Harley Langberg, a 38-year-old investor from New York City, has turned a creative hobby into a burgeoning side hustle, crafting intricate portraits and sculptures entirely out of food. His unique approach to art, which he describes as turning “the edible into the unforgettable,” has garnered him over 40,000 followers on Instagram and commissions from notable brands.
Langberg, who works by day at his family's investment firm, spends his early mornings meticulously selecting and arranging produce and other food items to recreate pop culture icons, cityscapes, and abstract designs. His inspiration struck 12 years ago after encountering a food-art exhibit in Chelsea Market. "I thought it was such a cool combination of both my interests that I wanted to give it a shot," Langberg told The Post. His first piece, created the same day, was a rendition of Banksy’s Flower Thrower, made with eggplants, peppers, and rosemary.
His portfolio includes a portrait of Knicks MVP Jalen Brunson, constructed from mashed potatoes and turnips, and an Ed Sheeran likeness made with waffles and pasta. A piece inspired by the FIFA World Cup trophy is currently in progress, utilizing cookie dough. These creations often capture current events or trending figures, with Langberg aiming to be prompt in his artistic tributes, especially following significant cultural moments or the passing of public figures.
While Langberg might not consider himself a "true artist," his detailed work has attracted attention from various clients. Approximately 90 percent of his creations are for brand partnerships, with the remaining 10 percent sold as prints. Customers can commission personalized pieces through his website, with prices ranging from $70 to $100. His work has been commissioned by brands such as Billboard, Dylan’s Candy Bar, and MTV. Even celebrities like Tyra Banks and Food Network personality Sunny Anderson have engaged with his art, with Anderson personally requesting a custom piece for Food Network Magazine.
Langberg's artistic evolution has seen him move from 2D compositions to 3D sculptures, which he likens to "mini dollhouses" made of food. He challenges himself to innovate, recently creating a miniature pool table from cucumbers. He strives to use food creatively, often repurposing leftovers or produce nearing spoilage. Since the art is perishable, typically lasting only a few hours before degradation, Langberg disassembles the pieces after documenting them and uses the food for meals.
Looking ahead, Langberg plans to share his craft by teaching workshops at his daughter's school and leading food art classes for U.S. tourists in Italy. "Teaching kids is a chance for them to experiment, have fun and eat their creations because I use healthy ingredients," he said.