While gearing up to watch the Daily Show, my wife and I occasionally flip the TV over to the CW, to watch a locally produced show Secrets of Louisville Chefs. I love the idea of this show. Louisville has a lot of great restaurants, and there seem to be more every year. I have several friends who are chefs and who deserve the recognition of one my favorite arts, but somehow, Secrets of Louisville Chefs manage to make every dish look as unappetizing as possible. I don’t know what camera they use, but the picture is always bluish, suggesting mortification or mold, and the food is always shiny, making it look greasy.
It’s amazing. They go to so much trouble to showcase local chefs, but seem to forget that the at-home audience can’t taste the food – we have to rely on the visuals. I have a few suggestions for the producers of this show:
1. Get a better camera. It looks like you’re shooting this on Beta or DV. That is so 20th century! The Panasonic HVX200A can be purchased at B&H for $5,200. It’ll shoot in 1080p, and not only will your food look like it was shot on film, but you’ll also build a small library of HD footage ready for when they throw the switch in 2012.
2. Get a couple of softboxes. You want to mute that light to reduce the shine. Seriously, that food looks like it was dipped in the second tank of my veggie car! Digustipating!
3. Color correct your footage. It doesn’t take long and it’s pretty easy. You’d be amazed at the difference in the picture if you would pull some of the blues out and actually make it look like food.
Make the investment. You won’t regret it.
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The year was 1909. The US Army bought the first military aircraft from the Wright Brothers, Sigmund Freud lectured in NYC, and the Manhattan Bridge