I'm Philippe Llerena, tech guy in CG. I'm working in VFX and Animation industry since 2005ish. I have a female jackhuahua named Fury because, she is furious.

I'm fluent in English, French, python. I know a little bit of Japanase and Español. I started developpement in basic with my dad's casio and latter my T.I 89. I learn java at college but i forgot everything. During covid i started Rust because of a joke with Paul and hit the GIL. I'm now learning Rust and i'm very happy with it. Here some of my rust project: quiet-stroll, fls, girolle

My latest personnal project is girolle, i used nameko to create microservices in python. I wanted to learn rust ( of course ) so i wrote Girolle inspired by Nameko. One of the big challenges not already solved is macro-procedural part. The AST got still mysterious and low documentation. I'm working on it. I feel more and more closer to rewrite the whole thing for a more ideomatic rust and division of responsibility.

fls project is intent to deliver a ls command inspired by bls from Buf Compagnie or more recently rvls from RV.

Here is an exemple of the usage of my fls library:

cargo add framels

In your main.rs

use framels::{
    basic_listing, parse_dir,
    paths::{Paths, PathsPacked},
};
let source = "./samples/big".to_string();
let paths: Paths = parse_dir(&source);
let results: PathsPacked = basic_listing(paths);
println!(results);

Since i learn to use cookiecutter at Superprod, thanks to Jordie Bastide and Marc Dubrois. I can't stop using it. I wrote a couple of ones for python 3 at Fortiche.

My latest one is rusty-cookie which a offer a strong base to create a rust package with a wonderful documentation based on zola and adidoks.

In 2018, with the help of Tcherno, Vincent Debellis, Djl and Benjamin Legros. We were the first one to re-assembly the Moana Island scene from Disney as far as i know.

I start as a compositing artist in London, a little bit of mattepainting, then i switch to pipeline TD. I worked at Mercenaries Engenering with Benjamin Legros and Cyril Corvazier. I had the chance to work on wonderfull project like Nomand Land. I'm now CTO at Fortiche Prod. I met a lot of peple in this industry and i'm very glad to work with them.

I'm a big fan of central texas style BBQ, spirits, Urbex(my profile picture was shot in a municipal pool). I used to was into photography but i don't have time anymore.

I was always interested in smoky flavor. I smoke cigars but not so much and peated whisky. In 2014 in Paris opend the first texan bbq joint. This place was the only reconize texan bbq outside of texas, The Beast. Crazy stories about this restaurant, New York Times, Whasinghton Post I started to be friend with the owner, Thomas. But sadly The Beast closed during COVID and i was part of his friends who helped him to remove the last furniture. So in 2020 my girlfriend offer me a big green egg to start bbq myself. After a couple of years i bought in 2023 my first offset smoker from Texas, a mill scale 94 Gallon built in Lockhart, TX.

Central texas style is defined by 3 things:

• Salt and pepper rub
• Post oak wood
• Low and slow

There is no post oak in France so i use ashwood from my family wood and i'll start to plant my own trees.

What is the Best Wood for Smoking Meat?

I read a lots of book about it. The major one is: Aaron Franklin, smoke.

I'm now cooking for friends and family and i'm very glad to share my passion with them.

Anytime i'm traveling, i try to visit bbq joint. I visited:

• Hometown BBQ in Brooklyn, NY
• Moo's Craft BBQ in Los Angeles, CA
• Horse Thief BBQ in Los Angeles, CA
• Smokestack in London, UK
• Heritage BBQ in Los Angeles, CA.

You can reach me on Twitter or LinkedIn.