The Food Stylist class is offered on a rolling basis. We don't have a set number of openings, but rather a distribution of available time based on the studio's schedule and my schedule. I can't start a class until the end of each term, so it's a bit of a fluid schedule.

As you can see from the curriculum, the difference between the 3-month and 6-month programs is variety and depth. You're studying the same things, it's just a matter of how much more in-depth and detailed you go, not so much the quality of the classes.

Yes, we're always available. Please contact us in advance or if you can't visit us, we can also talk over the phone, so don't hesitate to contact us if you have any questions or concerns. (You can also send us a message on Instagram or contact us on our message board).

Foodstylists come from a variety of backgrounds. You don't have to be a culinary major. Just look at the food stylists working in the industry and you'll see a wide range of majors. I majored in philosophy and have been freelancing ever since to fill in the gaps.