Styling “Food Porn:” Behind the Scenes | National Geographic

all right so let’s roll and then come

all right so let’s roll and then come down on the chap on that one of the

down on the chap on that one of the

down on the chap on that one of the things that’s a difficulty but then what

things that’s a difficulty but then what

things that’s a difficulty but then what turns into the amazing final moment is

turns into the amazing final moment is

turns into the amazing final moment is just the understanding of super slow

just the understanding of super slow

just the understanding of super slow motion and how really incredible things

motion and how really incredible things

motion and how really incredible things are happening in fractions of a second

are happening in fractions of a second

are happening in fractions of a second and so if you can create these

and so if you can create these

and so if you can create these environments where they happen if you’re

environments where they happen if you’re

environments where they happen if you’re standing on set if you blink you didn’t

standing on set if you blink you didn’t

standing on set if you blink you didn’t even see it then you look at it on

even see it then you look at it on

even see it then you look at it on playback and it’s awesome and so it’s

playback and it’s awesome and so it’s

playback and it’s awesome and so it’s like it’s understanding the power that

like it’s understanding the power that

like it’s understanding the power that these cameras have even though when

these cameras have even though when

these cameras have even though when you’re looking at the set it it doesn’t

you’re looking at the set it it doesn’t

you’re looking at the set it it doesn’t feel as incredible as you know the final

feel as incredible as you know the final

feel as incredible as you know the final result is I’m Jaime Tina Boyle in the

result is I’m Jaime Tina Boyle in the

result is I’m Jaime Tina Boyle in the studio seafood media where we’re filming

studio seafood media where we’re filming

studio seafood media where we’re filming this project I’m also the hand talent

this project I’m also the hand talent

this project I’m also the hand talent I’ve done plenty of food porn it’s what

I’ve done plenty of food porn it’s what

I’ve done plenty of food porn it’s what I do every day pretty much and the ron

I do every day pretty much and the ron

I do every day pretty much and the ron jeremy of food what we’re doing right

jeremy of food what we’re doing right

jeremy of food what we’re doing right now is deep frying wonderful thing about

now is deep frying wonderful thing about

now is deep frying wonderful thing about doing this type of shot is we’re

doing this type of shot is we’re

doing this type of shot is we’re existing in a really super macro land so

existing in a really super macro land so

existing in a really super macro land so that allows us to get those bubbles and

that allows us to get those bubbles and

that allows us to get those bubbles and slash

slash

slash tricks of the trade it’s all about

tricks of the trade it’s all about

tricks of the trade it’s all about lighting without letting you don’t have

lighting without letting you don’t have

lighting without letting you don’t have to really knowing how food behaves under

to really knowing how food behaves under

to really knowing how food behaves under heat and light my name is Leslie Baxter

heat and light my name is Leslie Baxter

heat and light my name is Leslie Baxter I am a New York city-based food stylist

I am a New York city-based food stylist

I am a New York city-based food stylist a food stylist has to make sure that the

a food stylist has to make sure that the

a food stylist has to make sure that the food looks hot or cold quantities are

food looks hot or cold quantities are

food looks hot or cold quantities are right that it just looks beautiful for

right that it just looks beautiful for

right that it just looks beautiful for the camera that it appeals to the

the camera that it appeals to the

the camera that it appeals to the director and appeals to the story I

think it’s interesting when you’re

think it’s interesting when you’re working when your subject matter is an

working when your subject matter is an

working when your subject matter is an inanimate object in terms of bringing it

inanimate object in terms of bringing it

inanimate object in terms of bringing it to life and giving you a context you’re

to life and giving you a context you’re

to life and giving you a context you’re you’re bringing all these food objects

you’re bringing all these food objects

you’re bringing all these food objects to life you make it as interesting