Please tell us about the projects you worked on before making ‘A Chef's Heart’. How did you start, and how did you learn to make films?
My first fim was For A Friend a short drama about toxic relationship
My first documentary Tomorrow's Food is about Chef Jonathan Karpathios who
grows his own vegetables, tends his own greenhouse and keeps his own pigs. This film
went all over europe and was nominated at four film festivals
| learned filmmaking at New York Film Academy after that | took master classes from
well known filmmakers at IBC in Amsterdam
Tell us about ‘A Chef's Heart’. How do you describe it?
We can see Chef Chris develop a cooking philosophy to reach a higher end of cooking.
In this, he returns to the old European cooking styles with high-quality vegetables, and
where meat is considered a side dish. We show where Vermeer gets its produce and
take a look at his roof garden, where bees produce their honey. The honey is of
particularly good quality because the bees get their nectar from the unsprayed flowers
of the city.
Please tell us about your favorite filmmakers.
Roger Deakans, he thinks out of the box and is humble.
If you were given a good budget, what would be your ideal project?
| would love to make a sci fi film
Describe how you would ensure that production is on schedule. What steps would you take?
| never like to rush a production so being on schedule is important.
So | always make sure | have good planning and good preparation.
What was the hardest part of making ‘A Chef's Heart’.
The hardest part is choosing the right scene and having to throw out pretty good
material to keep the flow in the movie going.
If possible, tell us about your next work. What plans do you have for your future work?
The Movie "A Fathers Heart" is in post and | am working on a Documentaire "Masterwork" It is about an arts school in the USA that works with young talets to get on a higher level
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