The Secrets To Great Food Cinematography
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- เผยแพร่เมื่อ 2 พ.ย. 2021
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Last month I was fortunate enough to win a job directing a short film about food innovation for the kinds of fast food McDonald's. I really enjoyed getting the opportunity to shoot with a new cinematographer who specialises in shooting food and wanted to share some of the new lessons I learnt about shooting food.
Shooting on a mixture of Arri Alexa Mini using Hawk V-Plus anamorphic lenses and Phantom Flex using Arri Macro lenses.
Check out more of Nick's work on his site: www.nicksawyer.com/
📷 Instagram - / scottpeters
🎥 Website - madebyscottpeters.com - ภาพยนตร์และแอนิเมชัน
***CORRECTION*** I was misinformed on the term of "Food Economist", didn't think to question it when I learnt it for the first time myself, the term is actually "Home Economist" or "Food Stylist" (which makes way more sense to me). I want this channel to educate, not misinform, so hopefully there aren't too many people going around telling other it's Food Economist now... sorry internet.
i've new things today! Thanks Scott!
“Incredibly!!” Mouthwatering👍😂
thanks a lot for creating and sharing this video to the community
You’re most welcome 🙏🏻
As much as I enjoy watching Scott's TH-cam videos, they make me realize how tough the commercial industry is. Even till the point that it demotivates me to even try to enter.
Oooo nooo! Why’d you feel demotivated? My aim is only to share the things I’ve learnt and the mistakes I’ve made so others can avoid making the same mistakes when they’re in the same situation.
I've made a few attempts at doing these sorts of (what are essentially) "product" shoots, and while I do like a strong backlit look, I find I often lose too much detail if I try to go too contrasty/dramatic. Do you happen to remember the contrast ratios between key/backlight? Especially since the lights used in your example seem to be very soft and "wrappy". Although I have found that with food, big soft lights are usually preferred to avoid specular highlights on anything that's wet or moist.
I guess the trick is to not underexpose and not be scared of some tiny amount of clipping on the edges. The bigger difficulty is with a much lower key look where you'd have to control spill a whole lot more.
That glycerine trick comes in handy for getting that super-chilled condensation look in beer commercials btw!
Specular highlights are fine if it's a required look. For Burger shots I mirror or gobo a bare bulb onto the patty
i really love your videos, please keep making them!
Thanks Addison, I will do :)
Decades ago I was told the story of filming (and it was film) sausages frying. Because of fat spitting, etc, they wanted to shoot cold - adding the sound later would make it real. But cold fat looks dull under lights, so the food stylist varnished cooked, cold sausages with yacht varnish. Perfect!. Except, at the end of the shoot, one of the crew decided to scoff the sausages. They rushed him to hospital! By the way, what was the frame rate of the final production? 25? I am trying to work out the best frame rate to go with.
That’s a great anecdote! Yacht varnish! The final frame rate of the project was 25fps, or do you mean for slow mo shots? As they were a mixture of anything from 200fps to 1000fps depending on the food, we just played around with what looked best.
Thanks Scott, your channel and your work is soo good. Thanks and thanks again ! Seems like a healthy budget for a video that was for Mc Donalds employee. As expensive the Phantom can get, shooting everything else with a Mini and Hawk Anamorphic isn't cheap either ;)
Thank YOU! You're not wrong, but the body of the Mini pales in comparison to that of the Phantom rental price. It was indeed a healthy budget, could have still done with plenty more though, I really wanted another shoot day and a robot arm to do the big bad boy camera moves! Maybe on the next one...
@@ScottPetersFilms I think with what you do here, you will have the the budget on your next shoot for sure ! Great work here.
Was wondering how much a Mini rent in London ? Here in France it's still between 500 to 800€ a day depending on your relationship with the rental house. Hawk anamorphic are still super duper expensive to get from Vantage. I only rented them with a big discount for short film..
@@PALALALALALALA Thanks mate. The rental house I normally rent from that I have a really great relationship will rent a Mini for anywhere from £225 (50% off if I'm renting a lot) to £450. For this job everything came from a rental house I don't normally use, they priced the Mini at £325 a day and the Anamorphics at £1000 a day.
its very nice ,helping.
sir can i ask.. What the different types of food ingredients it's source and the important of ingredients specification?
Hey Scott! Thanks for taking the time to make these videos. Can we watch the end product anywhere?
Hi Ege, no worries mate! The whole thing you canne see unfortunately, but there's a directors cut on my website: www.madebyscottpeters.com/work#/mcdonalds/
THIS ROCKS
Thanks Adam :)
Great work dude!
Thanks Tim :)
Omg your so underrated
@Scott - do they still charge for transcoding? We got rid of that in India about 5 years ago. Resolve (Even the free one) does a great job!
I haven't actually shot with the phantom camera in the last 18 months, but the company that rented this one out have since gone bankrupt, so no... they are no longer charging for transcoding :)
Very helpful
Glad to hear that!
Blurts out cheesy food pun, then goes on to introduce food cinematographer "Nick Soya"..... salty!
Thank you for your videos, but please speak a little bit slower
I’m trying my best in my more recent videos 🙏🏻