If you think home decor doesn’t involve food, think again. Paul Lowe, the brainchild behind “Sweet Paul” magazine and blog, is living proof that it does.
Paul is a food and prop stylist who not only cooks delicious food, but also styles it in such a way that makes heads turn.
And if you’re into home decor, you want those heads to turn. To make that happen, then at your next party, try some of Paul’s ideas and recipes. Your guests will leave satisfied, full, and ready to come back to your next party.
Paul’s story is as intriguing as the product he puts out; a success story that would inspire anyone from around the world to live out his/her dream. So let’s hear what he has to say, and then when you’re done, head on over to his blog, “Sweet Paul.”
1. Hi Paul, we finally meet! Thank you for your patience and we’re happy to have you here. You need no introduction, but if someone stopped you on the elevator and asked what you do for a living, what would be your 30-second response?
That I’m a food and prop stylist working in New York. I also have my very own food magazine, called Sweet Paul Magazine that I work very hard on.
2. You must be very excited about the launch of your new “Sweet Paul” magazine. How has the response been so far, and are you proud of the way the first issue turned out?
I am, I’m very excited.
The second issue was just launched. 200,000 page hits in 3 days, wow, really cool. It’s an old dream come true. I always wanted my own magazine.
3. It is admirable that you chased your dream from Oslo all the way to New York, where you have found success in a very competitive field. Did you ever have any doubts about your decision to leave your hometown, and did you have a backup plan in case things didn’t work out for you?
I had no doubts or backups. I got a really good agent before I moved to NYC that was willing to take me on. I moved to NYC on a Thursday and was working Monday.
4. You are obviously extremely talented at what you do. Do you attribute your talent to good training, natural talent, or both?
I do believe good taste is something you just have, good taste can not be taught. I have it from my grandmother and mother. They where both great cooks with great style and taste.
5. We all have things we love to do, but you demand a standard of excellence that won’t allow you to settle for average. What is it that drives you to do your very best, and why do you demand such perfection from yourself?
It’s important that whatever you do in life, you do it to the best of your capacity. I don’t stride for perfection because in my world that is boring. I stride for something beautiful, exciting and new.
6. We’d all love to make a living doing what we love, and you not only get to do that, but you also command incredible respect from your peers. You work very hard, so it must feel great to see your clients’ reactions when they’re happy with your work. In your mind, does a satisfied customer make it all worthwhile?
Oh yes, they pay the bills after all. If they are not happy, no food on the table. The best feeling is to leave the set knowing you did something really awesome today.
7. You’ve said in the past that you prefer natural colors, but have you found that some of your readers and people you work with feel the same way? In other words, do you sense a general movement toward a more natural look in your industry, or are there still people who prefer the bold, more contrived plastic look of years past?
Natural is very much the range now. Colors and look. When it comes to food styling I always though natural is best. My food always looks like someone made it, not a piece of plastic.
8. Paul, we know you’re a busy man so we’ll stop the questions here. Thank you so much for sharing your time with us, and we wish you continued luck with your career and new business ventures. With the Fall coming upon us, we can only imagine the wonderful recipes you’ll be featuring in the coming weeks and months.
For this last question, do you have any advice for someone who wants to decorate a Fall party with food, but doesn’t want to become a professional? How can an average person learn the basics of decorating with food to create just a few enticing dishes?
Bring nature inside. Pick leaves, pinecones and branches and use that to make your center piece on the table. Add candles, votives and old books. Always put something on the table that your guests can talk about. Maybe something vintage with a story. Its a great way to break the ice.
Paul is a busy man and we appreciate he took the time to talk to us. Please make sure to check out the beautiful new issue of Sweet Paul magazine and enjoy the lovely pictures and recipes. Try one at your next party and it’s guaranteed to be a hit!