Cass' Kitchen - an attempt at a new cooking show

[Matt_V]

Hi, my name is Matt and I am new to the forums. I joined because I wanted to post this video and get some criticism. Me and my friend Cassidy have created a cooking show called "Cass' Kitchen." We just finished the first episode, it is 10:53. Please watch it and let me know what you think. Any kind of advice or criticism is appreciated as we plan to make improved episodes in the future.

http://www.youtube.com/watch?v=NnOuNSsUR4w

Enjoy!

[redwudz]

I thought the video was very well done. Minor problems: When you said a 'spoonful', you should say 'tablespoon' or 'teaspoon' just to make it clear. I never use garlic powder, only real garlic, but that's minor. Some garlic powder is not very good tasting and too much will really mess up the dish.

It would also be nice to see the dish presented on the table. A printed recipe would also be helpful, or a link to it.

And I should tell you the 'Feedback' forum is for comments on the inner working of the forum, not feedback from your posts. Moving you to our Editing Forum.

And welcome to our forums.

[Matt_V]

Thanks for watching and commenting, redwudz. You're suggestions will be added to my list of things to keep in mind next time.

[usually_quiet]

The concept of the show seems fine and it is as professional-looking as anything else I have watched on You-Tube.

For practical reasons, most cooking shows avoid using identifiable products or mentioning brand names. The only one I watch that doesn't do that is on PBS, and tests varous products as a regular part of the show.

I noticed Cass used the words "Ove Glove", instead of oven mitt. I didn't notice anything else that was identified (or identifiable) as being a particular brand, so I thought mentioning a specific brand-name might have been an oversight.

...and I agree with redwudz, a link to a recipe with measurements would be a good idea. It helps when writing up a grocery list. Plus, precise amounts are nice to have for most seasonings, and essential when baking.

[Ai Haibara]

For practical reasons, most cooking shows avoid using identifiable products or mentioning brand names. The only one I watch that doesn't do that is on PBS, and tests varous products as a regular part of the show.

I noticed Cass used the words "Ove Glove", instead of oven mitt. I didn't notice anything else that was identified (or identifiable) as being a particular brand, so I thought mentioning a specific brand-name might have been an oversight.

...and I agree with redwudz, a link to a recipe with measurements would be a good idea. It helps when writing up a grocery list. Plus, precise amounts are nice to have for most seasonings, and essential when baking.

The show you're referring to is "America's Test Kitchen," right? http://www.americastestkitchentv.com/

I believe they do that mainly to be safe - who knows if a manufacturer might object to the way you're referring to or using their product, if they think that since you're essentially endorsing their product, they can dictate how you should be using it, whether or not it's considered an endorsement (and all the headaches that go with those considerations), etc. It's best just to avoid mentioning or showing brand names (unless, of course, they're paying you to advertise their products).

[usually_quiet]

The show you're referring to is "America's Test Kitchen," right? http://www.americastestkitchentv.com/

Yes, the original show, as well as "Cook's Country" its sister program.

I have watched many other cooking shows and they almost never mention a product by name, whether they are on PBS or commercial TV. The exception being something like "Tabasco" or "Old Bay", which are the only product of that kind that many would find at their local market even today.

[julitomg]

Hi Matt
Nice show, since I also cook a bit, I agree with redwuz (also-although it´s a matter of personal opinion or taste- I prefer my pasta "al dente", so when I take it of the stove to drain the cooking water, I rinse the pasta with cold tap water in order to keep it from overcooking and certainly wouldn´t use garlic powder to give it an italian "touch"; I´d use instead powdered parmesan or dried oregano to do the trick)
As for the technical side..did you conect an external microphone (on a boom pole or something)? or you just used the camera´s built in mike?, your sound could improve with a lavalier microphone (even an inexpensive wired one, no need to go wireless since the chef doesn´t move around a lot), the sound mixing is poor; the music comes in abruptly and at a very high volume level, it distracts the viewer and what´s worse, it covers some of the chef´s voice.
The camerawork is ok but (and this is also a matter of personal taste)I would tape a piece of #85 color correcting filter to the outside of the window to avoid having such a noticeable contrast in light temperature.
Greetings

[lordsmurf]

That was smart to not continue filming while the microwave was nuking the bacon. That would have been too much ambient noise without a mic on the chef.

The video lacks black. Contrast/IRE is wonky.

I think "spoonful" is fine. If you can't tell that he's using a tablespoon, then it's probably not the only thing that will confuse you in the kitchen.

Video is very visual, and people are generally jerks. Your buddy speaks well, so audio isn't an issue (tech aside). However, he is somewhat large and he has stubby fat fingers. A well-placed joke by him, with him downplaying the importance of his weight, may preempt fat jokes for idiots.

Being Youtube, I honestly would not worry about product names shown or hidden. Who cares. If you want to use Borden milk or Coca-Cola, you go right on ahead and do it. The companies cannot tell you not to use their product. The reason TV shows hide names is because they want pay for showing it.

Now I'm hungry, too. That looked good.

[usually_quiet]

Being Youtube, I honestly would not worry about product names shown or hidden. Who cares. If you want to use Borden milk or Coca-Cola, you go right on ahead and do it. The companies cannot tell you not to use their product. The reason TV shows hide names is because they want pay for showing it.

With commercial television, it is often done to avoid the possibility of conflict with advertising shown during the program, at least according to what I remember one Food Network chef saying, but there is at least one other practical reasons for not mentioning or showing brand-names.

It makes it clear that the brand used does not matter. Otherwise. some people making the recipes may think that product is what they should buy for the recipe to come out perfectly or to be safe in the kitchen, since the host mentioned it by name or showed it.

[edDV]

Overall a good editing job.

The main issues that separate pro from amature production are audio and lighting.

You need to mic the "talent" with a wireless or wired lav mic. Camcorder mic sound has echo and variable sound depending on camera distance.

Second you need to control lighting and white balance. That window needs a neutral density plastic sheet (or gray-yellow fabric curtain) outside to take that blue spill off the right side. You still want some light to come in or it will look like night. The counter has yellowish interior lighting. The camera white balance works best there. You need a light kit to even out room light with a fill and put a key light on the talent. His face is dark through the whole shoot. Then you need to white balance the camera for the best compromise food shot to wide shot. His white chef suit is perfect for white balance. You need a matching white card or dish to white balance the food shot. If the camera doesn't have manual white balance, you need to do it with lighing filters.