Ramsay’s VFX Studio
by colin
I’ve never worked in a kitchen, restaurant, or even a food stall. I can’t claim to know what goes on behind those doors, but from what I’ve witnessed I feel I’ve come up with a pretty good observation on the parallels that could ( or should? ) be drawn between working in a Kitchen and producing Visual Effects.
In fact, this could be applicable to more than just Visual Effects – animation, film production or any creative endeavour perhaps?
Many of these conclusions stem from watching Gordon Ramsay work, especially his “Kitchen Nightmare’s” show ( he swoops in an tries to restructure a failing restaurant ) – and how comments made about the execution of tasks within the kitchen reflect similar holes in many VFX processes. Pick up a copy of Anthony Bourdain’s books or similar and you’ll see what tends to transpire within more successful outfits.
One of the biggest similarities – this could just be a bold but slightly skewed impression – is the take no prisoners, death from above machismo that has come to be expected in both industries that break the weak while raising those that make to see it another day to hero status.
There is more than just a handful of people who’ve worked close to and beyond a hundred hour work with in VFX and those that work within the heat of a kitchen always seem to be on the job. Rather than being frowned upon, there seems to be a precedent set that it’s possible that you might be asked to work some extended hours. What usually transpires is, due to bad planning, there is only a quarter of the time to produce the product and thus blood is drawn out of stone as artists push themselves late into the night comparing battle scars while frowning on those merely pushing a 60 hr work week.
Yes, only 60.
Diminishing returns is really applicable to these cases, how effective is someone who’s been working 5 days straight with nigh a wink of sleep? It is here I draw a parallel to the moment in Ramsays show where he sits down with the head chef and draws up a new leaner and more focused menu.A few entrees, 5 mains, dessert and a wine list – concentrate on what you’re good at, great fresh ingredients, cook it well and cook it fast.
Efficiency is essential in a kitchen, if you want to be successful you need to be able to cope with a fast and furious stream of orders with the demands spiking and falling with each round of service. Within the maelstrom of an evening it is the teams ability to communicate with militaristic precision that allows the kitchen to run smoothly, without strong communication it’s easy to witness the fallout as many an episode of Ramsay’s Nightmares exhibit. First and foremost the communication between the head chef and his/her team is what leads to success or spells disaster.Similarly, without strong communication a VFX facility has no hope in hell of meeting the demands of a show.
”2 steaks, medium rare, one soup and a side salad”. “YES CHEF!”
”10 shots, 1 troll, 3 explosions and some roto”. “YES CHEF!”
”10 shots, 1 troll, 3 explosions and some roto”. “YES CHEF!”
Undoubtedly one of the largest roadblocks in either industry is the issue of working with artisans, clearly I’m talking about egos. I guarantee not a single person ( including myself ) entered a creative field such as Visual Effects ( or to become a chef ) without the sole purpose of being able to create and place their own personal stamp upon the product. The problem is at the end of the day – unless you’re head chef or a supervisor/director – you do as you’re told, and there in lies the problem as %70 of the time people don’t! At least not the first time around – clearly the head chef/supervisor/director has no vision, I can do better.Well, that’s how it generally happens. Why would we be paid these sums of money to just push the buttons? Didn’t you see that short film I directed for my thesis on existential embodiment? This needs a little more oregano.
Structure within an outfit upholds the lines of communication, and is as equally important in VFX – even more so as there is generally many more bodies involved. If you don’t know where the information is coming from, you can’t do the work.
Many more parallels can be laid, easily.Without a doubt – if you’re running a VFX facility – take notice of the kitchen nightmares and read Kitchen Confidential, watch Ramsay’s shows and look beyond the walls of the industry.
And if you can afford it, consider inviting Gordon around for some restructuring and abuse!