If You've Never Heard of a Food Designer, You Need to Meet Aprís
Known for her monochrome palette and high-fashion edge, the Paris-based creative takes us inside her edible universe.
A Balenciaga City Bag, an ashtray filled with cigarettes, an oyster shell… all things you’d find scrolling through food stylist Alina Prokopenko‘s Instagram, except they’re all made of cake. Better known by her professional moniker, Aprís, Alina is a food designer who’s worked with some of fashion’s most influential houses, from Miu Miu to Valentino.
Blurring the lines between fashion, art and confectionery, Alina approaches styling with the precision of a surgeon and the imagination of a surrealist painter. Trained as a pastry chef but instinctively drawn beyond the confines of a traditional kitchen, the Paris-based creative transforms taste and emotion into sculptural compositions, with an added hint of her dark humor.
From butter computers to edible passports, the artist’s work explores how food can perform – not just as sustenance – but as image and narrative. We spoke to the food stylist about translating fashion into flavor, the growing crossover between runways and kitchens and why handcrafted work matters now more than ever. Read on for the full interview.
How did you get into food styling?
When I started working as a pastry chef, I quickly understood that a traditional kitchen wasn’t where I belonged. Fashion has always interested me, but it remained separate from my passion for cooking. The moment I learned how to translate a vision into edible forms, I found my style and brands began to approach me.
What’s your favorite project you’ve worked on?
I throw myself fully into every project, and they’re all so different, so it’s hard to pick just one. But if I had to choose, my favorite would be the food and drink pairing created for the Balenciaga perfume collection. It was a very subtle process of transforming the character of each fragrance into something tangible, where the taste and visual presentation had to be perfectly aligned. The perfumes are deeply connected to the history of the house, so this project felt really special.
Why do you think food and fashion go so well together?
Food has always been a part of hosting and bringing people together, while fashion houses are deeply rooted in performance. The idea of presentation has become so important in creating a whole experience, with the perfect lighting, decorations and now also food, so it makes perfect sense.
Also, in an AI-driven world, handcrafted work and the human touch are valued more than ever. A personal approach, emotion and the storytelling behind a dish can’t be replaced with automation. I think brands are looking to build genuine human relationships with their audience, and food is a powerful way to create that connection.
Food also helps fashion feel more grounded, and fashion can help food feel more luxurious. It just brings another dimension to the table, and it’s fun!
Where do you find inspiration?
I find inspiration in everyday situations, especially when something is unexpected. Of course, also in art, photography, film and fashion. I think in images more than words, though; I’m a very visual person. Intense emotions, both positive and negative, can also inspire me for a dinner idea or a scenario with food.
What’s your current food obsession?
Licorice!
What’s the craziest thing you’ve made?
A full-sized butter computer and keyboard, an edible passport, a TV cake, a chicken dessert… It’s hard to choose just one!
Can you describe your food styling aesthetic?
I like to balance boldness and elegance with some punky, deconstructed elements while remaining precise. The core of my work is often formed from dreams and memory, expressed through a minimal color palette, simple shapes and negative space. I try to combine unexpected elements in a way that feels effortless, like in surrealism. Black is my signature color with some subtle dark humor and irony added throughout.
What’s your guilty pleasure?
I love peanut butter (I wish I could live off a jar of it) and dark chocolate. Cheese and natural wine are also guilty pleasures, which is probably why I chose to live in Paris.
Who would be your dream collaboration?
I would love to work more with brands like Saint Laurent, Maison Margiela and Balenciaga. Collaborating on a project with Demna would also be a dream; his creativity is a constant source of inspiration for me.
How do you see the relationship between food and fashion evolving in the next year?
We already see lots of brands using food in their campaigns, so it’s not much of a novelty anymore. I’d love to see even more of it, but only when it truly speaks the language of the brand and feels organic. Food shouldn’t attract attention simply because it’s edible, but because of the artistic qualities of the story. That’s where food designers come in, like surgeons, working with precision and offering ideas that are tailored.
Fashion is becoming increasingly experimental with food; almost every house is developing its own language around it. I’m seeing a lot more interest in drink pairings, too. Capturing this “incompatible” obsession between the two worlds is fascinating, I think. I wouldn’t be surprised if we start seeing more food on the runway, too, in a playful and interactive way, like the ice cream at Vivienne Westwood’s 1994 show, Mugler’s cigarette in 1995, or the ritualistic McQueen shows, but from a contemporary point of view. With the return of 90s references, it doesn’t feel far off.
