Something Delicious

[Ursy]

Originally Posted by ahk

You make videos?? Where??

I'm with ahk! Where??
I tried to find the one you mentioned to me, but it eluded me
I want to see you in action!

[Sun]

Originally Posted by ahk

You make videos?? Where??

Originally Posted by Ursy

I'm with ahk! Where??
I tried to find the one you mentioned to me, but it eluded me
I want to see you in action!

Working on making the first video, my demo. I do cooking demonstrations and people always ask me if I have a video, and no I don't. So I thought I should produce something that is very unique to my culinary perspective. We are planning the first video now. I've been working on this for a few months. Finding the right production crew was the hard part. A videographer whom I admire so much has agreed to work with me (score!) and I could not be more excited. Ursy I will link you to his work to see his style.

What I am planning is to open the video on a farm where I am talking to the farmer about the main ingredient. My plan has been to shoot at my favorite Artichoke farm in Castroville CA. What I was saying to Ahk is that I want to shoot video out at Hatch Chili in NM at harvest next fall. This has to be planned far in advance so I can get the camera crew there.

If this is any good I get an agent and try to get some work in cable tv. If it sucks I go back to doing what I do. LOL.

Anyway this is my end game folks, I get to use all of the skills that I have and focus on everything that is interesting to me from social justice issues such as farmworker rights, to organic and sustainable farming, non GMO farming, humane animal farming, cooking techniques, intersections of cultures, and so on. This is a very exciting time for me.

You all will be able to go along this journey with me by following my posts here or on Facebook. It is going to be a lot of fun.

adding..normal people go out and hire a professional production company and then try to get into Food Network or the Cooking Channel. They require a professional demo not a home made piece. Well, I am producing this on my own so hiring a production company was astronomical in cost. I do not have an agent or a network so I am learning just how complicated it is to produce a video. Wow. So much to think about. Writing the script is the most fun but I changed it like 3000 times already and need to just stop and chill the hell out. The camera, lighting and sound people all need direction so they need a copy of the script on hand while we shoot.

I definitely need some help with this in the future.

[TheMerryFairy]

Originally Posted by Sun

Working on making the first video, my demo. I do cooking demonstrations and people always ask me if I have a video, and no I don't. So I thought I should produce something that is very unique to my culinary perspective. We are planning the first video now. I've been working on this for a few months. Finding the right production crew was the hard part. A videographer whom I admire so much has agreed to work with me (score!) and I could not be more excited. Ursy I will link you to his work to see his style.

What I am planning is to open the video on a farm where I am talking to the farmer about the main ingredient. My plan has been to shoot at my favorite Artichoke farm in Castroville CA. What I was saying to Ahk is that I want to shoot video out at Hatch Chili in NM at harvest next fall. This has to be planned far in advance so I can get the camera crew there.

If this is any good I get an agent and try to get some work in cable tv. If it sucks I go back to doing what I do. LOL.

Anyway this is my end game folks, I get to use all of the skills that I have and focus on everything that is interesting to me from social justice issues such as farmworker rights, to organic and sustainable farming, non GMO farming, humane animal farming, cooking techniques, intersections of cultures, and so on. This is a very exciting time for me.

You all will be able to go along this journey with me by following my posts here or on Facebook. It is going to be a lot of fun.

Have you ever watched the Food Network show "pitchin' in" with Chef Lynn Crawford? It sounds not quite the same, but a common goal. To highlight food from the farm.

[Sun]

Originally Posted by TheMerryFairy

Have you ever watched the Food Network show "pitchin' in" with Chef Lynn Crawford? It sounds not quite the same, but a common goal. To highlight food from the farm.

No I have not. But I am just planning on opening the video on the farm and then cutting away to the cooking demo. We are going to try to arrange it so that I can cook outside. With something like an artichoke that will work because all I need is a grill. If I am making something like Risotto, not so much. I need a kitchen to shoot from. So I did find a vacation rental home in Napa Valley that I can rent but the kitchen is too dark, so I can move outside and shoot from the pool area but then why not just shoot from a vineyard and save the house rental. So many details. So think 5-10 minutes on the farm or with the vendor, could be a cheese maker, olive farm, anything really...and 20 minutes cooking.

[Ursy]

Originally Posted by Sun

{snip}

... Anyway this is my end game folks, I get to use all of the skills that I have and focus on everything that is interesting to me from social justice issues such as farmworker rights, to organic and sustainable farming, non GMO farming, humane animal farming, cooking techniques, intersections of cultures, and so on. This is a very exciting time for me.

You all will be able to go along this journey with me by following my posts here or on Facebook. It is going to be a lot of fun.

This is so exciting! You are going to have Paula Dean sitting on her couch wishing you were cooking her breakfasts and peach cobblers!

[Sun]

Originally Posted by Ursy

This is so exciting! You are going to have Paula Dean sitting on her couch wishing you were cooking her breakfasts and peach cobblers!

Ursy you are cracking me up. Lord have mercy. Very sweet of you, thank you.

Funny how when I am in CA I turn on the Food Network sometimes when I cook because I can listen to one of the Chefs talking while I am cooking and then I thought, wait...this is like being at work. LOL. But I enjoy that sometimes.

Ok now I have to think about what I could make for Paula. Hmmm...maybe my braised short ribs. One of my signature dishes. This became the favorite of my ex and I served it with rice, but I prefer to serve it with creamy Polenta and shaved Locatelli Romano.

[Martina]

Plate as a verb. *gnashing my teeth* Not as bad as impact as a verb, but . . .

[Sun]

Originally Posted by Martina

Plate as a verb. *gnashing my teeth* Not as bad as impact as a verb, but . . .

Welcome Martina. Yes another culinary interpretation of "it is time to plate the food". We do use that term. Garnishing is more widely used.

If plating makes you gnash your teeth, you would probably not enjoy what caused my brain to nearly explode, the New York "Aks" instead of "Ask"
I find that so unbearable that my head hurts just thinking about it.

American cooks can misuse "Au jus" often. I hear things like "it is served with au jus". Painful.

[Sun]

Just realized that this thread was 2 months old yesterday

We sure have had a few posts and quite a few views in 2 months! Thanks to all of you who make this thread so much fun to participate in.

For those of you who are just reading please drop in and say hi. Even if you do not cook, we would love to hear from you.

[Nadeest]

Originally Posted by Martina

Plate as a verb. *gnashing my teeth* Not as bad as impact as a verb, but . . .

Um, Martina, in culinary terms, 'plating' is indeed a verb. In school, at least in my culinary school, how you present the food on the plate has a very important impact. The chef definitely critiques the plate, and gives you ideas on how you might make it more interesting, to the customer.