House of Cards: Coloring the Game-Changing Netflix Series

Season 2 of the pioneering Netflix series “House of Cards” brought a number of changes, including new Lead Colorist Laura Jans-Fazio. She spoke to Creative COW about her approach to this visually distinctive show, her remote collaboration with Executive Producer David Fincher, and her use of the Baselight grading system for fast turnarounds with the show’s 5K footage.

House of Cards

This is your first season working on House of Cards. What were some of the other jobs that you were doing before then?

I’ve always been a colorist, it seems. More recently, as a freelance colorist, working around LA and around the country, doing commercials, TV work and independents. I also worked with FilmLight, training colorists new to the Baselight software. The opportunity came up to do this, so I jumped on board.

How long did it take to finish this season?

We spent two and a half months working on the show. Our delivery date was middle of January. They were long days, too. One week, somebody asked, “Is Laura really still here?” So it was super, super tight. We were here night and day, with little time in which to deliver the episodes.

It always struck me as a lot of pressure to deliver 13 episodes at once.

It was insane. I mean, Encore looked at me and said, “How are we — you — going to do this? You’ll need to have a second colorist on board.” Good idea, but in reality I felt that it would take more time trying to get an alternate colorist on board to second me and mirror what I was doing, and that time would be better spent grading the episodes. So, I decided to just go ahead get it done.

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The Daily Show’s John Hodgman Makes His Dreams Come True – Speakeasy

Author/actor/comedian John Hodgman (The Areas of My Expertise, More Information Than You Require, That Is All) sits down with Paul F. Tompkins to talk about making drinks, becoming a literary agent, cheesemongering, working on McSweeney’s, being on The Daily Show, and preparing for the Apocalypse.


Battling the Forces of Nature with Flashes and Collapsible Reflectors

Andrea Belluso is an experienced photographer with more than three decades in the business. Once a month, Andrea takes Profoto behind the scenes of a recent shoot to share some of the knowledge he has gained over the years. Here he explains the use of reflectors and strobes in an outdoor fashion photo shoot.

Via FStoppers



Here’s the “Secret” Ingredient of Creative Leaders

There is a secret ingredient that spices up your teams creativity. It’s so simple, you probably won’t believe it. (but it’s true).


My wife had just celebrated a milestone in her music educational career and we decided it was time to celebrate. As we began our routine “I-dunno-what-do-you-want” discussion, my wife made a surprising suggestion. She wanted to give an old downtown restaurant a try that we hadn’t been to in years. I was a bit surprised. Many years ago, they had started strong, but as their popularity increased the quality of their food mysteriously decreased. Why did she want to go here all of a sudden, what changed?

A few weeks prior one of her college friends was in town and wanted to try this very place we had long crossed of our list. It makes sense: the ambiance is great, the location desirable, and the menu looks great, so they went. The report back was positive. Perhaps this restaurant had found themselves again? “Ok” I said to my sweetheart, “let’s give it a shot.”

Arriving, the hostess led us to our table through a thicket of quaint square tables draped with white table cloths and old retro posters, sitting us at a cozy table near the kitchen. We ordered drinks, and going over the menu, we both decided to try the very dish that won her heart back. 

It felt good to be giving this place another shot, we were having a great time. Our server arrived with our plates, and with a highly anticipated first bite our excitement faded faster than sidewalk chalk art on a rainy day. Our plates were bland, lifeless and boring. It seemed as though all the ingredients were there, but something just wasn’t right. What had been a delicious masterpiece had transformed into a cheap knock-off. How can the same dish, less than a week apart be so different? 

It may sound cheesy, but the big difference is love. I’m not talking about a 1970s flowery song, but the love of your craft. The chef that had made my wife’s dish was obviously in love with his craft, but the next guy was likely working there just to get the bills paid. You may not think that makes a difference, but ask any chef and they will tell you two people can make the exact same dish, using the exact same ingredients, in the exact same manner and produce two very different plates. How’s that?

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