Claud Marguerite Fortin

Claud Marguerite’s work is featured in film/tv, print and digital.

Passionate about food history, nutrition and visual arts, Claud M.Fortin finds great joy and inspiration in the research and storytelling aspect behind every project and collaboration she undertakes. Each time, she marvels at how art and food can intersect and how one feeds the other visually. She is fascinated by the formal aspects of the food world and how it shapes our senses. Her work style could be summed up in this motto: The Devil is in the details”

From styling food on sets to elaborating recipes, she devotes herself to the process of cross-testing all while developing and translating those creative and practical procedures. No challenge is too small and there is value in coming up with answers to questions ranging from “The absolute best way to fry an egg”, to ” How to make broccoli or gravy look luscious on camera”.

Claud M. Fortin holds a degree in translation thus fluently speaking French, English and Italian. In 2015, she enrolled in a culinary degree in Italian Cuisine from l’ITHQ in Montreal. Later she worked in a small village called San Casciano in Val di Pesa in the Chianti region of Italy, where she learned the gospel of pure Italian cookery. This experience has left an indelible mark on her style and work.

Drawing from her well of expert intuition and personal taste and knowledge, she knows how to incorporate textures, colors and forms and how to shape and bring a campaign to life. Using an array of assorted tools and techniques such as tweezers, oils, needles, blowtorch, angles, T-pins, drips, ooziness, smearing, slathering. She brings concept and movement to the table all while doing so artfully.

Her keen eye, and stunning compositions show dedication to the perfect shot.

She currently lives in Montreal with her dog Mali, and is always enthusiastic to travel for work.