Kevin Pang admits he never saw it coming.<\/p>\n<\/p>\n
What began as a feature story has turned into something greater for the award-winning food reporter for the Chicago Tribune.<\/p>\n<\/p>\n
Pang chronicled the hardship-to-happy life of a super chef, an 8,000-word profile that was originally intended for print and a short video on the newspaper’s website. But as the story widened in scope \u2013 replete with many twists and turns \u2013 it ultimately wound up being the subject of an engaging, feature-length documentary.<\/p>\n<\/p>\n
The polished reporter became an accidental filmmaker.<\/p>\n<\/p>\n
“It’s been pretty overwhelming,” said Pang, a 1999 Kent-Meridian High School and University of Southern California graduate who interned at the former South County Journal newspaper in Kent before embarking on a well-traveled career as a reporter. “I’m genuinely amazed by the experience.”<\/p>\n<\/p>\n
Pang and filmmaking partner Mark Helenowski recently released “For Grace,” a moving 93-minute documentary about Chicago chef Curtis Duffy and his intense drive to build of one of the world’s most acclaimed restaurants in the Windy City, named Grace, from concrete box to opening night.<\/p>\n<\/p>\n
As Pang explained, “For Grace” is about food, family, balance and sacrifice \u2013\u00a0personified through the experiences of a complex man and passionate chef.<\/p>\n<\/p>\n
The film has been well received, its audience growing. The documentary recently was accepted into the prestigious 2015 South by Southwest Film Festival in Austin, Texas on March 13-21. It was one of 27 feature-length documentaries chosen from more than 7,000 film submissions.<\/p>\n<\/p>\n
The selection surprised Pang, who plans to attend the film’s premiere next month.<\/p>\n<\/p>\n
“When we heard back that we (were selected) … we were completely flabbergasted,” Pang said. “It was very much a lottery ticket. We had nothing to lose and everything to gain. This wasn’t even something we could have dreamt about.”<\/p>\n<\/p>\n
Pang has received inquiries from film distributors and agents. He hopes “For Grace” will become a part of the Seattle International Film Festival this spring.<\/p>\n<\/p>\n
For Pang, 33, and Helenowski, 23, the project took 41 months in the making. They shot, edited, audio recorded, color corrected and produced every frame of the documentary \u2013 all on a budget under $5,000.<\/p>\n<\/p>\n
The film comes full circle for Duffy. “For Grace” follows the man’s turbulent life \u2013 from troubled teen to accomplished chef. Duffy overcomes personal crisis and family tragedy, none more devastating than an unimaginable murder-suicide of his parents.<\/p>\n<\/p>\n
But Duffy eventually finds refuge, peace and purpose in the kitchen, buoyed by the support of a home economics teacher named Ruth, who discovered and nurtured the boy’s talents.<\/p>\n<\/p>\n
Undaunted by his struggles, Duffy vows to become a world-renowned chef. He succeeds by finding “grace” behind the hot stove. Grace defines his elegant and delicate cooking style.<\/p>\n<\/p>\n
But the rise to the top of his profession comes with a heavy price. Establishing a world-class restaurant \u2013\u00a0and the long days associated with it \u2013\u00a0cost him his marriage and two young daughters.<\/p>\n<\/p>\n
The film ends on a warm note. Ruth and her daughter appear as guests on the restaurant’s opening night.<\/p>\n<\/p>\n
Duffy and Ruth meet, embrace. He prepares dinner for them.<\/p>\n<\/p>\n
Then, as Pang wrote, “As the last dessert plate was cleared, (Duffy) sat at her table. He was no longer the reticent boy.<\/p>\n<\/p>\n
“‘You’ve given me something more than any amount of money can give … unconditional love and values of life,’ ” Duffy tells her. “‘I could never repay you. But the ability to be able to give back to you what I do … cook for you … means more than anything.'”<\/p>\n<\/p>\n
Duffy and best friend, business partner and film co-star Michael Muser were among the first to see the finished product.<\/p>\n<\/p>\n
Their reaction?<\/p>\n<\/p>\n
“It was sort of an out-of-body experience for them,” Pang said. … “They were very happy with it. I feel like they’re very proud of it.”<\/p>\n<\/p>\n
As for Duffy’s future?<\/p>\n<\/p>\n
“It’s hard to say,” Pang said. “I think he’s in a very happy place right now, but it’s a constant thing trying to find that balance (between work and personal life) … a never-ending journey for him.”<\/p>\n<\/p>\n
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