FOOD FILMMAKER CASE STUDY
spotlight on great food-related films and encourages excellence in an arena that is now very popular. By recognising great food filmmaking the bar is continually
screens and celebrates a wide selection of international short films with a foodie flavour while serving the audience a series of culinary delights that relate to the content. The concept is brilliant and it’s become a massive success. “It all started when a friend asked me to screen Hamburger America at his restaurant so that he could serve up a few of the bizarre regional burgers that were featured in the film,” says George. “The crowd went nuts and I told himwe had to screen other food films and serve the food from those films as well. Over the past 12 years the FFF has evolved into a very special moment for food filmmaking because we trulymake a filmmaker’s work come to life. We’ve screened hundreds of films, served tens of thousands of tastes and worked withmany great chefs. “These days the FFF is muchmore organised and has come a long way from the time when I would introduce a film and then run behind the screen to un- pause the DVD player. Every film screened at each festival event has some element of food or a profile of a chef attached to it, and guests are encouraged tomeet and mingle with food film subjects. For me the FFF is a dream realised, and I couldn’t be happier.” Not only does the event celebrate George’s two big loves over a series of multi-sensory evenings, it also throws a
“The crowdwent nuts and I told himwe had to screen other food films and serve the food fromthose films”
being raised, and it’s encouraging standards to become still higher. “When we first created the FFF
someone said ‘You’ll never be able to find enough content for next year’s festival,’ and that scaredme,” George admits. “However, at around that time something fascinating happened; over the following two years camera technology became more accessible andWi-Fi bandwidth grew and everything speeded up. We suddenly had toomuch content, and still do. It meant we could afford to be a very selective festival, to the extent where a lot of great films won’t evenmake the cut.” People are increasingly wanting to knowwhere their food comes from, and the fact is that food with a story behind it always tastes better. George has tapped very effectively into that mindset and by doing so has helped to elevate both the food filmmaking sector and the charms of the not-so-humble burger to hitherto undreamt of heights.
BELOWAND FAR LEFT George’s film has spawned a book and ultimately led to the development of the Food Film Festival.
More information www.georgemotz.com www.overeasyfilms.com www.thefoodfilmfestival.com
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SPRING 2018 PRO MOVIEMAKER
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