Farm to Table:
For the Love of Food
Spearheaded by Professors Maria Luskay and Lou Guarneri, PaceDocs 2023 will explore the passion that the French have in their cooking and how the chef takes great pride and care in all that they prepare. We will demonstrate the process of simply taking from your garden and local surroundings that food does not need to be complicated. We plan to meet and speak to chefs and restaurant owners who will explain the joy of cooking and serving the customer. We will talk to patrons who travel and come to eat for the love of food, and we will compare the French and American diet to show the vast difference.
In 1989, the founding manifesto of the international Slow Food movement was signed in Paris, France, by delegates from 15 countries. At its heart is the aim to promote local foods and traditional gastronomy and food production. Conversely, this means an opposition to fast food and industrial food production – so different from America.
What makes food so special:
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Food consistently pleases us.
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Food sustains life.
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Food brings people together.
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Food comes in many varieties.
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Food lets you give love to others.
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Catch the scoop
The PaceDocs Team Turns Up the Heat!
"We are in the danger zone", Professor Lou warned the team. A portion of the crew gathered at our premiere site, the Jacob Burns Film Center, on this dreary Tuesday morning. Less than a week from our opening night, the PaceDocs team watched their creation on the big...
Every Ingredient Counts!
To kick off this week's PaceDocs meeting, the team settled in and dimmed the lights to view the first rough cut of "For the Love of Food". Clicking keyboard and notebook scribbling sounded from the audience as the team made note of various critiques. When the house...
Reservations Available: The PaceDocs crew invites you on a trip to France
The wait is finally over! Reserve a spot at the table (or in this case, the Jacob Burns Film Center) and experience the fantastic farm-to-table cuisine of France with the PaceDocs team! The team did not rest over the weekend as the premiere is a mere thirteen days...
For the Love of Food: A first look at the new farm fresh documentary by PaceDocs
Quality control was the key ingredient in PaceDoc's weekly meeting. All computers were fired up and ready to serve the trailer of "For the Love of Food". Masterminding a successful and thoughtful sneak peek whilst not giving away the entire narrative was the team's...
A Week in the Life of a PaceDocs Student
"It's really another lifestyle...why did you choose to [do] this work?" Chef Roland posed this question to the PaceDocs crew on their last day in Paris. He was explaining the rigorous lives of Parisian chefs and the dedication it takes to provide a memorable and...
The Recipe for a PaceDocs Documentary
What's the recipe for the PaceDoc documentary: "For the Love of Food"? 15 team members 2 professors 6 days in France Adobe Premiere Too much NX80 footage to count How long will this take to cook? According to Dr. Luskay, "We have two weeks!" The editing cave of Wilcox...
A Taste of Home
The Pace Docs crew got down to business this week as major planning and editing moves were made. On Tuesday night, the crew was joined by Dr.Luskay along with Professor Guarneri to discuss the layout of the documentary. All of the interviews, b-roll, drone footage,...
Preparing the Final Course
Although the PaceDocs crew made it back to the states safely, their farm-to-table journey is far from over. With the documentary premiere date set at the Jacob Burns Film Center in Pleasantville on May 8th, all systems are a go for the next seven weeks. Before...
We are Ready to Escar-go!
As the team ate their way through France, we've come to recognize a common denominator amongst the farms, gardens, and restaurants we visited. Each local establishment that we entered welcomed us with open arms. The crew had the unbelievable opportunity to get...
From Markets to Vineyards: Discovering the local foods of Champagne
Alarms rang bright and early this morning as the PaceDocs team boarded the bus for a 7:20 a.m. call time. The local markets of Chateau Thierry, located in the breathtaking Champagne region of France, open at dawn. This is a gold mine for the area's chefs to pick the...
Our crew
As soon as the team met, we began delegating jobs and getting to know each other’s roles. We will all be wearing many hats throughout the semester, not limited to filming, interviewing, and researching.
