Andrew ZellerAlpha 0030
My students know I like to compare Compositing to Cooking to help explain concepts.
A Visual Effects Compositor acquires a variety of ingredients and works with what they have to assemble something visually pleasing (a dish best served on an IMAX screen, I’d say). This can include footage filmed on different cameras, 2D elements (e.g., matte paintings, stock elements, screen graphics, clean plates, mattes) 3D assets (e.g., CG characters, vehicles, props, environments, FX simulations) that all need to be combined into one shot that tells a story.
A great chef and a great compositor are both artists that can share a lot in common. Both have spent countless hours cooking/comping, refining their recipes/scripts, and learning how to be efficient. There is a French culinary phrase: “Mise en place”, which could be described as “everything in its place.” It’s about investing time in the preparation and organization of your workspace, while planning your process to reduce or better anticipate potential delays, mistakes, or surprises. You can apply this cooking technique outside of your kitchen and use it for your Nuke script, email inbox, desktop, home office, and more.
This was one of many valuable things I learned when I enrolled in a cooking class last year. Northwest Culinary Academy of Vancouver didn't ask me for a testimonial but they deserve it. To be clear, I am not an aspiring chef or restaurant owner. I still have A LOT to learn. But I can recognize good teaching when I see it, and this school has it across multiple instructors. Cooking is a practical skill and I’m thankful that I can now prepare healthier and more delicious meals for my family as well as use our knives more safely and sharpen them when needed. Just as artists study the work and process of great artists, teachers like myself benefit from studying great teaching.
I love the school’s mission statement and how it connects in many ways to how we teach Compositing at Alpha Chromatica Education (ACE), so I’m going to share it below (plus a few photos of things I made in the cooking class). I highly recommend checking out NWCAV's variety of cooking classes for enthusiasts and professionals.
“To provide our learners with the most contemporary education, tools, teaching methods, and information; the development of advantageous and sustainable skills and attitudes necessary to gain greater access to an evolving industry; and a life-long support system available throughout the graduate’s personal trajectory.
To continuously upgrade our teaching tools, information, and methodologies to evolve and update our educational best practices.
To connect with industry peers in order to provide students and graduates with the most updated trends and innovations, as well as a wide network of potential employers. However, we will NOT perpetuate nor condone any industry practices which inhibit altruistic and true educational values.
To connect our school values with the community values around us; connect our staff and teachers with artisans, farmers, charitable organizations, and community-minded leaders who demonstrate a responsibility to lead change.” - Northwest Culinary Institute of Vancouver
Baked Goat Cheese & Brie with Warm Honey-Pepper Dressing - Made by Andrew Zeller
Focaccia Bread with Pasta Aglio e Olio - Baked and Cooked by Andrew Zeller
Tofu & Veggie Stir Fry - Made by Andrew Zeller