Chef and producer of food on the scene, Daniel Franco has created more than 20 souflis for cheese for the recordings of I’m Still here. The Brazilian even prepared the chicken that appears in “Twilight”.
Summary
Fernanda Torres learned to suffer with Daniel Franco for the film, I’m still here. The souffle of the Paiva family cheese was a stage challenge that required more than 20 attempts to be perfect.
With the oven on and the mixer on the table, Fernanda Torres was already ready for the souffle lesson when the chef and stage producer Daniel Franco arrived in the actress of the actress in Rio de Janeiro.
The two had eggs, milk, flour, cheese and recipe shared by the family of Eunice Paiva, the lawyer and author of the dish played by Torres in I’m still hereBrazilian Oscar -Brazilian Pystician Properture for Best International Film.
“He had already read everything on Souffle, he already knew all the tricks of gastronomy,” REMADRA REMEMBER, responsible for putting the dish in the scene.
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Fernanda Torres learned to prepare such a paiva family cheese souffle and was shot by cooking the recipe of director Walter Salles. The scene, however, did not enter the final cut of the film.
But the souffle is there.
The French inspiration plate appears in the first part of the film, before the arrest and disappearance of the former Vice Rubens Paiva, Eunice’s husband, during the military dictatorship.
There is a meeting between friends who talk about politics and dance at family, Leblon and the dish appears on the table and on the guest plate.
The daughter of Eunice and responsible for keeping the recipe, Ana Lúcia Paiva, Nalu, recalls that her mother cooked the dish in these dinners with her friends. After Rubens’ disappearance, “he didn’t do it anymore,” he says.
The dish is also mentioned five times during the film. When Eunice promises his daughter before lunch that would have cooked him; In the letter of desire of Vera, older daughter, from London; In the return of Vera to the river, when the mother regrets she does not receive it with the plate; In the end, when the family wants to reproduce the mother’s recipe; And in the last words of Rubens Paiva, if taken by the agents of the dictatorship: “I return to the souffle in time”.
The appearance itself at the party is fast, but has required a lot of work from the Daniel Franco team, expert in the production of food for cinema.
The Carioca at 44 is the professional who ensures that the foods that will appear in the films (and soap opera or television commercials) will be beautiful and faithful to history.
In case of I’m still hereFranco knew he had a challenge for the protagonism of the souffle, mentioned in the book by Marcelo Rubens Paiva who gave rise to the film.
As already indicated the Eunice’s recipe, the souffle had to be served “as soon as it was ready” so as not to dry.
Imagining a scene that lasted the hours to be recorded, how to make the onmopable supplier? This is where the work of the food producer of the scene comes into play.
Overall, Daniel Franco cooked more than 20 soufles – all edible – for filming.
“In a few minutes, it is already totally different”, explains the producer, who is next to the director in the scenes that involves food to make sure everything is in accordance with,
Franco’s strategy for the film was to make two types of souffles. One to stay at the table; Another to go to the plate and the mouth of the actors.
The table was actually made up of a thick layer of mashed potatoes under the plate to give the height of the dish. The souffle itself was only the last layer.
“We need a nice aspect, something edible and that can give the impression we want,” explains Franco.
Already the souffle that went to the plate was exactly that of the recipe of Eunice Paiva.
“When it is a family recipe, you want to perfectly follow that recipe, because the child [Marcelo] He appeared on the shooting set, “he remembers.
He recorded the scene, in general, the food is discarded, also for conservation reasons. In I’m still here Remember Franco, The cast for children has exploited the shooting intervals and the joy of the souffle women, thus avoiding greater waste.
Profession: stage food
Daniel Franco started working in the kitchens at 17, when he became the father of his first son.
Timeless to dedicate to studies, he made his bars and restaurants in Rio de Janeiro his gastronomy class.
With almost ten years of experience in the kitchen for others, in 2007 he decided to invest in a market that was starting to be attractive in the lands of Carioca: the production of food for the advertising pieces. In English, the term generally used is Elegant food (Food Designer).
Rio de Janeiro, explains Franco, was an effervescent city for audiovisual, receiving foreign advertisers who found an “economic” destination in dollars to film their pieces.
At the invitation of a manufacturer friend, he was invited to a first job for a network of fast food.
Franco soon realized that, on a day of work, leaving the perfect state for filming, received the salary of the entire month in a restaurant.
Many of the professionals who work in this sector are specialists in the so called Mock-up“false” representations (and guys) of food, using foams, tires, plastic.
But Daniel Franco, with his experience as Chef, decided to go to the other side.
Instead of producing objects that look like food, but they are not, the carioca works with the most perfect real food possible.
“Making food on stage is the work of art,” he says.
The idea, according to Franco, beyond realism, is to allow actors to be able to interact naturally with food, even with the possibility of eating on the scene in a improvisation.
One of the first works was in the film Merry Christmasdirected by Selton Mello – who would meet I’m still here.
In a scene, Daniel Franco had to produce an entire Christmas dinner and keep it fresh for hours.
It was this specialization that started Daniel who opened the paths within the cinema.
The manufacturer also participated in films such as Rare flowers, two of me AND My mother is a piece.
To work, the manufacturer must use the cuisine of the locations, to produce everything punctual. In I’m still hereFor example, he used the kitchen of his house for rent in Urca, Rio, to recreate Paiva’s residence. If you don’t have this possibility, Franco needs to improvise a kitchen.
“Overall, the cast people like food because it is done in time, there for them, I do it with all the affection, temperate,” he says. Despite this, however, most go to garbage – saved in a “perfect world” when the characters themselves eat a lot on the scene.
From Chicken of Twilight to ice cream Fernanda Torres
In Daniel Franco’s curriculum, there are also Hollywood works.
The manufacturer participated in the recordings of the third film of the saga Duskon an island of Paraty (RJ).
The couple of protagonists, the beautiful human and the Edward vampire, are spending the honeymoon in Brazil. In a scene, beautiful, unaware that it was pregnant, he is frying the chicken legs. When he starts eating and seems red of the meat, he gets sick and runs to vomit.
It seems simple, but for the person responsible for food on the scene, it was a meticulous job.
Daniel had to remove the skin from a chicken breast and curl himself in the fried chicken thighs of Bella on the scene.
“Because when he put the pan, the chicken leg was ugly. So, with the chest skin, he remained in that perfection,” he explains.
Daniel had to leave at least 50 chicken legs (rolled on the chest skin) for a single scene.
In I’m still hereFranco had to be more present in set of filming.
In addition to the Eunice Cheese souffle, the chef participated in other scenes, such as recorded in a pastry shop in the center of Rio.
The family is at the table and Rubens Paiva delivers an ice cream to the grape (favored by eunice) to his wife.
There are several extras in the background with ice cream and a dessert shower, all produced by Daniel Franco.
“Fernanda’s ice cream was a real ice cream, I did it. We changed at least 40 times,” recalls Franco.
“I was behind the monitor with a freezer, with several cones already with ice cream. I cut the scene, I changed the ice cream from his hand, I cut once again, I changed again. He always had a ice cream in his hand.”
In the scene, Fernanda Torres even has ice cream, hence the need to be real and edible.
The other ice cream, of the figuration, was mounted with a tincture. “I ice cream, but it was not ice cream.”
Another recurring and meticulous work of the manufacturer has less to do with food and more on the brands that leaves every day in our life.
“I do a lot of dirty dishes,” explains Daniel Franco.
“If someone has just eaten on the scene, take some rice and dirty the dish or a little water with a little pasta sauce.”
Souffle recipe left by Eunice Paiva
- 2 tablespoons of butter
- 1 cup of milk
- 2 tablespoons of wheat flour
- 3 eggs
- 100 grams of salty cheese
- Salt and pepper
“Beat the milk, the yolks and the flour in a blender. Slour the butter in a pan, add the beaten mixture in the blender and mix until it thickens.
Add salt, pepper and cheese. Leave to cool. When hot, add the egg whites. Grease a shape of refractory or deep pyrex. Go to the hot oven for about 20 minutes. If you want, add about 150 grams of very ground ham or Champignons. Serve as soon as you are ready but dried. “
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
