Roscoe Betsill's passion for cooking began as a young boy when he would cook with his mom, grandmother and great-great aunt. Following some time working at CBS News, Roscoe decided to follow his passion for cooking and took up classes at the Lavarenne École de Cuisine in Paris. He graduated and then worked in various kitchens in NYC. Eventually, he was able to land a freelance job as a food stylist. Currently, Roscoe divides his time between New York City and the Hudson Valley and works primarily as a Food Stylist, Tabletop Prop Stylist, Writer and Recipe Developer.

1. Could you tell us about the role of a food stylist, for those who aren't familiar?
My role as a food stylist is to make food or beverages camera ready for still photography and video. This usually involves shopping for and sourcing all of the necessary ingredients as well as the actual preparation and cooking of them. Food stylists have been given a bad rap for using fake food and non-edible ingredients, but today most successful stylists make real food. We do need to take special care in the process to make sure that the finished dishes Look as appetizing as possible and stay that way until they are photographed. This may involve brushing foods with oil, spraying with water or sometimes just making them again and again.

2. How did you develop a passion for cooking and becoming a food stylist?
As a youngster I was drawn to the preparation of food in all of its guises. I was often in the kitchen as my mom prepared family meals or with my dad in the back yard each and every time he fired up the grill for a barbecue. My grandmother could count on me to lend a hand when preparing elaborate holiday meals- especially when sweets were involved. I have also always been interested in the visual arts. I consider myself very fortunate that I was able to find a career that allows me to work at the crossroads of food and art.

3. What is your favorite aspect about being a food stylist?
After finishing cooking school, I worked in a number of restaurants as a line cook, sous chef, pastry chef, and eventually chef de cuisine. In all of these positions I found myself doing the same job, making the same dishes over and over. Once I mastered the recipes, it became somewhat repetitive. As a food stylist I am constantly facing new preparations and the challenges that come along with them. I enjoy the fact that each project offers me a learning opportunity.

4. What is the best advice to give people to make their food visually appealing?
I think that the most visually appealing meals are the ones that are prepared simply, but well. The components that make a meal delicious generally make it attractive as well. A plate of carefully prepared food that is well composed using complimentary colors and various textures speaks for itself. The addition of sprigs of herbs, slices of citrus, or shavings of cheese can add visual appeal if they have something to offer in terms of the flavor profile, but I f they are there just for looks, it's best to leave them off and let the beauty of the unadorned food shine through.