Joy bULLIVANT-Wiedner

Hello! Thanks for stopping by to take a look at some of my latest projects.

I started my food-styling career over 35 years ago when my brother, a photography student at SIUC, started taking pictures of the food I was serving at my French Bistro in Illinois. After graduation, he began showing his portfolio and photographers in Chicago inquired about his food stylist. I closed the restaurant, headed to LA for training, and then relocated to Chicago pursuing my dream job working on still and motion jobs in both editorial and commercial styles.  Family obligations moved me to St. Louis, MO where I am now located, but I love to travel and will happily head to wherever your styling needs might take us. Let's get together and create something deliciously beautiful!

Read on to find answers to my most frequently asked questions!

WHEN DID you BEGIN FOOD-STYLING?

1984

HOW DID YOU GET INTO FOOD-STYLING?

My brother, Robert Bullivant, an up and coming table top photographer, introduced me to the world of food-styling. I was the chef and owner of a French Bistro "Cafe Très Bon" and "Bouquet Garni" a cooking school located in southern Illinois. Robert worked as a waiter at my restaurant and I helped him with his photo assignments from SIUC. Saturday nights we served a 12-course prix fixe menu and after all the guest had bid farewell, we turned the restaurant into a photo studio and stayed up all night shooting beautiful food. (We were young, excited, and ran on caffeine)

WHAT IS YOUR FOOD BACKGROUND AND TRAINING?

After I graduated college with a B.S. in theater and deaf education - I know, it's an unusual combo - I headed to Europe to chase my passion of food. My first stop was Le Cordon Bleu in London where I earned a diploma. Then I traveled through France eating, working in restaurants, learning from grandmothers, and studying at La Varenne in Paris.  (Yes, it was fabulous. I got to live the life so many only dream of. I am very blessed.)

Eventually, I returned home to southern Illinois and opened my own restaurant before my 23rd birthday.  I had been raised by a family full of foodies, artists, and entrepreneurs. My grandmothers had both been professional cooks, and although they had both passed away, all the rest of my family was ready and willing to help make my dreams become a reality. (Again - so blessed- Thanks to all my family that worked tirelessly and made every day a fun adventure.)

EVERYONE THINKS THEY WANT TO OWN A RESTAURANT. WAS IT AMAZING?

I loved every minute! My days were filled with endless cooking, creating new dishes, searching for new food products or new sources of ingredients, reading and researching recipes, collaborating with chefs, visiting with diners, writing articles on the history of food, yearly travels to Europe and sharing my love of all things food with my customers. (On one trip to London I was working at the Ritz and we prepared a party for Frank Sinatra. I got to meet him, but it was the days before cell phones, so sadly no selfies.)

Everything was made from scratch. The blessing of being in a farming community allowed me to source ingredients directly from the producer. I was doing "Farm to Table", seasonal food back in the 80's, way ahead of today 's trend. Each ingredient, hand chosen and served only when it was at it's peak made each dish shine. My mother, an artist, had instilled in me the importance of presentation. "You eat with your eyes before your mouth" was her mantra.  (Love you Mom)

HOW LONG DID YOU HAVE THE RESTAURANT?

Seven years! And they flew by. So many incredible people touched my life and I touched their's.  Food drew us together. A photographer from National Geographic and her husband a television executive at KPLR, were regular guests. After dinner, he asked me if I was interested in doing a cooking segment for his station. My theater background made me jump at the opportunity. Soon I was writing, producing and starring in "Joyous Cooking." Decades before the Food Network existed!

HOW DID YOU HAVE TIME IN THE DAY TO DO IT ALL?

I didn't sleep much. At a point I realized I could not keep juggling it all. I was a type-A perfectionist and at a point I knew I had to make a choice of where to focus my talents. This moment of truth came just as I was getting calls from photographers my brother had showed his work to. I decided to try the food-styling thing. After my first job, I was hooked! I loved the whole creative vibe of working together to solve any problems and achieve the client's goals. Needing more tips and tricks of the business, I headed to LA for training and then moved to Chicago where I started assisting and styling on my own.

WHAT TYPE OF WORK DO YOU DO? 

I do commercial, editorial, still and motion work.

WHO ARE SOME OF YOUR PAST & PRESENT CLIENTS?

Pillsbury, Con Agra, McDonald's, Wonder Bread, McCormick, Kraft, Ralston, Marie Callendar, Picksweet, Hostess, Keebler, Rax, DeKuyper, Anheuser-Bush, Crate & Barrel, Chicago Magazine, Ball Canning, Sav-a-lot, Sonic, Pet Milk, Bread du Jour and so many more.

ANY JOBS THAT WERE ESPECIALLY MEMORABLE?

I love that each day brings new challenges and creativity, but there are a few that have a special place in my heart. The Jr. League of Springfield honored me by asking for me to do the cover of their "Honest to Goodness" cookbook. I used food to create a portrait of Abraham Lincoln. The award winning book is still sold in the gift store at the Lincoln Museum. (You know how kids never really think much of what their parents do? Well, mine were so impressed to see the book I worked on in a museum store, brought me lots admiration- more impressive in their minds than the box shots of Health Choice or Banquet frozen meals.)

I'll let you in on a little known fact about the charming Kraft Classics cookbook. Not only did I do the styling of the recipes, I was the model on the front and back cover wearing one a stylish 40's suit that had belonged to my grandmother. 

 ANY WORK WITH FOOD OTHER THAN STYLING?

After the birth of my second child, I stepped out of studio work and focused on raising my family for a few years. I kept a hand in the business by  continuing  recipe development  and writing cookbooks for Pet milk and Bread Du Jour . My kids were eager taste testers and I am proud to have raised 3 foodies.

I was active in volunteer work in the community, church and school. After the flood of 1993 I fed hundred of volunteer workers weekly as they offered humanitarian assistance. You can't work hard mucking out houses and not be fed well.   A few years later I ran a social that included some 1200 hand made cream puff swans, 1200 chocolate tulips filled with raspberry mousse, thousands of pastries and charming tea sandwiches. 

I taught food history k-12 in public schools and for home school groups. The Post Dispatch photographer was on hand to catch a moment when a rather intent third grade boy shook a jar of cream a bit too vigorously in an attempt to make butter. The jar shattered and cream flew everywhere. Undaunted, I cleaned up and proceeded with the demonstration I am sure none of them ever forgot.   At Truman elementary, I prepared a medieval banquet complete with mice (made from chocolate covered cherries) and a flambeed finale.  A civil war meal comparing northern and southern foods was  a favorite of 6-8th graders. Who, by the way,  all seemed to have a love hard tack. 

As my children grew I found new interest in food. I began working part time at Solae, a food  division of Dupont, as a sensory descriptive panelist. The work involved tasting and profiling flavor and texture of food and ingredients to help Food Scientist as they developed new and better products. Not only did our feedback help improve the flavor of developing products, but  our team was part of a project that developed a color scale for product standards.

WHAT ARE YOU UP TO NOW?

In 2016 I returned full time to work in photo studios styling food.  My kids have all grown and flown. I get to return to what I really enjoy, creating visually beautiful food. (even if it is dog food or a frozen dinner) I am still available for recipe development and consultation if a project requires that.

I am based in St Louis, Missouri, but I am willing and eager to travel. Hopefully we will meet soon,  connect over food and create something beautiful.  Till then, "Joyous Cooking."