Lisa Golden Schroeder
Instructor Lisa Golden Schroeder, a veteran food stylist with 23 years experience in the food business, teaches the online classes, Food Styling 101 and Marketing & Self-Promotion for Food Stylists. Lisa is Director of the Food Styling courses on Photo Styling Workshops and is currently developing advanced courses.
A published cookbook author, culinary consultant, and educator, Lisa holds a degree in Nutrition and Food Science/Journalism from the University of Arizona and an advanced culinary diploma from La Varenne Ecole de Cuisine in France.
As one of the organizers of the Food on Film® food styling seminars in Minneapolis, Minnesota, she’s been an avid supporter of food styling education. She is the chair of the Food Photographers & Stylists special interest section of the International Association of Culinary Professionals (IACP), and she was recently honored with the 2005 Business Person of the Year award by Twin Cities Home Economists in Business, the sponsoring organization for Food on Film®. |
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Lisa recognizes the need for an on-going forum for food stylists and food photographers to share information, get advice, learn about techniques, and generally have a place to go where the unique needs of food photography professionals are understood—as well as provide a much-needed source of information for those interested in the business.
Visit Lisa's site Foodesigns.com for the best, most accurate, and up-to-date information about the world of Food Styling. There you can subscribe to "Tweezer Times" the online magazine that will keep you up-to-date on food styling.
Debbie Wahl
For more than 20 years, Debbie Wahl has been working as a food stylist, and now Photo Styling Workshops is pleased to have her on board as an instructor of our popular Food Styling 101 course.
Debbie’s expertly styled food photographs have been featured in print advertising, food packaging, and on television and film, for clients including Campbell's Soups, Coca-Cola, Friendly’s Restaurants, Perdue, Pizza Hut, McCormick Spice Co., and Stouffer Foods.
In addition to her proficiency in food preparation and her flair for food styling, Debbie brings other essential assets to the table. Her patience and persistence has ensured Debbie’s success from smoothly styling a picnic meal in midsummer in a stifling sailboat galley for Bon Appetit Magazine to preparing 600-pounds-worth of turkey dinners for the Barry Levinson film Avalon. And, certainly, it is Debbie’s energy, professionalism and great sense of humor that allows her to seamlessly blend with a myriad of photographers, art and set directors and even the occasional celebrity chef.
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Along with her extensive experience in food styling, Debbie has provided a wide range of services, including media tour support, recipe development, recipe contest coordinating, focus group supervising and menu planning and implementation, to a full spectrum of clients, from food manufacturers and trade associations to cookbook publishers and restaurant-industry leaders.
Debbie was graduated cum laude from Ohio University with a Bachelor of Science degree in commercial foods and a minor in communications.
Pete Romfh
Co-instructor of Style It & Shoot It, Pete is a semi-retired Telecommunications Engineer living in Houston, Texas. He has been designing, creating, administering, and managing telecommunications systems for over 30 years. He’s also been married to Peggy for 39 years and one of their two children has blessed them with two wonderful grandchildren.
Pete has been doing photography for over 50 years, starting around age 12 with a Brownie box camera. Along the way he has done commercial work and photojournalism, including being a “war correspondent” during the Vietnam era. The past 10 years he has taken an interest in food photography and has won a few awards in that field.
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His interest in food started primarily from a consumption standpoint. He enjoyed trying dishes as he traveled around the globe both domestically and internationally. About 15 years ago he started taking a more serious interest in the preparation and presentation aspects as well. His kids recently memorialized some of the early learning experiences with an apron saying, “Dad’s cooking. Dinner will be ready when the smoke alarm sounds!” Things have gotten much better as he has attended numerous cooking classes and practiced better techniques.
Currently, Pete is working on a cookbook with the theme, “Diabetics Don’t Eat Boring Food!” Based on his learning experiences as a diabetic and gourmet cook, the book will feature recipes he has created, techniques and suggestions, and will be richly illustrated with his photos.
He’s been said to have a wicked sense of humor and an acerbic wit. But he’s really just an old Grandpa who chimes in with what he really thinks from time to time.
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