Culinary
The Detail Is the Work
We have been working with Anton Schmaus for more than a year. Returning to his kitchens has given us time to get to know the people and the preparation behind the plates we film.
For the next film, we followed the preparation of an octopus dish from the new menu.
Anton is exacting about his work and warm with the people around him. That combination is a big part of why we enjoy coming back. He takes the details seriously, and he has made us feel welcome while we learn how his kitchens work.
Our films and photographs support both his personal profile and his restaurants. Over time, that has become an ongoing collaboration. Each visit adds to our understanding of what happens before a dish reaches the guest.
The Finishing Touches films stay close to the last stages of preparation. You can watch the attention given to a plate before it leaves the kitchen. For us, that is a good place to begin filming because the work is visible in someone's hands.
It also makes you curious about what came earlier. We have learned more about recipe development and the different people involved in getting a dish ready for service. Returning gives us time to ask about those things.
The work takes us into the restaurants around Anton, including STORSTAD and ASKA. They give us different settings to work in, and each needs time to be understood on its own terms.
We are interested in how Anton's way of working carries through those places. Following that over several productions gives the films a connection that would be harder to find in a single visit.
The collaboration has been an education for us too. Being welcomed into a working kitchen means learning where to stand, when to wait and when there is room to ask a question. We are grateful to Anton and his teams for that access.
Each return to the kitchen gives us more to notice.
We are continuing to build that body of work with Anton.