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About my Documentary

Welcome to my Documentary website. During this unit our project was to pick a visually pleasing and researchable topic that was interesting to us. We spent a lot of time coming up with possible ideas before we picked the topic we were interested in and pursued it. We were required to take about three to five shoots for Design, three or more personal interviews to be recorded on kits we checked out from school, and hunderds of photos in total so that we could pick our very favorite and best pictures to use for our book, website, and audio-slideshow. In English class, I wrote an eight page paper about the careers of pastry chefs and food as an art. All this text along with my favorite pictures were put into the book you can view on the Design page. In Design, we learned how to use Adobe's InDesign, and edited all our useable pictures in Photoshop. In WebAudio class, we learned how to use ProTools and Reason, and made our own song in Reason as the background of this page, and for our Audio Slideshow. The most important parts of our interviews were cut and edited in ProTools in order to be put into our Audio Slideshow along with our favorite pictures. I hope you enjoy viewing it all!

Character Biographies

kaori picHere is an introduction to the people I interviewed for my Documentary:

Kaori learned how to bake at pastry school in Tokyo, then worked there for five years at a bakery called Anniversary. She then got the opportunity to move overseas, like she always wanted, to its sister company, Satura Cakes, along with her head chef. She has now been working at Satura Cakes in Los Altos for four years. Her favorite part of being a pastry chef is making wedding cakes. At Anniversary, "their specialty was wedding cakes, they would make about 100 wedding cakes in one weekend. She says she is used to making a lot of wedding cakes and that she likes making them, but "[she likes] making something special."

 

salmah picSalmah began her cooking career when she lived in Singapore; working for her family's catering company before moving to the United States. When she moved here, she started out by going to the United States Personal Cheffing Association in Cherry Hill and got her certification. She then began her business as a private home chef planner. She then decided to go to pastry school in New York City's Peter Kump's Institute of Culinary Education. During this, she internshiped at Eleven Madison Park Restaurant, in which the pastry chef she worked under Nicole Kaplan, who was voted top pastry chef by Chocolatier Magazine and Pastry Art & Design. After getting her degree, she began working for Restaurant Associates which ran a cafe under Condé Nast Publications.

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