Continuing my two-part series on the Keystone Multimedia Workshop, the final day.
Here’s a link to Part 1, if you haven’t read it yet.
Saturday I awoke and headed downstairs for a smoke.
I was pleasantly surprised when opening my door to find a copy of the Centre Daily Times, a daily newspaper covering State College.
After enjoying a nice breakfast, coffee, and conversation with fellow workshop students, I headed over to get some more work done on my project of Tre George, A day at the track.
I spoke with my coach, Susan, and then headed out to my next project.
Herwig’s, a unique place
I checked out Herwig’s Austrian Bistro‘s website before heading over to catch the lunch rush and speak with Bernd.
Here is some history about the place from their website.
In 1982, Herwig, Gundi, Bernd and Uta Brandstatter left their hometown of Igls, Austria to open a European bakery near Brisbane, Australia. They stopped in State College, Pennsylvania to visit friends of the family and fell in love with the Happy Valley area. Originally, the patriarch Herwig “Brandy” Brandstatter ran Herwig’s Edelweiss, an Austrian restaurant outside of State College near the local ski area.
The unique customer service is why I was doing the story. Bernd and his parents have a tradition of insulting guests, while smiling. They also threaten to “beat” customers with a wooden stick if several rules aren’t followed.
Don’t show up before they open, at 11:45 a.m., or you could get the wooden stick as well.
Small printed rules in plastic holders are located on each of the few tables in the bistro.
“We ask that you eat all your food.”
“If you are not able to finish your food, we do offer you the following choices:
“You may clean dishes with scrubby bubbles, you may be beaten with a large wooden stick (According to Austrian Culinary Law), we can charge you $35 for a box (to take home leftover food), or you can alert us to your small appetite and we will charge you double and give you half the food.”
There is no menu on the table. Customers must read the blackboard and be able to pronounce their choice, or face the consequences – not being served. The board changes daily and if they run out of food, they just close.
After introducing myself to Bernd, he was willing to do an interview with me, explaining the uniqueness of the place.
I set up the tripod, checked my audio, and I was ready to go. The first mistake I realized was that I forgot my second compact flash card, which means that I am limited to only using the space on one card.
After beginning the interview, I was happy with the comments Bernd had given me. We chatted for a bit, but business started picking up, so I started working on getting stills of the customers and of the unique objects.
I found it intriguing that throughout the bistro there was a variety of pigs- glass, ceramic, stuffed, and plastic.
Herwig’s disclaimer- “Where Bacon is a herb” is the reason for all the pigs, Bernd told me.
“People bring all the pigs here,” he said.
Herwig placed a pig, which is lying in a hammock, above the menu board, but the rest of the pigs were brought by fans of the bistro and customers.
An artist painted pig pictures in both the men and woman restrooms.
So after spending an hour at the bistro, I thanked Bernd and handed him my card before heading back to start working on editing in Final Cut.
Let the editing begin
I compare learning Final Cut to the first time I learned Adobe In Design (A program that is used for layout of newspaper pages and design.)
At first I struggled with everything. I had a hard time using the tools, finding the right tool, forgetting to switch tools, and moving objects on the page.
The deadline was 9 p.m. for our projects to be turned in and then we planned to view all the student’s work.
I got back a little after 1 p.m. and wasn’t sure where to begin, but I started by editing photos.
Once I was done with the stills, I started working on the audio and video, this is where I started to get really upset.
Struggling with the program, I ended up starting over several times, and at times, I would swear, scream, and walk outside for a smoke. The pressure of getting a project done well was wearing on me.
John Beale gave me reassuring words, that made me feel better about working.
“You are used to creating good work. You are hear to learn the program, not wow us with your work, or else you wouldn’t be here to learn the program.”
He was right, I know the first time I did a video in Imovie, it sucked, but I got better, and it is going to be the same with Final Cut, I will get better as I better understand the program.
Back to work, I was finally getting somewhere at about 7 p.m. but the deadline was quickly approaching.
My coach, Susan Zake, really helped me and was very patient with me as I was stressed, upset, and grumpy. All of the faculty members noticed my grief, and offered words of support.
Finally, at around 9:30 p.m., I had finished and after some quick polishing by Susan, the two projects I had done were turned in. I was going to write a story about “A day at the track” but after all the problems I had with editing, I ended up just writing a short paragraph to go with both projects, which was required for the faculty members and to support the videos, which will be posted on the Keystone Multimedia Workshop website.
At about 10:30 p.m. all the projects were turned in and we started watching, applauding each of the presentations, and some comments were made about the projects, and questions were asked.
So here are links my to my final multimedia projects.
If I had more time, I would have done some things differently, but I really learned so much in a short period of time, and as I get time to do the next project, I hope to do better, but I think I did pretty good for the first time using final cut.
The Keystone Multimedia Workshop was awesome. I learned so much from all the faculty, and enjoyed meeting new friends and seeing old ones.
Thanks first of all to my mother, Carol Schell, as she paid for the workshop as a birthday present to me. She also allowed me to use her credit card for the hotel room. If she had not supported me through the years, I would not be where I am today.
Thanks to all the faculty members at the workshop.
Curt Chandler, Will Yurman, John Beale, Bruce Zake, and a special thanks to Susan Kirkman Zake for putting up with me through the challenging times.
Thanks to Press & Journal publisher and owners Joe and Louise Sukle for giving me the time to do the workshop and paying for the three days of work so I can use my vaction time for an actual vacation.
I encourage any and all comments, questions, and suggestions, so please feel free to leave them on either this blog or my website. If you perfer, you are welcome to send me a message or email.
Thanks for reading.