In this episode  JAKUB LASKUS.

With 20 years of experience under his belt, my guest is the Founder and CEO of Bites Studio, a powerhouse known for exceptional tabletop production and practical effects. But that’s not all – he also co-founded Director’y, a platform connecting tabletop directors globally, and heads CHPTR Studio, where he steers the growth of commercial and artistic film and photography.

• Why sfx, high speed, robots are not the most important
• Why small productions will be eaten by AI
• The most important thing is to always do something new, to be in the process.
• Why Jakub wakes up happy every day

ENJOY

In this episode RONALD KOETZIER. One of the most experienced tebletop director.

Ronald has his own unique style, he is super sensitive to light, camera movement and he has an appetizing attitude.

We talk about preparation for shooting, difficulties and dependencies in client-agency relationships depending on what country you are shooting the commercial in.

And we also talk about the fact that we are not afraid of AI. And lots of other tabletop flavors…Enjoy.

In this episode Merijn Schilte – SFX engineer.

 We met between shoots in Milan, slightly tired, but it was great to hear how tabletop SFX was starting to take shape until now. 

He started in the theatre in 1997 when no one knew special effects for food. He invented rigs, but there were no directions on how to show food in an interesting way, differently, with effects. 

A great field of improvisation where throwing, smashing, and making mistakes was the only way to perfection in tabletop shots. Enjoy.

And link to my column on Director’y Hub:

https://directorroster.com/i-did-it-my-way-jacek-szymanski/

In the tenth episode I met Antonella Scoliero, the only woman in the world who is the head of the table top studio in Milan, but also a very experienced SFX supervisor known in the industry as table top mom. I met Antonella at her studio 360.fx in Milan’s Chinatown. Hear the story of how Antonella built a tabletop market in Italy. Enjoy.

• How 360.fx was born.
• How Antonella built the table top market in Italy?
• Pioneer.
• The only woman in the world who is the head of the table top studio.
• She is not only a producer, she is also a sfx supervisor.
• When planning a business table top, how to be responsible for shooting?.

I love meeting people who have such a positive attitude and are one of the best at what they do. Maksut is a very creative food stylist and talented chef in one of the best fine dining restaurants in Turkey. Meet the passionate with whom you can talk about all topics, and will surprise you with his versatility.

• What coffee means for Turks.

• How did the passion of being a food stylist transform Maksut into one of the best chefs in Turkey?

• How to teach the young generation to accept tradition in the cuisine in this changing times.

• Why does Maksut not want creative people in his restaurant?

• Is it possible to reduce meat production in the world?

And Is Turkish Pide better than Pizza?

Dziś moim gościem jest Katarzyna Wajda wspaniała aktorka, mama trójki chłopców, przyjaciółka. Kasia uwielbia eksperymentować w kuchni, ale wszystko to musi mieć związek z filozofią jedzenia. To coś więcej niż tylko posiłek w ciągu dnia.

Uwielbiam w Kasi to, że podchodzi do życia w sposób nieszablonowy, ma swoją drogę, jest twarda w obranych kierunkach, co udowodniła ostatnio świetną główna rolą w nowym serialu Xawerego Żuławskiego „ODWILŻ” dla stacji HBO. Gra w nim operacyjną policjantkę, która rozwiązuje nietypową zagadkę kryminalną. Twardzielka, Skrupulatna. Konsekwentna. 

Bardzo osobiste patrzenie na świat.

Dlaczego warto zadbać o swoje emocje?

Choruje ciało bo choruje dusza.

Rosół z kasztanami to petarda na chorobę.

Co zrobić z Hizopem, Bertramem czy Galgantem ?

Jak się leczyć jedzeniem?

Julian Hermannsen is one of the best motion control robot operators in the world, he has worked on many Hollywood productions, and is also a very creative support for table top advertisers. I have had the pleasure of working with Julian many times, and I have seen how he works and how precisely he approaches each film. What’s interesting about his work? Explosions, throwing objects and trying to shoot them with incredible speed, moving the robot to the maximum on tracks, showing the world differently than we see it during normal camera movements. I invite you to the world that doesn’t’ exist.

1. What is motion control robot and what is it for ?

2. How does work on such productions as James Bond or the „Chronicles of Narnia” look compared to work in table top commercials?

3. What do clients and agencies know about robots?

4. What is a rigging team and why is it important in table top commercial?

5. Why 3D postproduction won’t replace motion control?

W #6 epizodzie Foodloose, Grzegorz Łapanowski – chodząca encyklopedia wiedzy na temat rolnictwa ekologicznego w Polsce. Kucharz. Aktywista. Obieżyświat, gurmandzista i entuzjasta roślin. Autor wielu książek kulinarnych, w tym mojej ulubionej „Wzór na smak”. Juror i prowadzący polską edycję Top Chef. Zajmuje się promocją dobrej żywności i idei zdrowego, dobrego, naturalnego, świeżego, sezonowego żywienia. Na totalnym luzie.

Będziemy rozmawiać o tym czy da radę robić rzeczy komercyjne w zgodzie z własnym sumieniem? O jesiotrze, sumie, bulionie rybnym i dobrych smakach. O tęsknocie do rzemieślniczego podejścia do pracy, a także czy lepiej rozwijać się wolniej zawodowo, czy szybciej osiągać cele? I na koniec o poszukiwaniu tej jednej rzeczy, najistotniejszej w życiu… ?

Niezwyczajna rozmowa o starych przepisach, zupie z żółwia, kurze zielonej i o tym jak miejsce restauracji i jego historia stanowi o daniach tam serwowanych.