Training for Cooking Show

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I am going to be doing a healthy cooking show on Bev-Cam. That is the Beverly Cable access network. In order to do shows at Bev-Cam training is necessary. This training involves learning how to direct, produce, camera techniques, host, audio, and interview. The training is four sessions for two hours each night. Last week was our first meeting. I met nine other people who are interested in being trained. We toured the studio and then learned about camera techniques. The first thing we learned about is making sure that we use the rule of thirds to help determine composition. If you envision a tic tac toe board the upper third center is where the eyes should line up. This is called the sweet spots. We saw all the different camera shots such as wide shot, medium long shot, medium close-up, close up and extreme close-up to mention a few. We also learned the importance of using a tripod so the camera would be steady and smooth. Camera techniques differ with the types of events that are being shot. So a meeting, sporting event and cooking class would use different types of shots and perhaps more than one camera for sporting events.

Camera moves are supposed to focus the viewers’ attention. Some of the different techniques we tried (this is hands on right away!) was:

  • Pan – moving the camera left or right on a tripod
  • Tilt – moving the camera up or down on a tripod
  • Zoom- Adjusting the lens to create the illusion of moving the camera closer or away from the subject without physically moving the camera in closer or further away
  • Tip – When zooming out, tilt down as you go to keep the shot well framed and conversely as you zoom in, be sure to tilt up as you go

There are more techniques and it was amazing how much we learned in one week. We were able to take the camera and try out all of the different techniques.

The people at Bev-Cam are so helpful and knowledgeable. They have a great set-up and have won many awards for New England Cable shows.

I hope to have a great healthy cooking show. This will not get started until after the new year and hopefully will become a monthly event. Stay tuned for more…

Cooking beans for ease in digestion

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Beans are an excellent source of good carbohydrates, they are high in fiber and low in calories. Many people have difficulty digesting beans. I have found that the trick to making beans easier to digest is to soak the beans overnight, then rinse them in cold water and drain, twice. Put them in a pot of cold water to cover by a few inches. Add a piece kombu, which is a seaweed that helps break down the enzymes in the beans and makes them easier to digest, and remove it before serving the beans. Kombu, a dark green sea vegetable, is easy to find in health food stores. Cook kidney beans, garbanzo, or black beans with the kombu at a simmer for an hour to 90 minutes, or until soft enough to squash between your fingers but not until they are mushy. Check the water level during cooking and add more to keep the beans completely covered. Discard the kombu before serving. If you don’t have time to soak the beans and need them fast Eden (found in health food stores) cooks their beans with Kombu. For some great recipes that are easy to prepare get Zone Perfect Cooking Made Easy, by Gloria Bakst and Mary Goodbody. Or visit my website: www.mybnl.com for some recipes.

Finding a personal chef

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Are you tired at the end of the day? Do you find that you get take out or go out to eat frequently? Do you wish to have home cooked meals that are delicious, healthy, quick and easy? Having a personal chef can meet your needs. According to the CBS Morning Show, “Hiring a Personal Chef Service is cheaper than dining out and a whole lot easier – a way to take a bite out of the cost of eating well.”

Balanced Nutritional Lifestyles, Chef GloriaB can take care of all of your personal chef needs.

Cooking healthy can be time consuming, we need at least six servings of fresh fruits and vegetables, small amounts of whole grains and protein at every meal for good health.

With the rise of obesity and type two diabetes hiring a personal chef who can prepare food according to your health plan will be money well spent. Having a personal chef will allow you to spend more time with your family while still enjoying delicious affordable meals at home.

Questions to ask when interviewing a Personal Chef

  1. Do you carry liability insurance? I do and any personal chef should carry liability insurance as well. The insurance will cover property damage, bodily injury, or sickness.
  2. Do you have your Personal Chef food safety certificate? I am ServSafe certified and can ensure that all of your meals will be properly prepared and stored with professionalism and care.
  3. Do you have references? I have many testimonials from personal clients as well as those whom I have done cooking classes and seminars.
  4. What is your background and training? I am a trained and certified Personal chef by the American Personal & Private Chef Association.
  5. Do you know how to cook for various medical conditions? For some this might not be an issue. But in today’s society many individuals have food allergies, food intolerance’s, heart conditions, and other medical conditions. A personal chef should interview you to find out your history. This should tell the personal chef all of your likes and dislikes for food preparation.

If you have any questions I can be reached at gloria@mybnl.com. Visit my website at www.chefgloriab.com for more information.

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