What do a Blogger, a Videographer, a Photography fanatic (aka Instagrammer) and a tweet mad Spice Merchant have in common…well, over the next few weeks that would be me!
That’s right, we have some guests coming up and they’re all going to be in a Food Frenzy! Each of these exceptional persons all have a unique vision when it comes to food & their tastebuds. We’re spanning the globe with not one, nor two, or three, but four forms of digital technology, ‘hey, they don’t call it the World Wide Web for nothin!’
I think we all have a unique voice and for some it’s not blogging, it might be pictures (aka a thousand words.) It might be Videography, (aka real food porn!) For some it might be an everyday ingredient you might happen to have in your pantry which some clever clogs thought of, (some time back) and now it’s part of your everyday dinner repertoire.
Read on for my Q & A with videographer/photographer Hugo Alexandre Cruz…
Hi to all. My name is Hugo and I work as a videographer and photographer from Lisbon to the world. Lisbon is a very picturesque and cosmopolitan city mixing the old and new in perfect harmony. The amazing weather and day light hours allows endless and different kinds of activities, like wine tasting, gastronomy, great walks trough the city historical monuments and along the river Tagus (Tejo). It’s closeness to the river and the Atlantic Ocean can also provide relaxing beach experience and lots of aquatic sports activities like sailing, surfing or just enjoy the beautiful clean sands and warm water. Many other cultural and leisure activities are happening everyday in Lisbon and I’m always available to help you to discover Lisbon and to preserve some of the lived experience!
“Hi Hugo, many of my readers will be interested in knowing the style of food which sums up Portugal? Please give a description of a typical days meal from breakfast to lunch and dinner? It’s something I’d love to know myself!”
This is good, yet difficult question. Portugal in its aprox. 800km it’s a small country but with lots of different cultures and regions and landscapes. From succulent kinds of meat of unique breeds to the amazingly fresh fish and sea food, the gastronomic offer is almost endless in combination of tastes and it’s presentations, from the most traditional to the more recent authors & chef’s. The Portuguese diet has a strong influence of Mediterranean flavours along with spices and seasoning from the Orient.
To start the day, coffee is essential along with bread with hams, cheese, milk and yoghurts. I guess the most common Breakfast in the city is usually a Bica (expresso) and a Pastel de Nata (Cream custard).
For Lunch there is always the amazing Cozido à Portuguesa, a boiled pan full of meats, all parts of pork, cow, chicken with vegetables, cabbages, potatoes, carrots, rice, beans and all kinds of chouriços. I guess the most common lunch is a Bitoque, a cow steak toped with an egg with fried potatoes, rice and salad.
For Dinner and specially at this time of the year Sardines with potato and salad. You can find them in any table indoor and being sold freshly cooked in the streets. Codfish is a also a typical dinner but mostly consumed in the winter and a must have on the Christmas table along with Octopus and all the sweets.
Earth & sea Breakfast Toast
Bread, Egg, Bacon, Shrimp, Tomato, Basil, Olive Oil, Salt and Pepper.
Fry the fresh bread in a pan until it's nice brown and crispy.
Fry the egg, the bacon and shrimp.
Mount all the ingredients on top of the bread. Have fun and be Happy!
“Where did your journey into film making and videography start?”
I can’t ignore the fact that in my childhood I watched a lot of 8mm films projected in a white blank sheet at home. From Chaplin to the Pink Panther and Laurel and Hardy and even the family videos it was all very fascinating to me. The anticipation of an film session afternoon was exciting. The film projector player, the 8mm cameras, the film in it self with all those frames in a beautiful plastic reel with different colours, even the smell was important, the old and new (at the time) photographic slide cameras where all magical to me. So I guess that’s when it all started!
Later on, when I was working as a professional musician while we were in the studio recording sessions I was always recording with the old VHS tape recorder wanting to capture the moments we intensively live in the studio for one whole month in each album.
Six years passed from quitting the musician professional career, in 2005 I’ve decided to go to study Audiovisual Communication with the specialization course in Cinema and Video at the António Arroio Arts School in Lisbon. I’ve finished the course in 3 years and since then I’ve been continuously updating knowledge in courses yearly both in software skills as in different audiovisual narratives.
“Ok, so there’s a majority of people following this blog, who want to know a little more about (videography.) Perhaps, begin with the type of equipment you use, (most know that I rely solely on the iPhone 4S and my ipad for my video work.) “
Actually since 2010, I’m working with DSLR video cameras due to the endless advantages regarding quality/investment, reduced amount of storage and (not forgetting all the lenses bought through the years while developing a Photographer career) which I still actually do along side with Videography.
Once I mainly produced video contents for online distribution, it seems to be the perfect choice of equipment regrading production costs and the easy distribution of contents for all partners I’m working with, allowing them to use their promotional videos on all existent social media. Definitely the online videos contents are and will be “king” in what concerns brands, products and services promotion followed by a good contact network in the social media.
Sea scallops with broccoli and pineapple
Less than ten to cook, all the time to taste it!
VIDELICIOUS ONE min. RECIPE by Hugo Alexandre Cruz
“Most importantly, what do you think are the keys to successful food and video work?”
As far as I know, the keys to successful food work is to treat the ingredients as the main characters. The whole recipe is made with the ingredients so they must shine like stars and all attention must be focused on them and how they are prepared and cooked. In Earth & Sea Breakfast Toast each individual ingredient as it’s introduction, then followed by it’s preparation.
Simplicity in describing the recipe is essential and the main ingredient on the Videlicious although the structure may vary from recipe to recipe, regarding the complexity of the dish, the number of ingredients, the whole cooking process and if I’m working alone, or with a Chef/Restaurant or Catering Student.
Planning is essential! To know in advance how the meal is prepared, which ingredients will be used, all the cooking steps, duration of cooking, the place where it all happens. A good empathy, understanding and communication with the Chef are also the keys to success.
Duck Breast with Asparagus ONE min. RECIPE, a VIDELICIOUS. http://facebook.com/videliciouz
Ingredients: Duck, Rice, Asparagus, Orange, Sugar, Vinegar, Oregano, Salt & Pepper
*Cook the rice in olive oil and oregano.
*Squeeze the juice of one orange, fill a pan with the sugar until it starts to melt, pour the orange juice and some drops of vinegar. Mix it, until it bubbles and reduce for thickness.
*Fry the duck, slice it and serve.
Less than ten too cook, all the time to taste!
VIDELICIOUS ONE min. RECIPE Taste From Portugal
“What are the specific challenges you’ve encountered with shooting food for film. As a film maker/videographer do you think it is similar to shooting for stills, or very different?
Where should they begin?
If we take a look at the Photolicious and compare with the Videlicious, despite the technical differences in media and all, it’s involved in the production, set, light, crew, camera. The major difference is capturing the whole process, post production and the final result. Time, sequence, continuity, motion and emotion, sounds and music are good starting points to analyze and take in consideration.
I encourage all photographers wanting to start using video as media to try and capture with whatever device available and I’m not just referring the DSLR and camcorders. Many great and creative works were recorded with cellphones and smaller cameras.
Timelapse, is definitely the best way to do it and (eventually) I guess you will understand the reasons! (An example,) with object and people, use the time interval and set it for the desired effect. Stop motion, create you own story sequence and animate it using only your stills. Use an articulated toy to start.
Or just forget all about it and start recording in the streets, in the kitchen…. Just observe and listen, then make the things around you shine…
Over the last rainy afternoon weekends I've decided to capture some of the beauty in details of my backyard. Living right at the centre of a cosmopolitan capital city, Lisbon, there are still some elements of old architecture together with amazing sounds of nature and fauna.
The blackbird – I haven't really gave it a name maybe for total respect on it's freedom wanting not to interfere – sings beautifully almost everyday around 5 o'clock in the morning and again when it's sun setting.
Dick is another of the characters in this lively backyard. Starting to be old age it's an amazing friend and watch guard dog, sometimes a little too soft!
June the most accurate observer of the backyard and great friend had to be present. I wish I could tell the story trough it's eyes, understand all the excitement and fears and captured it with all dynamic and instincts. Instead I've tried to make it a little more poetic using the visual narrative and ambience sounds to show you The Backyard.
Many thanks to Moby for the soundtrack "she's asleep" @ http://mobygratis.com
You can find more on Hugo from these links below. Happy Cooking!
Blog– How do you write?
Hugo Cruz, photo & video