Edit ModuleShow Tags

What Do the Hawai‘i Five-0 Stars and Other Film Crews Eat on Set?

Three local food businesses dish out the inside scoop on feeding hungry cast and crew members shooting in Hawai‘i. Learn some do’s and don’ts of film food etiquette.


Published:

(page 4 of 4)

WHAT’S COOL AND WHAT’S NOT

 Get the dish from experts on the proper do’s and don’ts of film food etiquette.

1. “Drivers need to eat first, because they will move or service vehicles while the crew is on lunch. When the trucks are ready to go when the crew is done eating, it decreases wait time.” —Connie Alicino, production manager

 

2.  “You can have the world if you give me plenty of notice. Organic chia seeds? We have them.” —Camille Komine, owner of Camille’s On Wheels

 

3.  “You’re allowed to sit wherever you’d like to eat, but it’s kind of an unspoken rule that you should be polite and courteous enough to give an actor his space during his lunch break.” —Priscilla Medeiros, second assistant director

 

4.  “We budget and pay caterers per head count, so try not to eat more than your share. Of course, no one will stop you, but if you’re standing around the craft services table, eating all day, the casting director might take notice. It’s just an honor system.” —Alicino

 

5. “It’s always nice to be thanked. Being appreciative makes a huge difference.” —Sumner Ohye, owner of The Curb

 

Follow The Money

In 2014, $223 million were spent on production, bringing in a total of $93.7 million in earnings and 2,141 jobs statewide, according to the Hawai‘i Department of Business, Economic Development and Tourism and the Creative Industries Division/Hawai‘i Film Office records.

 

Donne Dawson, state film commissioner, says the rest of 2015 is shaping up to be a good year. “We’ll probably do as well or even better than 2014; we’ve had a couple of significant feature productions come here, with more soon to follow,” she says. 

 

She says extending tax credit incentives beyond 2018 and maintaining production support is crucial for Hawai‘i to remain competitive in the industry. While our lush scenery, diverse architecture and population make for a great location, good looks aren’t enough. “The industry needs to know that Hawai‘i will remain stable and that we are going to continue to be strong in this game going forward,” Dawson says.

 

READ MORE STORIES BY MARIA KANAI

 

Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module

Subscribe to Honolulu

Honolulu Magazine November 2018
Edit ModuleShow Tags

Trending

 

9 Greatest Honolulu Homes

Great Homes

Stunning, historic, extraordinary.

 

Can the Mainland Do Poke Right? Do We Want Them To?​

Poke

Martha Cheng, author of The Poke Cookbook and former line, talks about how a New York City publisher decided Hawai‘i’s favorite pūpū was for everybody.

 

50 Essential Hawai‘i Books You Should Read in Your Lifetime

Books

The most iconic, trenchant and irresistible island books, as voted by a panel of literary community luminaries.

 

Everything You Need to Know About Local Fruit in Hawai‘i

Fruit

Fruits are part of our history and culture, a way for us to feel connected to our community.

 

 

A Local’s Guide to Buying Reef-Safe Sunscreen

Sunscreen

Five Hawai‘i brands have created reef-safe sunscreens that are safe for your ʻohana and the ocean. 

Edit ModuleShow Tags