“We’re trying to use gastronomy as a social instrument,” says Ocampo, who studied medicine before switching to culinary school and training at internationally acclaimed restaurants like Noma in Denmark and El Celler de Can Roca in Spain.
“Cooking is like a social cause,” agrees Eulert, who considered becoming a visual artist before committing to cooking: “We have the same mission: zero-waste kitchens, local ingredients.”
Music was mixed from supplied multi-mic recordings, the dialogue was cleaned and edited, then sound design added to bring the environments to life before mixing the piece for playback on the New York Times TBrand Studio website.
