Konstantin Grcic: Design Is Work
Design is Work accompanies the product designer Konstantin Grcic among the tumult of the Milan Furniture Fair. Grcic's work is known for its logical thought process, honesty of materials and respect for production methods. This film lucidly illustrates the developmental process of one of his current projects: a furniture series made of cast iron — from the initial sketches to the finished product.
Gereon Wetzel
Director
Also Directed by Gereon Wetzel
Documentary film.
The film is a collection of one-minute short films created by 60 filmmakers from around the world on the theme of the death of cinema.
For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli -- repeatedly voted the world's best -- and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a rare inside look at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!"
For 40 years, Gerhard Steidl has combined the roles of printer and publisher, resolved to personally check each sheet leaving his printing shop in Göttingen. This perfectionism, combined with an unconditional love for books, for the traditional printing craft, and a commitment to the quality standards of manufacturing (in the original sense of the word, made by hand), has gained worldwide attention. The most internationally renowned photographic artists vie for the opportunity to collaborate with Gerhard Steidl, to conceive and produce the perfect publication with him.
The film follows the Spanish film director as he publishes a book of his mostly unknown photography. His intimate and often surprising photos create a striking portrait of daily life in 1950's Spain that contrasts with dictator Francisco Franco's propaganda. The documentary follows the two-year process of narrowing down the collection and designing the book.
We’re travelling from luxury kitchen to luxury kitchen with Agnes, from Bergisch Gladbach via Barcelona to the Faroe Islands. The cook’s luggage always includes her backpack containing various knives, cleavers and tweezers. The camera watches over the inquisitive young woman’s shoulder as delicacies are being prepared. Our mouths water. At the same time, we get insights into the different ways of running a restaurant. It’s about team spirit and equality at the stove.
