Crisp and glistening, the fresh greens were marched quickly past our watering mouths. I could barely catch a glimpse of the velvety smoothness of the goat cheese before the plate was purposefully placed on the table by Chef Kathy Jerrits. Although we were all at Tria Culinary Studio to take Jackie Connelly's Food Photography 101 course, our minds slammed a collective brake when told "this food is not to be eaten, only to be photographed."


Excuse me?  Not to be eaten?


With the goal of a post-class lunch of smoked salmon crepes to lead my empty and protesting stomach on, one excruciating click led slowly to the next. 

Always having believed that art is the greatest illusion, I was nonetheless astounded by the level of creative trickery employed by food stylists and photographers. Stabilizers, special powders, glycerin and blow-torches...anything to create an image worthy of the real thing.