Exterior of Joe Patti's Seafood Market

Outside of Joe Patti’s Seafood Market

Our interns at Vivid Bridge Studios have been working hard on their capstone project and recently had the opportunity to work together as a production team on set of Joe Patti’s. For some of our interns, this was also their first time on a production set. Over the course of this internship program, I really enjoyed seeing the concept that the interns have created and pitched come to fruition after all of the planning and learning.

After every production, as a company, we take time to sit down and talk about our strengths and weaknesses during a project so we can learn about how we can improve as a team for the next production. In an effort to help our interns learn, we had a debrief meeting where we encouraged everyone to give feedback about what they thought went well and where the interns could improve during the production of Joe Patti’s and take on for their second production day.

Some of the things we shared during the meeting were how the interns were successful with gear and client management. We were working in a busy and popular fish market and ultimately they were able to maintain a small footprint and keep morale high between the crew and Joe Patti’s team members.

Loyal Customer of Joe Patti's Seafood Market

Rachel Bozant prepping loyal customer for interview

While the interns were successful with getting footage of Joe Patti’s, this was the first production set for some of them and we all learned together about some things they could improve on. There were some issues with scheduling that could have been avoided but I think that with practice and the knowledge they gained on the shoot day that their scheduling skills will improve. Having a properly timed schedule can be the difference in a shoot being successful and keeping morale high. I would also like to see them improve on referencing their pre-production documents such as lighting diagrams as well as building confidence asking follow up questions when conducting interviews. Approaching an interview more like a conversation with follow up questions help stories go deeper and can help your talent relax.

As for the environment, the interns did very well on their location scout. They all had to be aware of their surroundings during the location scout and production because there were a lot of factors to take into account. Joe Patti’s is a very fast moving environment, there are tight corners and spaces due to the high volume of customers, and since Joe Patti’s is a fish market we all had to look out for potential hazards such as water and ice on the floor.

I found it interesting hearing some of the history from Frank Patti’s perspective. He has so much knowledge and expertise in the fishing industry and I learned that the fishing industry is so much different than what I thought it was. I also learned that Joe Patti’s uses a lot of ice. They have a room of ice up to the ceiling that they use to help keep the product fresh. I also enjoyed getting a glimpse at the process they have for steaming the seafood.

Production Intern Cody Graffius and Post Production Intern Dustin Foster discussing next shots.

Joe Patti’s was overall really great to work with. I was pleasantly surprised by how nice and accommodating the staff are at Joe Patti’s. Since Joe Patti’s is a very successful and popular business, I was worried they would be protective and more skeptical with the interns, but they were very welcoming and accommodating. Frank Patti Sr. had no problem with allowing our interns film behind the counter and giving them the creative freedom to film what was needed. Joe Patti’s as a whole has been very hospitable and made us feel right at home while on set. Now that we have given the interns feedback on their first production day with Joe Patti’s, I am looking forward to seeing how they will improve with their second production day at the Joe Patti’s shipyard.

 

In an effort to make the most of the second production day with Joe Patti’s seafood market, our intern team spent a little time with Education Director Jon Deckert to debrief about the first day. Here is a brief snippet from their sit down together:

What did you think the interns did most successfully while on set for Joe Patti’s?

I would say it was gear and client management. We were working in a busy and popular fish market and ultimately they were able to maintain a small footprint and keep morale high between the crew and the joe Patti’s team members.

Gear: because it was a working business. We were able to keep the gear out of the way and causing any hang-ups.

Client: we interns were able to accommodate franks concerns about it being to cold and able to adapt the interview location to inside his office. We asked for permission for places we wanted to shoot kept gear out of the way without causing any hang-ups. The interns were also able to accommodate Frank Patti Sr.’s concerns about the location of his interview being too cold   

What are some things you would like to see the interns improve on? Since this was the first production sets for some of them, I would say they should continue to improve their scheduling skills and make sure to reference their pre-production documents such as lighting diagrams and feel free to ask follow up questions when giving interviews to help the stories go deeper and help your talent relax.

What was your favorite thing about being on set for Joe Patti’s? Seeing the concept that the interns created and pitched come to fruition after all of the planning and learning.

What was something that may have surprised you about being on set? I was pleasantly surprised by how nice and accommodating the staff are at Joe Patti’s. Very interested in

They wanted the interns to treat them as a client. They were all in and ready and liked the idea and wanted to help as much as they could. I thought they might be more protective or more skeptical but they were very warm and accommodating.

Did you learn anything while being on set and if so what did you learn?

During the location scout, just getting a glimpse at the process they have for steaming the seafood and how much ice they use. They have a room of ice up to the ceiling because it is important to keep the product fresh.

If you could change one thing (if any), what would you change about production day?

Production documents utilize lighting diagrams, more location scouting, having paper version of those for reference

With the environment of Joe Patti’s, how well do you think the interns worked in an operating business?

They did quite well, on our location scout I thought it was important to be very aware of our surroundings because they do move fast, water dangers because of ice, tight corners. Everyone looked out for each other, we captured what was needed but not slow down Joe Patti’s day to day operations

What did you think about the interns first time on set compared to your first time on set?

There’s always a difference in perception vs the outside people. I was more nervous my first time on set. I did not have the preparation that the interns had. I think it went quite well and that makes me glad because if they can be better off then when I started then i can only imagine how they will be in the future.

What was interesting and fun about the Joe Pattis shoot?

I thought it was interesting hearing some of the history from Frank Patti perspective because he has so much knowledge and expertise  and the fishing industry is different than what i thought it was

Did you find any major surprises that were out of our control that no one thought to plan for?

Weather!! We planned to have frank outside and it wasn’t until the week of that we learned it was going to be cold and windy but we were able to change locations and adapt.

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