SoFab on the Road Stopping in Phoenix!!!

Chef Steven Fowler will create a four course Southwest cuisine culinary demonstration and class – just for SoFabU on the Road attendees! We’ll learn how he creates recipes, follows culinary trends, and prepares delicious and beautiful meals. To further our creative adventure and learning, professional Food Prop Stylist Kim Krejca teams with expert food Photographer Rick Gayle to demonstrate how beautiful, mouth-watering images can be created through food design/placement, plating, props, lighting and more. We’ll learn the professional secrets to photos that stand out for their creativity and culinary excellence!

Chef Steven Fowler comes with vast knowledge and experience and is classically trained in French cuisine. Chef Fowler has an accomplished career spanning 20+ years in the Food and Beverage industry that he brings to Remington’s Restaurant.

A graduate of The Art Institute of Phoenix, Chef Fowler worked under Chef Lee Hillson, Chef Daemion Glantz and other acclaimed Chef’s in the Valley of the Sun.

An Arizona Native, Chef Fowler has worked as the Sous Chef for Terravita Golf and Country Club in Scottsdale and The Boulders Resort and Spa in Carefree. Most recently, Chef Fowler served as the consulting Executive Chef for Bottled Blonde in Scottsdale.

Kim Krejca, Food and Prop Stylist– I have been in advertising for more than 25 years. I started my career as an art director in Chicago and Arizona working on many food accounts such as Kellogg’s and Oscar Mayer. I later attended culinary school to pursue a dream of working in the culinary arts. Which landed me back into advertising as a food and prop stylist. Working with art directors, clients and photographers is as exciting today as when I first started.

I’m always on the hunt for new and unusual props, this obsession started when I was in high school.  This pursuit includes everything from old textured doors, linens, textiles, dishes, serving pieces, fabrics and so much more.  I believe that the addition of the simplest prop can change a story or set the mood in a single photograph.

Knowing how to build the food for the camera is an exercise in engineering, sculpting and composition. What I see on set and what I see through the camera are very different. Knowing how to translate this takes experimenting and experience. Creating enticing food is the responsibility of the food stylist.

Rick Gayle- Photographer has been producing still life, product and food photography for 35 years for a wide variety of clients both locally and nationally. He is also an adjunct professor in the Commercial Photography program at The Art Institute of Phoenix.

There are some amazing sponsors for this event you wont want to miss out!!   Johnny Rockets, Müller, Kraft and iBlog