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𝓢𝓸𝓯𝓽𝓲𝓮𝓼 𝔁 𝓢𝓺𝓾𝓪𝓻𝓮

🍔 Directed by @davidrhorho
Produced by @goodobject.co
Client @softiesburger @square

DP @_timkang
Gaffer @soupmanjack
Sound boom @teemochon
Sound mix @danielchaee
Color @hooliincolor

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Very excited to finally share this ad I got to be a part of for @baratza, shot a while back! Thank you @goodobject.co for trusting this old barista with your project. And of course, thank you to @ragamuffinroast and @longevitycoffee for the years of preperation for the role ☕️

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Chefs: Rituals at the Table is a new series following chefs whose kitchens reflect the same attention to daily life that shapes our objects. Each installment follows one restaurant, one set of hands, and one way of moving through a meal, from the first idea to the final plate.⁠
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Juana and Esteban built Alto around fire. Their Los Angeles restaurant draws from Argentinian and Uruguayan culinary heritage, sourcing directly from local farmers' markets, sketching every dish by hand before it ever reaches the flame. The open flame does what no gas burner can, requiring a patience and sensitivity that shapes everything that follows. That same care extends to the table, where Alto works with KINTO's RIM, ALFRESCO, and CERAMIC LAB collections to carry the meal through to its final moment. This is the first installment of Chefs: Rituals at the Table.
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⁠Thank you, Juana and Esteban, for opening your kitchen and sharing the story behind Alto with us.⁠

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발효 | Balhyo | Fermentation

“Jang Gareugi” is one of the key steps in our process of crafting our soy sauce and fermented soybean paste. Following the initial fermentation, the soybean paste is strained out from the soy sauce; these separated components then undergo their own distinct fermentation processes, eventually serving—after the passage of time—as the foundation for Baroo’s cooking.

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‘장 가르기’는 저희 간장과 된장을 만드는 과정 중 하나입니다. 처음 발효후, 간장에서 된장을 걸러내고 분리된 것들은 각각 따로 발효 과정을 거치게 되며, 시간이 흐른 뒤에는 ‘Baroo’ 요리의 든든한 배경이 되어 줄 것입니다.

🎥: @good.object
#baroolosangeles #발효 #fermentation #koreanfermentation

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“THE RESTAURANT LIFE!” powered by @square

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Still learning how to run a restaurant over here at Softies… luckily, Square has our back and bails us out - even when we run out of potatoes.

Thankful for this partnership, for our beautiful Square Registers, and reporting that even first-time operators can understand. #ad

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Produced by @goodobject.co

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THE 1.4 SHORTLIST — PERSONAL PROJECT

Congratulations to the 2026 Shortlist for Personal Project.

Celebrate the shortlisted films, and find out who takes Gold and Silver, at the 1.4 Awards of Brilliant Filmmaking Show & Party at BFI Southbank, London, on Wednesday 29 April.

Tickets on sale now — link in bio.

Featuring work from:
@somesuchandco @youarehereuk @callnerbrothers @clement.lefer @onf_nfb @bonkersunited @wearedivision7 @smugglersite @nzslausiv @goodobject.co @elias_ben_dahhou @ama.valle @simonundpaul @common.people.studio @iconoclast.tv @sophie.hm @tobiasdolphin @alicia_shi @madewithtrust @beatyspock @fledge.tv @controlfreak.tv @hiersoir.tv @wearepartizan

Special thanks to our sponsors:
CANADA, Rogue, Rebel, 24/7 x Radioaktive, CABIN, EightSix, Harbor, DROOL, Mr + Positive, Shift, Nomad, String&Tins

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The frame before the frame. #OTHERFRAME

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The shots were worth it 🥺 #OTHERFRAME

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@davidrhorho is jus different // @goodobject.co

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발효 | Balhyo | Fermentation

An intro to making ganjang and doenjang
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간장과 된장 만들기 입문

🎥: @good.object
#baroolosangeles #발효 #fermentation

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Running a Restaurant. Episode 6.2, “Grow Wisely, Not Quickly” with @chefroychoi - produced by @goodobject.co

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Roy reminds Softies that growth does not always mean more restaurants, more money, more staff… that growth for us might mean to stay put, become excellent where we are, and make sure our team is built up before expanding.

@kogibbq *only* has four trucks… but their team is happy, they keep their prices down, and they serve their community fiercely. In a world where external success is king, can we be content internally, even if that doesn’t look like growth to others?

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Running a Restaurant. Episode 6.1, “People Over Profits” with @chefroychoi - produced by @goodobject.co

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A timely message from Roy about what a P&L (profit & loss statement) should include outside of money - culture, emotional / mental health, and of course your guests. What we’ve come to understand is that @kogibbq was countercultural in more ways than just changing the pop up game.

This is a clip we’ve listened back to far too much, yet not nearly enough. Hope you feel encouraged to do the same in any aspect of your life

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