What makes Natalie Bell so radishing?
What makes Natalie Bell so radishing?
Student:
Natalie confesses that she barely knew what happened in a kitchen until she was 22 years old. A formally trained school teacher, Natalie taught Southern Sotho, English and Art before she found her way to the rural south of France where she learned to live off the land. In exchange for her lodgings she was required to work. From picking walnuts that would later be made into wine to slaughtering a pig and transforming every part of it into something edible, it was in this time that the world of food opened up to her.
Student (again):
On returning to her home country, Natalie enrolled in the Cordon Bleu School of South Africa.
Freelance:
Her leap into a solo career as a food stylist came when an ad agency friend called on her in a crisis. Natalie helped avert the crisis and fell in love with the job.
Clients:
Natalie worked on the Nandos account for 25 years, which is not surprising considering her superpower is the ability to create a wrinkle-free cooked chicken. She has also worked on a number of other famous brands, including Steers, Wimpy, Mugg & Bean, Fishaways, Milky Lane, Keg, Debonairs, McCain, Pick n Pay, Coca-Cola Africa, Pillsbury, Burger King, KFC and numerous labels within the Tiger Brands stable.
Advice:
Natalie describes her learning curve as a baptism by fire. She learned on the job and over time increased her skill set to include table settings/prop styling. Her ability to do two jobs in one has enabled her to straddle editorial and commercial work. Through Runway Radish Natalie wants to share and empower both men and women with the knowledge she has gained.
Moments:
Natalie’s greatest fear is never having enough lettuce on set. But this is just one of the many stories she can tell you herself in person.
Student:
Natalie confesses that she barely knew what happened in a kitchen until she was 22 years old. A formally trained school teacher, Natalie taught Southern Sotho, English and Art before she found her way to the rural south of France where she learned to live off the land. In exchange for her lodgings she was required to work. From picking walnuts that would later be made into wine to slaughtering a pig and transforming every part of it into something edible, it was in this time that the world of food opened up to her.
Student (again):
On returning to her home country, Natalie enrolled in the Cordon Bleu School of South Africa.
Freelance:
Her leap into a solo career as a food stylist came when an ad agency friend called on her in a crisis. Natalie helped avert the crisis and fell in love with the job.
Clients:
Natalie worked on the Nandos account for 25 years, which is not surprising considering her superpower is the ability to create a wrinkle-free cooked chicken. She has also worked on a number of other famous brands, including Steers, Wimpy, Mugg & Bean, Fishaways, Milky Lane, Keg, Debonairs, McCain, Pick n Pay, Coca-Cola Africa, Pillsbury, Burger King, KFC and numerous labels within the Tiger Brands stable.
Advice:
Natalie describes her learning curve as a baptism by fire. She learned on the job and over time increased her skill set to include table settings/prop styling. Her ability to do two jobs in one has enabled her to straddle editorial and commercial work. Through Runway Radish Natalie wants to share and empower both men and women with the knowledge she has gained.
Moments:
Natalie’s greatest fear is never having enough lettuce on set. But this is just one of the many stories she can tell you herself in person.
“You need to understand that you are working on someone else’s vision. They have a vision of the perfect burger in their head and you need to realize that image. It’s not your burger, let it go, be flexible.”
“Start with quality ingredients for a winning plate.”
“Food stylists are the first to arrive on set and the last to leave.”
“Good prep work equals a good shoot.”
“Exaggerate the details without over-promising. If a burger was photographed alongside 12 chips then 12 chips must arrive on a customer’s plate. Styling is a delicate balance of aspiration and accuracy.”