Hollywood's Horror Chef

Janice Poon, a renowned food stylist, shares her journey and techniques in creating gruesome yet visually appealing food for horror-themed settings. She discusses her diverse career, the creative process, and the challenges faced in the kitchen. Janice provides tips and tricks for making realistic food props, such as using corn syrup for blood and creating fake mold. Her work on the TV show Hannibal is highlighted, showcasing her ability to craft visually stunning and thematic dishes. Janice emphasizes the importance of tension in storytelling and food presentation, aiming for a balance between horror and deliciousness.

What is Janice Poon known for in the food styling industry?

• Crafting gruesome dishes

• Designing wedding cakes

• Making vegan recipes

• Creating healthy meals

Which part of the creative process does Janice enjoy the most?

• Reading and sketching

• Cleaning up

• Shopping for ingredients

• Cooking in the kitchen

What unusual ingredient does Janice use to mimic blood in horror movies?

• Beet juice

• Corn syrup with food coloring

• Red wine

• Tomato sauce

What is considered the 'duct tape' of food styling according to Janice?

• Flour

• Oil

• Sugar

• Vinegar

What was Janice's reaction to the first Hannibal script?

• She found it romantic

• She thought it was boring

• She found it humorous

• She thought the people were crazy

What did Janice use to create the look of a leg in Hannibal?

• Fish and shrimp

• Tofu and vegetables

• Pork and lamb shank

• Chicken and beef

What is a key element of storytelling in food styling, especially in horror?

• Making food look colorful

• Ensuring food is nutritious

• Creating tension between horrible and delicious

• Using only organic ingredients