Tamara Reynolds’ first gig as a food stylist was no small job. Tasked with creating around 200 plates that, as she recalls, “would look Wolfgang Puck-y” for a wedding scene on the now-defunct USA Network series “Royal Pains,” her dishes included red kale and a zucchini cup filled with mashed potatoes and topped with cherry tomatoes. So far, so delicious.
“It was tall and colorful and looked great,” she says. “And it was sitting out all day in the summertime, when it was hot as balls.” Late in the day, an extra ate the potatoes and … well, the result wasn’t pretty.
“Trial by fire,” says Reynolds. “Welcome to food styling.”