#crew blog

[watchdogfanclub]

Concept art, storyboards, and post-it note horrors™ by Eddie Trigueros.

[watchdogfanclub]

#wander over yonder | happyarnold06

Posts tagged with #wander over yonder

Wander Over Yonder concept art by Bryan Arnett.

[star-of-starboard]

😍😍😍😍😍

[techmdinc]

How to create a color story - Crew blog

Humans are hardwired to learn visually and one of the easiest ways to take advantage of that is to create your own color story.

This is a great article about color and it’s role in storytelling.

[f0rever-ddreaming]

A little post on how I deal with failure, hope there is something in this post that inspires you never to give up!

[mindofachef]

Episode 11 Photo Blog: Creation

AUTHOR: Jon Cianfrani, Producer/Editor

EPISODE: Creation

CHEF: Magnus Nilsson

For this episode, we wanted to trace the origins of a dish from the moment of inspiration to the final plating. We chose to follow the path of a beef dish as well as a dessert made of ice. It was also one of our most conceptual episodes.

Chef Magnus Nilsson visits a farm to choose a retired dairy cow to have slaughtered and brought to his butchery at Fäviken for aging.  

Chef Magnus Nilsson films the opening scene of the episode. Notice the drone floating far above him.

Keeping warm by the fire, Chef Nilsson breaks from reciting the Norse Creation Myth, which will be augmented with animation in the episode.

This is us getting weird with a projector plugged into camera and filming an image of an image being filmed thus creating an infinite video loop.

Chef Nilsson inspects part of the ice dessert he created. The concept for the dish is based off of an experience he had in the winter playing with a sheet of ice on the pond outside of Fäviken.

The rib-eye of dairy cow has been aged for 5 months, trimmed of oxidized fat and is now ready for slicing and cooking.  

[mindofachef]

Episode 7 Photo Blog: Impermanence

AUTHOR: ANNA CHAI, Director

EPISODE: IMPERMANENCE

CHEF: EDWARD LEE

Chef Edward Lee is fascinated by the fleeting nature of food. Consumed in minutes, a meal becomes a memory. Ingredients are unpredictable. Traditions evolve. In this episode, we learn what inspires him to keep changing.

Chefs Andy Ticer and Michael Hudman introduce Chef Lee to their Sunday ritual of drinking wine and making ravioli from scratch - a family tradition passed down from their “Maw Maws.”  

Chef Lee tests the pasta dough prepared by Chefs Ticer and Hudman. Blue Angels performed maneuvers overhead and the windy conditions proved an unexpected challenge to making ravioli al fresco!

Inspired by the food writing of Jim Harrison, Chef Lee creates a lavish dish that pays homage to one of the world's most epic gourmands. A magical pairing of foie gras, escargot, offal and quail egg!

Chef Lee was taken with the idea of this decadent meal going completely untouched, so we rigged the camera to an actual plate to capture his signature dish being served to a “table of none.”

It took over 3 days for Artist Mike Houston to paint the murals featured in this episode. Design Director Adam Lupsha used 4 different cameras to document the entire process from start to finish in a series of stunning time lapses. Thanks for braving ticks, wasps and copperhead snakes!

Chef Lee admires one of the finished paintings. His reaction to seeing Eel Evolution? “If I ever got a tattoo, this would be what I would get.”

Ever since Chef Lee took over 610 Magnolia, eel has always been on the menu. But with no photographs of previous incarnations, Chefs Lee and Nick Sullivan struggle to remember the plating for an eel dish from 10 years ago.

[irow]