array(2) { [0]=> object(WP_Post)#21 (24) { ["ID"]=> int(4346) ["post_author"]=> string(1) "5" ["post_date"]=> string(19) "2016-01-12 13:16:13" ["post_date_gmt"]=> string(19) "2016-01-12 13:16:13" ["post_content"]=> string(4123) "With the deadline for entries of the Pink Lady® Food Photographer of the Year fast approaching, we caught up with James Winter.  As well as being a judge for the unearthed® food in film category, he's also works in the tv industry  as a producer for Saturday Kitchen - live on the BBC. In addition he's also a freelance writer and a food fan. In today's instalment he talks about what he's looking for in the food in film entries.

How did you get involved with judging the food in film award?

I was asked to be one, to be honest and I was honoured. It was an opportunity to get involved in another of the side of the industry that I’m passionate about.  To help pick out some really wonderful and fantastic work by people in a slightly different area to the one I work in but also centred around their love of food and their passion for it
I really want to find the films, whether they be documentary or non-documentary, that connect. I want them to be visually rich with lots of great food images, but they’ve got to have a story.

What stood out most across the entries that you saw in 2015?

(turn your volume up high to hear James speak) [cycloneslider id="an-interview-with-james-winter-1"]

What are you looking for in this year's entries - to make them winners?

What I really want to do is find the films, whether they be documentary or non-documentary, that connect. I want them to be visually rich with lots of great food images, but they’ve got to have a story, in that non-documentary category particularly, you’ve got to be telling some kind of story and a recipe is a story. But it’s got to have that beginning, middle and end without sounding patronising. It’s got to fulfil that criteria, very simply. But it’s got to connect in some way whether they be just interesting or something I’ve not seen before. It could be a very personal story, or it could be a very visually rich piece that somehow hangs together as more than just a montage of images.

How important is sound in food films?

Obviously food is a visual thing; we want to see the film. But there’s no point in having any kind of moving image these days if you haven’t got the sound to go with it. I want to be able to hear what people are saying, I want to be able to connect and feel the environment that you put me in whether that be a kitchen or a street scene or a countryside pastoral scene, it doesn’t matter. Although we’re watching things in lots of different ways on small screens or big screens the sound can often take me to another place so that’s really important and really think about that. (*ahem* - regarding sound, please see our note below).

Special equipment

I think, in terms of all equipment, I would say just understand your equipment and work with what you’ve got, There’s no point buying brand new kits and setting off trying to make some kind of Steven Spielberg epic if you don’t know what you’re doing. Find what you’ve got and make sure you understand every parameter of how it works and just try and use it to the best of its ability to tell the story, or the scene or whatever or what you want to film. Make your plan, make sure you know your equipment and then use the two things together to create your film. (note: we're embarrassed to illustrate the importance of James' point - we had a new camera and weren't sure how to change our sound settings) To view the winning films, that James and the rest of the judging panel crowned the 2015 winners and finalists, see below: [cycloneslider id="an-interview-with-james-winter-2"]:" ["post_title"]=> string(67) "An interview with unearthed® Food in Film award judge James Winter" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(65) "an-interview-with-unearthed-food-in-film-award-judge-james-winter" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2016-01-12 15:07:03" ["post_modified_gmt"]=> string(19) "2016-01-12 15:07:03" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(38) "https://www.foodsunearthed.com/?p=4346" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#20 (24) { ["ID"]=> int(3703) ["post_author"]=> string(1) "5" ["post_date"]=> string(19) "2016-01-11 18:24:33" ["post_date_gmt"]=> string(19) "2016-01-11 18:24:33" ["post_content"]=> string(4573) "With entries open for the unearthed® food in film award, we thought some hints and tips on film-making might come in handy. Here film-maker Dan Joyce, shares some of his knowledge...

Tip 1 – content

Think about your film first - what is the story you are trying to tell? Your story should take you on a journey - it should have a beginning, middle and an end. There are exceptions to this rule, you can make the end the start etc. (Quentin Tarrantino does this a lot)

Tip 2 – equipment

Don't worry too much about what equipment you have (it’s all about the story.) I’ve seen some amazing videos shot with an iPhone. But do try to make your shots stable - can't stress this enough. The GoPro Black is amazing camera for the money (c.£350), it shoots 50FPS at 1080p which is great for slow mo. The only downside is that they’re terrible for camera shake due to the size. So I bought a brushless gimbal for mine - these are like a miniature steady cam and work really well. And you can buy them here. I mounted mine to the helmet using a dog ball chucker! I also attached it to a monopod with a counter balance, this was to get some vertical movement in my shots. This is very new and affordable technology and the results are that of much higher production value. [cycloneslider id="hints-and-tips-for-making-a-foodie-film"] To see how they work, in practise and how it reduced camera shake: Jared & James from J O Y C E D I V I S I O N on Vimeo.

My own foodie video

I shot a wedding recently and they had what I thought was one of the strangest wedding cakes I'd ever seen, it was a replica of the Titanic made from caramel profiteroles with nut brittle decking. This isn't the sort of film I'd normality make, but I had a bit of fun with it and thought it was worth sharing, to show you what’s possible.

Camera

I used a Black Magic cinema camera with a Vinten tripod and an Edelkrone slider. The Black Magic is very heavy and needs a sturdy tripod. A slider is very good tool to create some movement in your shots and add an extra bit of production value to your shots. Try not to use it for every shot. The problem is when we get new equipment we tend to use it for everything!

Lens

I used a Samyang 24mm 1.4 lens - a great lens and not too expensive. It’s is a fixed lens, so no zooming here - be prepared to move around. To create a depth of field (background blurred out) you need to open the aperture right up, but the problem is this over-exposes your shots, so a Variable ND filter is a must to stop light getting in and keeping that look.

Photo style

I would really have liked a big wide shot to end this film, but I didn't get it. However I shot some 360 time-lapse. This was done with the Go-Pro camera taking a photo every 5 secs on an egg timer. I used Quicktime 7 to stitch all the photos together and exported them as Apple ProRes 422 LT, so that final cut would recognise the files.

Music

Finally, I used Celine Dion’s ‘Titanic’ ballad over the footage for a bit of a laugh (just in case you didn't work out what the cake was meant to be), plus it was a love story and these two were in love (ahhh). [cycloneslider id="hints-and-tips-for-making-a-foodie-film-dan-2"] Good luck with your foodie film-making! Dan Dan Joyce shot and edited our ‘193 course meal’ video (see here) and after working in television and cinema for 10 years as a Director Producer, has begun specializing in online branded content utilizing the latest developments in moving image and software application. Follow him via vimeo site and videos, his website or on twitter" ["post_title"]=> string(42) "Make your own foodie film - hints and tips" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(40) "make-your-own-foodie-film-hints-and-tips" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2016-01-11 18:24:33" ["post_modified_gmt"]=> string(19) "2016-01-11 18:24:33" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(38) "https://www.foodsunearthed.com/?p=3703" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } } array(1) { [0]=> object(WP_Term)#604 (11) { ["term_id"]=> int(74) ["name"]=> string(12) "Food in Film" ["slug"]=> string(12) "food-in-film" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(74) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(21) ["filter"]=> string(3) "raw" ["term_order"]=> string(1) "0" } }
Food in Film

Carl Pendle wins unearthed® food in film 2016

The winner of unearthed® Food in Film, a category of Pink Lady® Food Photographer of the Year 2016 was announced at a packed reception at the Mall Galleries, London, as Carl Pendle (UK) for his brilliant film short, Chilli Festival.

The UK’s Carl Pendle is announced as the unearthed® food in film winner – a category of the Pink Lady® Food Photographer of the Year 2016

As a previous finalist, in both 2015 and 2015, we’re delighted to see photographer and film-maker Carl win this year. We loved watching his films ‘Mushroom Hunting‘ and ‘The Food and People of Marrakech’  and really enjoy his light-hearted approach to food – which perfectly captures the spirit of the ‘food in film award.

The judging process took place last month and judges for our category comprised of George Motz, Founder and Director of the Food Film Festival, NYC, Nik Powell, Director of the National Film & Television School and James Winter, Producer, BBC’s Saturday Kitchen Live.

“The competition was intensely fierce,” says Simon, “there were entries from across the world and the standard was phenomenal. Carl’s film about a chilli festival in rural Sussex, having won the Documentary section, stood out from the rest, however, for its highly characterful wit and atmosphere.”  Not only does Carl now carry the prestigious title unearthed® Food in Film winner 2016, he also walks away with £1,000.

unearthed® food in film winner

Carl Pendle (see film below)

Documentary winner

Carl Pendle (UK): Chilli Festival

Non-Documentary winner

Mandy Mortimer (Ireland): Carrot Cake from Scratch

People’s Choice Award winner

Jignesh Jhaveri (India): The Chocolatier

The evening was compered by chair of the judges, journalist and food critic, Jay Rayner, and took place in front of more than 400 guests at the Champagne Taittinger reception, many of whom had flown in from across the world to be there.  Pink Lady® Food Photographer of the Year is the world’s leading celebration of the art of food photography and film. In its fifth year, 30,000 entries have been submitted since its inception.

If you’d like to remind yourself of the shortlisted films please see the playlist here:

We’ll be catching up with Carl very soon, to find out more about his film-making, his reaction to the win and what future projects he has in store.

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