50E72DDB-75DB-4CCF-9305-D0CB7590853D.jpg
 

StringOUt post

Bespoke workflow for post production

 
511DBAD5-4072-417E-86FB-B00DB032C28B.jpg

SELECTS

 
Attach0.jpg

DIT & MEDIA MANAGEMENT

 

scalable, flexible, media management

Full scale DIT workflows, or smaller scale media management jobs. Download & Transcode via SilverStack Lab, sync project metadata with your Post facility via Shot Hub. 3, 2, 1, distribution via HDDs, or quick turnaround upload at our 5G Fiber connected studio to your favorite FTP.

LUT development, on set adjustments, and Assistant Editor workflows.

And Stills, oh man do I pull some stills.

 

Full disclosure, I don’t Live Grade - It’s never asked for in Florida, so I never built that functionality into my kit.

IMG_6259.jpg

HI, I’M BRETT,

AND I’M HERE TO HELP.

 
 

POST PRODUCTION SUPERVISOR & DIT

I have been creating content professionally since 2012. In that time, I’ve worked with some incredible brands, companies and individuals in a myriad of roles. I won two Sports Emmys for my work on the Fox Sports 100K Cameras documentary series. I’ve worked as a cam-op, editor, producer and DP before finding my home building workflows & mentoring AEs as a post production supervisor.

I LEARNED THE HARD WAY. 

I didn’t go to school for Production, I got a late start and had to dive in head first. I worked for NASCAR Productions for 5 years, lived on the road and slept in edit bays. I started as a technical operations specialist, providing support to editors and finished as an associate producer on the IMSA series. At NASCAR, I learned how to shoot and edit to broadcast standards. I was one member of a three person team that serviced the IMSA series. Being the only “Pre-Editor” on that team meant I had to carry most of the editorial load. Once I started branching out from NASCAR, I realized that I didn’t have to do everything myself. That experience shifted my perspective from how am I going to do this, to how are we doing to do this?

I HAVE A PASSION FOR SERVICE. 

I’m a graduate of the Rosen College of Hospitality Management at UCF, and a five year veteran of the restaurant industry (back of house). Restaurants are a very challenging place to work. They are high pressure but required you to remain calm and think on your feet. Your shift is essentially a fast paced game of problem solving. We work for 8-12 hours in a hot kitchen on our feet. Do you want to make money? You better become a model of efficiency. If you can’t do all of these things while managing your team, the clients, and a rapidly evolving schedule, you fail.

EVERY SECOND COUNTS

IMG_1004.jpg