From Kitchen to Camera: Inside the World of Chriscilla Browning, Food & Beverage Stylist

Episode Transcript
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Speaker 1 (00:00):
I'm Chrysilla Browning and I'm a food and beverage stylist.

Speaker 2 (00:07):
Hello, I'm Chris Stafford and this is Season three, Episode
eight of Art, the podcast where we get up close
and personal as we get to know creative women from
around the world of visual arts. Hello, and thank you
for joining me. My guest this week is the food

(00:27):
and beverish stylist Chrysilla Browning. Criscilla has blended her love
of photography with a creative palette of culinary art, establishing
herself as a leading visionary in the designing and crafting
of visual delights for advertising and editorial stages where beauty
stimulates the senses with mouth watering Creationschriscilla was born in Waynesboro, Virginia,

(00:53):
in nineteen seventy three, the eldest of three girls to
Glenna Lyle, a homemaker and latterly a rule oral mail carrier,
and David Miller, U S. Navy veteran turned electrician, safety
inspector and explosives expert.

Speaker 1 (01:09):
Criscilla grew up.

Speaker 2 (01:10):
On the family farm, where rural life grounded her while
she developed an interest in fashion and illustrating. She was
also an athlete in high school, proving herself as a runner.
Her interest in the finer art of photography took her
to the American College in Atlanta, from which she graduated
with a BA in Fine Arts in nineteen ninety four.

(01:33):
After a period of waiting tables and bars, Criscilla found
work in a photographer studio in Atlanta, where she learned
the tricks of the trade in styling food and dishes,
and even beds for Bloomingdale's. It was during this time
that she met her husband and took a break in
her career to have Skuyla, the first of her two sons.

(01:55):
Criscilla has since built a lucrative business in food and
beverage stafe that leaves her little time for herself beyond exercising,
which these days focuses on weightlifting. Priscilla lives in Greensboro,
North Carolina. That's when she's not traveling the country on
photo shoots. Priscilla, welcome to the podcast. Thank you for

(02:20):
taking time to do this. I feel we actually be
sitting around a table with a beautiful display of food.

Speaker 1 (02:25):
You know that we couldn't eat. Oh, I would love that.
Thank you so much for having me, Chris. It's such
a pleasure to be on your show. Well, thank you.

Speaker 2 (02:33):
I know that you are on the road now. You
do a lot of traveling to various shoots. Is this
international or just statewide, Priscilla, My goal is international. I've
yet to travel international for styling.

Speaker 1 (02:47):
But wouldn't that be fun? That would be amazing. It's
like I said, it is definitely on my list.

Speaker 2 (02:52):
So that would be places where the food is just
well around the world. It would be an idea because
every country, of course has a wonderful cuisine of it.
But you're probably thinking of places like France and Italy,
are you?

Speaker 1 (03:04):
I would I think of places like France and Italy
all the time, Greece, any place tropical where I could
do you know, just different, have source different vegetable vegetables
and just different ingredients.

Speaker 2 (03:19):
Okay, so I'm gonna ask the obvious question at the
top here, Chriscilla. Are you a lover of cooking as well?
Are you a brilliant chef? Should I be coming to
dinner anytime soon?

Speaker 1 (03:30):
I have asked this all the time. And I have
a mother who's an amazing cook, not a chef, but
just an amazing cook. And she has taught me how
to cook, but I choose not to cook. I don't
like it doesn't bring me happiness to make meals because

(03:52):
I think it's because I'm making things all day long,
and one day I can be making a Christmas feast,
Thanksgiving feast, and an Easter feast, and then you know,
when I go back to my place, I don't want
to eat or even seafood. So no, the quick answer
to that is no, I'm not, but I can. I

(04:15):
have the potential.

Speaker 2 (04:16):
You have the expert advice of your mother as well,
and I'm sure recipes too, family.

Speaker 1 (04:21):
Recipes exactly exactly. And if you came over to the
house for dinner, I would promise you the most beautiful spread.
And if I didn't prepare it, I promise you I
would have sourced the most amazing to prepare it.

Speaker 2 (04:35):
So I love that idea because we don't live too
far apart. No, we're both in Virginia. This love of
food art of Courtuly. The love of food is one thing,
but the love of food art, where did that originate?

Speaker 1 (04:50):
That's a really good question. I have always been I've
always had a love of art. And when I was
trying to figure out know as a younger teenage what
I wanted to do. I wanted to go into fashion design,
so I spent you know, I was an illustrator, and

(05:10):
eventually that took me to an art school in Atlanta.
And then when I got to art school, you know,
you always have people who want to encourage you or
discourage you, and the encouragement was maybe you should lean
towards photography because illustration is not really uh, you know,

(05:32):
something that you can can produce in the States and
and make a living doing. It's very it's you know,
they they just kind of discouraged it. They said, it's
it's more of an international thing. So I did. I
gravitated toward more toward photography, and my degree was in

(05:53):
fine art, so I was always you know, it was
kind of a mix of both. At the time, I
didn't realize that there was some one out there that
did food and styling and beverage styling, but I would
soon learn that after.

Speaker 2 (06:08):
In terms of the photography, then, was that something you
did as a child? Was there anyone interested in photography
where you might have picked that up as a child.

Speaker 1 (06:18):
I don't think so. I've always been fascinated with composing
and taking photos of nature and just different things. And
I think, you know when I when I started focusing
on it in college, I realized that I was I'm
not a math person. I'm not good with technical I

(06:39):
like colors, I like light. I like I like to
figure out what makes or how you can make something
look really beautiful by manipulating the light. And so I
did play around with a lot of that, but I
realized I was never gonna make it as a photographer
because I was because of the technical aspect of it.

(07:03):
And there again, when I started an internship with a photographer,
I quickly learned about these people who were just doing
exactly that. They were, you know, putting products in front
of cameras and helping determine where the light hit or
you know, but they weren't actually the photographer, and they

(07:24):
were called stylist. And I was completely fascinated and blown
away by that.

Speaker 2 (07:29):
Well, let's go back to your childhood and your other
interests as a child, because you said you were born
in Waynesboro, Virginia in nineteen seventy three. You're the oldest
of three girls, So what did that mean being the
oldest of three? Were you the most responsible one.

Speaker 1 (07:45):
It was definitely the most responsible. I would say I
was probably the most braddy and will no one will
argue with you on that, argue with me on that,
but yeah, yeah, definitely. Are my sisters and I are
all four years apart, and you know, at four years old,

(08:08):
to have a new sibling come into the picture, you were,
I was kind of just like, what do we need
her for? So I did have a good four years,
you know, as being the only child, it was a
little tough, but ultimately it was a you know, it
was a pretty normal sisterhood that all three of us had.
Were you practice in won't way? Then? How did that

(08:29):
play out? It played out? It played out like it was.
You know, I like to I like to boss both
the girls around. I like to torture them a little bit, meaning,
you know, hidh underneath their beds and grab their ankles
when they you know, I would get in trouble constantly.
I was constantly getting in trouble. Quit messing with your sisters.

(08:50):
I would, I would, just I would. You know. Years
later I had this discussion. I apologize to him. I said,
I'm really sorry, and you know, there's no nothing but
love in my heart. For both of you. But you know,
at the time, it just it felt it felt right,
and I just, yeah, I don't know. I guess it's

(09:10):
just the four years apart thing, you know. I guess
if we were a little closer, I wouldn't have known
that gap, or you know, even farther apart, maybe I
would have known it more so so, But we had
good times too. We played, We played on the farm
together a lot, and had little things we did, so
I would say it was like a little roller coaster
of childhood, sisterhood, good memories though.

Speaker 2 (09:33):
And your mother, Glenna, she was a homemaker and later
in life apparently rural mail carrier because you're out in
the country. And your dad, David an electrician, safety inspector,
an explosive expert. Unpacked that for us because that's quite
a potent mix.

Speaker 1 (09:51):
Yeah, Dad's quite an interesting man. He's he's amazingly I
always said he's amazingly brilliant in his own way, meaning
that he always had, like even as a child, he
was always inventing things. And I can remember we lived
down a long farm lane. Our our our our house

(10:13):
had along like lane to get to the farm, and
he would he had invented this thing that like went
out across the lanes so that when a car rolled
over it, it would being a little thing inside and
kind of warn us that, you know, company was coming,
so no one could just kind of sneak up on
the house. And just little things like that. He would

(10:35):
always he had a really big imagination. I always thought
if he could have ever finished those out, he would
be a billionaire today just from all his inventions that
he came up with way before anyone else did. But

(10:56):
he started out as he was in the Navy, and
he was an electrical in the Navy, and then he
was like a residential electrician. I used to go with
him on jobs all the time and help him wire
homes and and he would teach me how to do
different things. And from there, I remember he went into

(11:17):
the Virginia Department of Transportation as electrical and kind of
overseeing their departments there. And then it just kept like
he kept growing. And then he worked for OSHA and
he was called out when you know, fatalities were involved
and there were things that were wrong, wrongdoings and technicalities

(11:38):
and stuff. And from there he developed and I'm not
sure it's it's scrambled. I probably should go back and
ask him about it. But how Osha and the and
the explosives combined. But I think it had to do
with I know that explosives are used quite often in
the field to break up the ground or you know,

(12:03):
bring up an old road or whatever so that it
can be rebuilt. So I think that that's where his
love and passion for explosives began. And then later he
got certified and became where he would just go out
and give these lectures and demonstrations, and it actually took

(12:23):
them all. You know, he traveled quite a bit doing
these lectures on high voltage and explosives.

Speaker 2 (12:35):
So what kind of things did you do for fun
with your parents? Who did you hang out with the most?

Speaker 1 (12:40):
My more dad, I would say both had different qualities.
I probably tried to stay away from Mom a little
more because she always had cleaning involved. But because of it,
I'm a super neat freak today, so I thank her
for it. We like to joke because we're the only
two in the family that are just like extremely OCD.

(13:05):
But and then you know, Dad liked to take me
out and show me different things that would life lessons.
I have a you know, early memories of just working
with him and doing the electrical and going on hikes
and him showing me how to hunt for mushrooms. He's

(13:26):
to this day he hunts moral mushrooms and they're the
most delicious mushrooms that ever come out of the ground.
But finding them if you don't know what you're looking
for is like a needle in a haystack. And then
Mom had a you know, Mom was very nurturing and
I like to help her cook. She did teach me,
you know, she taught me at the time growing up.

(13:49):
I love to help cook and just you know, do
mom and daughter things, which in those days it feels
like it's so long go. I just you know, it
was just more of just spending time together.

Speaker 2 (14:04):
And being in the country, being on a farm. Of
the three daughters, you know, who were the tomboy who
were the girly girls?

Speaker 1 (14:11):
Which were you? I think I would say we were
definitely all tomboys. I would say we were all tomboys.
My dad wanted boys more than anything else, and he
I mean, he loved us dearly, but we knew he
wanted boys because he always tasked us to do boys

(14:31):
things and and we were always in the garden pulling weeds.
We were always tilling the garden. We were you know,
he had us dirty every single day, which I now
I'm super grateful for because in years, since the years
have passed, I've become super non tomboyish in some ways
where I've kept a little bit of that. But I'm

(14:56):
the only one that kind of went to the other
side to be more girly. The other or two I
think have stayed to be a little more a little
more moderate, and you know, not they're not either one
of them or super tomboysh but we all we were
all did super tomboyish things. We used to go out
and dig up wild ramps and onions and potatoes and
like we would pretend like we were making a you know,

(15:17):
a stew outside and you know, so we were just
always we were always playing out in the in the
fields doing stuff like that. Did you do farm work?
Was there a creature that had to be phoned? So
our farm was more of a I would say now
it was a hobby farm. I but I did do
farm work. I had a couple of sheep that my
my uncle is is a sheep farmer, so he had

(15:40):
given me a couple of sheeps, so I was responsible
for taking care of them, and especially like when they
were lambing. I would you know, I would remember staying
out at early mornings of the night making sure that
the lambs were okay when you know, when they were
giving birth. We had chickens. We had mold tuot of chickens,

(16:01):
and I was responsible for gathering eggs, which at the
time was more of a task just because it wasn't
like a neat little chicken pin where all the eggs
were gathered from one place. You it was literally like
a scavenger hunt every day. And we I had rabbits

(16:24):
and goats and yeah, so the chores were very much
morning and night. But it was just you know, feed
the animals, take care you know, you say, take care
of your Take care of a dogg or a cat.
Was nothing in comparison. There were you know, at all
times ten cats and you know, fifty chickens, and so
it was it was always full of responsible things to do.

Speaker 2 (16:48):
Well, life is very different for you now, But there's
any of that that you miss that you wish you
could have yourself.

Speaker 1 (16:52):
Now, I don't know any of it. I don't. I love.
I love the nostalgia of it, and I never want
to forget where I came from, or I just I
have a different now. I just want to travel and work,
and I don't know, I just I don't have the

(17:16):
I love. When I hear people have chickens, I think
that's so you know, in my mind, I'm like, oh,
that's so neat because it seemed like it literally was
decades ago that I had them. But then I also
remember all the things that come with with that responsibility,
and there's a lot of stuff that you have to
do to take care of animals to that capacity.

Speaker 2 (17:36):
Absolutely, And of course now you probably wish you did
have a chicken if you eat a lot of eggs
and you use eggs.

Speaker 1 (17:43):
Well, I am a vegan, so so maybe not. So
I'm completely safe at this point in my life.

Speaker 2 (17:52):
Now to us about your grandparents, because often we gravitate
to one or other grandparents, don't me. And I know
that two members of your family were artists, So talk
about that background and where you related to your grandparents
and their story.

Speaker 3 (18:11):
You know, were they immigrants, So my dad's parents, they
were my grandfather's side was German, predominantly German and my
grandmother was predominantly Czechoslovakian European.

Speaker 1 (18:28):
And so they it was it was the German side
that had the artist. It was actually and it was
someone I had never met, so it would have been
my grandmother's I mean, my grandfather's mom was an artist
and apparently she painted, and I have some of her

(18:51):
paintings and drawings and they're very beautiful. It's a very
different style that I don't I wouldn't even know how
to categorize it. And then my great aunt as well,
who was also on that same my grandfather's side, she
was also an artist and she I had a lot

(19:12):
of her. She would she was into wood carving with
like I guess it's a hot needle or where you
burn wood and you carve it. And I had some
beautiful pieces at one time from her. So yeah, the
artist on my grandfather's Germans I definitely ran deep. But
that's all I really know of from that. And in

(19:37):
the art I guess in the art field, did your
dad have an interest in not. I don't think my
dad has ever expressed an interest in art. And your mom,
my mom appreciates art and they and She definitely appreciates
my art, but no, I don't. She always said that

(20:02):
I'm the artist and that, you know, she wishes she
could do and I'm and I try to explain to
her that, you know, being how the ability to cook
is art in itself. So that's a huge talent that
people can't just pick up and do a pinch here
and a pinch there and it just be wonderful. And
I'm living proof of that. So there you go.

Speaker 2 (20:23):
And what about your sisters, Janella and Janella? Do they
have an interest in all?

Speaker 1 (20:28):
So? Tranella is an artist. She's my middle sister, and
she is an amazing artist. And her art is from nature.
She her house backs up to a national forest and
she she hikes in nature every day. So she's emerged
in nature. But she'll go out on and she'll forge

(20:51):
for sticks and rocks and moss and she'll she'll carve
them into carve there go, she'll carve them into wineholders,
or she makes the most beautiful I'm not a wreath person,
and she makes reaths so beautiful that I would put

(21:12):
them anywhere that I in any space. I you know,
occupied they're just kind of whimsical and they're you know,
made out of grapevine, but they have they have a
really loose quality about them. So she does. Yeah, her
arts is beautiful. She she'll set up shop in like
a craft show outside and she has some stuff in

(21:33):
some art stores that she'll sell. Of course they are
always original pieces, and she yeah, she's she's amazing. Maybe
if she's on Instagram and follow her book. Yeah, she
doesn't post anything. She's non media. Oh is she complete?
Opens it to you exactly, That's what I'm saying. She

(21:54):
she kind of lives her quiet life and she doesn't.
I am always like seeing something and I'll say, have
you seen this? That's so you know you should. It's
something like an inspiration I made. This made me think
of you, And she'll you know, she takes a little
from it. But yeah, she likes to. She doesn't. She's

(22:15):
not into social at all.

Speaker 2 (22:17):
Did you do any artwork when you were a child.
Was that of any interest, painting, drawing, anything that?

Speaker 1 (22:22):
Now I was all the time drawing. I was all
the time illustrating, drawing women in beautiful dresses and fancy outfits.
And and that's where the love for fashion illustration came about.
I was just determined to be, you know, an amazing
fashion illustrator.

Speaker 2 (22:41):
How about now, do you have any time for hobbies
where you might sit down and sketch.

Speaker 1 (22:46):
I have zero time. I do sketch for my work sometimes, though,
and so that's a necessity, and you know it's sad,
but when you don't practice it, you do lose it.
But I I do sketch sometimes. I if I have
something in my head and I just want to work
it out, I will, I will put it down paper.

Speaker 2 (23:08):
Let's just go back to your school days and what
that looked like, you know, before you graduated high school
and was starting to think about what you might do
as a career.

Speaker 1 (23:20):
Okay, in high school, I was I don't know, I
always felt uncomfortable in high school. But I was friends
with everybody. I know. You know a lot of people
will talk about high school, what groups they were in
and stuff. I felt like I was. We had several
groups of kids, and I felt like I had friends

(23:41):
and every group and friendly to everyone. I was a
cheerleader for girls basketball because I like to cheer on
the girls. I just thought that that was you know,
everyone always always puts on their or makes fun of cheerleaders,
and I always have to pipe up and say, hey, wait,

(24:03):
I was a cheerleader. So but it was a lot
of fun and it was a good It was a
good you know, it's a good way to have friends
and meet friends who all had the same purpose. You know.
They they were all goal oriented and it was all
about winning and dedication and hard works. So I just

(24:23):
felt like it was a great group of women at
the time. Girls and I ran track because I just,
you know, it was just something fun I decided to do.
I was never never good at it, but I ran
it and it was kind of like that was kind
of my high school. It was. I have good memories

(24:46):
of it. I was more interested. If you ask any
of my teachers, they would say I would I was
more interested in being popular than I was making good grades.
So I was more of a socializer, you know. I
like to talk and have my friends and socialize in
the hall and didn't care as much about if I

(25:09):
made a on the test. Were you competitive, I would
say not so much. When I was running track, I
felt I felt competitive, but I also wasn't that fast.
So did I never beat myself up over it? You know,

(25:31):
I just cheerleading. I never felt competitive. It was always
like a sisterhood. So in high school, No, I didn't
feel that competitiveness in high school. Later in life, I
think I grew into it much much more. Are you
competitive now with what to do? Highly competitive now? Highly competitive? Yes? Yes?

(25:55):
How does that play out with your obsession? Yes? You know,
I'm any free minute I have, I'm focused on work
currently and I'm loving you know. I get teased a
lot like you need to take a vacation or you
just need to you need to not work, and I
I'm I reiterate over and over that I am obsessed

(26:17):
with what I'm doing and I just want to be
the I want to be the best at what I'm
doing and how can I be better? And how can
I make it different? And in the world of food
styling and beverage styling, you're often tasked with the same
foods or the same products. How can I make this
look good? But how do I make it look good

(26:38):
from this client to this client because those clients don't
want to share the same looks. So you know, there's
only so many things you can do different with a
plate or a linen or you know, but when it
comes to the food, it takes a lot of you
have to really really think about how can I how

(27:00):
can I plate this differently where someone's gonna be like,
oh wow, I really want that or oh wow, I
would like that cocktail. You know. So there's there's it's
definitely working as much as I can right now. Is
helping me be more creative because I guess every shot
has to be unique. It does have to and it's

(27:23):
going to be unique just because you the chances of
you doing the same thing or twice, you know, I
I've had, I've had. So in the industry, we call
it a stand in, and what it is is that
it usually takes me a while to prep food for
the photographer. Well, in that time, the photographer is busy

(27:44):
setting up his lights, he's getting his all of his
things tuned in and dialed in. And it helps if
he has something that he can dial in his lights
and everything too. And it really helps if he has
something that's similar to what we're about to shoot. So,
for example, if we're shooting a hamburger that day, a

(28:06):
lot of times I'll take you know, ugly buns that
are crushed and I'll you know, make a stack of
something that's going to be similar to the final hero product,
and I'll set it in and that way he can
see how the light's gonna light the buns and like
the you know, all the stuff. But a couple times

(28:27):
in my past I've done these really quick stand ins
because you know, I can't be bothered with the stand
in because I'm working on the heroes for the photographer
and the client's been like, well, can you do it
like you did in the stand in? I'm like no,
like like that was a different that was a different

(28:48):
you know, you can't, you can't do exactly. So I've
learned since to take paper towel and stick it in
between the bun or you know something that's not real,
because I've had clients saying, well, I liked what you
did with that stand in, and when I'm really perfecting it,
or you know, the hero they wanted to mimic something

(29:10):
here or there, and trying to mimic a piece of
bacon or a Hamburger patty to do exactly what it
did on a different other you know something and other
is totally a task. It's not every lettuce leaf is
going to sit the same is it. No, it's not,
and it doesn't that alone. Just as much as you

(29:32):
have to switch out, let us leave sour little anything
that's green that wilts, you'll never get that same piece back.

Speaker 2 (29:40):
And So just going back to when you decided to
go to art school and you went to Atlanta, was
it for their specific program or what made you choose
to go south.

Speaker 1 (29:53):
I chose Atlanta because it was a fine art college
with a four year degree, which I was after and
I had looked into I really I was obsessed with
the thought of going to a bigger city like New
York or Chicago, but a lot of a lot of
mentors kind of guided me toward Atlanta. I started talking

(30:16):
to people and they said, Atlanta is really nice because
it's a big city, but it still has that rural
type hometown feel. The people are not you know, they're
super nice, and and maybe coming out I was seventeen
when I graduated, so maybe since you're going to be
on your own and a big city, that maybe that
should be the direction you had in And then at

(30:39):
the time that school came into place, and it just
everything just kind of fell, the pieces fell into the
right spot, and I was, yeah, I just it was
just the perfect fit, I guess you should say.

Speaker 2 (30:54):
And what kind of a student were you? You were
the social bshop light in high school? So did you
did you take that to college?

Speaker 1 (31:02):
So of course I took that to college for a minute.
Ticke it to college for a minute. My grades were
starting to plummet, and I realized that this you can't
college is a whole different thing. The professors aren't. They're not.
They don't want to play, they don't want to talk
to you on the side and encourage you to do better.
They just want you to show up and do your best.

(31:25):
And so an odd thing happened along the way is
I actually found out I was pregnant with my first son,
and I thought my world came to a crashing halt.
I just thought, oh wow, okay, so you came here

(31:46):
to make it, to make something of your life. You
partied a little bit, and now you're you know, I'm
pregnant and I was dating the father of myl so
you know, it wasn't It wasn't a party, It wasn't
like a wild party situation, but it still wasn't ideal.

(32:09):
So I did what any person would do. I got
married and had a beautiful, beautiful baby boy, and that Skyla,
and that Skylar and I and I credit Skyler with
changing my whole entire life. From the moment I found
out I was pregnant, I put my life in order,

(32:32):
from every every corner of every aspect. I got myself
straight with what I was doing. I organized, I excelled
in all my classes. I went to class up until
the time I gave birth. It delayed me a little bit,
but not too much. You know, I went to summer school.

(32:56):
I literally went to school NonStop to make for the time.
And he just changed the whole trajectory of my life.
He made me realize what was important and that I
didn't have the time to mess around anymore, and that
I was going to be and do And he was

(33:18):
my reason.

Speaker 2 (33:20):
So once you found out you were pregnant, then the
partying stopped at.

Speaker 1 (33:23):
It absolutely stopped.

Speaker 2 (33:32):
Were you really into dating guys then before that? In
high school and early on in college, No.

Speaker 1 (33:40):
I had had maybe two serious boyfriends throughout school. I
would say like each lasted a couple of years. It
was not I was never just dating a bunch of
you know, a bunch of people. And again, here. When
I moved to Atlanta, I was just with one dating
one person. So when I say party, and I mean,

(34:03):
you know, just with the girls going out, Like there
were clubs in Atlanta that we'd go to and have fun,
it wasn't anything. It wasn't It wasn't a dark, sinister party.
Just to clear that up. But still, I mean, you
have to get your you know, when you're having a
good time and having a few drinks on the weekends
and not going to class, then it messes you up.

(34:24):
So I figured out what my priorities were at that time.
And I again, I tell him all the time, he'd
changed my whole life.

Speaker 2 (34:34):
Well as any mother will tell you, having your first
child is life changing. And I'm wondering, when you look
back on that time, Crystilla, what you would tell your
younger self.

Speaker 1 (34:45):
Now, what did it teach you? Ah? You mean in hindsight, Ah,
that's a tough one, because I don't regret the life
I lived to that point, because I felt like I
was just kind of a care for your child having
fun yet and you you don't ever want to I

(35:06):
never wanted to say to my children, don't don't have fun,
don't live life, but you know, there's also you wanna
you don't. Also, the choices you make will will be
lasting choices, and that was one of those lasting choices.
But I don't regret any second, any moment of any
of it. So that's a tough one. I don't know

(35:30):
what I would say to myself. I don't I would say,
you're gonna be fine. Like you know, as terrified as
you are, you're gonna you're gonna get through this, and
you're gonna you're gonna work really really hard to get
through this and be in the position you want to
be in. But you're going to be a better person
for it.

Speaker 2 (35:47):
So how did this affect your career and needing work?
Presumably even though you were pregnant, you were graduating. At
what point did you graduate and when Skylight came along?
How close are those dates?

Speaker 1 (36:01):
I would say, so Skylar was born in ninety three.
I think I graduated in ninety four from college. It
was drastic in the fact that I took. You know,
I was waiting tables during my pregnancy to make extra
money at the time, but then I was ultimately picking

(36:22):
up extra work to make extra money, and at the
time my husband was a landscaper, and he was not
making very much money per week. But you know, we
were in a rental house and I would work. I
would work through the night at a bar downtown Atlanta,

(36:45):
and then I would go back and I would look
for like I would work look for jobs during the daytime,
you know, but mostly I raised Skylar. And that's the
part that I fortunate for that I was able to,
you know, go in at work at nine o'clock at

(37:06):
night and work till four in the morning and then
go back and then when my husband was at work,
I was able to raise Skyler. So I you know
that those were the days that there were hard days,
but I wouldn't trade them for anything.

Speaker 2 (37:22):
That must have been exhausting, though, Criscilla with a really
heavy schedule day and night.

Speaker 1 (37:29):
It was very exhausting and I didn't think I would
recover from it for a while.

Speaker 2 (37:37):
So but I did you got through that period? And
where was the turning point to take you into the
career that you.

Speaker 1 (37:45):
Wanted The turning point would have been. That's a really
good question. I'm trying to think. So I was. I
I had found a job working at a studio in Atlanta,
and it was a massive studio and it had all
like I was going to be a photographer assistant, and

(38:10):
I didn't realize that all of these people were styling
beds and styling dishes and styling room scenes and food.
I didn't realize that all of these that that even existed.
So I was it was exhilarating to see them, you know,
styling things in front of the camera. And when all

(38:32):
of that happened, I was. I told the people that
had hired me. I was like, you know, I know
I came on as a as a photographer's assistant, but
I'm really drawn to the styling aspect of this. Is
there any way I could be switched over to a
styling assistant? And they were just like sure, like we're
happy to do that. So that's kind of that's where
it all began. I started ironing beds for stylists who

(38:55):
did Bloomingdale's. I started preparing, you know, helping prepare food
foods for the food stylist. I started you know, cleaning
dishes for the tabletop stylist and just and all the
while getting to know how they styled and all the
tricks that they used to to do what whatever they

(39:17):
were doing that day. You know when when you style beds,
they take tape and they would put it behind the
pillows to make the the pieces stand up and straight
and beautiful. And they would put this fabric batting down
underneath the quilt, you know, to make everything really full
and fluffy. So the bed looked like you just want

(39:39):
to dive into it. And then the cookware people like
they put w D forty on the cookwar to make
it shiny, and I was just like what are all
these things? Like who does this? And I remember the
first day I was helping a food stylist out and
she said, Chrysilla, this is going to sound so crazy,
but I need you to run into the kitchen and

(40:00):
grab the chicken out of the trash. And I was
like wait what? And I was like what and she's
like yeah, She's like, I accidentally threw that chicken away
and I need it. Can you go grab it for me?
And I was just like, what is happening? Was it?
It was a cooked tratisserie chicken, but she had thrown it.
Back in those days before digital, we would take the

(40:24):
photographs and then when the film came out, everybody would
gather in like a film room where they would loop
the film. And when they did that, they could we
would see like if we saw something that wasn't seen before,
like maybe something had in the it's something then the
photograph that wasn't supposed to be there, and you'd have

(40:46):
to do what we called a reshoot, so you would
have to reshoot it again without the say you left
the fork in there that wasn't supposed to be in there,
or something the art director didn't like in the end,
and so she that's what had happened. Something the art
director didn't like the chicken shot, and she thought she
was done with the chicken. So she had thrown the

(41:08):
chicken away and it was a reshoot, and she was like,
I need you to go dig that chicken out. So
I watched her bring that chicken back to life and
for lack of a better word, and you know, I
watched her take a heat into it and spray some
stuff on it and regarnish it, and it looked like
it had just come out of a magazine. I was

(41:29):
completely amazed. So I was like, Okay, from now on,
I want to be with you. I want to learn
all your tricks. So she was her name was Angie Moser,
and she to this day is still one of my
like has always been my greatest mentor. I'm always I've
always been in awe of the things that she's taught

(41:49):
me and just a really good friend.

Speaker 2 (41:51):
I was going to ask you about mentors because you
touched on it earlier, and for people listening attracted to
going into this line of work, I'm wondering where those
mentors are, who were yours then in your early part
of the career.

Speaker 1 (42:07):
So Angie was definitely, I would say the probably the
one and only. She did wedding cakes on the side.
At one point she opened a bakery, but she was
a food stylist, and you know, her work was in
food and wine, and I wanted to be in food
and wine, and she just had so many good ideas

(42:27):
all the time. And she eventually went on to be
a photographer, a food photographer. And it was a couple
of years ago I was running through Atlanta. It was
when my son was getting married. I was at a
bridal shower and I reconnected with her and she was
on a photo shoot and and it was it was

(42:47):
just fun to see her in a different element as
the photographer working with the food stylist and she's like, wait,
I hear you hand model. Would you be our hand
model for the day. And I was like, oh my gosh,
So I got to hand mall well for one of
the cookbooks she was working on that day. So it
was just a really good reconnection and just further proof
that she's the perfect mentor because she's always growing, always evolving,

(43:11):
and she never just she's never stagnant.

Speaker 2 (43:15):
Well that sounds like a really interesting time of course,
learning all the tips of the trade and lots of
tricks too, but also critical kind of apprenticeship, if you will,
before you you went alone. Oh absolutely.

Speaker 1 (43:28):
And the great thing about that studio though, it was
a whole nest of people who cared about each other.
So that if I was on set and I when
I eventually became a stylist myself at that studio, if
I was doing a food shoot and I and they're like, well,
could you do a could you do a southfla for

(43:49):
us to highlight our oven or you know, I'm just
trying to think of a random example, and I was
just like, oh my goodness, I don't a southflay. I've
never done a soufe before I could run Angie are
run to you know, someone else in the studio and
be like, oh my gosh, can you please help me.
I I've got to do soufle a. And they were
just always like we always came to each other's rescue,

(44:11):
you know. I went I went on to do the beds,
and I went on to do the tabletop, and I
went on to do the cook wear in the fashion
and I did it all, but I always came back
to food. But no matter what you were doing, there
was always people, a nest of people around you who
were well seasoned that were like, no, I've got you,

(44:31):
I'll tell you what you need to do, just do
this this, and then you'd run back to your set
and you know it would be soft. So it was
just a really great learning environment and really a family
a family situation.

Speaker 2 (44:48):
It sounds like a very supportive environment, very supportive, and
a lot of women in it too, a lot of women.

Speaker 1 (44:56):
A lot of male photographers. There were only a couple
of the women Network photographers. But I don't think it
was my choice. I think it was just what the studio,
you know, who was there at the time. It seemed
like most of the stylists were women, and a lot
maybe it's more of the mental the men into the
technical aspect of it, but there were a couple of

(45:19):
female photographers as well that I worked with, and there
were Everybody was great at the time. Everybody was really great.

Speaker 2 (45:25):
I'm sure there's going to be so many mishaps as well,
the bloopers. Can you think of any really cool moments
where you just laughed it off?

Speaker 1 (45:35):
Oh, you always have to laugh it off, but not
after you cry, Oh my there. You know. I might
always say that, you know, you you grow through what
you go through, and if you're not constantly growing, then
you're not really doing anything. But I have a couple

(46:00):
years ago, I was working on ice cream for Krispy Kreme.
They were launching a new ice cream line, and I
knew that everything had like this was the real deal.
I was. I had to do a crash course in
serving ice or learning how to do the soft serve

(46:21):
ice cream because I had never worked at an ice
cream shop, so I didn't That was like a whole
new school of learning. And I knew I needed lots
and lots and lots of dry ice. And I also
knew I was being set up in a separate room
away from the set where the photography was going to be,

(46:42):
and I knew it was going to be a very
hectic situation with lots and lots of stress. But I
was prepared. I had thought of anything and everything are
so I thought. So I'm in this, I'm in this
separate area, and the goal is to prepare the milkshakes

(47:04):
and the ice cream and then have my because of time,
because there's no time, my assistant is running them out
to the set for me, and he keeps coming back
to me with completely demolished creations, and I'm just I'm
confused because I had made him. I had made him

(47:25):
a dry eye suit like to carry to carry the
ice cream into the set, which me basically is like
a tent with the dry eye so that everything stays
super cold and super chilled. And I couldn't figure out.
I knew these things weren't gonna last very long, and
I knew and I knew that time was of essence,

(47:48):
but I also could not figure out why he couldn't
even get to the set. But it basically it turned
out that and the other where they were shooting, I
didn't realize is that the guy in the kitchen at
Krispy Kreme was running a doughnut line with four hundred
and fifty degree oil and it was right beside the set,

(48:09):
and I did not know that he had started that up,
and because I was just so busy in my own
little world, and I at one point it was it
was probably like three or four times this all happened,
and I just like, I just put everything down and
I just start walking towards the set, and as soon
as I crossed through this door, I smell the grease,

(48:31):
and I just like, what is happening. You cannot have
an ice cream set beside the side running hot oil.
You know, It's just that thing, and it's you know,
at that point, you just have to figure out how
to get through and make it right. So we I
think we redirected the set and we had to redirect

(48:54):
the day as well. We had to set up another
shoot day, which yeah, it was just one of those things.
It turns out, you know, we can chuckle about it now.
It's like, oh have you seen have you seen the
ice cream footage? It's doing great in Hong Kong, and
I'm like, these don't mention ice cream to me, but

(49:16):
they're still using the assets all in international I apparently
the that's where it's really taken off the most, which
is really great. So that's that's good to know. Ultimately
we've got some really good shots. But I just in
those moments, you're just trying to figure out troubleshoot, what's
going wrong? What have I done wrong? But you don't
have that much time to think when you're in the
middle of it. So it's things like that that keep

(49:37):
you on your toes. Does AI creep into your world?
It has not creeped into my world as of yet.
For a long minute there, I was kind of flipping
out about it, and I'm just I kind of I've
adapted a new school of thought on it. And my

(49:57):
new school of thought is I remember back in uh
maybe when photoshops was a new tool and everybody was
talking about photoshop, and then I remember the photographers I
worked with, They're like, oh, no, photoshop is gonna take
over this and take over that, And I'm I'm connecting

(50:20):
the two now, and I'm thinking that AI is really
just another tool and it's not going to take over anything.
Because I prefer not to use it because it's not something.
I'm an old school I like to do things in
front of the camera. I don't even like to have
anything done in post production. Sometimes that's necessary when you

(50:44):
know you want something to jump out of a can,
or you know, do different things, and sometimes that's necessary.
But if I can avoid doing anything but doing the
actual work in front of the camera, I do so.
I'm not I don't have any real love or hate

(51:04):
for it at this moment. I just see it as
another tool that somebody somewhere will utilize and hopefully it'll
just stay and it's its own zone, its own place.

Speaker 2 (51:16):
Now you've admitted that you're very competitive now in your work, yes,
and under these situations, you know, when you're handling food,
which is not always predictable by any means, how do
you handle the pressure?

Speaker 1 (51:30):
Do enjoy it? I smile? I smile an unreasonable amount.
And then there's a producer in South Carolina she's always like,
I know that smile. No. I know that I can
only control what I can control. I don't stress about

(51:51):
things that are out of my control. So I do
my home homework, I do my research. I'm always prepared,
I'm sometimes organized, an amazing assistance that helped me with that.
And I do the work, and I put in the work,
and that's at the end of the day all I
can do. I don't think about things that I don't

(52:16):
anticipate the worst, because when the worst happens, that's when
I'll deal with it.

Speaker 2 (52:21):
I'm sure there've been disasters. We touched on this earlier,
but for the funny moments, but the absolute disasters that
you haven't been able to overcome for whatever, you know,
unknown influences in the moment and you've had to completely
reschedule the shoot.

Speaker 1 (52:40):
Oh we have not. I've not had to do that.
I've always said, you know you my job. The most
difficult thing about my job is I I struggle to
make a doctor's appointment. I struggle to make a dentist
appointment because I if I have that day open now,
it's probably not going to be open tomorrow. And do
I want to switch out a doctor's appointment for a
day of work. No, because I can't go in late,

(53:03):
I can't leave late. I typically don't take lunches because
I'm trying to get ahead for when everybody else comes
back from launch, so that I'm ready to roll. So
it's just one of those things where you're you know,
it's a constant you're constantly going and constantly trying to

(53:24):
think and prepare and and be and keep everybody in
the best face possible. And if it's if I got sick,
they would have to the joke back to the joke.
The joke is like I would have to leave the
set in an ambulance because I wouldn't lead. You know,
I wouldn't walk away from a set because everybody, everybody
is scheduled on these days for these projects you have.

(53:47):
You know, you're paying for a photographer, you're paying for
art directors, you're paying for clients, clients to be there,
you're paying for their agency to be there. But and
then the pressure would be is that if I can't
do it, then nothing's going to happen. So there's a
big pressure to stay healthy, which kind of goes back

(54:10):
to that whole doctor's thing. There's a there's a whole
like tug and pull thing there. So is there a
typical week? Then I mentionine, there's a typical week.

Speaker 2 (54:19):
But I'm turned in terms of working weekends, and you know,
how you how you balance your schedule so you're not
working twenty four to seven seven days a week.

Speaker 1 (54:29):
Right now, I'm literally working twenty four days twenty four
or seven seven days a week. I usually get back
in town late Friday night, and I'm hitting the ground
running Saturday. Either I'm working Saturday, Sunday or Sunday. I'm
always re unloading my vehicle and repacking to take back,
you know, to leave again, or schedule the next place

(54:51):
I'm headed to. So but that's what I'm loving right now,
That's what I'm loving about it. Just the constant go,
go go. So it's good. It's good for me. You're
thriving off this now, I'm thriving off of it. Right now.
I don't want to go on vacation and I worry
to speaking to the competitives. I don't want to go
on vacation and know that a job came up that

(55:14):
I could have had, but now someone else has.

Speaker 2 (55:16):
It, which is the most satisfying part of the whole
process for you.

Speaker 1 (55:25):
Using food as a medium. So to me, I'm sculpting
food because I'm doing you know, I'm trying to make
it defy gravity. I'm trying to make it. You know,
you can't you can't just put food on a plate
and it's not going to photograph us pretty. There's tricks
and so there's things I do. So it's very gratifying
to do the sculptural part of it, but also seeing

(55:49):
the finished product once the light hits it, once the
photographer works his magic, you know, his or her magic.
It's it's great to see that finished work. And it's
even cooler to see it when it's out in the wild.
Like if I'm walking by a grocery store and I'm like, wait,
I did the packaging for that, you know what I mean, Like,

(56:10):
you just stop and in that moment I can see
everything that went wrong and everything that went right, and
I remember that day. So that's fun. It's a lot
of fun.

Speaker 2 (56:18):
Where does the energy come from though, for this schedule?
And how do you switch off at the end of
the day and get a good night's sleep so you
can go again.

Speaker 1 (56:29):
I don't have any trouble fall asleep. I just follow you.

Speaker 4 (56:34):
I would like to tell you I'm not addicted to caffeine,
but I do love caffeine, so I can't say that
I'm naturally energetic, but between caffeine, yeah, just really caffeine,
and I exercise regularly.

Speaker 1 (56:50):
For years I ran eight miles a day. I'm kind
of switching over to have like weightlifting now more so.
I'm finding that that's more of the route I'm liking.
But always just trying to get out in nature and
at the end of the day or in the morning
whenever I can and exercise. What else do you do
for exercise? Right now? It's just weightlifting. I rode bikes

(57:14):
for a while. I haven't done that in a bit,
so I would say just is cardios, more hiking, weightlifting,
running that type of thing. And what else would you
do for fun? Though? Do you?

Speaker 2 (57:26):
I mean, I'm trying to find a time in your
schedule or a where you can do something for fun
that's not work and that is not the necessary exercise.
Is it going out to dinner with friends? Do you
enjoy food to the extent you will go out and
have a meal with friends.

Speaker 1 (57:45):
Yeah, I love going to dinner with friends. A lot
of times on these projects, I have that opportunity to
do that. I was messaging a friend this morning who
is the owner of one of the studios that I'm
about to arrive at later today, and and I said,
just you know, just was sending her a message and

(58:05):
she said, can we do wine this week? And I said, yes,
we can do wine this week. So you know, there's
always time after the shoot to have a glass of wine.
And and you know, obviously food's not something I gravitate
toward because I'm I'm just not that interested in it
as far as eating it, only because I just think,

(58:28):
you know, because I'm a very picky eater and I'd
rather prepare something versus good, you know. But it's just
the social aspect of it. Going to have a glass
of wine with some dear girlfriends. That's where I find
my piece.

Speaker 2 (58:42):
Well, given the industry or in I'm thinking of the
business side of things with selling food, where do you
prioritize your nutrition? Then, since you don't care for the
you know, the actual participating you're not are a foodie
in the sense that some people would be, but you exercise,
you have a very healthy mindset.

Speaker 1 (59:03):
Yes, I have a very healthy diet. Your nutrition is
also important to you. It's very important. I I'm very
uh like, like I said, a vegan, and I eat
a lot of raw vegetables and you know, I try
to eat if I'm making something. It's just a salad,

(59:24):
it's it's our roasted vegetables, something to that effect. But
I don't. I don't do any like sugar, sweets or
or stuff like that, so I've I stay away from
I guess you know the pitfalls of of of that.
You know that can make you less healthy. I'm not

(59:45):
an I'm not a good moderate person. I'm all or nothing,
which probably makes sense since I've talked about being obsessed
with work so much, so my food nutrition goes in
the same line. I I'm not the kind of person.
My mom's really good. She can have a little bit
shl ma, like a big chocolate cake, and she'll take
one little bite and she'll say, oh, that tasted so good,
and then she'll go give it away to everyone, Whereas

(01:00:08):
if I had I don't I don't like chocolate, but
if I had one bite of something I liked, I
would want more of it. So I about it was
probably about twenty one years ago, after my second son
was born. I detox from soft drinks and sugars and
and candy and all that stuff and just took it all.

(01:00:29):
I took it out of my life, and I made
it not accessible, meaning like it's not even it doesn't
even register in my world. And that has helped me
have that mindset, like I just it's not part of
my diet, it's not part of my lifestyle. What's your
indulgence then, wine? Yeah, because it's not you know, I

(01:00:49):
know that's not healthy either, So but to have a
glass of champagne is the ultimate indulgence for me.

Speaker 2 (01:00:56):
Oh, you're gonna love it when you get gigs in
Italy and France.

Speaker 1 (01:00:59):
Yeah, I know, I know. I love it when I
get the wine gigs because he's always like, take take
some of the rose, and like, oh if I must, yes,
if I must, I only work for rose. So that's
the indulgence.

Speaker 2 (01:01:15):
I'm glad you brought up your other son, Miller, who's
now twenty one, because he's a high voltage lineman. And
whenever I'm on TikTok and one of these you know
videos comes up of a ligneman, I think that is
the most scary scary job.

Speaker 1 (01:01:30):
How did you choose that? He chose that because he
was interested in electrical He became a residential electrician working
under someone with a license, and he just had a
love for it and he so in school, instead of
doing like organized sports, he chose motocross. So I would

(01:01:50):
say he was my dar devil to begin with, because
obviously motocross is not a safe sport. I mean, you know,
as far as they go, it's high risk. So when
he told me he wanted to go and be certified
for high voltage, I was not surprised. His motto is like,
live your best life. Living your best life is better

(01:02:13):
than living a long, boring life, so even if it
means it's cutting it a couple of years short. So
I've always completely supported him on that.

Speaker 2 (01:02:22):
So he inherited the love of electricity from his dad,
his grandfather.

Speaker 1 (01:02:27):
His grandfather. He absolutely did. It's crazy how how that works.

Speaker 2 (01:02:32):
So you sentences, if you're in a really good place now, Carystilla,
sounds like happiness has come your way, fulfillment with your
job to healthy sons.

Speaker 1 (01:02:42):
Life is complete. Life is complete.

Speaker 2 (01:02:46):
What's lined up for twenty twenty five then, in terms
of you know them, the next milestones in your career.

Speaker 1 (01:02:53):
So I have really exciting project I've been working on
in my quote unquote spare time, and I'm super excited
about it. I've I've partnered up with Daniel Wright Productions
and Beyond Photographic in LA to start selling some of

(01:03:18):
my work as prints. Wonderful. Yeah, So I've been working
on the website and I'm i'm I think I'm going
to try to release it today. But it's just basically,
I mean, it's I'm I'm in that fine art I
want it to be in that fine art realm because
this is I don't want necessarily it's not going to

(01:03:41):
be a poster thing, but it's going to be really beautiful.
It's really beautiful images printed on really beautiful metallic paper
and some are printed on steel or aluminum. Interesting. Yeah, yeah,
so I'm I'm just I'm beyond excited. I uh, it's
just one of those things. It's just one of those

(01:04:03):
things to put out there that and obviously like it'll be,
it'll it won't be as the whole body of my
work because the clients that pay me I can't use
those images. But these are just some of the projects
I've worked on where you know, I can put out
there to the world. So super excited about that is
the book in the future. I would love. I get

(01:04:25):
so many requests for books, and I was I had
started working on a book, but ultimately what I figured
out is that the book I want to make is
going to be so expensive because I just want I
want really nice paper and a really nice cover and
really nice embossing. But then nobody else, nobody would want

(01:04:45):
to buy that book for you know what I mean,
Like the pricing of that's going to be ridiculous. So
then I had to ask myself a serious question, like
am I doing a book just to be obnoxious or
who am I doing the book for? You know, because
just because a couple of people ask for one on
Instagram doesn't mean that they're going to want to pay
three hundred dollars for a book A and B doesn't

(01:05:08):
mean they're even going to follow through with it. So
that's kind of where the prints thing came about, because I,
you know, I could, I'm reaching out to people in
the hotel design business and who do interiors in large
spaces and restaurants and bars and seeking to see if
that's something that they could work into their design elements.

Speaker 2 (01:05:33):
Well, your work is absolutely beautiful, Criscilla, and you know,
such a visual treat It really does fall under the
realms of visual arts because it's so beautiful to look at, and.

Speaker 1 (01:05:44):
I'm sure there's lots more ideas to come.

Speaker 2 (01:05:46):
So I really appreciate you taking the time to come
on the podcast and share your story with us.

Speaker 1 (01:05:51):
It's very inspiring. Thank you so much for having me, Chris,
It's been such a pleasure.

Speaker 2 (01:05:57):
And if you scroll down the show notes, you'll find
the full transcript to this podcast, as well as links
to Chriscilla's social media and to our social media. Do
give us a follow. You can leave your comments on
Instagram or YouTube. We are on YouTube at the Art
Podcast now that has all the videos from every episode

(01:06:19):
of Art as well as video content that is extra
bonus content with each of the guests. We started that
for this season three, so go back and take a
look at all the previous bonus content that we have
there where we continue the conversation beyond the podcast and
we always love to hear from you. If you have
any suggestions for guests, you can drop us a line

(01:06:41):
to the Art Podcast at gmail dot com. Don't forget
artists with two a's, and of course we'd love it
if you have a moment to leave us a five
star rating and a review on Apple podcast or Spotify
wherever you listen to the show, because that does make
a difference to our rankings on a podcast app. Course,
then helps others find the show, and of course we

(01:07:03):
love it if you would share the show with anyone
you think might enjoy it as well. My thanks again
to my guest this week, Chryscilla Browning. I'll be back
in two weeks time when my guest will be the
British textile artist Alison Holt, so I do hope you'll
join me then

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