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Team Sugar Pie

VFX Producer

Isabelle Henault

“Isabelle is known to be a jack-of-all-trades, including massage therapy, librarian, Production Director for events and live shows. After 2 years at a local TV station producing and developing original Content, it was clear she had found her bliss in the media sector.

Her journey into VFX started in 2017 at MPC MTL in the FX department as a Senior Department Coordinator. Over the past 5 years, she moved from Senior coordinator to Production Manager in small and big studios, working on various titles including Ghost in the Shell, Anna, Noelle, Locke & Key. Agile Leader and Agent of Change, she now has joined Crafty Apes Montreal studio entering a new chapter on her journey as Junior VFX Producer.”

 

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VFX Supervisor

Remy Normand

Remy knew early on what he wanted to be when he grew up. His passion started at 12 years old learning CGI and programming in France. He had his break into the industry fresh out of 3D school landing his first job at BUF Paris in Visual Effects. His thirst for knowledge propelled him to master every step of the VFX pipeline at a professional level. Strong of his global understanding of the pipeline and experience, he had the opportunity to quickly evolve as a sequence lead and then as a VFX supervisor.

Over the course of his foray into VFX; his focus shifted to the CG part of the pipeline as a CG supervisor tackling bigger and more complex shows. He kept sharpening his mind and eyes until he was ready to take on a new challenge and joined Crafty Apes Montreal as a VFX supervisor. Remy’s work includes credits on: Thor, Allegiant, the docuseries Cosmos, more recently Ad Astra, For All Mankind and Loki. Outside of work, Remy embraced his biggest challenge to date: raising his son while trying to get some sleep.

 

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Miraculous Canadian Sugar Pie

The lovely regional specialty is truly miraculous. This version of sugar pie forms its own yummy crust, which is distinctively different and a tasty treat on its own! One-bowl easy and prepared in less than 10 minutes! A little slice of Quebecois heaven awaits!

This recipe is courtesy of allrecipes.

Ingredients

2 cups brown sugar
¼ cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
½ cup all-purpose flour
1 ½ cups milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.

Place the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps. Beat in eggs, one at a time, incorporating the first egg before adding the next one. Add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter. Pour the batter into the prepared pie dish.

Bake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning. Return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.