Three months until graduation. It's go time.
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I try to keep this blog reflective of my production work. However, most of the time I get busy with production and am not able to document it as efficiently as I plan. So, with that in mind, I'd like to start fresh and keep you informed on my journey to find a job within my passion.
First of all, the past semester I worked on two large projects. The first being Indiana Tourism. I created a spot for Conner Prairie which I wont be able to post here until May. However, here are some production pics. Keep in mind I tweet a lot when on a shoot, so if you want to keep updated with what I'm working on follow me.
Working on a dolly shot.

Setting up to shoot some soldiers-It was a very cold morning!
I also had the opportunity to work as a producer on a experimental documentary titled Made in Indiana. This was a really great experience to work in such a professional capacity.

We shot with a RED Epic, shooting slow motion at 300 frames per second. The theme of the documentary focuses on moments that make Indiana unique.
This was a blacksmith and ceramic potter we shot with. He had a interesting workshop set up in his home and hundreds of different metal art pieces and ceramic pieces.
At one location, shooting outdoor scenes with horses and dogs, there was some adorable puppies! We didn't have time to shoot them, but we did have time to play with them. The family just started breeding and this was their first litter.
Overall it was a great experience, filled with problems and chaos that called for a great deal of problem solving.
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The Job Hunt.
I know I shouldn't be panicked, but at moments I am. Most production jobs are not posted until March, yet I am very adamant about applying to as many as possible early on. So far I've used a variety of sites such as Production Hub, Mandy, and specific company sites like Time Warner Careers.
However, last week, I got the idea to directly contact some smaller independent companies. I started off with companies in Texas. I grew up there and miss the state dearly. I was surprised that I actually received a couple responses- even ones doing production and wanting to use my Spanish skills!
There are also other ones, like a couple companies in Georgia I am extremely interested. My outlook is that I will go where ever my career takes me. I just hope it's somewhere south with no winter. Yet I have found some great jobs in Michigan and Washington DC that would be great.
The whole ordeal is somewhat daunting, not knowing where I will be this summer. But I am confident that I will find a great job pertaining to my passions and skills.
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As far as projects for this semester, I'm continuing work with my internship. At first, I thought it would be a boring topic-entrepreneurship. It has turned out to be quite the opposite. I've really enjoyed understanding more about the field, and understanding design thinking. I'm also building a website for them--I'll post a link when it is officially launched. We have a big shoot tomorrow and I'm getting all the equipment ready.
Other than that, I've been helping some friends with short films here and there. My goal is to finish a short 5-10 minute film before I graduate. I have a really great idea, just need to get the script written out and assemble a crew.
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With that, I leave you with this recipe of a delicious steak with roasted red pepper relish. Cooking continues to be a passion of mine.

Recipe (for two portions)
2 Ribeye steaks (you can choose other steaks too)
1 Red Bell Pepper
1/2 Red Onion
2 tbsp Butter
1 Garlic Clove
1tsp Basil
Olive oil
salt and pepper
Steak and Chop marinade
Marinate the steak overnight in a marinade of your choosing (I used steak and chop). Use a cast iron skillet and use a high heat on the stove. Turn your oven to 350 degrees. You want the skillet hot before you add the steaks. Add the butter and swirl it around, then add the steaks. Sear the steaks, flipping them over on all sides. You should not cook them longer than 2-3 minutes. Angle the pan and use a spoon to get excess butter and pour on the steaks. Put the whole skillet in the oven and cook for 10-12 minutes, depending on how done you'd like the steak. Cut up the peppers and onion. In a different skillet add olive oil and garlic and heat to medium heat. This flavors the oil. Add the peppers, onion,basil, and salt and pepper and stir occasionally. Once the onions are translucent, take off the heat. Serve the steak with the red peppers on top and enjoy.