In Conversation With: Imogene Roache

IMOGENE ROACHE

Imogene Roache is a leading Sydney based food and still-life stylist with a diverse portfolio spanning 9 years of industry expertise. Her portfolio boasts work for high profile clients including David Jones, Woolworths, Chobani Yogurt, Santa Vittoria, Pizza Hut and Westfield Shopping Centres, nestled amongst a range of artistic endeavours pursued around her native Sydney. Imogene provides art direction and styling services for both national and international commissions.

TLSE: You’re recognised as one of Sydney’s leading food and still-life stylists, with a diverse portfolio spanning 9 years of industry expertise. Working with aspirational Australian food and interior publications - such as Belle Magazine, Real Living, Marie Claire and House & Garden (where you remained as in-house stylist for 4 years)- what drew you to styling, and how did you get your career start? IMOGENE:I have a vivid memory as I was preparing to finish up at high school, flicking through my favourite magazine at the time, and feeling intrigued by what the ‘Stylist’ role was that was listed under each photoshoot. I contacted the magazine for an internship, and from that moment, my love of styling began. I assisted in fashion styling at the beginning, then transitioned into interiors a couple of years later, where I landed a permanent role as in-house Stylist for House & Garden Magazine. Now, 8yrs on, I freelance as a food and still-life stylist. I’ve always been drawn to every aspect of styling, from the initial shoot idea, visualising composition and colours, sourcing beautiful props, to the final stylist’s finesse on set. I still get excited over the perfect ribbon curl, napkin fold, or runny egg yolk! I feel lucky to have a creative eye that allows me to inject beauty into my everyday job.

TLSE: The best experience anyone can gain to become a stylist, is through assisting. What was assistant styling like for so many years, what did you learn, and what was it like taking the leap and making the transition into freelancing full time? IMOGENE: To me, styling is all about having a creative eye, a trust in your own instincts mixed with hard work and forward-thinking. I am forever grateful for my many years assisting top stylists in each field, and the experience I gained is second to none. Nothing beats being able to shadow a stylist throughout the process, to really learn how shoots come together, and how to deal with issues that arise and solve them quickly and calmly- I feel this is a reflection of the attitude I have towards the usual shoot stresses that have to be dealt with all too often! The time felt right when I knew I had gained all that I could from my position at the magazine, and I felt like I had a clear direction for the career path I wanted, which gave me no hesitation taking the leap into freelancing. I am still learning everyday, but there is a sense of achievement that comes with freelancing and managing your own business, which continues to be an inspiration for me.

TLSE:On your proudest career achievement so far? And some of your favourite shoots to date? IMOGENE: I feel like I have so much ahead of me, still being in my 20’s, but in saying this I feel proud of what I’ve achieved so far in my career. I have a good list of mostly regular clients, who trust me in what I do, and this makes me feel proud that I’m capable to manage myself as a business. Last year I styled a number of television commercials for a big food brand which was something I’d always wanted to experience, so I’ve felt quite lucky that the opportunities have always been there for me. The shoots I style for linen brand InBed are always a favourite- the combination of having creative freedom, a similar aesthetic, and working alongside such a humble team is a dream.

TLSE: How would you describe your own personal style. What is your home like, how do you approach the styling of it, and what are some of your favourite objects? IMOGENE: Japan is one of my favourite countries, so my style is very influenced by the many times I’ve travelled there. As I get older, my priorities have shifted and I find myself pairing back, and getting excited over beautiful yet practical objects. I think when you have a job where you are surrounded by so many props all day, it’s nice to live in a home that feels calm and uncluttered. A pair of Marcel Breuer Wassily chairs are one of my favourite items in the house. My collection of modern Japanese ceramics and cutlery, and a two-tone chopping board that was hand made by a friend, are all objects also close to my heart. I am minimal and considered in the styling of my home, yet I can’t help but love a little bit of kitsch.

TLSE: The best advice you can share for people wanting to get into styling, and the best advice you’ve ever received. IMOGENE: The word ‘Stylist’ gets thrown around so often these days, however I believe a well trained stylist is someone with qualities beyond being able to create a pretty picture. Work hard in every way possible, learn to trust your instinct and think quickly, while staying humble and true to yourself. One of the Stylists I assisted gave me some advice that I’ve kept close to me still to this day- an assistant should have already thought of what the stylist is about to think. Now, I find myself using this advice towards clientsbefore they’ve even thought of a gold spoon, I have it in 3 different shapes, and even though no food garnish has been briefed, that extra sprinkle is exactly what they wanted but just didn’t know yet.

“WORK HARD IN EVERY WAY POSSIBLE”.

TLSE: Where do you turn for inspiration; who are your style heroes and why; what books are on your coffee table? Your favourite place to escape to and be influenced? IMOGENE: I am always influenced by colour, especially unusual tones. My mum is extremely creative and loves nature, so I feel very inspired by her most of the time- she will always find beauty in an otherwise overlooked object. The work of Food Stylist Victoria Granof is forever inspiring to me- she is queen of perfectly imperfect. ‘Bread is Gold’ by chef Massimo Bottura is such a beautifully designed book. I could look at it everyday, I’m constantly cooking from the Supernormal cookbook- something Japanese inspired, which is of course my favourite place to escape.

@IMOGENEROACHE | WWW.IMOGENEROACHE.COM.AU