Should the still and the clip be shot during service or in a closed kitchen?

On the pass, when the dish leaves as it is served, and still and clip are made on that send. A closed kitchen changes the portion, and the pair stops being the menu's. Book a gap in service and not a day with the kitchen off. In Madrid it is filmed in a closed kitchen and on Saturday the portion is another one. Still and clip come from the service dish, on the same send.