Chef & Food Stylist

Christine Tizzard

Chef. Food Stylist. Recipe Developer. Cookbook Author. Christine Tizzard is a Jill-of-all-trades in the kitchen and isn’t slowing down yet. In Fall 2017, she released HONEST TO GOODNESS and in October 2018, Christine signed her 2nd cookbook deal with Appetite by Penguin Random House.

Christine Tizzard

“Find someone who is doing what you think you would like to do and shadow them. Talk to them. Find out what it is really like, then jump in, start picking away at all the skills you need to know to be that person. Make a list for yourself of what you need to do and start crossing it off.”

Name 1 interesting fact about yourself others may not know about you.

 

I really wanted to be a veterinarian, and if I had more time, I would totally love to go to med school. In another life perhaps.

 

Rank in preference/importance the social networks you use (IG Stories, IG (Normal Feed), FB, Twitter, LinkedIn, Snapchat etc)

 

IG, IG stories, Facebook, Twitter, Linkedin.

 

Coming from a life of modelling and acting, what finally inspired you to dive into the niche of food? What were you able to bring from your previous experiences that helped with the transition?

 

Having kids at a young(er) age than most, I lived in a bit of a bubble. While everyone else was finding themselves and partying or concentrating on a career, I was learning how to be a mom. I become obsessed with cooking from scratch and fell in love with FOOD TV. All those Friday nights spent at home, after the baby went to bed, I caught up with Emeril, Wok with Yan, and Nigella. My TV and set life experience really helped me create this unique niche I have with food advertising and TV. I understand set life, I can work in front of the camera as well as know what is needed from talent behind the scenes. I love to teach people how to cook so teaching them in front of a large audience or in front of the camera is no different.

 

Food stylist, chef, instructor, TV personality, cookbook author; how do you find a balance with demands and opportunities that come from with these various titles? Which is your most favourite to do?

 

Balance??? Who has balance? I certainly don’t. The only thing that keeps me in check is making lists and prioritizing. I always feel 2 steps behind and like I am never doing enough. I also can’t sit still and like to keep busy so that helps. One thing I have learned is (if you can) outsource the stuff you hate doing or you know is not your strong suit. These are the things that need to get done but just never seem to because you are too busy doing what you feel is important. Like social media help, photography, editing. I have been saying I am going to teach myself how to edit for years now. I just don’t have the time.

 

How does social media play a key role, or enhance your ability, to be a Jill of all trades in the food industry?

 

It lets people know all the different things I do. Travel, set life, my recipe testing, working on writing books. It keeps people up to date with my “Jill of all trades” work life.

 

When did you first start collaborating with Branding & Buzzing and can you recall what the project/program was? What have you done with them since then?

 

I think the very first thing I worked with them on was Bonne Maman. Since then, there has been a bunch of different and unique jobs. From straight up food styling to recipe development for some of their programs, cooking experiences, YouTube videos for clients as well as hosting dinner and brunch events.

 

How does working with Branding & Buzzing stand out among collaborations while still fitting your personal brand and project standards?

 

They are always changing, challenging themselves and their clients to think of new ways to represent themselves. Every job I do with them is a little different. Since I love being kept on my toes and trying new things, the times I have worked with them have been always a positive and fun experience. Also, they are very proactive when it comes to everybody being super informed and prepared before walking onto the job, so things move smoothly. This is extremely important for staying on brand and having expectations (of everybody) being met. I feel like when I work with them, they are looking for opportunities for everybody to gain; their employees, the brand, the people on set, and even me. Everyone leaves feeling as though they have gained something from it. It’s not just a cash and grab.

 

What’s one piece of advice you’d give someone wanting to enter, or gain experience in, the same multi-title niche?

 

Find someone who is doing what you think you would like to do and shadow them. Talk to them. Find out what it is really like, then jump in, start picking away at all the skills you need to know to be that person. Make a list for yourself of what you need to do and start crossing it off.

 

Follow Christine Tizzard:
Twitter: @ChefTizzard
Instagram: @ChristineTizzard