commercial food styling to present dishes that are less-than-perfect, too. Shellie Anderson, who styles food ads for clients including Burger King and Ragù, says it’s the consumers who are demanding food look more realistic and therefore more approachable.
“People are tired of seeing something in a TV commercial and then ordering it in a restaurant and it doesn't look the same,” she says. “You don’t want it to look staged anymore. You want a burger to look like the cheese naturally dripped off and landed on the plate.”
2. THEY GO THROUGH A LOT OF FOOD ...
If a food stylist needs one sprig of parsley for a shoot, they’ll often order 10 bunches. They never know what the condition of the parsley is going to be when it arrives from the produce vendor, or if the shoot is going to require more than they originally planned for. Carving a turkey in a scene? That may require two dozen birds if an actor keeps flubbing his line.
“It really depends on how much of a story point the food is and how important the scene is for the director,” Oliver says.
Food stylists usually have relationships with produce vendors, who can look for products with the specific size, shape, and color that stylists need. No bruises or dents, and no frozen lettuce! But stylists can hide those things if they have to.
Ice cream is infamously hard to keep intact because it melts so quickly. Food stylists have been known to replace the scoops with dollops of meringue, which don’t melt, or butter rolled in sugar. Oliver makes her sundaes the day before and sticks them in the freezer, spoons and straws and all. If they freeze rock hard overnight, they can last a few hours on set the next day before being replaced with another sundae lined up in the deep-freeze. Anderson sprays her ice cream with cold spray, an aerosol can of super-chilled gas used for cooling electronics.
3. ... BUT THE FOOD RARELY GOES TO WASTE.
On film and TV shoots, there are rarely leftovers. In fact, good food stylists often compete with the caterers: Actors usually have to eat the food during their scenes, and the crew finishes off the scraps. While shooting a Chinese New Year scene for the show Fresh Off the Boat recently, actress Lucille Soong told Oliver, who was styling that episode, that she was going to skip lunch because she wanted to enjoy eating her food on camera. “That was pretty freaking flattering!” Oliver says.
Because Oliver works on multiple TV shows in a single day, if an item doesn’t get used on set and never comes out of her cooler, she can just take it back to her shop and recycle it for use on another show. If something can’t be used again, she’ll take it home and make salsa or jam. “When it gets really old, I'll just stick it in vodka,” she says.
Commercial shoots tend to have more unused food. Anderson says anything that’s still edible will be given to a food pantry. “I once donated an entire swordfish when we did a commercial for a fish restaurant,” she says. “We never even used it. So I kept it on ice and took it to a men's homeless shelter. They were thrilled to have it.”
4. THEY VALUE FOOD SAFETY.
Another reason food stylists swap out on-camera food so much is because of safety concerns—hot and cold foods need to be kept at certain temperatures that may not be practical on-set. Sushi-grade tuna may be replaced with watermelon, for example, because the fish spoils so easily.
Oliver requires all of her employees to have a food handler’s license. She also only works out of commercial kitchens (including the one on her fully-equipped food styling truck). But not every food styling team does; some prepare food in their homes. “The reason that I get so much work is that everybody knows I'm a chef and I have a real kitchen,” Oliver says. “People trust my food. I’ve done a bunch of movies with Reese [Witherspoon] because she knows that if I’m on set, the food is safe to eat.”
5. WOMEN DOMINATE THE FIELD.
While there are a few well-known male food stylists, for the most part the key food stylists in the U.S. are women. (Both of Anderson’s daughters are food stylists, too.) The reason for this dates back decades.
Before food styling became its own career in the 1990s, it was up to network employees with home economics degrees (almost always women) to cook on-camera food. Then props departments became responsible. “But props guys can’t even make spaghetti,” Oliver says, laughing. So according to her, these guys would go home and ask their girlfriends or wives to make whatever food was required for the next day’s scene. “Eventually they would just hire their girlfriends or wives to do it; keep the money in the family,” she says. “I know five food stylists who at one time were in relationships with prop masters.”
Also in the 1990s, networks began making more multi-camera TV shows. A lot more food began appearing on screen, and actors openly discussed their dietary restrictions. They were vegan, sugar-free, and low-carb all of a sudden. Oliver trained at the Culinary Institute of America and had worked in restaurants and catering jobs before stumbling into this career. “Because I was a chef, and I understood how food works, I knew how to feed people and make food last on set,” she says. “And I could charge anything I wanted to.”
To get a job as a food stylist today, it helps to know someone already in the industry and have a culinary background. Everyone starts as an intern, and then may be able to work their way up to being an assistant and then a stylist. “Not everybody can be a food stylist,” Anderson says. “You have to be able to cook, but you still have to be creative. And you have to be able to work fast and under pressure.”
6. THEY LIVE OUTSIDE OF LOS ANGELES NOW.
Now that movies and TV shows are frequently filmed all over the world, instead of just on sets in Los Angeles, food stylists can be based anywhere. There is a concentration of stylists who live in Vancouver, British Columbia, for example, because that's where many shows are now filmed. Labor laws also often require production crews to hire locally, so residing outside of L.A. can be a real advantage.
Some commercial food stylists, like Anderson, are flown in for shoots. “Food stylists can make or break a commercial,” she says. “And if you have trouble and you don't know what you're doing, it can be a real problem for production.” This is especially true on out-of-the-country shoots, when stylists don't have the resources that they’re used to. So clients who know her and her skill level, such as Taco Bell, will fly her to wherever they're filming.
7. THEY TALK LIKE CHEFS AND FILMMAKERS.
Food stylists use a mix of back-of-the-house kitchen lingo and film jargon. Some examples: The “hero” is the food that is written into the script, is being shot, and must appear in front of the actor. “Bite and smile” is when an actor takes a bite of food and pretends to like it. “All day” is the total number of items needed; if they needed five turkeys on a set, they would say “five all day.”
8. NOT EVERYONE WANTS TO BE IN THE MOVIES.
Food stylists usually specialize in different media: film, TV, commercials, or print editorial. Stylists often prefer one over the other. Print editorial is shot in a controlled studio and tends to have more leeway for creativity. Commercials are tied to a brand’s specifications. Film and TV shoots on location are in unpredictable settings and can be physically demanding. But everyone tends to work long, 12- to 14-hour days. For commercials, it can often take three days to shoot one 30-second spot.
When working on a movie or TV show, the actors’ demands usually take precedence over the food needs. After working on one film, Anderson had had enough and dedicated herself to commercial work. “When I do commercials, the food is the star,” she says. “So [the directors] want to make sure I have everything I need. On a movie, they could care less about you.”
9. FOOD STYLISTS DON’T JUST MAKE FOOD.
Sometimes food stylists are expected to create sci-fi props—what would a person eat in the year 3000?—or fantasy items that they have no experience with. While working on the TV show Agents of S.H.I.E.L.D., Oliver made gooey, edible slime from her imagination. “I also had to roll with the [actors’] different dietary needs,” she says. “I had to be able to make vegan slime, sugar-free slime, gluten-free slime, gelatin-free slime … Slime, any way you want it.”
Oliver also has to make items that you don’t really want to put in your mouth. While filming the TV show Big Little Lies, she made green-colored vomit for actress Reese Witherspoon of cucumbers and parsley. She says it was tasty, like green gazpacho. For a war film, she had to make 400 pounds of “dirt” for a group of prisoners of war to eat. She got Pakistani soil shipped to California so she could match it exactly. (Her recipe: ground-up Oreos and graham crackers, mixed with brown sugar and white sugar.)
Janice Poon, the food stylist behind the cannibal-centric TV show Hannibal, had a more challenging obstacle: how to make dishes that resembled human flesh. She refused to do research on cannibalism websites, she told HopesAndFears.com, but she studied a lot of anatomy books. “I’m just like Dr. Frankenstein,” Poon said. “I’m always stitching things, exchanging, putting one kind of meat on a different bone, patching stuff together. ... The key is to let the viewer’s imagination do more of your work.” She transformed veal shanks into human legs, and used prosciutto slices to mimic slivers of a human arm.
10. THEY PACK SOME SERIOUS GEAR.
When shooting, stylists need to be prepared for anything. They carry tools including tweezers, scissors, paint brushes, knives, offset spatulas, wet wipes, syringes, rulers, Q-tips, and spritz bottles.
“Think about your kitchen: all of your mixing bowls and utensils … I have that times 10 in my kit,” Anderson says. She also has a torch on hand for quick-cooking burgers and cold spray for extending the life of ice cream. Other stylists may have glycerin for adding shine or Kitchen Bouquet sauce for adding color. Poon often uses a white ceramic knife so she can see what she's doing on dark sets and work more quietly, so as not to disturb the acting process.
Food stylists sometimes work in erratic environments. Oliver brings her own 17-foot, cab-over truck to shoots. “It has a lift gate and everything's on wheels, so I can take everything out and have a kitchen in the middle of the desert, if I want,” she says. Inside, she has a full commercial kitchen: a six-burner stove, refrigerator, microwave, grill, freezer, prep tables, storage, TV, and a generator.
11. THEY’RE SKILLED AT IMPROV.
When production starts, the prop team sends memos to actors or their reps asking about food allergies and dietary restrictions. As trained chefs, most food stylists are happy to accommodate such limitations, cooking convincing swap-outs. “I find out what they will eat and make it happen,” Oliver says.
For example, Poon once made a convincing vegan “raw meat” on Hannibal using only grains. “I made lamb tongues out of bulgur and water,” Poon told HopesAndFears.com. “It’s like making a Lebanese kibbeh. You mix cracked wheat with water and it makes a kind of mush that holds together. The texture is a little 'nubbly,' so I added a pink food coloring, made little tongues out of kibbeh dough, steamed them up, and they were my little lambs’ tongues.”
Sometimes a director changes his or her mind at the last minute, and what was supposed to be a spaghetti dinner, for example, is now a breakfast spread. So the food stylist will squish down the meatballs and turn them into sausage patties. In an interview with NPR, food stylist Melissa McSorley recalled a time when a movie director suddenly decided to cut open a birthday cake she had made. The problem: It wasn’t real.
“So we had to cut the cake that was made out of Styrofoam, and I had to use a saw in order to do it because none of my knives could get through it,” McSorley said. “And then we had to layer in cake so it did look like it was real and then we had to send people scurrying to many markets to find white layer cake so it looked like people in the background could be actually be eating the cake.”
12. THERE’S ALWAYS THE SPIT BUCKET OPTION.
Professional actors will often pick at the food in front of them, but not eat it because they know their scenes are going to require a lot of takes; they could be eating birthday cake for eight hours straight. Others dive right in. For a scene in The Guilt Trip (2012), actress Barbra Streisand had to pretend she was in a steak-eating contest. Oliver says they went through more than 300 pounds of meat for that scene’s three-day shoot and Streisand was totally game.
“But there’s a part towards the end where she has to eat really quickly and do a line without, you know, choking and dying,” Oliver says. “So I switched out the steak with seared watermelon. She took one bite and it sort of dissolved in her mouth, so she could do her line. If you watch it, and you really listen, you can hear the crunch of the watermelon.”
Sometimes, though, the spit bucket is the only option. In season one of Game of Thrones, the character Daenerys Targaryen had to eat a whole horse heart. But the actress who plays her, Emilia Clarke, actually had to eat 28. They were made of solidified jam, which tasted like “bleach and raw pasta,” she told The Mirror. “It was very helpful to be given something so truly disgusting to eat, so there wasn’t much acting required. Fortunately, they gave me a spit bucket because I was vomiting in it quite often.”
13. SOMETIMES THEY’RE SURPRISED BY THE FINAL PRODUCT.
Food stylists who work on multiple projects at a time, like Oliver, can’t always stick around to see how their food will be used. They may later find out that a gorgeous spread was relegated to the background, or worse. For a scene in Seinfeld, Oliver was once asked to prepare a perfect, glistening turkey. “Later I was home watching the episode and they had put the turkey on Kramer!” she says. “I was literally crying I was laughing so hard. Never in a million years did I think my turkey was going to end up with a guy’s head.”
14. THEY THROW EPIC DINNER PARTIES.
You’d think that being around food all day would make food stylists tired of making things look nice. But most food stylists love to cook, and on the days they aren’t working, they love to throw parties. “People always expect to have beautiful food,” Anderson says. “And I don't disappoint.”
If your first memory of Burton Leon Reynolds is from the 1993 film Cop and a Half, then you’re probably too young to remember—or even realize—that Burt Reynolds was once Hollywood's biggest movie star. To put it in perspective: Every year from 1973 to 1984, Reynolds was listed as one of Quigley’s “Top 10 Money Makers,” and held the top spot on the annual poll from 1978 to 1982 (the only other person to boast a record five consecutive years at the top of the list is Bing Crosby, back in the 1940s).
After a serious knee injury and subsequent car accident ended a promising football career at Florida State University, Reynolds found his way into acting. He got his start in a series of television roles, including a regular gig on the western series Riverboat, then hit the big screen big time with his breakout role in John Boorman’s 1972 backwoods classic, Deliverance.
Reynolds followed Deliverance up with such hits as Smokey and The Bandit (a film Playboy called “the Gone with the Wind of good-ol’-boy movies”), Semi-Tough, The Cannonball Run, and The Best Little Whorehouse in Texas. Though he hit a bit of a rough patch for a few years, all of that changed when Reynolds agreed to star in Boogie Nights, Paul Thomas Anderson’s 1997 ode to pornography, which earned the actor a Golden Globe award, a Best Supporting Actor Oscar nomination, and one of the biggest comebacks of the decade. Here are 10 things you may not have known about the mustachioed Hollywood icon, who turns 82 today.
1. HE TURNED DOWN SOME MAJOR ROLES.
Over the course of a near-60-year career, one is bound to pass on some prime roles. And Reynolds has turned down a lot, including (by his own admission in the video above) Han Solo in Star Wars, R.P. McMurphy in One Flew Over the Cuckoo’s Nest, Edward Lewis in Pretty Woman, and John McClane in Die Hard. Although he doesn't regret that final one: “I don’t regret turning down anything Bruce Willis did,” Reynolds told Piers Morgan.
More notably, and perhaps more regrettably, Reynolds turned down a chance to play James Bond in 1969. As Reynolds explains it: “In my infinite wisdom, I said to [producer] Cubby Broccoli, ‘An American can’t play James Bond. It just can’t be done.’ And they really tried to talk me into it. It was a 10-minute discussion. Finally they left. Every night, I wake up in a cold sweat.”
The role Reynolds laments turning down the most, however, is a role that was written specifically with him in mind. When director James L. Brooks approached him about playing Garrett Breedlove in 1983’s Terms of Endearment, Reynolds balked, instead taking a role in Hal Needham’s Stroker Ace. “When it came time to choose between Terms and Stroker, I chose the latter because I felt I owed Hal more than I did Jim,” Reynolds explained (Needham also directed Smokey and the Bandit, Hooper, and The Cannonball Run). “Nobody told me I could have probably done Terms and Universal would have waited until I was finished before making Stroker.” The role went to Jack Nicholson, who took home the Oscar for Best Supporting Actor in 1984.
2. HE POSED NUDE IN A 1972 ISSUE OF COSMOPOLITAN.
It may be common knowledge that Burt Reynolds posed naked in Cosmopolitan. What may be less known is that he regrets that decision. “I’m very embarrassed by it,” Reynolds told Piers Morgan. Editor Helen Gurley Brown asked Reynolds to do the photo shoot after the two appeared together on The Tonight Show. “I thought it would be a kick,” Reynolds said. The issue came out only a short time before Deliverance was released in theaters and all 1.6 million copies of the magazine sold out.
Despite the popularity of the spread, Reynolds now believes that it may have distracted from the critical reception of Deliverance. “I thought it cost some actors in Deliverance an Academy Award,” Reynolds told Morgan. “I think it cost Jon [Voight]. I think it cost Ned Beatty, who certainly deserved an Oscar nomination. I think it hurt me, too.”
3. HE TURNED DOWN HIS OSCAR-NOMINATED ROLE IN BOOGIE NIGHTS. SEVEN TIMES.
Paul Thomas Anderson was adamant that Burt Reynolds play iconoclastic porn producer Jack Horner in his 1997 masterpiece, Boogie Nights, despite Reynolds’s aversion to the material. Anderson asked seven times, and got seven passes from Reynolds. “One night—the eighth time—[Anderson] came to my hotel room,” Reynolds recalled. “And I said, ‘Look, you don’t get it.’ And I went a little berserk. And at the end of the tirade, he said, ‘If you can do that in the movie, you’ll get nominated for an Academy Award.’ And he was right.”
4. AN ON-SET STUNT CAUSED HIM A LIFE OF PAIN.
The 1980s weren’t always kind to Reynolds. "I can't believe I did all those bad films in a row until I looked at the list," he said. During the filming of 1984’s City Heat, Reynolds was struck in the face by a metal chair and shattered his jaw. He developed TMJ as a result of the injury and ended up losing 40 pounds due to his inability to eat solid food. The shocking weight loss fueled speculation that Reynolds had contracted AIDS, a rumor he spent years refuting. He also developed a severe drug dependency as a result of the chronic and debilitating pain he suffered from TMJ; at one point Reynolds was taking up to 50 Halcion sleeping pills a day.
Reynolds eventually kicked the pill addiction, but was not so lucky with the pain. He still suffers daily from the more than 30-year-old injury.
5. HE HAD AN IMPROMPTU PIE FIGHT WITH DOUBLE DARE HOST MARC SUMMERS ON THE TONIGHT SHOW.
Burt Reynolds had just finished up his segment as a guest on The Tonight Show with Jay Leno in 1994 and had shifted over to make way for the next guest, TV show host Marc Summers (Double Dare, Unwrapped). Reynolds became visibly irritated with Summers for, ostensibly, turning his back on him while he was speaking to Leno. Summers then made the comment to Reynolds, “I’m still married, by the way.” This jab precipitated a water fight between the two combatants: Reynolds dumped his mug on Summers’s lap, Summers retaliated, so on and so forth. The donnybrook culminated in a rather violent pie fight followed by a very awkward hug.
“This was not a bit,” Summers explained. “I didn’t know what to expect. He was going through a divorce with Loni Anderson at the time and he was angry ... He hugged me and said, ‘I only did that because I really like you.’ You wait to get on The Tonight Show your whole life. You’re sitting next to Burt Reynolds. He drops water on your crotch, then you get into a pie fight!”
6. HE PISSED OFF ELMORE LEONARD.
Reynolds was a longtime admirer of writer Elmore Leonard. After reading Leonard’s novel, Stick, Reynolds decided that he wanted to direct and star in the film version. Things did not go well.
After watching Reynolds’s first cut of the film, the studio pushed back its release date and forced him to re-shoot the second half of the movie, much to the actor/director’s dismay. “I turned in my cut of the picture and truly thought I had made a good film,” Reynolds told the Los Angeles Times. “Word got back to me quickly that the [studio] wanted a few changes … I gave up on the film. I didn't fight them. I let them get the best of me.”
The biggest blow came from Elmore Leonard. "Leonard saw the film the day he was interviewed for a Newsweek cover and told them he hated it,” Reynolds shared. “After his comment, every critic attacked the film and he wouldn't talk to me. When I re-shot the film, I was just going through the motions. I'm not proud of what I did, but I take responsibility for my actions. All I can say—and this is not in way of a defense—is if you liked the first part of Stick, that's what I was trying to achieve throughout.”
7. HE DABBLED IN THE NIGHTCLUB BUSINESS.
Burt Reynolds’s foray into the booming 1970s nightclub business was a short-lived one. He opened Burt’s Place in the late 1970s at the Omni International Hotel in downtown Atlanta. The club’s most notable feature was a stained glass dance floor that featured a rendering of Burt’s face and the words, “Burt’s Joint”—which was odd, considering that wasn’t even the name of the establishment. Burt’s Place/Joint closed after a year.
8. MARLON BRANDO WAS NOT A FAN OF REYNOLDS.
Coming up in the movie business, Burt Reynolds was a huge Marlon Brando fan. Brando did not share the sentiment. When Reynolds was being considered for the role of Michael Corleone in 1972’s The Godfather, Brando adamantly declared that if Reynolds was given the role, he would remove himself from the project. The rest is history.
Brando later said about Reynolds, “He is the epitome of something that makes me want to throw up … He is the epitome of everything that is disgusting about the thespian … He worships at the temple of his own narcissism.” Ouch! To be fair, in the same conversation, Brando admits that he had never even met Reynolds.
9. HE RELEASED AN ALBUM.
Hot off his success in Deliverance and his nude spread in Cosmo, a solo album seemed like the next, most Hollywood-appropriate course of action.
Reynolds released his debut record, “Ask Me What I Am,” in 1973 and somehow this gem seems to have evaded critics and fans alike. We do know that the album came with a double-sized poster of Reynolds in a blue jumpsuit and cowboy hat. You can listen to a track on YouTube, but if you must hear it in its entirety, it’s available on Amazon.
10. HE DOESN’T THINK DELIVERANCE COULD BE RE-MADE TODAY.
“They keep talking about a remake, but I don’t think you could find four actors crazy enough to do it,” Reynolds said. “Not by any stretch of the imagination were we white water experts. We’d quit for the day and come back and practice. We got to the point where we were more proficient, or at least we didn’t get tipped over all the time. I have to admit that, in spite of the danger, or maybe because of the danger, it was the most fun I ever had.”
Reynolds has often said that Deliverance is the finest of all of his films.