Francesco Carucci
About Francesco Carucci
Francesco Carucci is a video editor known for his enthusiasm and attention to detail in his work. He has collaborated with notable brands and currently works at Jellysmack and Ownidea Studio in Milan, Italy.
Work at Jellysmack
Francesco Carucci has been employed at Jellysmack as a Video Editor since 2021. In this role, he contributes to the creation and editing of video content, showcasing his skills in video production. His work at Jellysmack aligns with his background in audiovisual production and his commitment to delivering high-quality content.
Current Roles and Collaborations
In addition to his position at Jellysmack, Francesco Carucci is currently a Co-Teacher at IES Abroad, a role he has held since 2021. He also works as a Videomaker at Ownidea Studio s.r.l., where he has been since 2022. Throughout his career, he has collaborated with notable brands such as Giallo Zafferano, Artic Vodka, Disaronno, Galbani, Blu Hotels, and Sony Pictures, contributing to various video projects.
Education and Expertise
Francesco Carucci has a strong educational background in communication and audiovisual production. He studied at Università Cattolica del Sacro Cuore, where he earned a Master's degree in IPM - Ideazione e produzione audiovisiva, cinematografica e per i media digitali from 2019 to 2020. He also holds a Bachelor's degree in Scienze umanistiche per la comunicazione from Università degli Studi di Milano, completed from 2016 to 2019. His foundational education includes a Maturità linguistica from Liceo Linguistico Alessandro Manzoni, achieved from 2011 to 2016.
Previous Experience
Prior to his current roles, Francesco Carucci gained experience in various positions. He worked as a Videomaker and Photographer Freelance at Openeyes Film from 2020 to 2021. He also held a Junior PR position at Imageware for one month in 2019. Additionally, he worked as an Ausiliare vendita at Esselunga for six months in 2017. These roles contributed to his comprehensive approach to video projects.