Posts tagged 'travel'

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Oryza Sativa per Bubalus Bubalis

By No Reservations Crew on March 9, 2009 10:59 AM | Permalink | 20 Comments

By Jared Andrukanis, Segment Producer

It's a foggy morning in the near-perfect village situated by the sea in central Vietnam known as Hoi An. I am standing in a rice paddy and my New Balance sneakers are covered in brown clay from the saturated ground. Staring off into the distance, I notice Todd shooting b-roll.

My socks are wet, but I don't notice because of the view - it is one of complete calm, with green growth, grey water and paddies stretching out for what seems like miles in each direction ...an open playing field of agriculture at its most base. In my view, there are three women in conical hats slowly pulling at the stalks with the country's most prevalent foodstuff at their ends - it is a delicate process, compounded to almost an art as the women's hands move with uncanny deftness, repeating the same process that most likely has been done by them for many years.

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Tony Eats It

By No Reservations Crew on February 4, 2009 5:03 PM | Permalink | 13 Comments

By David Robinson, Editor

I'm watching Tony Bourdain eat roadkill.

For the last hour I've been cutting a scene of Tony at a Chicago restaurant that specializes in molecular gastronomy of a rather unusual variety. Try to imagine Ferran Adria's El Bulli crossed with a novelty gift shop that sells chocolates in the shape of dog turds and you'll get some idea of the place. He's just had a big bite of a dish called "Roadkill," actually it's a very delicately prepared dish of shredded duck confit with a splattering of a beet puree and a toasted rosemary infused marshmallow that is meant to resemble entrails, or maggots, or ...well, you get the idea

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Venice

By No Reservations Crew on January 15, 2009 10:27 AM | Permalink | 24 Comments

By Tracey Gudwin, Producer

I have made thirty-something episodes with Anthony Bourdain. Needless to say, our crew has spent a lot of time over the last four years getting lost in the world together.

Mostly my producing job is to schedule a good show and to gently encourage Tony to see the brighter sides of really horrifically BAD situations....scenes gone wrong...situations you wouldn't wish on your worst enemy-- like the, "Birth of the Nacho" scene, in the Mexico show (lets just say it involved canned olives, some sort of gelatinous Cheese Whiz and eventually a nacho related injury); and on a darker note, being in the wrong place at the wrong time...episodes like Beirut...

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It Happened On a Street Corner in Mexico

By No Reservations Crew on January 5, 2009 10:32 AM | Permalink | 18 Comments

By Alexandra Lowry

As the newbie on the crew I knew that it would take some time to gain Anthony Bourdain's respect. No Reservations is entering it's fifth season and the man has met and worked with countless different people … and like every job that involves being accepted as "part of the team" (and no, there is no I in team) you have to earn your medal of honor, you have to gain your place in the ranks.

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The Editor's Take

By No Reservations Crew on March 3, 2008 3:31 PM | Permalink | 40 Comments

By David Robinson, Editor

To paraphrase a well-known chef, author and TV personality, making television is a lot like making sausage. Some seemingly strange and terrible things happen in the process, but the end result is usually very satisfying. So to follow this analogy through, if making TV is like making sausage then, I suppose editing would be like the part where the various bits are stuffed into the intestinal casing. Thankfully, this is all just metaphorical; I've yet to actually use an intestinal casing in any project. Anyway, the point is-- editing a very satisfying job (this show especially so). The amount of creative input you're afforded, the opportunity to shape something from a rough outline & raw footage to a finished product is great, and I'm lucky to have this for a career. But at the end of the day, who the hell knows what an editor really does? I've been working in this field for a few years now, and it's still not a simple question for me to answer ...

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