Chew TV has officially launched a pioneering scheme that is giving one year’s work experience to fifty 14–25 year old, film enthusiasts from all over the UK.

The team at Chew TV have devised a structured but flexible training program for the Crew who are about to start their first task of critically analysing films on Chew TV. The next year will see training sessions and personal development, ultimately leading to the final stage of the Content Crew where the Crew members will be deciding whether submitted films have got what it takes to make it onto Chew TV and beyond. The Content Crew’s decisions rule and once the panel has spoken, the films that get the green light will then be placed onto the site for thousands of people to see.

Chew TV is all about giving young people a voice, which in the form of a film review will be very constructive for filmmakers, and are urging site users to get onto Chewtv​.com and get involved!

To get the Content Crew geared up to write their reviews and show them how to network within the film industry and basically become TV and Film Industry Pros, Chew TV recently ran a Chew It Up’ session with one of the most influential people within the UK’s film industry; Simon Relph.

Simon is well known for producing the international hit Blue Juice, as well as a number of other well known films and got his brain picked by ten of the Content Crew in September. Here’s what Luke Chipperfield had to say about the event.

‘The afternoon provided a great opportunity to see how live interviews are done and it made me realise how much work goes in beforehand. Simon Relph came out with some answers that I didn’t expect to hear which gave me great reassurance and he was a very modest and warm person, which was nice to see as it seems that a large portion of people in the film business are arrogant and egocentric. All in all, the afternoon was an enjoyable and entertaining event and I look forward to any similar events on the way. There were some wise words from a great figure of film!’

Check out the full interview at: