The Flavours Behind Friday
Friday’s are sacred - it’s the end of the work or school week, it’s statistically the happiest day and of course it’s when Flavor Friday videos are released! This Friday in particular was an extra special affair as it was Chef Pom’s debut on the School of Wok channel.
A regular at teaching in person classes at the Covent Garden location, the team at School of Wok decided that it was high time for Pom to join the channel and make her delicious, authentic creations available to the world. As the repertoire of chefs on the channel begins to expand, as does the camera equipment used by the Curious Crab team. Curious Crab has been filming for School of Wok since day one, and over time the camera equipment used has increased from just 1 camera, to a 3 camera set up (including 1 mirrorless camera and 2 video cameras).
This 3-camera set up is necessary to capture the intricacies of the recipe presented by Pom today: a traditional Thai Green Curry, accompanied by useful tips, hilarious anecdotes and contagious laughter. Pom begins by chopping up all the ingredients for the paste, one key ingredient that she seemed to be using a lot of was green chilli - when asked why Pom responded by saying “all curry needs to be hot and spicy, otherwise it’s just soup”. Like most other film shoots, there are numerous things that are being captured at once, one camera focuses on what Pom is saying while the other focuses on the food. However, because of the camera switcher used - this process is smooth sailing.
Set up in a way that allows remote or in person viewing, the camera switcher allows live view of what is going on in each of the cameras with the ability to switch back and forth extremely easily. This makes it extremely convenient for the Curious Crab team and clients to approve of what is being shot and make changes in real time.
Pom continues the tutorial by providing the viewer with key tips. She says to make sure to “put the vegetables in first, because if you put everything in at the same time it will turn watery”. As she puts the chicken in, she reminds us to “use chicken thigh instead of any other part as it is the most tender”.
After some stirring and simmering, soon enough the aroma of coconut curry and a fusion of spices wafts into the air. Pom is satisfied with her creation, she plates the dish, smiles at the camera and tells us that “it smells just like Thailand”. Here at Curious Crab, we have an extremely passionate team and just the right equipment to bring the videos of your business, your company to life - so that you can smell, feel or taste whatever is being concocted or created.
