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Drizzle & Spritz

Fresh out of the Oven | Artisan Bread

“Everything in food is science.

                  The only subjective part is when you eat it.”

-Alton Brown-


Couldn’t have said it any better, everything in photography is science and the only subjective part for us is how much of what we photograph we are going to stuff in our face!  Seriously, being a food photographer takes an incredible amount of will power, but we have to come clean – we caved, and caved hard after this project we just photographed.  Check out this sneak peek and you’ll see why. Everything from this shoot came from Grateful Bread, right here in Golden.  There’s nothing we enjoy more than sourcing food from local businesses.

Artisan Bread series photographed by Souders Studios in Golden, Colorado

Behind the Scenes at Souders Studios

Behind the Scenes with Souders Studios Photography at Breckenridge ski resort
Our food stylist making these ‘mile high’ nachos look even more amazing (as if that’s even possible, seriously just look at them!)


Sometimes the best part of magic is having the ability to sneak a peek at what is actually happening behind the scenes(not that what we do here at Souders Studios is anything close to David Blaine’s skills). Regardless, we still think our images are magical. We’re a tight-knit crew here and we all work extremely hard to accomplish the most out a shoot and to develop creative and enticing images.  Here’s a little peek from what we’ve been up to for Breckenridge Ski Resort.

Behind the Scenes with Denver food photographer Souders Studios photographing for Vail Resorts

Life Explained: Stephen Shern | Food Stylist

Stephen Shern Denver Food Stylist photographed by Ty foster for Souders StudiosStephen Shern | Food Stylist | Chef | Wine Connoisseur

The first job
Rick and I worked on was for Boston Market. I had to style roasted turkey, mashed taters and corn on black plastic plates with the dividers.
Forgive, over and over again and, fall down 5 times, get up 6.  Best life advice i’ve ever received.
I was hired to open a restaurant in NYC named Jerry’s. Rock and roll money and a certain colorful Italian “uncle” (he was into swimming pools…wink wink). Wildly successful, brutal. High end Italian and a real mesquite wood fired grill pit. Windows were regularly blacked out at midnight when surprise limousines pulled up and Tina Turner, Herbie Hancock, Billy Idol…. and entourage just want to have a bite and party for a while. Dragging my butt home at 5am. Over the top fun for a while, but not sustainable for non-vampires.
NYC and the restaurant above went into an economic slump because of a Wall Street scandal. Imagine that! Junk bonds. Went sour. Guess what, we actually don’t learn from our mistakes do we? I was let go and had to reinvent myself. That’s how I became a food stylist.
The city was wild, hard, exhausting, invigorating, accelerated. The best place to succeed or fail because of what you learn doing either, or both. I went from zero to Bon Appetit covers in a year.
I’ve spent a lot of time in southern France. Go there and eat! Vietnamese food is close 2nd. French influence.
My mother and father both worked at a Veterans Hospital in St. Cloud Minnesota. We lived on a river (Sauk). Across the river was the hospital, a very large campus. In the winter my father walked to work crossing the river on the ice. My father was an EEG and XRAY technician. My mother was an RN, both psyc and geriatric.
Having been a chef, I have a more complete picture of what makes food something you want and how to get it there for the photograph or the video. My relationship to the food is real, trained, educated and professionally inspired.
The spiritual side of me says that a perfect Saturday is the one you get. The other side of me wants to be lounging in a chaise, with my darling wife Lorrie, a glass of Rosé from Provence, eating pistachios and watching the squirrels torment our Corgis!
Visualize. Arrange, manipulate, caress. We[food stylists] (should) deliver the visuals that exceed the clients’ expectations.
Get a backpack and go travel for at least 6 months before taking on your career.
There’s an old saying that you dance a little faster when someone is shooting bullets at your feet. When you are your own boss it’s your gun and your feet. Lazy doesn’t work. Complacency will sink you. I find that even planning my “off time” is not done without thought and consideration. No falling asleep at the wheel.
Being married taught me how to be selfless, listen and communicate honestly and often.
Could I have a boss again? I would like to be able to say yes, but honestly, absolutely, No.
Sultans of Swing by Dire Straits.

3 images of Stephen Shern, award winning Colorado food stylist