Rehearsing for the Winter Show
These videos are examples of the way in which I will do my livestream cooking tutorials. I have experimented with various camera angles, lighting, and techniques for cooking. I prepared these videos to show to my group for feedback.
To show my group the videos, I put them onto a Powerpoint Presentation and played a few at the same time. Immediately it became apparent that this was the successful way to do it – have a split screen showing different angles of what I was doing. For example, one camera facing me as I am chopping the onion, the other camera face down at the chopping board to watch my hands. However, this meant a change in my plan. Originally the cooking videos, as well as the eating video, would be a live stream. However this would be difficult with the split screen effect. Therefore I have decided instead to pre-record the videos and do a live voiceover. I wanted to keep a live element as I think it is important in the pandemic to keep something live, as many theatre and artwork exhibitions have been cancelled. I will also eat my soup live.
For the narration of my cooking, I originally planned to discuss several topics when preparing and cooking the soup. This is because each segment will be 15 minutes each, and so I will need to fill the gaps when I am chopping or cooking. As I wanted the cooking to look natural, I intended to learn a loose script to follow. The topics of conversation may change slightly due to the different news events of the day – I foresaw discussing any coronavirus news of the day/personal opinions on the subject, the vaccine news, shops closing, Christmas plans, personal hobbies/interests such as gardening (relates to cress). However, the feedback I garnered from presenting to the group advised me to talk solely about the cress and their mask pots. This is to really portray the message of making a creative use out of the disposable – the good out of the bad.
For my preparation videos, I have been practicing by watching cooking shows and videos this week to become aware of how they use camera angles/filming techniques, and how they narrate the process. I will be using lots of little bowls to put everything in that I will be cooking; this is something I have seen many times on cooking videos; it allows for a smooth transition of the cooking process. I have also bought a professional light and tripod, as a big concern of mine is bad lighting and unsteady camera movements or awkward angles. When cooking, I envision talking more as there will be times when I will have not much to do; such as the 5 minute cooking time of the onions. This is when learning a loose script will be necessary, to make the segment interesting and run smoothly.
I have decided I will not speak whilst eating the soup. As I will be on my own, it would be unlikely that I would talk to myself when eating, and I did want the whole concept to stay quite natural and realistic. It will be a time for reflection and hopefully people can eat along with me, in their own homes.
Recipe:
- I will begin by chopping the cress; this has took about 5 minutes when rehearsing, as I will be doing it carefully – the mask pots are special and each one requires an individual attention.
- Once the cress is cut, I will chop it.
- I will then dice an onion.
- I will measure out the stock I need, the orange juice and the yogurt.
- For cooking the soup, I will need a saucepan, a spatula, and a blender.
- I will first cook the onions; it is important to not let them brown for this recipe.
- After around 5-7 minutes I will then add in the cress and stir it.
- I will then add in the stock and orange juice.
- The soup then simmers for about 5 minutes.
- I will then blend the soup using a stick blender.
- The final step is adding yogurt and stirring it in.