How is a Cook and a Special Effects Technician alike?

Question

it is for a school paper.. i need 3 similarities

please and thank you =]

Answer 1

Well.. this is a wonderful topic!!! I congratulate the person who thought this one up!!!

One area of special effects are the .... um... "oozing" stuff, things like blood, guts, vomit, etc., etc. The real "gross out" stuff!! The technician has to create these substances, and they are usually made from actual food-stuffs, too! Like corn syrup with food coloring for blood, creamed corn for vomit, etc. The technician has to be very creative in concocting these items so they have the proper "look/feel" to them for what the movie/show needs.

A cook also works with special tools (pots, pans, knives, all sorts of gadgets, machines, etc.) to create and prepare food. A Special Effects Technician also has to use special equipment and tools to create the sounds, sights, etc. Some very simple (a balloon creates a creaking door sound.... an empty jar creates a windy sound... 2 coconut shells and a pan of rice create horse foot-fall sounds) and some can be very complicated (sounds are reacorded "in the field" ... so a recording device is used... and a computer can manipulate the sound to be almost anything at all!).

What may not seem so "obvious" to most people, but is so very important, is that the "end product" of both the cook and the technician must actually BE the product they are wanting!!! If a cook tries to make a souffle but doesn't use eggs or doesn't bake it correctly, it will simply NOT BE A SOUFFLE! Similarly, if a technician tries to recreate a building being destroyed in a nuclear explosion, but does not use the correct techniques or "effects" (ingredients), well... no one will believe that the building is being destroyed by a nuclear explosion! So the "end results" of both cooking and special effects are really so very important to it's effectiveness.

I hope this helps.


Have a great day!