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Rendezvous Enjoy Food With Your Eyes Foodstylist KIM HyunHak 푸드스타일리스트 김현학 인터뷰 We do not concentrate so much on cooking anymore. These days, people are more interested in the food stylist who cares not only about the taste of the food but also how it looks.

It is difficult to express both of these qualities of food preparation, but it is possible to develop this new field combined with the essential art of cooking for taste and nutrition. For this story, The Argus met food stylist Kim Hyun-hak.

He advertises himself through media exposure and manages his own blog in which he writes about his observations and discoveries. He also appears on a textbook for middle school students as a food stylist. He told us what a food stylist is exactly and the prospects for it.

We do not concentrate so much on cooking anymore. These days, people are more interested in the food stylist who cares not only about the taste of the food but also how it looks. It is difficult to express both of these qualities of food preparation, but it is possible to develop this new field combined with the essential art of cooking for taste and nutrition. For this story, The Argus met food stylist Kim Hyun-hak. He advertises himself through media exposure and manages his own blog in which he writes about his observations and discoveries. He also appears on a textbook for middle school students as a food stylist. He told us what a food stylist is exactly and the prospects for it.
Argus: What is the work of a food stylist specifically?
Kim Hyun-hak(Kim): As a chef making food in large quantities in the kitchen, the food stylist is not only making food but also designing the food for eye appeal with color, location, how to lay the tablecloth, and more. The food stylist helps sell the product like the sizzle in the steak. Originally, food coordinator is exact term that expresses today’s food stylist. But food stylist did not like the term food coordinators, because it led people to believe they were something like stylist coordinators who help celebrities. So in Korea we also call food coordinator food stylist. In the past, people rarely knew about our work, but as the demand for our work increased, many people are aware of it now.
Argus: What kind of talents and abilities is needed to become a food stylist?
Kim: A good food stylist must react quickly to rapidly changing situations and combine colors as needed. But the most important thing is the ability to communicate with clients and other professionals easily. We need to find out how best to appeal to what consumers want. Physical strength is also needed, because we move tables, plates, baskets, and many other things. Developing our own ability is essential. In my case, I made my own smartphone application that showcases my new food products.
Argus: Why did you want to become a food stylist?
Kim: At first, I participated in a survival TV program that selected a person who wanted to become a food stylist. At that time, I was a student searching for my work and a friend told me about this program. As I lived in a district far from Seoul, I had to live in a small room to enroll in this program. Even though it was hard for me, I was fascinated that through this job, I could express my ideas about food. After I finished the program, I decided to become as a food stylist. I learned a lot at the academy and participated in other TV programs again. That was the first time I appeared with the title of food stylist on TV. After that, I worked at restaurants, for companies, and appeared on more TV program.

Argus: How did you make yourself known?
Kim: I wrote a cover letter and sent it to many people who worked in this field. One of them contacted me and we talked about the job. My blog is another way to introduce my work. I started my blog when I was still a student. Naturally, I wrote about my learning and growth and I also wrote about my thoughts on food and my life story. People can learn about me through my blog. In this field, making your own character is most important. Companies will get an idea of my work and my life through my blog. So managing my blog is an effective way to advertise.
Argus: What is the most memorable work you have done so far?
Kim: “Seasoned miyoek seaweed,” which was my first piece that was broadcasted on the survival program, is the most memorable. This was my first piece that was broadcast on the survival program. At that time I was a beginner, I am little bit embarrassed about that food now. But it is still unforgettable. Another memorable piece was a decoration related with the Korean traditional picture. At that time, I participated in an international competition. I painted with an ink stick on the table so that people can see it like a picture. Someone can think it was small thing but for me a piece related with elaboration is the most important thing.
Argus: Do you have any special interests that you concentrate on?
Kim: I concentrate on Korean traditional food. I think our traditional food is really fascinating. Changing flavors adapted to contemporary tastes, or putting food into new shapes of containers is interesting. I think it is difficult to make Korean food. Foreign food have so many colors that they do not need special decorating. But Korean food are mostly red and mixed ingredients. Koreans like it that way. So we need to try to put color into our food while keeping the flavor of its original tastes.

Argus: Where did you get your inspirations in creating your pieces?
Kim: Meeting many people is the way to get ideas. As I have mentioned, we need to recognize what people want. If we do not know what people want, we cannot make foods to please them. We need to know what colors and what flavors they like. Through communication, we develop the ability to create foods that will please people.
Argus: What do you think about the job prospects for food stylists?
Kim: Maybe almost all cooks will have the ability to be the food stylists in the future because the demand of food stylist is increasing constantly. The more people study, design, and research about food, the better chance they have to become good food stylists. These days, companies recruit many people. So it is important to prepare yourself if this is what you want to do.
Argus: What can you tell people who want to become food stylists?
Kim: Many young people have talent, but they need to put in more effort. If they try more, they can become really great food stylists. If all they want is to be famous and rich, then this is not the field for them. If you have the goal of being a good food stylist, then do not hesitate and run for it.

콘텐츠

What is the work of a foodstylist specifically?

Kim Hyun-hak(Kim): As a chef making food in large quantities in the kitchen, the food stylist is not only making food but also designing the food for eye appeal with color, location, how to lay the tablecloth, and more. The food stylist helps sell the product like the sizzle in the steak. Originally, food coordinator is exact term that expresses today’s food stylist. But food stylist did not like the term food coordinators, because it led people to believe they were something like stylist coordinators who help celebrities. So in Korea we also call food coordinator food stylist. In the past, people rarely knew about our work, but as the demand for our work increased, many people are aware of it now.

What kind of talents and abilities is needed to become a foodstylist?

Kim: A good food stylist must react quickly to rapidly changing situations and combine colors as needed. But the most important thing is the ability to communicate with clients and other professionals easily. We need to find out how best to appeal to what consumers want. Physical strength is also needed, because we move tables, plates, baskets, and many other things. Developing our own ability is essential. In my case, I made my own smartphone application that showcases my new food products.

Why did you want to become a foodstylist?

Kim: At first, I participated in a survival TV program that selected a person who wanted to become a food stylist. At that time, I was a student searching for my work and a friend told me about this program. As I lived in a district far from Seoul, I had to live in a small room to enroll in this program. Even though it was hard for me, I was fascinated that through this job,

I could express my ideas about food. After I finished the program, I decided to become as a food stylist. I learned a lot at the academy and participated in other TV programs again. That was the first time I appeared with the title of food stylist on TV. After that, I worked at restaurants, for companies, and appeared on more TV program.

How did you make yourself known?

Kim: I wrote a cover letter and sent it to many people who worked in this field. One of them contacted me and we talked about the job. My blog is another way to introduce my work. I started my blog when I was still a student.

Naturally, I wrote about my learning and growth and I also wrote about my thoughts on food and my life story. People can learn about me through my blog. In this field, making your own character is most important. Companies will get an idea of my work and my life through my blog. So managing my blog is an effective way to advertise.

What is the most memorable work you have done so far?

Kim: “Seasoned miyoek seaweed,” which was my first piece that was broadcasted on the survival program, is the most memorable. This was my first piece that was broadcast on the survival program. At that time I was a beginner, I am little bit embarrassed about that food now.

But it is still unforgettable. Another memorable piece was a decoration related with the Korean traditional picture. At that time, I participated in an international competition. I painted with an ink stick on the table so that people can see it like a picture. Someone can think it was small thing but for me a piece related with elaboration is the most important thing.

Do you have any special interests that you concentrate on?

Kim: I concentrate on Korean traditional food. I think our traditional food is really fascinating. Changing flavors adapted to contemporary tastes, or putting food into new shapes of containers is interesting.

I think it is difficult to make Korean food. Foreign food have so many colors that they do not need special decorating. But Korean food are mostly red and mixed ingredients. Koreans like it that way. So we need to try to put color into our food while keeping the flavor of its original tastes.

Where did you get your inspirations in creating your pieces?

Kim: Meeting many people is the way to get ideas. As I have mentioned, we need to recognize what people want. If we do not know what people want, we cannot make foods to please them. We need to know what colors and what flavors they like. Through communication, we develop the ability to create foods that will please people.

What do you think about the job prospects for foodstylist?

Kim: Maybe almost all cooks will have the ability to be the food stylists in the future because the demand of food stylist is increasing constantly. The more people study, design, and research about food, the better chance they have to become good food stylists. These days, companies recruit many people. So it is important to prepare yourself if this is what you want to do.

What can you tell people who want to become foodstylist?

Kim: Many young people have talent, but they need to put in more effort. If they try more, they can become really great food stylists. If all they want is to be famous and rich, then this is not the field for them. If you have the goal of being a good food stylist, then do not hesitate and run for it.

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Foodstylist KIM HyunHak 18년차 푸드스타일리스트 김현학 인터뷰