Humor keeps us alive. Humor and food. Don’t forget dinner. You can go away for a week without laughing. American director Joss Wadeon said it according to Good Readings.
During all the weeks tormented by the pandemic, which now passes without the intoxicating laughter of friends, without a quiet smile of sympathy exchanged with a colleague, and without the polite smile of a new encounter – we have something to eat.
We have experimental omelettes, we’ve tried recipes that our parents or grandparents made perfectly for years, we’ve made bread out of nothing, we’ve shaken coffee while laughing.
Because we’re stuck at home, we, the privileged ones, have enough events in the kitchen to keep us busy. At least, because the restaurants are closed, our favorite bars are closed and the cafes where we worked have switched off their coffee machines. Until further notice.
For all the people preparing a storm and shouting stories across the table – what were they doing as we tried to measure the water and flour for the dough?
You’re lucky, remember
Radhika Handelwal from Fig & Maple and Ivy & Bean made an online video.
The hospitality industry can’t work from home, and I’m no exception. To keep in the mood and stay in touch with my guests and potential customers, I started making videos online, she says. During their free time in the restaurant’s kitchen, Handelval has made videos on IGTV (Fig & Maple ensures that a large part of their day is dedicated to watching them).
I photograph them myself, and it’s all based on easy to use, sustainable recipes, a few anecdotes about sustainability and the real importance of eating sustainably and taking care of your own health and the health of the planet, she adds.
Handelwalk runs on the iPhone 11 Pro Max and edits iMovie content and uploads it to the Instagram
Trap runs on the iPhone 11 Pro Max, edits iMovies content and places it in Instagram. While this downtime affects everyone in the hospitality industry, it also affects bloggers writing about food. There’s no blog topic, no restaurant to go to, Handelwal said, adding that bloggers may need to use the time to cook their own food.
I hope they will follow that path and understand how food is produced. I work very closely with the Sustainable Development Goals (SDG), especially SDG 2, Zero Hunger, she says. The restaurants are known for optimizing their food; in fact, it conducted its first zero waste campaign in Delhi.
Today, everyone tries to stretch the dollar a mile and there’s a limited amount of food. In this respect, the sustainability of food is very high. Privileged people like us, who eat three meals a day, have a chance to make the right choice, she says.
Do your part
From an IGTV video to a webinar with more than 900 participants: Chef Viki Ratnani uses technology in his kitchen to do his work for the world.
This is the only way I can contribute to people, (by) showing them understanding, giving them some humour, trying to make them more positive, he explained, talking about the whole life of the instagram, the messages, tweets and recipes he shares with his followers.
I just had a webinar with 980 viewers. Normally I’d have to go somewhere, but now everyone can watch me from the kitchen of my house! Ratnani says and adds that the only positive thing that might have happened as a result of the blockade is that he will not travel for half a month, as he normally has to.
Tangibility is important, but if I can get 900 lucky people who have looked at three turkey recipes and participated in the research, then the job is done! What’s happening now hasn’t stopped me from cooking or training people, and at the same time it hasn’t stopped people from finding out where they are, Ratnani adds.
He made his videos and organized a webinar with his iPad and Apple iPhone 11 Pro. Using Zoom as a platform, Ratnani used two identifiers, one on his iPad and one on his iPhone, to cook, watch and answer questions he got on his iPad via his iPhone.
Ratnani also used his phone to take pictures of his food, which he shares on Twitter.
He also used his phone to take pictures of his food, which he shared on Twitter. He asks for his daughter’s help to edit iMovies for shorter videos recorded from his phone.
For the webinar he made two videos of himself that he cooked with his phone and sent them to someone else to edit them. The third video was of Ratnani cooking live, wearing the same kitchen jacket. The viewers of the webinar were able to see the chef prepare three recipes.
The castle gave Ratnani the time and energy he needed to create video content, something he had always wanted to do. That’s how people consume content now, he says. Ratnani has published his Vicky the Gastronaut series on Instagram and Facebook, as well as carousel photos, slo-mo videos and black-and-white photos of himself preparing recipes and sharing them with others by signing these messages.
Closure has its pros and cons for Ratnani, just like for all the others. This has forced her to make more intensive use of technologies such as her devices, social networks and video calling applications such as Zoom for work and leisure. But it’s also the realisation that you can’t do everything at home.
Inthere is always something new.
A podcast of dishes, this is how lovers of cooking and TV shows welcome Rocky Singh and Major Sharma in this wing of the castle. After leaving the highway, Rocky and the Major are now at home, bored and doing their best in the kitchen for over a month.
We just released our last thing, podcasts, they said. Their show Highway on my sign has been replaced by Highway on my sign, at least temporarily.
Here we remember the trips we made through the country and tell you all the fun things that happened behind the scenes and that didn’t happen in front of the camera. We have a certain freedom of speech, there’s no censorship, so it’s easier to talk about everything that’s happened. Sharing memories, food, places, people, says Singh.
He added that in three weeks they have become the second podcast for food and travel in India on the platforms where they are available. And it’s not just podcasts, they go online every Monday and Friday for an hour of chatting with friends on Instagram. They’re also writing their third book. Singh even gets lucky at the fair and takes pictures of wild animals.
Because they miss almost everything you can do at home, they didn’t start the podcast. And they’re also working on their third book.
Rocky & Mayur
If you thought you were lazy because of this blockade, you know where to get inspiration (not with us, we work all week and meet Rocky and the mayor).
Zoom is a software platform, while the iPhone manages the hardware. Podcasts use a combination of devices. The duo found that of all the devices in the house, the iPhone has the best microphones and Zoom is used as the main distribution platform. They use the iPhone to split the screen and they can see themselves and their reactions when streaming thanks to the zoom.
No, they’re not interested in Zuma’s safety issues. In any case, a lot of what we say is very uncertain, so anyone who wants to listen can do it, and anything can do it! You were joking.
We experimented with different platforms, and with Zoom we got better sound quality, and we were able to handle all the dives with WiFi – because you have four people talking and you have to connect the dives, they said.
In addition to the podcast, Mayur adds that they are creating a series of advanced videos to encourage people to stay at home and stay in shape. They exchange ideas about exercises you can do with your homework, as well as some nutritional advice with limited ingredients you can find at home. The video was recorded on the iPhone 11 Pro Max.
There’s also the #rnmfridgechallenge on Instagram, where they encourage their followers to show videos of them doing something, send a photo and/or a recipe of a dish they’ve prepared at home using limited ingredients.
As we use iMovie, we learn on the fly how to edit, add, and edit all the clips. We did all this ourselves because we have time now. iMovie is pretty intuitive, so it’s actually quite simple, he says.
Both men seem perfectly equipped to handle a blue lock, but how do they see things change when life returns to normal, something like that?
There’s going to be a big change. Once the blockade is over, bloggers will go crazy looking for good food. Everybody’s tired of watching omelettes, they said.
Rocky and the Major think that when this is all over, people will start looking for the most visually exciting food they can find.
With a variety of visual dishes around social media, taste is important for people like us when we look at the restaurant. But for social networks, the colours, the presentations, the atmosphere of the meal become very critical. Eating stylists have really grown up and deserve it, they said.
Once the blockade is over, thousands of videos will appear on social networks flooded with really good food, the boys predict. The machines did what they democratized. People like us had a TV show, we had a target audience. If these guys wanted to see a cooking show, if they wanted to see Highway with Rocky and the Mayor and go to Arunachal Pradesh, they would have to wait for that episode on the air, they said.
You don’t need a specialized film crew anymore. If it’s a television station, you need a team of specialists, but otherwise people can record the content on their phones. From 100 content authors on 10 TV channels, you now have a billion authors on different channels, they said.
In one respect, it’s great, there’s a lot. But the problem is that while anyone can create content, not everyone creates the content that people want to see. There’s a lot of mediocrity.
That’s why we like to think that we have an advantage – spending a lot of time on TV, with content about food, about travelling – we understand what makes content work, whether it’s long or short, they said.
Your second advantage is the best devices, such as the iPhone. Not everyone will invest in an iPhone, the boys found out.
The advantage for us is that we can quickly create very high-quality videos, edit them on iMovies, add great effects and plug them in, and they look great too. So even if so many people do the same thing, all these things give you an extra advantage.
First of all, people know us, so they know how to look for us, they know where to find us and how to follow us. And secondly, we can guarantee them a better quality of content than most people, because we have the knowledge and the right tools, according to Rocky.
I used to wear separate cameras, but I don’t wear them anymore. It has made the game so simple that the graphics are so immersive that more and more people realise that this technology makes a lot of things possible. As long as the technology continues to bridge the gap between professional and amateur equipment and what you can do with a handheld device versus what you can do with a DSLR, that gap will continue to narrow. The more it closes, the more people do it, he said.
So are some food bloggers going to change their vocation because of the current lack of content?
I doubt there’s enough time, like Rocky said, to go home. And all you can do at home is eat. In fact, I think more people will start food blogs. Because suddenly there were a lot of people who didn’t care, who were privileged, who had the staff to do everything – time to do it now.
We could go out if more people talked. – It’s fun, I want to try. But how many of them can make a living, or if they realize they can’t make a living, they can drop out of school. But the content will continue to grow and the closure will multiply, the mayor said.
Social networks are still alive, and now there are more eyes in the social networks. We now have a few clients who work with us. In social networks we do the same as before. All good bloggers will definitely get the same or even more work. For the rest, they have to see for themselves what else they can do to get more work, the boys concluded.
Maybe you’re making an omelette today, maybe you’re kneading the rice dough the wrong way for the third time in a row, maybe you’re making pancakes because you’ve had enough of chicken – whatever you do, don’t forget you’re lucky to have that food on a plate and have that smartphone in your hand to document it.
Be careful and wash your hands.