BRISTOL/WARREN — Step aside Emeril; it’s time for local chefs to get their piece of the limelight.
Film students from the University of Rhode Island (URI) have been creating a series of documentaries featuring local chefs, specifically Warren resident Champe Speidel, head chef of Bristol restaurant Persimmon, and Providence based chef Derek Wagner who owns Nick’s on Broadway. Students have been setting up shots to record interviews with the chefs. But they aren’t missing any of the food prep action. Students have been able to get inside the chefs’ kitchens and film them slicing and dicing away.
The students aren’t just creating a film on the art of food. The documentaries serve a dual purpose, said URI film professor and Warren resident Mary Healey Jamiel, who is teaching the class. She said they allow students to work on an engaging project; but also their finished product will be used within a public relation campaign to promote the Eat Smart Rhode Island campaign that has been spearheaded by Johnson & Wales culinary and nutrition professor Bill Idell. The films will be put on YouTube.com after editing.
Last Thursday night, Ms. Jamiel took her students down to Nick’s on Broadway to meet with Mr. Wagner. They set up an interview in a back room hidden away from public view. In the space laden with dusty walls and planked floors, the owner plans to expand his restaurant in the coming months. After the interview concluded, students took their cameras and got right in on the action filming chefs making food for real patrons. They adjusted the light and made sure the camera angles were flattering.
“We’re getting in there guerilla style,” said a student.
The Providence chef said one of the biggest hurdles to overcome as a entrepreneur and culinary artist is to make sure his menu is always changing, yet retains a level of superb quality. He constantly has to balance nutrition and healthy cooking with taste. He also participates in the Farm Fresh program, a network that provides local foods to chefs.
“We can really make something great. It’s seasonal, fresh, and local gourmet,” said Mr. Wagner.
Film student Sasha White worked on the documentary that features Mr. Speidel, a Warren resident. According to Ms. White, she was the only one in the kitchen filming the chef.
“It was really cool. I was trying to sneak around people in the kitchen,” said Ms. White.
During an interview, Mr. Speidel spoke about the importance of buying local products, something Ms. White said impressed her.
“These films are letting people know about the restaurants available to them. There are places to eat in Rhode Island using real organic things in farms. They’re really taking advantage of the things around,” said Ms. White. “It’s a small snapshot of what’s here.”
