Food Styling 101 with Catrine Kelty
10:00 AM10:00

Food Styling 101 with Catrine Kelty

Join legendary food stylist Catrine Kelty for this intensive 3-hour, hands-on workshop. Catrine will share basic food styling and composition techniques to improve your images for social media. She'll demonstrate ways to use food styling to tell a compelling story and together, you’ll discuss finding your unique voice and creating a cohesive look for your personal or professional brand. We'll provide a lovely lunch, as well.

If you're a small business owner promoting your food product through Instagram; an individual honing your personal brand; or just someone who wants to make your food photos more beautiful, you'll benefit from Catrine's skills, experience, and guidance.

From working with light; observing "how food behaves;" to selecting and composing props; you'll take away tips and techniques to develop or hone your own style. Catrine will discuss hard questions like: Are your food photos neat and bright, or messy and moody? How do you work with a dark kitchen or dull countertops? How can props make food "pop?"

Participants will workshop their challenges in a hands-on styling session, observing food closely, then working with produce and props to create images with their own mobile phones. The general agenda follows, though it will be adjusted based on skill level and topics of interest:

  • 10:00-11:00: Discussion and presentation on basic food styling

  • 11:00-11:30: Question and answer session

  • 11:30-12:00: A “working” lunch, observing our food

  • 12:00-1:00: Hands-on styling session

Before the workshop, participants will receive a bibliography with suggested reading material plus websites and social media accounts to study. We'll also provide an opportunity to submit questions to Catrine before the workshop, ensuring that each person's styling concerns are addressed. Attendees will leave with concrete steps for creating attention-getting images that bolster your brand.

About Catrine Kelty:

Catrine Kelty is a Boston –based food stylist. Born in France, she immigrated to Canada with her family at age two. Catrine was raised in the heart of Montréal with a French/European upbringing that revolved around the pleasures of the table: good food, good wine and great friends and family.

Catrine’s father, a French-trained butcher, was a pivotal influence in her appreciation of food as craft. A childhood filled with lush gardens, farm-raised animals, beautiful table settings and food as a celebration of life inform her approach to life and to her work. This philosophy, along with her background in Fine Arts from Concordia University and her experience working in the restaurant industry when she moved to Boston in the mid-80s all find their expression in her work as a food stylist.

Catrine styles for magazines: Edible BostonYankee MagazineCook’s CountryDown East Magazine and the James Beard-award-winning children’s food magazine ChopChop as well as cookbooks. A regular stylist for Storey Publishing, Catrines' work is also featured in the books Istanbul and Beyond; Soframiz; Homegrown: the New New England Cooking; andMyers+Chang at Home. Upcoming work includes: Fomu Ice Cream CookbookThe Kripalu Kitchen, Blue Zone Cookbook and Eventide Cookbook.

Catrine was named an Instagrammer to watch by VSCO and Shelby Publishing included her in their list of Women of Influence in the Food Industry for 2017. Learn more about Catrine at her professional website:

Follow her on instagram: @catrinekelty

We will do our best to accomodate dietary preferences for lunch--please email us with any questions.

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How I Funded My Dream Food Business
6:00 PM18:00

How I Funded My Dream Food Business

We are The Fresh Collective: A community of women food entrepreneurs in Boston.

How I Funded My Dream Food Business

  • Jody Adams, chef and co-owner of TRADE, Porto, and Saloniki Greek

  • Teresa Maynard, owner of Sweet Teez Bakery

  • Evy Chen, owner of Evy Tea

  • Heather Schmidt, owner of Landsmith (forthcoming; and co-founder Union Square Donuts)

  • Bev Armstrong, owner of Brazo Fuerte Artisanal Beer

Fresh Collective founders Maggie Battista and Leigh Belanger will moderate a conversation on the many paths to funding your dream food business. We'll learn from a range of female business owners at different stages about what worked for them and what didn't. Panelists will discuss the various ways to raise money--from working with investors to crowdfunding, from getting bank loans to applying for grants or awards. Each ticket comes with a free drink and a lovely veg plate of fritters from Saloniki. You can buy additional beer and wine from our cash bar. Several of our favorite local food makers will sell and sample their goods, so you can snack, sip, and mingle before and after the panel. Stay tuned for more vendor announcements. See you there!

Monday January 28, 6:00-9:00 pm. The panel begins at 7pm sharp.

Alley Powered by Verizon, 10 Ware Street, Cambridge, MA 02138

Get tickets and complete info:

The Fresh Collective is a community of women food entrepreneurs. Come connect with us at an event or find us online:

About our panelists:

Jody Adams

Following the success of the legendary Rialto, Jody teamed up with her now-business partner to raise money from individual inverstors for fine-dining restaurant Trade. To establish and grow Saloniki, a fast-casual Greek concept, Adams and her team turned to group investment.

Bev Armstrong

Brazo Fuerte Artisanal Beer owner Bev Armstrong is primarily self-funded. In 2016, she received two loans from Accion, the microlender that partners with the Sam Adams Brewing The American Dream program that Armstrong participated in in 2016. She is about to embark on a larger fundraising campaign to take her business to the next level. 

Evy Chen

A small business grant from Emerson College provided Evy Tea's first round of funding. Next, Evy went to Kickstarter to start prototyping. When she got some retail traction, Evy went to farmer's markets to raise enough funds to open her shop. Investors brought her to the next level.

Teresa Maynard

Teresa launched Sweet Teez from CommonWealth Kitchen, a culinary incubator and shared kitchen, with a plan to establish a following and gain capital before moving into a retail space in Dorchester. At the start, she funded her business with income from her full-time job. In 2018, her mini-pies became available in 42 Whole Foods throughout New England, and her business continues to grow.

Heather Schmidt

Heather was the co-founder of Union Square Donuts. To fund her new cafe and adventure clubhouse called Landsmith, Heather is using a variety of funding sources: an SBA loan, a Kickstarter campaign, and a group of investors.

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6:30 PM18:30

Blazing Your Own Trail in Food: A Conversation with Women Who Know How

Blazing Your Own Trail in Food: A Conversation with Women Who Know How

  • Cookbook author and New York Times contributor Colu Henry

  • James Beard Award-Winning chef and cookbook author Karen Akunowicz

  • America's Test Kitchen cast member and food stylist Elle Simone Scott

Fresh Collective founders Maggie Battista and Leigh Belanger will moderate the discussion on women building careers and business in the food industry. Each ticket comes with a free drink from our cash bar--you can buy additional beer and wine, too. There will be plenty of time for mingling, sipping, and chatting both before and after the talk. We will also have Colu Henry's and Karen Akunowicz's cookbooks for sale so you can have them signed. See you there!

Monday October 1, 6:30-9:30 pm. The panel begins at 7pm sharp.

Alley Powered by Verizon, 10 Ware Street, Cambridge, MA 02138

Get tickets and complete info:

The Fresh Collective is a community of women food entrepreneurs. If that sounds like something you'd be into, come connect at an event or find us online:

Illustration by Emily Phares


What are my transportation/parking options for getting to and from the event?

The event is hosted at Alley Powered by Verizon at 10 Ware Street in Cambridge, Massachusetts. It's down the street from the Cambridge Public Library and a couple blocks from Harvard Yard. There is some street parking nearby but no parking at the event space. Alternatively, you can take the MBTA Train to Harvard Square (Red Line) and walk 8 minutes to Ware Street or take either Bus Line 1 or Bus Line 68.

What can I bring into the event?

You're welcome to bring pre-purchased cookbooks to the event and ask the authors to sign them.

How can I contact the organizer with any questions?

What's the refund policy?

Your ticket is non-refundable. A portion of profits will go to a worthy women's charity.

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