Oleksa AI

This Peking duck never saw an oven. I built the entire 30-second cooking sequence with AI, right down to the glossy skin, thin pancakes, and final wrap. Full prompt below.👇 SCENE 1 (0 to 10s) — Peking Duck: preparation becomes lacquered skin. SHOT STRUCTURE: Exactly 10 shots, 10 seconds total, vertical 9:16, exactly as listed, no added shots. Cooking, drying and draining intervals are compressed through editorial cuts. REFS: @Image1 = supplied Peking Duck storyboard. Use panels 1–10 for action order, kitchen, chef clothing, utensils and food appearance only. Follow the intended actions in the captions where the pictures differ. Render moving photographic scenes, without the storyboard grid, printed text, header or flag. GLOBAL STYLE NOTES: lighting_philosophy: Soft diffused side-back key from camera left, gentle fill from camera right, a restrained rim illuminating steam. Localized light on active workstations; the working kitchen remains subdued behind them. Open soft shadows and low contrast. color_grade: Cinematic 35mm film still translated into motion, Kodak film stock, natural film grain, filmic color grade, neutral filmic blacks, natural skin, filmic midtones, neutral highlights, soft white roll-off, low-medium saturation, film-neutral tones. setting: Professional Beijing restaurant kitchen during evening preparation. Stainless steel counters, opaque high-sided prep basin, refrigerated drying cabinet and controlled electric oven. Uncooked poultry stays fully concealed behind opaque equipment. Oven framing conceals the whole roast; visible food details are tightly cropped. ambience: Quiet ventilation with close, synchronized kitchen Foley: paper movement, air hiss, water, simmering glaze, cabinet contact and roasting crackle. characters: character_1: Chef with the reference's dark Mandarin-collar jacket; hands and forearms perform precise cooking actions. character_2: Background kitchen brigade in dark uniforms, softly out of focus. camera_character: f/4, shallow depth of field, clean subject separation, anamorphic lens character and oval bokeh. Hazy atmosphere, subtle volumetric light and visible light in air. Use asymmetric rule-of-thirds framing, purposeful foreground layering and restrained camera movements. Every camera position is elevated or lowered; avoid eye-level elevation and frontal azimuth. SEQUENCE LIST: SHOT 1 (0.0 to 0.7s) first_frame: Chef's hands and folded kitchen paper above an opaque prep basin; small ingredient bowls occupy the lower-left third. camera: CU, elevation +35°, azimuth 45° three-quarter. lens: 65mm, f/4. camera_motion: Quick controlled push-in. action_visual: Hands pat the concealed prepared duck dry below the basin rim. Paper compresses and rustles; ingredients establish maltose, vinegar, Shaoxing wine, salt and five-spice. (CUT TO) SHOT 2 (0.7 to 1.4s) camera: ECU, elevation +25°, azimuth 90° profile. lens: 100mm macro, f/4. camera_motion: Short lateral slide. action_visual: The chef operates a food-safe air pump to separate skin from flesh. The nozzle contact and poultry remain hidden below the opaque rim; a brief air hiss punctuates the movement. (CUT TO) SHOT 3 (1.4 to 2.1s) camera: Macro CU, elevation +45°, azimuth 135° rear three-quarter. lens: 85mm, f/4. camera_motion: Follow the spoon diagonally. action_visual: A spoon carrying premixed five-spice, salt and sugar descends behind the basin rim to season the concealed cavity. Fine grains shift audibly. (CUT TO) SHOT 4 (2.1 to 3.1s) camera: CU, elevation +30°, azimuth 45°. lens: 65mm, f/4. camera_motion: Track the ladle's pouring arc. action_visual: Boiling water pours onto the concealed exterior; backlit steam rises above the basin. The following cut skips the required 30-minute draining interval. (CUT TO) SHOT 5 (3.1 to 4.1s) camera: ECU, elevation +50°, azimuth 90°. lens: 100mm macro, f/4. camera_motion: Small orbit around the saucepan. action_visual: After draining, stir a dilute glaze made from 3 tablespoons maltose, 500ml water, 2 tablespoons red vinegar and 2 tablespoons Shaoxing wine. It reaches a gentle boil; a thin amber ribbon runs from the spoon. (MATCH CUT TO) SHOT 6 (4.1 to 5.0s) camera: CU, elevation +35°, azimuth 90°. lens: 85mm, f/4. camera_motion: Gentle downward tilt following the stream. action_visual: Ladle the hot, fluid glaze onto the concealed poultry below the rim. Excess drains away; the last thin drip catches the side light. (CUT TO) SHOT 7 (5.0 to 5.7s) camera: MCU, elevation +25°, azimuth 135°. lens: 50mm, f/4. camera_motion: Brief pull-back. action_visual: Close an opaque refrigerated airflow cabinet containing the concealed prepared duck. The next cut advances past 24 hours of refrigerated drying. A firm door seal ends the preparation rhythm. (CUT TO) SHOT 8 (5.7 to 6.5s) camera: CU, elevation −15°, azimuth 135°. lens: 65mm, f/4. camera_motion: Track the supporting tray toward the oven. action_visual: After drying, guide the roast into the controlled oven. The door jamb and tight crop conceal its body. Begin the first roasting stage at 120°C for approximately 60 minutes; the next cut skips elapsed cooking time. (CUT TO) SHOT 9 (6.5 to 8.0s) camera: ECU, elevation +25°, azimuth 90°. lens: 100mm macro, f/4. camera_motion: Almost locked, with a subtle forward creep. action_visual: Show only a small surface of browned skin during the finishing stage at 200°C for approximately 15 minutes. Tiny fat bubbles shimmer beneath a thin mahogany glaze; restrained roasting crackle emphasizes crispness. (CUT TO) SHOT 10 (8.0 to 10.0s) camera: Macro CU, elevation +65°, azimuth 45°. lens: 85mm, f/4. camera_motion: Short diagonal drift across the bowl. action_visual: In a heatproof bowl, pour 160ml boiling water into 200g plain flour with a pinch of salt. A rigid heat-resistant spatula immediately folds the mixture into moist shaggy clumps. End on the pale dough gathering around the spatula, establishing the dough for the next clip. SCENE 2 (0 to 10s) — Peking Duck: dough becomes delicate Mandarin pancakes. SHOT STRUCTURE: Exactly 8 shots, 10 seconds total, vertical 9:16, exactly as listed, no added shots. Continue the previous clip's food and prop continuity. Kneading, resting and pancake cooking time are compressed through editorial cuts. REFS: @Image1 = the original Peking Duck storyboard. Use the photographic content of panels 11–18 for cooking actions, dough states, utensils, kitchen and chef clothing only. Ignore all typography, diagrams, annotations and layout surrounding the photographs. The screenshot showing unwanted graphics is diagnostic material, not a visual reference. GLOBAL STYLE NOTES: lighting_philosophy: Soft diffused side-back key from camera left, generous gentle fill from camera right, subtle rim light on thin pancake edges. Localized workstation light with a subdued restaurant background, open soft shadows and low contrast. color_grade: Cinematic 35mm film still translated into motion, Kodak film stock, natural film grain, filmic color grade, neutral filmic blacks, natural skin, filmic midtones, neutral highlights, soft white roll-off, low-medium saturation, film-neutral tones. setting: The same professional Beijing restaurant kitchen. Clean dough counter, rolling pin, oil brush, dry skillet, cooked-food station and controlled oven. Raw discs, paired uncooked rounds and cooked pancakes remain visibly distinct. Whole poultry stays outside the framing. Deliver clean photographic footage containing physical kitchen objects only. No superimposed text, floating numbers, camera readouts, angle diagrams, measurement scales, HUD graphics, arrows or annotation strokes. All shot timings, lens specifications and camera directions below are production instructions only and must never appear visually. ambience: Close dough folds, bench scraper taps, brush strokes, rolling-pin friction, light skillet hiss, delicate pancake peeling, knife taps and a thermometer beep over quiet ventilation. characters: character_1: The same chef in the reference's dark Mandarin-collar jacket, visible through working hands and forearms. character_2: Background kitchen brigade in dark uniforms, softly out of focus. camera_character: f/4, shallow depth of field, clean subject separation, anamorphic lens character, oval bokeh, hazy atmosphere, subtle volumetric light and visible light in air. Rule-of-thirds compositions with restrained foreground layering. Camera positions are described verbally and executed physically. Use elevated oblique views, side profiles, rear three-quarter views and one lowered three-quarter detail. Preserve natural hands, stable utensils and consistent food proportions. SEQUENCE LIST: SHOT 1 (0.0 to 1.4s) first_frame: The preceding clip's pale dough, now cool enough to handle, rests on the clean counter beneath the chef's hands. The upper background contains only softly blurred kitchen surfaces and the chef's jacket. camera: Close-up from an elevated side profile, looking diagonally down onto the hands and dough. lens: 65mm, f/4. camera_motion: Slow push-in following a fold. action_visual: Press and fold the cooled dough into a smooth ball. Show a representative kneading movement; the following cut advances past approximately 8 minutes of kneading and at least 1 hour of covered resting. The dough remains firmly against the counter as the palms press it. (CUT TO) SHOT 2 (1.4 to 2.6s) camera: Close-up from a higher rear three-quarter position, looking down across the dough cylinder. lens: 65mm, f/4. camera_motion: Short track beside the bench scraper. action_visual: Divide the rested dough cylinder into 12 equal portions. Show the scraper separating the final portions beside already rounded pieces; flatten the portions into small raw discs. Each cut physically separates the dough on the counter. (CUT TO) SHOT 3 (2.6 to 3.8s) camera: Macro close-up from an elevated three-quarter position, looking down at the two raw discs. lens: 100mm macro, f/4. camera_motion: Locked detail framing. action_visual: Brush a light film of oil onto one small raw dough disc. Place exactly one second raw disc over it, aligning their edges. The pair remains pale and uncooked, resting flat on the counter. (MATCH CUT TO) SHOT 4 (3.8 to 5.0s) camera: Close-up from an elevated rear three-quarter position, looking diagonally along the rolling pin. lens: 65mm, f/4. camera_motion: Slide parallel to the rolling pin. action_visual: Roll the two-disc pair into a thin round approximately 18cm across, turning it between strokes. Both raw layers remain aligned; the dough stretches physically beneath the pin while staying supported by the work surface. (CUT TO) SHOT 5 (5.0 to 6.5s) camera: Macro close-up from an elevated three-quarter position beside the skillet, looking down into the pan. lens: 85mm, f/4. camera_motion: Gentle push toward the rising pancake. action_visual: The paired round gently puffs in a dry skillet over medium-low heat. Begin on its first side already cooked for 30–45 seconds, then flip it once with a spatula supporting its underside. The second side cooks approximately 30 seconds before the next cut; the surface stays pale with faint brown freckles. (CUT TO) SHOT 6 (6.5 to 7.8s) camera: Extreme close-up from below the raised hands, looking slightly upward from a three-quarter position at the pancake seam. lens: 100mm macro, f/4. camera_motion: Slight pull-back as the layers open. action_visual: After brief cooling, hands gently peel the two cooked layers apart along their seam while still warm. Each hand supports one layer; rim light reveals their thinness. Place them beneath a clean cloth to remain soft. (CUT TO) SHOT 7 (7.8 to 8.8s) camera: Close-up from a high side profile, looking diagonally down across the cutting board. lens: 65mm, f/4. camera_motion: Short lateral track along the knife. action_visual: Finish cutting cucumber and scallion whites into fine strips beside a small bowl of prepared tianmianjiang sweet wheat sauce. The guiding hand stays behind the blade; crisp knife taps accelerate the serving rhythm. (CUT TO) SHOT 8 (8.8 to 10.0s) camera: Extreme close-up from an elevated three-quarter position, looking down at the probe's contact with the cooked meat. lens: 100mm macro, f/4. camera_motion: Locked close detail. action_visual: At the oven station, insert an instant-read probe into a tightly cropped cooked section. Confirm at least 74°C/165°F internally in the required thick areas before removal. The thermometer remains a physical handheld utensil; its reading is never enlarged or superimposed on the picture. Only mahogany skin, the probe, supporting rack and the chef's hand are visible. End with the fully cooked roast ready for immediate skin carving in the next clip. SCENE 3 (0 to 10s) — Peking Duck: crisp carving resolves into an elegant plated service. SHOT STRUCTURE: Exactly 6 shots, 10 seconds total, vertical 9:16, exactly as listed, no added shots. Continue immediately after the preceding clip's doneness check. Reserve the final 3 seconds for the completed plated dish. REFS: @Image1 = supplied Peking Duck storyboard. Use panels 19–24 for carving, cooked meat, pancake filling, ivory plate, accompaniments and final presentation only. Preserve the preceding clips' chef, kitchen and food appearance. Render photographic video without storyboard borders, captions, title or flag. GLOBAL STYLE NOTES: lighting_philosophy: Soft diffused side-back key from camera left, gentle right-side fill, a restrained rim catching crisp skin and the pancake edge. Localized serving-counter light; the restaurant kitchen stays subdued behind the plate. Open soft shadows and low contrast. color_grade: Cinematic 35mm film still translated into motion, Kodak film stock, natural film grain, filmic color grade, neutral filmic blacks, natural skin, filmic midtones, neutral highlights, soft white roll-off, low-medium saturation, film-neutral tones. Preserve the contrast between mahogany skin, moist meat, pale pancakes and fresh green vegetables. setting: The same professional Beijing restaurant kitchen and clean serving station. Tightly cropped cooked duck details, carving board, ivory porcelain plate, warm pancakes, cucumber, scallion whites and tianmianjiang sauce. The whole bird remains outside the frame. ambience: Detailed dry skin crackle, clean slicing, quiet tong and porcelain contact, soft pancake folding and subdued ventilation. characters: character_1: The same chef in the dark Mandarin-collar jacket; precise hands and forearms carve, arrange and fold. character_2: Background kitchen brigade in dark uniforms, softly out of focus. camera_character: f/4, shallow depth of field, clean subject separation, anamorphic lens character and oval bokeh. Hazy atmosphere, restrained volumetric light and visible light in air. Asymmetric rule-of-thirds framing with selective blurred foreground. Elevated viewpoints and three-quarter or profile azimuths; avoid eye-level and frontal framing. SEQUENCE LIST: SHOT 1 (0.0 to 1.2s) first_frame: Fully cooked mahogany skin occupies the right third; a sharp carving knife approaches from the upper-left edge. camera: ECU, elevation +30°, azimuth 90° profile. lens: 100mm macro, f/4. camera_motion: Tight controlled push-in. action_visual: Immediately after oven removal, slide the blade beneath the crisp skin and lift a thin shard before trapped steam softens it. A dry crackle marks the separation; the roast's body stays outside the crop. (CUT TO) SHOT 2 (1.2 to 2.5s) camera: Macro CU, elevation +40°, azimuth 45°. lens: 85mm, f/4. camera_motion: Short lateral move following the knife. action_visual: Carve fine cooked meat portions for wrapping. The blade moves through the meat cleanly; moist interiors catch the soft light as slices fall into a neat row. (CUT TO) SHOT 3 (2.5 to 3.6s) camera: CU, elevation +60°, azimuth 135° rear three-quarter. lens: 65mm, f/4. camera_motion: Diagonal slider move toward the plate. action_visual: Tongs arrange cooked meat slices in a compact fan on ivory porcelain. Place crisp skin separately so its texture remains readable. A sauce bowl creates a soft foreground layer without obscuring the plating. (CUT TO) SHOT 4 (3.6 to 5.5s) camera: Macro CU, elevation +65°, azimuth 45°. lens: 85mm, f/4. camera_motion: Gentle push toward the filling. action_visual: Spread a small smear of tianmianjiang onto one open warm pancake. Place a modest cooked duck portion over it, then align cucumber and scallion strips along the center. Keep the filling compact enough for a clean fold; each ingredient is placed by the chef's hands. (CUT TO) SHOT 5 (5.5 to 7.0s) camera: CU, elevation +35°, azimuth 90°. lens: 65mm, f/4. camera_motion: Small restrained arc following the fold. action_visual: Fold the pancake's bottom upward, then bring the sides inward. Place the neat roll beside the plated duck with its open end revealing the filling. The chef's hands withdraw completely as the plate settles. (MATCH CUT TO) SHOT 6 (7.0 to 10.0s) first_frame: The finished ivory plate is fully visible on the right third: a cooked meat fan, separate crisp skin, one folded filled pancake, cucumber and scallion strips, and a small sauce dish. Warm spare pancakes sit behind it. camera: Hero CU, elevation +30°, azimuth 45° three-quarter. lens: 65mm, f/4. camera_motion: Almost imperceptible push-in from 7.0 to 8.0 seconds; locked-off hold from 8.0 to 10.0 seconds. action_visual: Hold the completed service unobstructed. Soft side light reveals crisp skin, moist meat and the delicate pancake fold. Background chefs remain subdued in oval bokeh; kitchen ambience recedes while the finished plate stays perfectly still.

One soldier. A field of robots. Then the sky joins in. I built this AI sequence around the reveal: from one controller to a full formation on the ground and overhead. Full prompt below.👇 One soldier. A field of robots. Then the sky joins in. I built this AI sequence around the reveal: from one controller to a full formation on the ground and overhead. Full prompt below.

I made a pizza I can't eat. Now I'm hungry. A 29-second AI Margherita film, from kneading the dough to that final cheese pull. Full prompt below 👇if you want to make yourself hungry too. SHOT STRUCTURE: 8 shots, exactly 10 seconds, vertical 9:16. Part 1 of a continuous 30-second Neapolitan Pizza Margherita film. REF: Use the attached storyboard only as visual guidance for panels 01–08: chef, wardrobe, kitchen, ingredients, lighting and actions. Generate full-screen photorealistic live-action footage. Storyboard grid, headings, flag, borders and captions must not appear in the video. GLOBAL STYLE: Cinematic 35mm film still aesthetic in motion, Kodak film stock, natural film grain, filmic color grade, soft cinematic lighting, shallow depth of field, f/4, clean subject separation, anamorphic lens aesthetic, oval bokeh, Black Pro-Mist diffusion, restrained halated highlights, cinematic haze, 85mm compressed perspective, macro-compatible close-ups, soft key with rim, generous fill, 2:1 lighting ratio, open gentle shadows, gradual light falloff, neutral filmic blacks, natural skin, filmic midtones, soft white roll-off, low-medium saturation, film-neutral tones. SETTING: Professional Neapolitan pizzeria during evening service. Pale stone counter, stainless bowls and wooden proofing trays. The same pizzaiolo throughout, wearing a cream jacket with rolled sleeves and a charcoal apron. Hands and forearms dominate; background staff remain softly defocused. CAMERA: Elevated three-quarter, rear three-quarter, profile and clearly upward-looking low angles. Asymmetrical rule-of-thirds composition. No eye-level or head-on shots. Stable cinematic motion, no wide-angle distortion. CONTINUITY: The dough contains flour, water, salt and yeast. Fermentation occurs through an editorial time jump between shots. Preserve realistic dough weight, elasticity and hand contact. No completed pizza appears. AUDIO: Close cooking ASMR and quiet pizzeria ambience. No dialogue, voiceover, music or on-screen text. SEQUENCE: SHOT 1 | 0.0–1.0s | FLOUR HOOK camera: extreme macro close-up, low upward three-quarter 45°. camera_motion: fast restrained push-in. action_visual: a measured scoop releases flour into a stainless mixing bowl. Individual particles cascade through the soft rim light and form a small luminous cloud. sound: fine flour hiss and light bowl contact. exit: cut as the flour reaches the bowl. SHOT 2 | 1.0–2.0s | INGREDIENTS camera: medium close-up, elevated rear three-quarter 135°. camera_motion: short diagonal slider move. action_visual: the chef slides in flour, water, salt, yeast, tomatoes, drained mozzarella, basil and olive oil, all neatly separated. sound: tray and ceramic contact. exit: cut as the tray stops. SHOT 3 | 2.0–3.2s | MIX camera: close-up, elevated three-quarter 45°. camera_motion: gentle arc around the bowl. action_visual: fingers draw flour into measured water and gather the ingredients into rough shaggy dough. The movement stays continuous and physically coherent. sound: wet mixing and bowl scraping. exit: cut on the gathering hand. SHOT 4 | 3.2–4.5s | KNEAD camera: detail close-up, elevated profile 90°. camera_motion: short lateral track synchronized with the hand. action_visual: the heel of the hand pushes the dough forward; fingers fold it back. Repeat one complete kneading cycle as the surface becomes cohesive. sound: soft dough compression against stone. exit: cut at the end of the fold. SHOT 5 | 4.5–5.7s | FERMENTED DOUGH camera: medium close-up, elevated three-quarter 45°. camera_motion: tilt upward with the container lid. action_visual: clear editorial time jump to expanded fermented dough. The lifted lid reveals a relaxed aerated surface with small natural bubbles. sound: lid release and quiet kitchen ambience. exit: direct cut. SHOT 6 | 5.7–6.9s | DIVIDE camera: close-up, high rear three-quarter 135°. camera_motion: locked camera. action_visual: a bench scraper makes one clean downward cut, separating a measured dough portion from the fermented mass. sound: dough separation and scraper tap. exit: cut on metal contact. SHOT 7 | 6.9–8.2s | FORM THE BALL camera: close-up, elevated three-quarter 45°. camera_motion: small curved track around the hands. action_visual: cupped hands tuck the dough underneath while rotating it against the counter, forming a smooth ball with gentle surface tension. sound: soft friction against stone. exit: cut on the final tuck. SHOT 8 | 8.2–10.0s | FINAL PROOF camera: medium close-up, high rear three-quarter 135°. camera_motion: controlled push-in followed by a slight upward tilt. action_visual: after a second editorial time jump, a scraper gently releases the soft proofed dough ball from its tray. The underside stretches naturally for a moment before separating. Finish on the intact relaxed dough ball in the chef’s hands. sound: tray contact and delicate dough release. SHOT STRUCTURE: 8 shots, exactly 10 seconds, vertical 9:16. Part 2 of the same Neapolitan Pizza Margherita film. REF: Use the attached storyboard as visual guidance for panels 09–16. Match the chef, cream jacket, charcoal apron, pale stone counter, ingredients and lighting from Part 1. Generate full-screen photorealistic live-action footage. Exclude the storyboard layout, text, flag and borders. GLOBAL STYLE: Cinematic 35mm film still aesthetic in motion, Kodak film stock, natural film grain, filmic color grade, soft cinematic lighting, shallow depth of field, f/4, clean subject separation, anamorphic lens aesthetic, oval bokeh, Black Pro-Mist diffusion, restrained highlight halation, atmospheric haze, 85mm compressed perspective, detailed macro inserts, soft key with rim, generous fill, 2:1 lighting ratio, open shadows, gradual luminous falloff, neutral filmic blacks, natural skin, soft highlights, low-medium saturation, film-neutral tones. LIGHTING: Large soft side key across the preparation counter, gentle fill from the opposite side and subtle rear light revealing flour and dough edges. Natural tomato red, creamy mozzarella and muted basil green. CAMERA: Use elevated three-quarter, rear three-quarter, profile and low upward angles. Rule-of-thirds compositions with purposeful foreground depth. No eye-level or frontal views. CONTINUITY: Use one proofed dough ball from Part 1. Maintain the same irregular airy rim and approximately 28–30 cm diameter once stretched. The chef preserves gas in the rim. Mozzarella is well drained and added in moderate quantities. Toppings remain in consistent positions. AUDIO: Food preparation sounds and subdued pizzeria ambience only. No dialogue, voiceover, music, subtitles or graphic text. SEQUENCE: SHOT 1 | 0.0–1.0s | CRUSH THE TOMATOES camera: extreme close-up, elevated three-quarter 45°. camera_motion: locked macro. action_visual: fingertips gently crush peeled tomatoes in a ceramic bowl. The sauce remains fresh and textured; a small pinch of salt lands on the surface. sound: moist tomato crushing and light ceramic contact. exit: cut on the last falling salt grains. SHOT 2 | 1.0–2.0s | PREPARE MOZZARELLA camera: detail close-up, elevated profile 90°. camera_motion: tiny push-in. action_visual: the chef separates well-drained fior di latte into short strips over a strainer. Fine milk fibres stretch briefly and separate. sound: delicate cheese tearing and strainer tap. exit: cut on separation. SHOT 3 | 2.0–3.3s | OPEN THE DOUGH camera: close-up, high three-quarter 45°. camera_motion: short overhead drift following the hands. action_visual: fingertips press the centre of the proofed dough outward in a circular rhythm. Gas moves toward the untouched outer edge, leaving a visibly thicker rim. sound: soft rhythmic fingertip contact. exit: cut as the hands reach the rim. SHOT 4 | 3.3–5.0s | STRETCH IN THE AIR camera: medium close-up, low upward three-quarter 45°. camera_motion: gentle upward track followed by a small arc. action_visual: the chef lifts the dough across the backs of both hands and performs one controlled rotation. Gravity stretches the thin centre while both hands continuously support it and the rim remains thicker. sound: soft dough movement and faint falling flour. exit: cut during the final supported rotation. PHYSICS: no high toss, no free-spinning disc, no tearing or changing shape. SHOT 5 | 5.0–5.9s | SET THE ROUND camera: close-up, elevated rear three-quarter 135°. camera_motion: tilt downward with the dough. action_visual: the stretched disc settles onto the lightly floured stone counter. Fingertips gently correct one edge without compressing the rim. sound: soft landing and light flour brushing. exit: cut on the final adjustment. SHOT 6 | 5.9–7.4s | TOMATO SPIRAL camera: close-up, high three-quarter 45°, whole dough disc readable. camera_motion: controlled clockwise arc. action_visual: the back of a ladle spreads crushed tomato from the centre outward in one clearly visible widening spiral, stopping before the raised rim. sound: thick sauce gliding across dough. exit: cut when the spiral is complete. SHOT 7 | 7.4–8.7s | FIOR DI LATTE camera: macro close-up, elevated profile 90°. camera_motion: short lateral slide. action_visual: fingertips distribute mozzarella strips across the sauce, leaving visible red spaces. Show two deliberate placements and the final release. sound: soft moist cheese contact. exit: cut as the last strip lands. SHOT 8 | 8.7–10.0s | BASIL AND OLIVE OIL camera: close-up, high rear three-quarter 135°. camera_motion: slow micro push-in. action_visual: fresh basil leaves are placed between the mozzarella pieces. A fine thread of extra-virgin olive oil traces one loose circle over the pizza and catches the soft light. Finish on the fully topped raw pizza. sound: subtle leaf contact and quiet oil pour. SHOT STRUCTURE: 8 shots, exactly 10 seconds, vertical 9:16. Part 3 and final sequence of the Neapolitan Pizza Margherita film. REF: Use the attached storyboard as visual guidance for panels 17–24. Preserve the same chef, pizza, topping arrangement, pizzeria and wood-fired oven from Parts 1 and 2. Generate full-screen photorealistic live-action footage. Do not reproduce storyboard captions, flag, borders or grid. GLOBAL STYLE: Cinematic 35mm film still aesthetic in motion, Kodak film stock, natural film grain, filmic color grade, soft cinematic lighting, shallow depth of field, f/4, clean subject separation, anamorphic lens aesthetic, oval bokeh, Black Pro-Mist diffusion, restrained halated highlights, cinematic oven haze, 85mm compressed perspective, macro food detail, neutral filmic blacks, natural skin, filmic midtones, soft highlight roll-off, low-medium saturation, film-neutral tones. LIGHTING: Inside the oven, amber flame is the motivated key, balanced by soft ambient kitchen fill. Gentle halation around embers, preserved flame detail and open crust shadows. At the plating counter, return to a wide soft side key with subtle rear rim on steam. CAMERA: Elevated three-quarter, rear three-quarter and oblique profile angles. Low views must look upward. No eye-level or frontal compositions. Keep the oven and hand geography consistent. CONTINUITY AND PHYSICS: The same 28–30 cm pizza continues from Part 2. Bake directly on the oven floor beside the flame. The crust expands progressively through time-compressed cooking. Maintain the tomato spiral and mozzarella positions as they soften. Use one ivory serving plate. The cheese pull consists of several short, soft fresh-mozzarella strands. After the pull, return the same wedge slightly offset to the plate for the final shot. AUDIO: Peel scrape, fire crackle, crust sounds and quiet restaurant ambience. No speech, voiceover, music or on-screen text. SEQUENCE: SHOT 1 | 0.0–0.9s | LOAD THE PEEL camera: medium close-up, elevated profile 90°. camera_motion: lateral track with the peel. action_visual: the chef slides a lightly dusted peel beneath the dressed pizza and performs one short controlled shake, confirming that the base moves freely. sound: dry peel scrape and wooden handle movement. exit: cut as the pizza settles on the peel. SHOT 2 | 0.9–2.0s | INTO THE FIRE camera: medium close-up, high rear three-quarter 135° over the chef’s forearms. camera_motion: short forward push toward the oven mouth. action_visual: the peel enters the hot domed oven and releases the pizza onto the stone floor beside the flame. It withdraws without shifting the toppings. sound: peel sliding over stone and strong fire crackle. exit: cut as the peel clears the pizza. SHOT 3 | 2.0–3.3s | OVEN SPRING camera: extreme macro through the oven opening, elevated oblique profile 90°. camera_motion: locked camera with subtle natural heat shimmer. action_visual: time-compressed baking shows the rim progressively swelling into irregular air pockets. Small leopard spots appear, the tomato glistens and the mozzarella softens into creamy pools. sound: fire crackle and faint crust sizzling. exit: cut after the largest rim pocket finishes expanding. PHYSICS: organic oven spring, no instantaneous ballooning or magical morphing. SHOT 4 | 3.3–4.4s | TURN THE PIZZA camera: close-up through the oven opening, elevated three-quarter 45°. camera_motion: short lateral follow. action_visual: a small turning peel lifts one edge and rotates the pizza across the oven floor, bringing its pale side toward the heat. The pizza remains flat and intact. sound: metal against stone and steady oven roar. exit: cut on completion of the turn. SHOT 5 | 4.4–5.6s | GOLDEN EXIT camera: medium close-up, high rear three-quarter 135°. camera_motion: smooth backward track with the peel. action_visual: the finished pizza emerges from the oven: inflated spotted rim, glossy tomato, softly melted mozzarella and wilted basil. Fine steam rises into the backlight. sound: peel scrape as the oven roar recedes. exit: match cut from round pizza on peel to round pizza on plate. SHOT 6 | 5.6–7.0s | PLATE AND SLICE camera: close-up, elevated three-quarter 45°. camera_motion: short push following the cutter. action_visual: after a brief settling pause, the pizza rests on a warm ivory plate. A pizza wheel completes one clean cut through the thin centre and airy crust; existing cuts define the other wedges. sound: delicate crust crackle, wheel and ceramic contact. exit: cut as the wedge separates. SHOT 7 | 7.0–8.6s | CHEESE PULL camera: extreme close-up, elevated profile 90°. camera_motion: slow upward track. action_visual: a small serving spatula raises one wedge several centimetres. The flexible tip bends slightly while several short mozzarella strands stretch naturally from the adjacent slice, revealing the thin base, glossy tomato and porous rim. sound: soft crust separation and utensil movement. exit: cut as the last thin cheese strands separate. PHYSICS: restrained fresh-mozzarella pull, no huge elastic curtain. SHOT 8 | 8.6–10.0s | READY TO SERVE camera: cinematic hero close-up, elevated three-quarter 45° azimuth, looking downward approximately 30°. camera_motion: almost imperceptible push until 9.4s, then locked for the final 0.6s. action_visual: the lifted wedge has been returned slightly offset within the same pizza. The complete sliced Margherita rests unobstructed on the ivory plate. Fresh basil, creamy mozzarella, glossy tomato and the blistered airy rim remain visible. Hands and tools have exited; only fine steam and distant oven bokeh move. sound: quiet pizzeria ambience and distant fire crackle. finish: hold on the completed plated pizza without fading to black.

Ramen is where AI food videos usually fall apart. The broth, noodles, chashu, and jammy egg all need to feel like they belong in the same bowl. I built this 29-second sequence to test exactly that. Full prompt below. 👇 Did it pass? SHOT STRUCTURE: 9 shots, exactly 10 seconds, vertical 9:16. Part 1 of a continuous 30-second tonkotsu ramen cooking film. REFS: Attached storyboard = visual reference for panels 01–09, ingredients, chef wardrobe, kitchen and cookware. Recreate these scenes as full-screen live-action footage. Storyboard typography, flag, borders and panel grid remain outside the generated video. GLOBAL STYLE NOTES: Look: cinematic 35mm film still aesthetic in motion, kodak film stock, natural film grain, filmic color grade, soft cinematic lighting, shallow depth of field, f/4, clean subject separation, anamorphic lens, oval bokeh, hazy atmosphere, volumetric light, visible light in air, soft key with rim, atmospheric haze, clean soft shadows, neutral filmic blacks, natural skin, filmic midtones, neutral highlights, soft white roll-off, low-medium saturation, film-neutral tones. Setting: professional Japanese restaurant kitchen, stainless cookware, dark worktops. Same chef in a charcoal jacket; hands and forearms only. Background cooks remain softly defocused. Lighting: diffused upper-left task light, subtle rear rim revealing steam, dim kitchen depth. Camera: thirds and diagonal compositions; elevated three-quarter, rear three-quarter or clearly upward low angles. No eye-level or frontal views. Sound: close cooking sounds over quiet ventilation; no music, speech or captions. Editing: precise hard cuts, natural movement within shots. Long cooking stages are separated by editorial time jumps, never instant food morphing. SHOT 1 | 0.0–0.8s | BROTH HOOK camera: extreme close-up, low upward profile. camera_motion: short push-in. action_visual: a ladle pours an opaque ivory ribbon of creamy broth back into the stockpot; folds form on the surface beneath fine steam. Rich pouring and bubbling. exit: hard cut back to raw preparation. SHOT 2 | 0.8–1.6s | INGREDIENTS camera: medium close-up, elevated three-quarter 45°. camera_motion: short diagonal slide. action_visual: chef slides in a tray of pork bones, raw pork belly, eggs, fresh noodles and separated seasonings. Metal tray softly taps the counter. exit: cut on the tray stopping. SHOT 3 | 1.6–2.6s | BLANCH camera: close-up, high rear three-quarter 135°. camera_motion: tilt following the skimmer. action_visual: a skimmer lifts grey foam from bones boiling in blanching water. Bubbles and a delicate metal scrape. exit: cut on the lift. SHOT 4 | 2.6–3.6s | RINSE camera: close-up, elevated profile 90°. camera_motion: lateral slide. action_visual: water rinses the blanched bones in a colander; cloudy water drains away. A cleaned stockpot waits beside the sink. exit: match the downward water movement to the next pour. SHOT 5 | 3.6–5.0s | EMULSIFY camera: medium close-up, high three-quarter. camera_motion: gentle push. action_visual: time jump to hours later: opaque tonkotsu rolls at a vigorous boil. A small stream of fresh water replenishes evaporation at the pot edge. Dense bubbling and steam. exit: hard cut. SHOT 6 | 5.0–6.0s | STRAIN camera: extreme close-up, elevated profile. camera_motion: follow the stream downward. action_visual: creamy broth passes through a fine strainer into a clean heatproof vessel; solids remain above the mesh. Thick liquid pour. exit: cut. SHOT 7 | 6.0–7.2s | TIE THE PORK camera: close-up, high rear three-quarter. camera_motion: small arc. action_visual: fingers tighten the final twine knot around a raw pork-belly roll; its spiral end stays visible. Twine tension and board contact. exit: cut on tightening. SHOT 8 | 7.2–8.5s | SEAR camera: extreme close-up, low upward three-quarter. camera_motion: track the turning pork. action_visual: tongs rotate the tied roll, revealing a golden seared surface and shimmering fat. Strong realistic sizzle. exit: cut on the turn. SHOT 9 | 8.5–10.0s | BRAISE camera: medium close-up, elevated three-quarter. camera_motion: slow push. action_visual: time jump to the pork gently braising in soy, sake and mirin with ginger and scallion. A spoon bastes the exposed surface with amber liquid. Finish on the glossy intact roll. sound: gentle simmer and spoon pour. SHOT STRUCTURE: 9 shots, exactly 10 seconds, vertical 9:16. Part 2 of the same tonkotsu ramen film. REFS: Attached storyboard = visual reference for panels 10–18. Match the same chef, pork roll, tools, kitchen and lighting. Generate full-screen live-action scenes, not an animated storyboard sheet. Omit reference typography, borders and labels. GLOBAL STYLE NOTES: Look: cinematic 35mm film still aesthetic in motion, kodak film stock, natural film grain, filmic color grade, soft cinematic lighting, shallow depth of field, f/4, clean subject separation, anamorphic lens, oval bokeh, hazy atmosphere, volumetric light, visible light in air, soft key with rim, atmospheric haze, clean soft shadows, neutral filmic blacks, natural skin, filmic midtones, neutral highlights, soft white roll-off, low-medium saturation, film-neutral tones. Setting: professional Japanese kitchen; charcoal chef jacket, hands and forearms, dark board and stainless cookware. Lighting: soft upper-left task light, gentle rear rim; restrained amber, ivory and muted green tones. Camera: asymmetric thirds, elevated three-quarter and profile angles, purposeful shallow foreground layers. Never eye-level or frontal. Continuity: same rolled pork belly, now braised and chilled. All twine removed before slicing. Three slices are reserved for the final bowl. One marinated egg becomes two halves. Editing: direct cuts with natural hand movement. Boiling, chilling and marinating are compressed through time jumps between shots. Sound: cooking ASMR and subdued kitchen ambience; no music, voiceover or screen text. SHOT 1 | 0.0–1.2s | SLICE CHASHU camera: close-up, elevated profile 90°. camera_motion: short track along the knife. action_visual: a knife cuts one even round from chilled braised pork belly. Earlier slices show matching spirals; removed twine lies separately on the board. Clean knife tap. exit: hard cut. SHOT 2 | 1.2–2.1s | SOFT-BOIL camera: medium close-up, high rear three-quarter. camera_motion: downward tilt. action_visual: a slotted spoon gently lowers whole eggs into a saucepan of boiling water. Gentle splash and bubbling. exit: cut to cooling after elapsed cooking time. SHOT 3 | 2.1–3.1s | ICE AND PEEL camera: detail close-up, high three-quarter. camera_motion: micro push. action_visual: beside an ice bath, fingertips remove the last shell fragment from a cooled egg. Smooth intact white emerges. Delicate shell crackle. exit: cut. SHOT 4 | 3.1–4.0s | MARINATE camera: close-up, elevated profile. camera_motion: short slide. action_visual: peeled eggs settle into cooled soy-mirin marinade in a separate container. The chef closes the lid for refrigerated marination. Soft liquid displacement and lid click. exit: hard cut. SHOT 5 | 4.0–5.0s | SHOYU TARE camera: extreme close-up, high three-quarter. camera_motion: small overhead arc. action_visual: soy sauce enters kombu infusion and mirin; a spoon draws an amber spiral through the liquid. Thin pour and metal contact. exit: cut on the spoon motion. SHOT 6 | 5.0–6.0s | AROMA OIL camera: macro close-up, elevated profile. camera_motion: locked. action_visual: ginger and scallion gently bubble in warm oil. A fine strainer and clean vessel wait beside the pan. Tiny bubbles sparkle without burning the aromatics. exit: cut with gentle sizzling carried across. SHOT 7 | 6.0–7.0s | GARNISH camera: medium close-up, high rear three-quarter. camera_motion: lateral track. action_visual: chef slices scallion into fine rings. Prepared menma and nori remain separated in small dishes. Crisp rhythmic knife taps. exit: torch ignition begins just before the cut. SHOT 8 | 7.0–8.5s | TORCH CHASHU camera: extreme close-up, low upward profile. camera_motion: short macro track. action_visual: a controlled torch passes across three cooked pork rounds on a metal tray. Fat bubbles, glaze caramelizes, small edges char. Preserve the meat-and-fat spirals. sound: torch hiss and sharp crackles. exit: direct cut. SHOT 9 | 8.5–10.0s | GOLDEN YOLK camera: macro close-up, elevated three-quarter 45°. camera_motion: slow push. action_visual: after refrigerated marination, taut food-safe thread divides one egg. Both halves ease apart; set whites frame a glossy golden centre that slowly beads at the cut edge. Finish on the two halves. sound: soft contact; boiling-water ambience enters at the end. SHOT STRUCTURE: 6 shots, exactly 10 seconds, vertical 9:16. Part 3 and final sequence of the tonkotsu ramen film. REFS: Attached storyboard = visual reference for panels 19–24, especially the final bowl. Match its dark ceramic bowl, ivory broth, pork spirals, golden egg yolks and arrangement of toppings. Render full-screen live-action footage. Reference captions, flag and panel grid do not appear. GLOBAL STYLE NOTES: Look: cinematic 35mm film still aesthetic in motion, kodak film stock, natural film grain, filmic color grade, soft cinematic lighting, shallow depth of field, f/4, clean subject separation, anamorphic lens, oval bokeh, hazy atmosphere, volumetric light, visible light in air, soft key with rim, atmospheric haze, clean soft shadows, neutral filmic blacks, natural skin, filmic midtones, neutral highlights, soft white roll-off, low-medium saturation, film-neutral tones. Setting: the same professional Japanese kitchen, charcoal-jacketed chef, hands and forearms only. Dim working kitchen behind the illuminated service counter. Lighting: diffused upper-left key, delicate rear rim on steam and noodle surfaces; natural food colour and soft ceramic reflections. Camera: elevated three-quarter, rear three-quarter and oblique profile angles; thirds and diagonal depth. No eye-level or frontal views. Continuity: one consistent dark ceramic bowl. Three torched chashu slices, two halves of one marinated egg, menma, nori and scallions. Ingredients enter through visible placement; preserve their positions after each cut. Sound: boiling, draining, pouring and delicate utensil sounds over quiet kitchen ambience. No music, dialogue or on-screen text. Editing: crisp cooking montage that slows into the final plated hold. SHOT 1 | 0.0–1.3s | COOK AND DRAIN camera: medium close-up, high rear three-quarter 135°. camera_motion: tilt upward with the noodle basket. action_visual: chopsticks loosen noodles in a mesh basket inside boiling water. The chef lifts the basket and gives one firm draining shake over the pot; droplets fall back into it. sound: boiling, mesh rattle, falling water. exit: cut on the draining shake. SHOT 2 | 1.3–2.2s | SEASON THE BOWL camera: extreme close-up, elevated three-quarter 45°. camera_motion: short diagonal slide. action_visual: measured shoyu tare pours into the empty prewarmed bowl, followed by a small spoonful of strained aroma oil. Amber liquid pools at the bottom. sound: small pours, spoon contact. exit: cut after the oil lands. SHOT 3 | 2.2–3.5s | ADD THE BROTH camera: close-up, elevated profile 90°. camera_motion: gentle push. action_visual: a ladle pours opaque ivory tonkotsu into the bowl. Tare swirls into the broth while tiny oil droplets catch the light. Subtle steam rises. sound: rich continuous pour. exit: match downward broth movement to falling noodles. SHOT 4 | 3.5–5.2s | NOODLE WATERFALL camera: close-up, high three-quarter 45°, basket above the bowl and bowl rim visible below. camera_motion: controlled downward track. action_visual: the drained basket tilts; chopsticks guide one continuous curtain of noodles into the broth. The strands settle into an aligned bundle without spilling over the rim. sound: damp noodle movement, soft splash, basket contact. exit: cut when the noodles settle. SHOT 5 | 5.2–7.4s | BUILD THE LAYERS camera: medium close-up, high rear three-quarter 135°. camera_motion: small controlled arc. action_visual: begin with two chashu slices, both egg halves and menma already placed through the assembly time jump. Chef visibly places the third chashu slice to complete the fan, inserts nori at the rear rim, then releases a small pinch of scallion rings over the centre. Hands withdraw completely. sound: chopsticks touching ceramic, dry nori rustle, gentle garnish contact. exit: cut to the completed presentation, preserving all topping positions. SHOT 6 | 7.4–10.0s | READY TO SERVE camera: hero close-up, three-quarter 45° azimuth, elevated approximately 30° looking downward. camera_motion: very slow push until 9.0s, then locked camera for the final second. action_visual: the finished bowl rests motionless on the clean counter. Three caramelized pork spirals, two glossy egg halves, pale noodles, menma, upright nori and fresh scallions remain clearly identifiable. A white ramen spoon rests on a saucer beside the bowl. Entire bowl stays in frame; hands and tools are gone. Only fine steam moves. sound: kitchen ambience gently recedes. Finish on the plated dish with no fade to black.