– From a food stylist, food
prop person perspective, what the (beep)? Like where did this come from? Like what is that? Surely, it’s not cheese. And I’m pretty sure those
are freezer magnets. (Melissa laughing) My name’s Rishon. – My name’s Melissa. – And we’re food stylists. And today we’re going to talk about, specifically, like food
scenes in movies and, as food stylists, what we think about it. (jazzy music) Okay, let’s do it. – [Rishon And Melissa] Oh. – “No Reservations.” – I love this movie. – I do too, it’s so cute. (cheery music) (thumping)
– Rare enough for ya? – Okay and the plate of food. – The plate of food. – Obviously, the food styling on this, it’s like, it’s been not
only is it being plated to make it look like
professional restaurant, professional chef has plated the food, but then it’s also done
to make it seem like it’s already been to the customer and the customer’s already sort of like gotten into it a little bit. – I have to think of, how
many steaks did they have on hand for that?
– Totally, totally. – Because it’s, I mean, that’s rare. – That’s super rare, yeah. – And, you know, the more you sit there, the more your heat gutting
it or trying to make it still look juicy, shooting
this, you know, take after take, that’s rare is gonna start gettin’
– Yeah, for sure. – a little, little sad. – A little sad for sure. – Here, you’re not just dealing
with food being the issue. – Right. – Your dealing with people and actors. And did they remember their lines?
– That’s it. – You could have made the
perfect plate, the perfect steak. – Right. – And then somebody forgets
their line halfway through and now you’ve got a (laughs).
– Son of a (mimics beep). – Now you’ve got to reset the whole thing. That scene right there. – I love that. Now that has got, that’s
completely natural. I would say that that’s
not faked in any way. – No, they probably just did it.
– They just did it. So, how ever many takes
it took to get that shot. And even like the actors
that are line cooks in this, when she’s like basting
these Cornish hens, it’s like, okay, are you
an actor or are you a cook? Or are you an actor that can cook? And so they like felt more comfortable about allowing you to do this. Or is that even somebody else’s hands? – Right. – So, she’s about to put this
like caramelize sugar cage over this panne cotta. How many?
– How many sugar cages do we think they made? – Yeah, how much did
they have to do for that? – Those things are so easy to break. – Oh, yeah, totally. – [Rishon And Melissa] Oh. – And she broke it. Son of a (beep). And that’s the other thing, too, is like with food styling on movie sets, your food is a prop. You’re actually preparing the food and then the actor is eating the food. So, it has to look a certain way, but then also, be like completely edible and hopefully, delicious. – Yeah, well you also have to take into account dietary restrictions, – Oh. – of the actors. – Oh, I did not. Why would I
– Because – think about that? – someone, like, if that little girl was gluten-free.
– Gluten intolerant. Bless her heart.
– Or couldn’t have soy, or couldn’t even have tomatoes, like – Oy vey. – you’ve gotta find
ways to make that work. All right.
– Okay, this one’s another, really, I love this movie, too.
– This is a good one. – Also, like a food-centric movie.
– Yes. – Like, this movie is about food, two very different worlds of food. – Yes. – [Papa Kadam] People here
don’t eat those things. – [Hassan] They have never tried. – Oh.
– Oh, my gosh. – The one-handed egg crack. First of all, like cracking
an egg with one hand is like, you’ve reached
– It’s a skill. – a certain level when you can do that. Just the whole motion of that. (Melissa clicking and moaning) – So nice. I have to say, eggs are hard A-F to cook and to food style.
– Yes. – So, like, I really can only imagine how many takes it took them to do that. So, then she’s doing this technique where it’s the traditional
like French-rolled omelet or like a tri-fold omelet. And then she’s knocking her wrist to knock the eggs to
the edge of the skillet. So, like that’s a technique. And they probably worked on
that for who knows how long. Oh, my God! – “Hook”! – [Wendy] Peter, don’t
you know who you are? – The bones on that are pretty ridiculous. – Is that a? – That’s was a big old turkey. – Turkey, for sure, big turkey. See, this is what I remember.
– What is that? It looks the tail of a Peep. – How fun! I would have loved to have
– I know. – done something like that.
– Okay, that legit, looks like a Peep.
– Those are Peeps. (Melissa laughing) Those are Peeps.
– Yeah, they do look like a Peep.
– For sure. – The carved cheese? – It was giant wedge of cheese. That’s beautiful. – What does it say on it? – Chudbutt? It had somebody’s face in it. – Oh, it does. From a food stylist, food
prop person perspective, what the (beep)? Like, where did this come from? Like, what is that? Surely, it’s not cheese. And I’m pretty sure those
are freezer magnets. (Melissa laughing) – Can you imagine getting that brief, as the food stylist on this set?
(Rishon laughing) – We need you to create a
fake giant block of cheddar. It needs to have a face in it and it needs to have letters. – As a food stylist, you have to create these imaginary worlds, almost. Like you have to put yourself
in the mindset of like, if I was a lost boy, what kind
of pie would be in Neverland? – Yeah, I totally agree. I thin that’s really
funny that you say that because that’s essentially what actors do, you know?
– Yeah. – Actors like have to put
themselves in those situations to like present this
experience to their audience. So, we also have to do the same thing, but it’s just from a
different perspective. Oh, “Eat Pray Love.” – Oh, I love this movie. – This is such a good one. – I wanna go someplace where
I can marvel at something. – You have this beautiful plated pasta. It’s so familiar and– – I think that’s something
that’s very iconic. And definitely like a food stylist trick is like twirling the pasta. I have definitely
– Yes, it’s true. – for food styling purposes, put on gloves and just like
grabbed chunks of pasta and sat there and hand twirled everything. And I’m like
– Totally. – this is not real life. – That’s a different, that’s a completely different bowl of pasta.
– That is not the same plate of pasta. – That looks extra saucy. So, like that first
one was probably plated specifically for camera, and this one was plated for her to eat. That, where it’s got the sauce
– That, oh. – just right at her lips. – Somebody had to food style.
– Somebody put that there. – Yeah. – I swear to you. And even the way the noodles are like hanging over her fork,
– Yes. – the way she’s holding it. Like, you gotta pause and like basically set it up for her to put it
in her mouth and like, yeah. Okay, “Marie Antoinette.” – It’s too much, is it? – Oh, no. – Cake is a whole other ballpark of thing.
– Yes. Especially French cakes. – Especially for a period piece, for one. And for two, like, cake, you
got somebody special for this. – Yes, not me. – Not me. (both laughing) – It’s like, how much work went into these for you to look at them for? – [Rishon] Two seconds. – [Melissa] Exactly. (Rishon gasping) – Champagne tower pour, hey what’s up? So, fancy.
– Yes. – I’m like a romantic, a little bit. And I imagine the food is real. I mean, you’re not using
like fake raspberries. That’s like real orange peel. – Yeah, to me it would
just be easier to make real candied orange peel
– To use real food. – than it would to be to figure out – I totally agree. – what prop would look like– – This thing. – This thing. – Speaking of like a
period piece, you know, there are certain things
that embodied wealth. – Yes. – Right? And I think probably like fresh berries. Then there’s like more gold, like lots of gold dusting and wow. “Chocolat.” – “Chocolat.” – Would you like to come
in for some chocolate? – Just that. – Just that. The stirring of hot chocolate. Is that chocolate? – You could use real chocolate
and keep it melted or– – You have to assume
that a movie set is not like a functioning
environment for cooking. Like, I know food
stylists that have had to like cook pizzas with a hairdryer. Oh, look at the snail!
– Does he have a cape? Oh, my Gosh, I never realized that. – So, another note. You’ve got cooks, you’ve got bakers, and then you have chocolatiers. – Yes, yeah, you definitely,
like you could have had a food stylist on this set, but there definitely was a chocolatier on this set.
– A chocolatier? Again, when they do these like close up, just hand and food situations, you have to wonder if
that’s the professional or if that’s the actor. She just like gets a scoop,
a handful of like raw cocoa nibs and she’s like
putting it on her board. And she’s like crushing it. So, I mean like, literally,
shows you sort of an idea of the process of
making chocolate from scratch, which is like totally cool. They definitely had somebody, an expert on hand of that sort of thing. “Sweeney Todd.”
– Oh. – You broken mad? – The years, no doubt, have changed me. – The roaches, I was like (quivers). (Rishon laughing) – And this is like the
dark side of food styling. Obviously, not just because it’s “Sweeney Todd: Demon of
Barber Street,” for one and he’s– – There are roaches crawling
on the cutting board. – No roaches crawling on the cutting board.
(Melissa gagging) – Actually talking
about like food styling. Like, we have some what
looks like lard or shortening or something like
– Yes, it does look like shortening.
– covered in flour that she’s making her like, probably, they’re in Britain, right? They’re in England?
– They’re in Britain. They’re in England, yeah. – So, this is probably a hot crust, like hot water crust. – The lighting has a huge effect on the way you see the food. Like, it’s cold. It does not look appetizing. You have that like, reaction to it. You’re like, “That
doesn’t look good at all. “That looks like nasty (beep).” This is a different level
of food styling, people. Like, you have to play that role. So, it doesn’t, it’s not always about making a magical experience. Sometimes, it’s about whatever. Okay, so then, the scene changes. Now, it’s like in a dining hall. The lighting is more now so it’s brown. So, it’s like it is more inviting. It’s crazy ’cause if the first ones were actually the edible ones and now these are the ones
that are made out of people, now you’ve like changed the context. So, it’s like now it’s more inviting but you’re technically eating something you shouldn’t eat. – It’s almost like
everything else seems like a little dull, but the like tray of pies that’s she carrying looks,
– The tray of pies and the food, yes. – they’re like ultra vivid color.
– brown and crispy. I mean, they are beautiful. They’re beautifully designed. – What’s cray is like knowing what’s supposed to be in these, my mouth is still watering. (both laughing) And I don’t know what that
says about me as a person. “Home Alone.” – And “Home Alone 2.”
– “Home Alone 2.” – Guys, I’m eating junk
and watching rubbish. – Oh, the ice cream sundae. Yeah, it looks like kid put it together. So, it’s not like styled for
like presentation purposes. It’s styled for eating. So, that’s another thing. Ice cream sundae.
– That, for sure, has to be 100% edible. – Oh, it’s 100% edible. – Because Macaulay Culkin
is like chowing on this. – Yeah, for sure. Sometimes ice cream can be fake
because it melts so quickly, – Yeah. – under hot camera lights or whatever. – It is, like, partially
melted, which is why to also makes me think
it’s real ice cream. Oh, that’s ice cream.
– Oh, the ice cream from “Home Alone 2” is from the hotel. Oh, okay, okay, okay. – All right, so we got a
very different styling here. We got the kid put it together. And now we have the like– – It was literally on
like a throw away plate, like a disposable plate.
– Yes, yeah. – And now, he’s like in the hotel. He’s like a bed. – Like all the silver gravy boats filled with all the different toppings. – Bouche. – Look you can see kind of
maybe a little bit of ice cream, but the main thing I notice
is like the whipped cream and then the chocolate syrup just sort of like drizzling out. And there’s like a little
bit of sprinkles on there. I wonder how many people
just like attacked that sundae when it came off set. And they’re like, “Okay, we’re done. “We’re finished with the scene.” Everybody’s like, “Grab a spoon.” – Right. – Like, “Come on, “let’s eat it.”
– Oh, my Gosh. – Okay, “Cloudy with a
Chance of Meatballs.” – It really works! – The thing, to me, about animated food, especially in this instance, it’s like it takes the most iconic version of a food and makes it
into the animated version. So, like with the burger, you can see all the layers so clearly. Like, you can see the cheese, you can see the slices of tomato, you can see the lettuce. When like, you make a burger in real life, you may not see that, like, so perfectly.
– Yeah. – The lettuce is a little
leafy and then there’s like, like I said, it’s like
that piece of cheese that’s like forward-facing. It’s almost like it cheating out a little bit to make it more apparent. And there’s like a little bit of mustard on that tomato. – [Melissa] Oh, yeah there is. And like the bottom of the bun, you can see like it’s ever so slightly lighter.
– Lighter. They did a great job. – Good job animators. – Oh, “Willy Wonka.” (clapping) Okay.
– You can’t talk about food movies without talking about “Willy Wonka.”
– Oh, gee, for sure. – We are the music makers. – Technically, in the storyline, obviously the whole room is edible. We don’t know how much of
it was actually edible, – Yeah. – and how much of it wasn’t. – I would think of something this scale, for whatever they ate, that was edible.
– That was it. – And everything else,
– You’re right. – because there’s so much, that it would have to be a prop. – Because like those giant gummy bears.
– I know. I want them. What do we think the chocolate river is? – I guess it could have been chocolate. Cocoa powder and water. – Maybe, oh, yeah. – You know?
– Sure. – Just like something simple. It was pretty cool though,
however they came up with that. – Yeah. – (gasps) “Harry Potter.” – Let the feast begin. – [Rishon And Melissa] Oh! – Okay that was cool. – Magic. This giant overhead view and all the food just like
appears on the tables. It is like replicated. So, I definitely think
that that’s like CGI. They may have had one table set. And so, then they were
able to copy that image. And looking at it like
from the camera angle, like you can’t, you’re
not just goin’ about it where you’re just puttin’
food down and guessing where the camera might see it. Like, you’re literally going about it like you know the camera’s
gonna be at that angle. You want to fill it so it looks as full and immaculate as possible. But a lot of that may just be like the way the food is staged in front of the camera angle to
make it look more full. That probably was a day. I don’t think that they would have extended that over two days. You know, like, there’s
that consistency thing. Like, if you were to break
filming a segment like that into multiple days at different times, the food changes, at that point. So, you really have to
do something like that at one time, in one day. So, I honestly really don’t
think we can talk about, like iconic food scenes, especially like in this present time, without talking about the movie “Chef.” – [Carl] There are chefs that cook food that they believe in. – I think it, like,
transcended a whole lot of the way we see food in movies. – The shooting of a grilled cheese, just on a still photography set, is incredibly fun. – It is fun. – And incredibly laborious. – And it’s super challenging. Super challenging.
– Super challenging. Getting, like, gooey
cheese, to stay and hold and look beautiful and like goo where you want it to go and like. – Cheese pools. – Cheese pools. Like, it’s hard.
– The whole thing. It is very hard. – [Melissa] That right there. The turning it. – That bubbly cheese. And then it gets crispy. Oh, my God! (Melissa gasping) – That, that right there. – And they may have had to make that a few times to have gotten
that cheese pooled enough, ’cause sometimes you put so much cheese on that grilled cheese, it probably was fine.
– Right, probably, yeah. Keeping that goo like
camera-ready at all times, like that takes multiple, multiple, multiple grilled cheeses. – I’m dying. Okay, I’ve never seen this movie either. – I have not either. (shuffling)
(Asian music) – Oh, this is cool as bananas.
– Oh. – So, he cleans the
fish, fileted the fish, prepared the fish, fried
the whole fish filets. Okay, this guy knows what he’s doing.
– Now, he’s got, yeah. – This is like–
– I don’t think that’s him. – You don’t think that’s him? – No. – The knife skills that
it takes to do that, that’s a professional. This is not an American movie,
I’ll tell you that right now. Like, people will not be okay seeing food prepared like this. – No. – I think it’s super cool
because like this is real. – Very authentic. (both gasping) – Ya’ll, this is cool. I feel like I should go home
and watch this movie, though. – What is he doing? – He blew air into the duck so that the skin would bulge out. It’s really cool to see it from a different cultural perspective. – That you have to take into consideration as food stylist of like,
it’s not just about what would look pretty, but
like what is appropriate? – What is appropriate? Totally. “Ratatouille.” (soft music)
– Ratatouille? – This is true like French cooking, which is really beautiful. – [Melissa] The copper pan with like the parchment
– The copper pan. The parchment on top.
– cartouche in. – It’s beautiful. I mean, the detail in the
food animation is great. With that sort of thing, they probably could have had someone prepare a dish like that in real life. And so then the animators
were able to replicate it. – [Melissa] Yeah, that would
be a hard thing as an animator, just to like… – [Rishon] Pick out of your brain. – [Melissa] Yeah, of like where that would exactly fold over. – Totally. How precious.
– And here you have, like, a totally different style of kitchen. Like, now you’re in like someone’s like farmhouse.
– Home. – And like. – And it’s the same dish, but just like presented differently. – Yeah. – Oh, is that it? (both cheering) That was good. – That was fun. – That was really fun. – I’m salivating like nobody’s business.
– I’m so hungry. I think there were some
really, really great scenes picked out, some really great movies. – Like the movie I probably wanna go watch right now is “Ratatouille.” – Really? – Either that or “No Reservations.” – I think, I’m “Chef.” – No, I wanna eat what’s
in “Chef” (laughs). – You wanna eat what’s in “Chef.” Make sure to like, comment, and subscribe, follow “Well Done” on YouTube. And let us know in the comments below, what kind of food scenes in movies and TV shows that stick out to you. If you have any comments
related to the food scenes that we saw today, we’d love to know your thoughts and perspectives. And yeah, it was really fun. – Yeah, it was a good time. – Yeah, thanks guys.