If you’re even vaguely aware of food trends, you know that kale’s been a thing. Everyone seems to have their own take on how best to cook this ridiculously good for you superfood, but we think that the latest episode of Gianni’s North Beach shows one of the better ways to prepare it. Of course, we could be biased since we, uh, produce the show.
This episode was a lot of fun to shoot. It was our second shoot day working together as a crew, so things started to get more into the groove. Part of that was probably due to this awesome app Shot Lister. If you haven’t used it, it’s a pretty great piece of tech that obfuscates the printed excel spreadsheet with all the crossouts and notes you’ve been using to track your shots and stay on schedule. Shot Lister gives you a nice interface to manage all that and, since it’s on your device, it also gives you info about how behind or ahead (ya, right!) you are. It seriously kept us on track. Totally worth the $14.
On the gear side of things, our FS700 was camera A–notice that super slow mo vegetable washing at the beginning?–and our Canon 5D Mark III was camera B. Both used Canon 24-105mm L glass. As for other stuff, lights were Linco, tripod was Sachtler, slider was Konova, and slate was Pearstone.
As you know, we produce Gianni’s North Beach, a hyper local cooking show based in SF’s traditionally Italian American neighborhood of North Beach. To make the production efficient, we of course produce multiple episodes when we shoot. So the same day we did cioppino, we also did tortellini in brodo.
It was also the first time the three of us were working together on set, so we also had to learn everyone’s unique style. Crazy day.
For this shoot, the A camera was our Sony FS700 armed with the Canon 24-105mm L. B camera for video but A for photography was our Canon 5D Mark III with a second 24-105mm L. Gianni has a tiny home kitchen, one of the soft boxes was “mounted” on top of the fridge. And by “mounted,” we really mean “placed precariously on top.” Yes, the inevitable happened, and one absent-minded trip to the fridge send the light crashing. No damage.
Final victory: One of the best things about shooting a cooking show is you get to sample what the cook makes. That tortellini was duh-licious.
This coffee roasting video is another quick teaser edit from the forthcoming documentary about Keba Konte that we’re working on. Some great footage in the “coffee dojo” he built himself in the basement of his home in Oakland. We’re especially drawn to the close-ups of him sniffing, tasting, and examining the various roasts of his selected bean.
Like most folks in the video biz, we love gear. We totally dig using sliders, rigs, follow focuses, fancy lights and all the rest to make our shots look that much more delicious. Plus, it’s fun to play – and to show off.
But it also takes time, space, and back strength. In other words, it can be a pain in the ass. Sometimes it’s nice to strip things down and make a shot work with a simple setup.
This video is a clip from an upcoming piece we’re doing on Keba Konte, a food entrepreneur in the SF food scene. We shot on location at one of his places, Guerrilla Café, in Berkeley. The space is small and the café was open while we shot, so, for the camera and lens, Jeff used the Sony FS700 with the trusty Canon 24-105mm f/4 and shot handheld. For the light, we used a $30 LED with a CTO filter that Gwen held. (You can see it slide into frame at the end of the clip.)
Unexpected things often happen with super slow motion. In this case, we knew to back light the shot so the oils could be seen flying away from the orange. What surprised us was the way the rind bits pulled loose and exploded off the fruit as well, which was only fully visible once we reviewed the slowed-down footage.
Why was Keba zesting an orange? It was to flavor his home made waffles, which we also captured him making. To know when we release the short documentary, Like us on Facebook and subscribe to our YouTube channel.