Posted 06 June 2007 - 10:08 AM
Im new to this site and very excited about what i can contribute (from bad experiences) and gain from my fellow cinematographers.
anyways, i'm creating a specialty cooking DVD this summer and have tons of questions. I'm going to go through just a little bit at a time but for now, here is the dilemma:
i do not have a studio kitchen, but i've found some REALLY nice kitchens amongst some friends and was hoping to produce this DVD from there. In a sense i want this DVD to look almost exactly what one would find on the Food Network with Giada and Rachel Ray etc. but i dont have 5+ cameras etc.
i've got just two cameras for these kitchens (each image is 2MB, so give it time to load) and i want to do as few takes as possible (to keep a good continuity). How would you setup the cameras and lighting? Would it be just one on a tripod and one with a cameraman holding a steadicam? what about getting shots above the stove?
kitchen 1 - main cam
kitchen 1 - wil this window be a lighting issue?
kitchen 1 - larger view of the set
kitchen 1 - other side of the same kitchen - Another possible set?
kitchen 2 - main cam view
kitchen 2 - side view
Posted 06 June 2007 - 02:11 PM
Posted 06 June 2007 - 07:28 PM
Throughout the day the sun will also change and the light will therefore change, and you may run into continuity problems in editing.
I think you should look into replacing the kitchen loghts with daylight rated bulbs and/or block out the windows...
I am sure that some smarter and more experienced people here will have better advice....
Posted 06 June 2007 - 08:23 PM
As far as cooking shows, I'm not too familier with them so my advice on staging it may be off, but my biggest concern is the layout of the kitchen. The island in the middle is nice to see all the dishes and some preperation, but as far as stove/cooking, that will probably be your trickiest part. The problem with it being where it is and all that counter space in general, is it induces a back/profile view of your host, which I do not think would be desirable. My suggestion is just plan out how your host will prepare all the dishes, and have he/she work with that island space and staging the camera around there shouldn't be too hard. For stove shots have the host do everything with the stove as normal and just have his/her back to camera. Then when all the masters are done, go to some inserts of the stovetop. Bring in some light, get a jib/steadicam over the burners and redo the inserts. Be sure to take pictures of the stove if possible while shooting masters, and have someone remember what was where for continuity.
Edited by David Regan, 06 June 2007 - 08:24 PM.