Have you ever wondered what shark tastes like? (Does it taste like chicken?) Well, I certainly do! After a 10-hour shoot the other day, I forgot to grab the shark sandwich that was carefully prepared and wrapped for me. Doh! (At least I remembered to grab all my equipment!)
After entering an upscale community on the west side of Vegas on Wednesday morning (getting into this place is like going in to Fort Knox!), we entered a home with a very nice kitchen and filmed Rachel Valentin’s cooking show pilot soon to be submitted to the networks. Rachel has already appeared on television twice, on Good Morning Texas and Channel 1, and has two cookbooks out, The Organic Caribbean Cookbook and Transition into Organic Foods. (For more info, go to Rachel Valentin’s web site.)
Rachel showed how to make an alluring dish called Bake and Shark, a local favorite in her home nation of Trinidad and Tobago. (Check out this YouTube video to see what all the fuss about Bake and Shark is about.) All in all, the filming went wonderfully, and I am looking forward to editing this into a really nice pilot episode for her Caribbean cooking show.
Camera Bodies: A Canon 5D Mark II and Canon T2i. Lenses: Canon EF 24-105mm f/4L IS USM (for the master shot), EF 70-200mm f/4L IS USM Lens (for close-ups). Audio: Sound Devices 552 Mixer and Sound Devices 744T Audio Recorder, and a Sennheiser MKH-8040 Microphone on the boom. Lights: Impact 3-Light Kit. A Switronix Shoulder Support was used with the 5DM2. (The photo of the setup was taken by me with the 5D Mark II with a Canon EF 17-40mm f/4L USM Lens, although that lens was not used for filming.)
P.S. The reason I entitled this blog post “108° – Cooking in Vegas with Rachel Valentin” is because we had to leave the air conditioner off while we were filming Rachel’s show (so we wouldn’t have that annoying background noise picked up during recording). And the temperature outside that day was 108°!