FAIRFIELD, CT — A Sacred Coronary heart College alumnus labored on a documentary that lately aired on the Foods Network.
“I truly savored this possibility,” Mike Galeotti, course of 2020, mentioned in a information release from Sacred Coronary heart. “Remaining passionate about foods and cooking myself, foodstuff is a single of my most loved issues to film.”
The documentary, titled “Cafe Hustle 2020: All on the Line,” aired in late December. Dude Fieri, renowned restaurateur and tv persona, was the project’s co-director and government producer.
The film captured the coronavirus pandemic’s affect on the restaurant industry. Although some dining places have relied on takeout and delivery services to remain open, others have shut, possibly small-expression or forever.
“When the COVID-19 pandemic strike, the affect on the restaurant field was fast,” Fieri told the Meals Community. ” ‘Restaurant Hustle 2020: All on the Line’ offers a serious and personal initially-hand appear into the life of 4 prime restaurateurs navigating via it all.”
The documentary options chefs Maneet Chauhan, Antonia Lofaso, Christian Petroni and Marcus Samuelsson, showcasing the issues their companies professional throughout the pandemic and the steps they took to assistance their communities. The movie premiered at New York City’s once-a-year documentary film festival, DOCNYC, which was digital, and aired Dec. 27 on the Food stuff Community.
Galeotti, 24, grew up in Chester and lives in Brooklyn, New York, in which he works as a freelance videographer and editor.
He commenced his undergraduate experiments at Sacred Coronary heart as a promoting pupil, including a minor in film and television as he attained an interest in video clip creation his junior calendar year. Just after graduation, he spent two several years in Sacred Heart’s movie and television master’s plan, with concentrations in directing and cinematography, graduating with a master’s in 2020.
“The FTMA plan was an wonderful practical experience,” Galeotti mentioned in the information release. “We had been taught a extensive unfold of abilities, from composing, creating, capturing, directing, modifying and all the things in between. The construction of the system revolved about basically carrying out the items we had been remaining taught by the system of making our possess small movies and performing on fellow students’ films as collaborators.”
Todd Barnes, the documentary’s producer and inventive director, and a lecturer in Sacred Heart’s film and tv master’s software, employed Galeotti to shoot with out a crew. The pandemic afflicted the documentary’s filming system, and it experienced to be shot typically one particular-on-one owing to social distancing worries.
“Considerably of it was shot operate-and-gun design and style by solitary producers assigned to a single of the featured chefs and cafe proprietors, with compact cameras during the height of the pandemic,” Galeotti said in the information launch. “Soon after the creation organization finished the principal images and some COVID constraints eased up, they needed to shoot some higher-high quality foodstuff content material to incorporate all round production value.”
Galeotti filmed Petroni — previous proprietor of Fortina restaurant group, which has 5 locations all through Connecticut and New York — as the chef made pizzas and Italian pastina. The footage was employed mostly for promotions and B-roll segments.
“The FTMA method undoubtedly served put together me to function on this documentary,” Galeotti mentioned in the information release. “I was ready to use the cinematography abilities I experienced been honing throughout my time in the program to produce the best feasible imagery to guidance this challenge.