BEHIND THE STICK, IN FRONT OF THE CAMERA (Notes)
1
FIND THAT ENERGY! Especially during early morning TV, low energy is enhanced; change pace, rhythm of delivery. ALWAYS BE ENTHUSIASTIC Share an anecdote from early career or culinary school; use the host’s name(s). BE DESCRIPTIVE Rather than say everything is “wonderful,” or “delicious,” try using descriptive words. ASK QUESTIONS AHEAD OF TIME Talk with the segment producer, find out what his/her needs are for the segment. TAKE THE “EVERYMAN” APPROACH Consider The Audience - avoid lingo and jargon (coupe, chinois, chiffonade, hawthorne strainer). BE ANECDOTAL Be a storyteller: “the first time I made this…” “When I was in culinary school…” COOKING TOGETHER IS A TEAM EFFORT Give the host/anchor something to do, even if it seems ridiculously simple. PRACTICE, SO YOU’RE FAMILIAR WITH THE CHOREOGRAPHY Run through the recipe, and come up with a story about the procedure or ingredients. TALK THROUGH YOUR ACTIONS If you’re asked a question, don’t stop; just keep on working as you talk. RIGHT OFF THE BAT After a brief 7 – 10 second introduction, jump right into the reason you’re there. FEED THE HOST, GET A FREE “GIFT” Even if you’ve forgotten everything, make sure you’ve got some food/drink to feed the host/anchor. USE HANDS TO DIRECT CAMERA’S ATTENTION Show off the raw products or finished drink you brought, as well as the one you demonstrated. BRING YOUR PERSONALITY Don’t create a caricature, but do bring your own personal humor and unique qualities. PLAY OFF OF WHAT IS GOING ON DURING THE SHOW Was there a funny bit in the segment before yours? Play off of it to get easy mileage. TASTING MATTERS Be sure to check with the producer if the hosts have allergies, likes/dislikes. DRESS THE SET Relax, don’t panic if you spill or forget something; things happen. You forgot a muddler. Talk through it, and show you’re human. SLIP IN RESTAURANT/BAR/BRAND NAME WHEN POSSIBLE PASSION, ENERGY…BRING IT! BE ORGANIZED, KEEP IT SIMPLE; SHOW OFF COMPLICATED STUFF RECONFIRM DETAILS WITH SEGMENT PRODUCER PRACTICE, PRACTICE, PRACTICE KEEP IT MOVING FORWARD FOLLOW UP…SEND THANK YOU NOTES ON-CAMERA REMINDERS LIVE COURAGEOUSLY. DRINK RESPONSIBLY.
-
Upload
tales-of-the-cocktail -
Category
Education
-
view
47 -
download
1
description
Mastering skills like straining, shaking and stirring come easier to bartenders than preparing for – and then navigating – a live, three-minute appearance, whether it’s on TV, online via social media/blogs, or video channels. Bartenders find comfort behind the stick, talking to guests, not in front of the camera, engaging in banter with a news anchor who doesn’t know the difference between pisco and punch. This hands-on seminar will teach you some of the basics for preparing for a such an appearance, from asking the right questions to propping to drink selection, as well as give you tips for how to lead the segment once it’s underway, getting the host and the camera to do what you want them to do. As a part of the seminar, you will get to practice your skills “on air,” as we break the room up into pairs. Each team will have the basics of a cocktail at their station, and they will take turns shooting video of each other with their own phones. The seminar leader will then give constructive feedback on how to improve your on-air performance. When national promotional events come up – such as National Daiquiri Day – why not have a fun, visual demonstration in your repertoire, such as the original Daiquiri? Papa’s Pilar Rum joins us in this seminar, offering some unique ways to share your videos, as well as a chance to receive a coveted gift afterward. If you’ve ever considered representing a brand, a restaurant or a bar in front of a live audience, this seminar will teach you pretty much everything you need to know to have a positive experience.
Transcript of BEHIND THE STICK, IN FRONT OF THE CAMERA (Notes)
Find ThaT EnErgy! Especially during early morning TV, low energy is enhanced; change pace, rhythm of delivery.
always BE EnThusiasTic Share an anecdote from early career or culinary school; use the host’s name(s).
BE dEscripTivE Rather than say everything is “wonderful,” or “delicious,” try using descriptive words.
ask QuEsTions ahEad oF TimE Talk with the segment producer, find out what his/her needs are for the segment.
TakE ThE “EvEryman” approach Consider The Audience - avoid lingo and jargon (coupe, chinois, chiffonade, hawthorne strainer).
BE anEcdoTal Be a storyteller: “the first time I made this…” “When I was in culinary school…”
cooking TogEThEr is a TEam EFForT Give the host/anchor something to do, even if it seems ridiculously simple.
pracTicE, so you’rE Familiar wiTh ThE chorEography Run through the recipe, and come up with a story about the procedure or ingredients.
Talk Through your acTionsIf you’re asked a question, don’t stop; just keep on working as you talk.
righT oFF ThE BaT After a brief 7 – 10 second introduction, jump right into the reason you’re there.
FEEd ThE hosT, gET a FrEE “giFT” Even if you’ve forgotten everything, make sure you’ve got some food/drink to feed the host/anchor.
usE hands To dirEcT camEra’s aTTEnTion Show off the raw products or finished drink you brought, as well as the one you demonstrated.
Bring your pErsonaliTy Don’t create a caricature, but do bring your own personal humor and unique qualities.
play oFF oF whaT is going on during ThE show Was there a funny bit in the segment before yours? Play off of it to get easy mileage.
TasTing maTTErs Be sure to check with the producer if the hosts have allergies, likes/dislikes.
drEss ThE sET Relax, don’t panic if you spill or forget something; things happen. You forgot a muddler. Talk through it, and show you’re human.
slip in rEsTauranT/Bar/Brand namE whEn possiBlE
passion, EnErgy…Bring iT! BE organizEd, kEEp iT simplE; show oFF complicaTEd sTuFF rEconFirm dETails wiTh sEgmEnT producEr pracTicE, pracTicE, pracTicE kEEp iT moving Forward Follow up…sEnd Thank you noTEs
on-camEra rEmindErs
LIVE COURAGEOUSLY. DRINK RESPONSIBLY.
