television, films & campaigns
Somebody Feed Phil
During negotiations to renew the series, Netflix cut the production budget but allowed Zero Point Zero to offset the deficit with integration sponsorships.
The new season follows Phil Rosenthal as he travels to Marrakesh, Seoul, Montreal, Chicago and London for the third season of the award winning Netflix Original series.
Five episodes of the season began streaming on May 29, 2020 with strong audience engagement.
A second block of five episodes is slated for release in Q3 2020.
Negotiated deals with hotels, airlines and tourism boards to offset the production deficit.
Fries! The Movie
In Fries! The Movie, Malcolm Gladwell and Chrissy Teigen join an international cast of characters celebrating their love of fries through reverence and humor, told through intimate and real discussions with historians, connoisseurs, chefs, and obsessives all over the world.
The film takes the audience on a journey around the world – from the origin of the potato in Peru, through the humble yet highly contested early history of the fry in France, Belgium, the United Kingdom, and the United States.
In a world full of strife and distrust, a modern era where truths and lies intermingle in ways making them nearly impossible to sort, and in the best of times or the worst of times there was, and always will be, one thing we can all agree on…it’s easy to find comfort in a fry.
Cancellations of the Tribeca Film Festival and HotDocs due to the COVID-19 crisis has delayed the release of the film until late 2020 or possibly 2021.
Led the development, financing and account management with Sir Kensington’s and Unilever Entertainment.
Not if but when.
It’s the rallying cry uttered over and over again by the doctors, scientists, humanitarian workers and public health officials profiled in “Pandemic: How to Prevent an Outbreak.” Structured like a globe-trotting thriller, the Netflix documentary series follows dedicated men and women on the front lines of the battle against the next devastating disease to ravage the human population — an event they are all certain is just around the corner.
It brings epidemiological science to life in unexpected ways — not with dry data but through compelling characters located in far-flung, seemingly unconnected places, from a crowded animal market in Vietnam to an under-resourced hospital in rural Oklahoma.
Collaborated with the Netflix marketing team to promote the limited series Pandemic on the cusp of the greatest threat to humanity in a generation. The global release of the series on January 22nd generated over 2 billion media impressions and landed the series in the 10 top most streamed globally for weeks.
The Mind of a Chef
The series a bold re-invention of the travel cooking show. Far from standard table-fare, the series consistently and fearlessly breaks down the barriers between a chef and their creative process. Along the way, it dares to make connections between food, nature, science, music, art, history, and anything else a chef can stir up.
This is not your usual stand-and-stir show. We’re exploring the creative process, the anatomy of a style of cooking. Not just what inspired this dish, but where did it come from, what are they thinking about, what’s intriguing to them. How did we get here? From early on, we’ve been looking at food as part of a long and very interesting story.
Led the development and sponsorship funding of the Emmy winning and critically acclaimed series with over 90 episodes produced that ran on PBS along with a licensing deal on Netflix.
When the Netflix license expired in March of 2020, I secured a long term license and an order for new episodes of the series with the Food Network that will be produced and released in late 2020.
Volpi Foods sought to position the brand as the foremost authority in the fast growing fermented food space by partnering on the creation of the first documentary film focused on fermentation.
In the feature-length documentary author and chef Edward Lee goes on a journey to understand how the ancient process of fermentation is used in modern cuisine both at home and abroad. The culinary world has labeled fermentation as the hottest food trend at the moment, and this film stands as point of entry into the deep dark world of beautiful rot, and what it means to humankind.
The film debuted at the Seattle International Film Festival in May of 2017 at sold out screenings.
Collaborated with Volpi Foods to secure funding. Managed festival entries and publicity when the film was released. Built distribution by selling direct to audience on Vimeo with a Squarespace website and the license deal to Amazon and other SVOD platforms.
Volpi Foods X US Soccer Partnership
In the summer of 2016, Volpi was launching their line of snack products and sought to reposition cured meats as a healthful snack with simple ingredients and good source of protein for active folks on-the-go. I crafted a 4-year sponsorship deal with the US Soccer Federation through Soccer United Marketing to position Volpi as the “Official Protein of US Soccer” for both the US Men’s and Women’s National Teams.
The first phase of the partnership was launched during the Copa America Centenario Pregame on Fox Sports 1 – the biggest tournament for North American and South American soccer outside of the World Cup. The spot and experiential campaign ran through 2018 men’s World Cup qualifying.
The campaign continued through the 2019 Women’s World Cup victory in France.
The partnership was the deciding factor in 7-Eleven adding the brand to their almost 8,000 US locations.
The limited series entitled Volpi Classics offers new riffs on time-honored recipes – with a uniquely Volpi twist. The 17-part video series is made of short-form recipe content, less than 60 seconds in length, and aims to showcase how consumers can use charcuterie in a variety of ways: from an upgraded Breakfast sandwich to an IPA Spritz garnished with Hot Sopressata. The series is currently live on Volpi Foods YouTube, Instagram and Facebook pages as well as volpifoods.com.
Over 10 million views for the series across YouTube, Facebook and Instagram with strong audience engagement.
2020 Webby Award for Best Food and Drink social media campaign
The Mind of a Chef Potluck Playlist with Sonos and Spotify
Research conducted by Sonos revealed that their best in class speakers were most often used in the kitchen. Around this insight I created the Playlist Potluck campaign anchored by the award winning series The Mind of a Chef.
The extensive project comprised of 14 video assets produced by ZPZ, an event program, and Spotify partnership. ZPZ secured distribution for the special on Netflix and amplified the reach via Mind of a Chef and Food Republic websites, YouTube, and the chefs’ social channels.
This groundbreaking project generated in excess of 1.5 million organic video views, 316K social engagements and 5K consumer generated playlists prior to its release to 100M+ Netflix global households.
2017 Daytime Emmy Nominee: Outstanding Directing, Special Class
2017 Webby Award Nominee: Film & Video – Branded Entertainment Long Form
2017 Webby Award Honoree: Film & Video – Branded Entertainment Unscripted
Food Republic Food School with Mastercard
To expand Mastercard’s long running Priceless campaign, the brand sought our expertise in food and travel to augment the brand-burnishing efforts with tactical advertising to offer cardholders exclusive experiences in major cities around the world called Priceless Cities.
Under the Food Republic media umbrella we crafted an exclusive ticketed chef driven series called Food School in five US cities. The successful campaign included curating and executing the events and creating a video series to generate awareness.
The events quickly sold out around the country delivering buzz and generating brand loyalty from cardholders.
The voice of the conservation minded hunter in the legacy of Teddy Roosevelt and Aldo Leopold has largely been drowned out by the gun lobby who pushed their “us vs. them” agenda through the media positioning the outdoorsman as a gun nut version of Elmer Fudd.
Today more than 30 million Americans continue this tradition, exploring our vast wildernesses hunting and fishing with their families and friends spending billions of dollars on their on their pursuits.
The team at Zero Point Zero recognized that this historically underserved audience and genre lacked programming that didn’t underestimate the viewer/listener and sought to develop original content in the space.
Through a joint venture with best-selling author Steven Rinella we created the dominant media brand in the outdoor industry...MeatEater.
Over 100 episodes of the series have been produced for the Sportsman Channel and Netflix along with a top 10 podcast.
The business grew to a level that it was acquired by the Chernin Group in 2019 with a $60M capital investment.
Developed and managed sponsorship deals with leading outdoor brands including Yeti, Benchmade and First Lite amongst others. In addition, I oversaw monetizing a chart topping podcast, live events tour, three best selling books, multi-million dollar e-commerce platform, and a feature documentary Stars in the Sky that was sold direct on Vimeo and licensed to Netflix to premiere in late 2020.
Wasted! The Story of Food Waste
In 2016, The Rockefeller Foundation launched YieldWise, a $130 million initiative, with the goal of demonstrating how the world can halve food loss by 2030, one of the UN’s sustainable development goals.
Premiering at the 2017 Tribeca Film Festival to critical and audience praise, Wasted! became a best selling documentary on iTunes later in the year, generating over 2 billion earned media impressions and bringing the topic of food waste to millions of dinner table conversations around the country.
Extensions around the IP include a curriculum focused on food waste in partnership with the James Beard Foundation.
Crafted the pitch, navigated the grant approval and account management of the Rockefeller Foundation along with the festival entries and publicity around the release.
Volpi Foods Brand Lanch
St. Louis based Volpi Foods has been crafting artisan cured meats since 1902. They were largely sold under other brands like Boars Head or private label for retailers like Costco. In 2015 I crafted a strategy to launch their consumer brand.
Over the next 4 years, I worked with their CMO and marketing team to lead brand strategy, media planning/buying, sponsorship and partnerships. ZPZ produced over 250 assets encompassing shorts films, animations, recipe videos, TV spots.
Increased points of distribution under the Volpi brand to over 100,000 retail locations nationally becoming the #2 fastest growing brand in specialty meats (IRI/Nielsen Ranking). This has resulted in a 10X valuation in the privately held company in four years.
In partnership with Volpi Foods, Cured was created as the first print publication focused on formation. The publication was edited by Darra Goldstein, founder of Gastronomica and nominated for James Beard Association and IACP Awards.
Associate Publisher building a Shopify store front for direct to consumer sales and gained distribution at Whole Foods, Barnes and Noble and thousands of global independent bookstores and newsstands.
Made the decision to cease publication as the ROI from the project was low.
Volpi Test Kitchen
Based on research, I determined that recipe queries on Google and YouTube were a potential goldmine to introduce new consumers to the Volpi brand through organic and paid search. Research showed that in 2014, search queries on YouTube for “best recipes” increased by 48% and that 40% of millennials said that they had chosen a brand featured in a recipe video.
We built a strategy to capitalize on this opportunity for Volpi to outmaneuver competitors to capture consumer engagement. We partnered with Google to understand the most popular recipe types and craft a seasonal calendar around holidays and other key moments for the audience. To date we have produced a library that now stands at over 90 videos with over 11 million views for the series.
The Mind of a Chef Techniques with Breville
The partnership with Breville began in 2010 with the brand seeking to position their brand for a targeted audience they referred to as “Food Thinkers”, coming on board as the presenting partner for the Lucky Peach app which evolved into the first season of The Mind of a Chef.
The collaboration through five seasons on PBS included a presenting sponsor 30 second TV spot that reached an audience of 1.2 to 1.5 million viewers per episode with a household rating of 1.3 (live+7) which is much larger than Food Network (.58 rating/914K viewers) or Cooking Channel (.10 rating/157K viewers). Along with the television component there were sixteen (16) exclusive chef demo videos with product integration that lived on the Breville YouTube channel and their site Food Thinkers which generated over 5 million views. These videos were also edited into two exclusive episodes each season for Netflix, narrated by Anthony Bourdain, available to over 100M subscribers globally.
Make It Vegan with Breville
While at Breville, that I launched in the North American market in 2004, our best in class juice extractors became the #1 selling appliance in dollar share in 2012 after being featured in the documentary film Fat, Sick and Nearly Dead. The film touts the health benefits of a plant based diet and Breville sought to piggyback on the momentum by partnering with Isa Chandra Moskowitz, a best-selling cookbook author, whose vegan recipes are so good that they’re likely to convert quite a few meat eaters.
The video series included a downloadable recipe ebook and all backed by an exclusive theme song, “Salt,” by the band R. Ring, led by Kelley Deal of the Breeders.
Over 2 million organic video views helped grow North American sales to $250 million with EBITDA of $44 million in 2015.
The Mind of a Chef with Hennessy
The French luxury cognac Hennessy X.O approached me about opportunities to integrate their brand into The Mind of a Chef. The perfect opportunity arose when French born and trained, now Los Angeles based Chef Ludo Lefebvre came on board for the feature chef on season five who was a fan of their cognac.
In the episode titled “La Joie de Vivre”, two old friends, both brilliant chefs, get together to make a traditional French pastry. Millefeuille, which translates as “a thousand leaves,” is a delicate dish that combines a rich filling layered with lightly charred puff pastry.
To enjoy their work to the fullest, the chefs pair the dish with Hennessy X.O — the smoky notes of X.O are a perfect complement to the subtle char of the Millefeuille.
The integration streamed on Netflix in over 120 million homes globally.
MeatEater and Steven Rinella with YETI
Collaborated with Yeti to craft a partnership to position Steven Rinella as one of their premier brand ambassadors. The partnership included integration onto the MeatEater TV show, use of related IP for marketing touch points across in-store, social media, etc.
A four short film series was produced for YETI Presents for a Father’s Day campaign.
Rinella was featured on the cover of their Spring 2017 catalog with over 2 million copies printed and distributed to their customer base via mail and in-store at retail partners across the US and Canada.
With sales of over $900M annually, the brand is currently valued at over $3B.
MeatEater Cooking Game with Weston
Weston designs and markets cooking tools targeting the 45 million hunting and angling enthusiasts in the United States. They sought to showcase a variety of their products including meat grinders and smokers in a hands on way to demonstrate their versatility and durability.
Crafted a video driven recipe series featuring Steven Rinella using Weston tools around a Twelve Days of Gifts holiday theme that were promoted across the MeatEater social platforms, website and podcast to an audience of over 1M loyal enthusiasts.
The videos were then edited into the Netflix Original series as a cooking special available for streaming in over 180 million homes globally.
work at Breville
Fat, Sick & Nearly Dead
thought leadership events
Cook It Raw
In 2013, I had the privilege of attending Cook it Raw, a gathering of avant-garde chefs and traditional food producers to explore the possibilities of cuisine; addressing innovation on the plate, while also looking at environmental, social, and cultural issues. This film documents the 6th such event to date, it took place over 10 days in Charleston South Carolina and culminated in a small dinner and a giant BBQ. The best meal of my life was at Rodney Scott’s Whole Hog BBQ on this trip.
One Night Only Dinner Series
Breville partnered with Tasting Table to create One Night Only — a unique series of dinner events at the most difficult to get into new restaurants with chefs around the country where a special menu is created inspired by Breville products for one night only.
In this video the dinner with Danny Bowien and the Mission Street Chinese Food team created a masterpiece of a meal on February 15th 2012 that over 40,000 Bay Area residents entered to attend when only 32 seats were available.
Artwork by Eli Neugeboren
original video series
Beer Drinker, Food Thinker
Chef Mike Wiley of Hugo’s and Eventide restaurants in Portland Maine cooked unbelievable recipes to pair with Allagash’s unbelievable beers. Chef Wiley discusses beer pairings with friends Rob Tod Founder and Brewer and Jason Perkins Brewmaster at Allagash.
What started as a weekend of getting drunk, betting on horses, and meeting girls has become a 10 year journey into Southern cuisine and culture. Originally from New York, Chef Edward Lee has embraced Louisville and Louisville has embraced him. Lee understands the rich Southern traditions and incorporates them into his cooking. And it does not hurt that bourbon is a part of that tradition! Lee takes us to meet Julian Van Winkle of the famed Old Rip Van Winkle, aka Pappy Van Winkle, bourbon and we see where the magic happens at Buffalo Trace distillery. Here Chef Lee makes his 22-ingredient Black BBQ Sauce and Chef Ryan Rogers makes his infamous Pork Cakes.
Beer Drinker, Food Thinker season 2
Chef Jeremy Sewall and Dan Kleban from Maine Beer make easy recipes to make at home and pair them with a variety of Maine Beers.
The Mind of a Chef Techniques
Chef Edward Lee who creates 8 simple dishes the series also were edited as special episodes for Netflix.
Chef Hugh Acheson uses the innovate Breville One Touch Tea Maker to prepare four exclusive and exquisite recipes.
Music City Samples
Nashville always had a strong voice musically and is now finding its voice in the culinary world. Comparing musicians and chefs, two soulful artists, Chef Josh Habiger and Grammy-winner Gordon Kennedy talk Nashville, food, and music.
The Mind of a Chef Techniques
Chef Magnus Nilsson is a video series that highlights the techniques and tastes of the world-renowned Swedish chef.
Handmade season 2
Chef Matt Jennings takes us on a culinary tour through New York to show us variations on a seemingly simple ingredient: the noodle. Watch as Jennings explores noodles and makes delicious recipes with Chefs Mark Ladner, Danny Bowien, and Alex Stupak.
Ramen and More
Ivan Orkin has revolutionized Ramen. A dish that was often thought of as the fast-food of Japan, it has now become an art form and a technique-driven, ingredient-focused speciality. Orkin often says that he does not know where his American-ness starts and his Japanese-ness ends. After years in Tokyo, he has returned to New York to open the ultimate Ramen Shops on both the West and East Sides.
Handmade season 1
Chef Matt Jennings believes that there’s a nationwide movement toward getting back to the artistry of creating great, authentic food. In his series Handmade, presented by Breville, he takes viewers on a journey where you’ll meet the most dedicated food artisans and learn about their craft!
Chef Ming Tsai prepares fourteen fantastic recipes using Breville equipment.
Make It Vegan
Vegan Chef and cookbook author Isa Chandra Moskowitz and her latest all-vegan recipes such as New England Glam Chowder, Bistro Beet Burgers, Pumpkin Pie Ice Cream, and more. In addition, the series’ theme song “Salt” is sung by Kelley Deal from The Breeders, in her new band R. Ring. Isa has authored seven cookbooks that have sold a combined million copies, and her forthcoming and extremely comprehensive cookbook, Isa Does It—Amazingly Easy, Wildly Delicious Recipes for Every Day of the Week [Little, Brown and Company], is positioned to help the world of vegan cuisine take a great leap forward. Isa discovered that unlike most vegan chefs, she didn’t need to rely on fake meat products to make her meat- and dairy-free food palatable, but instead uses fresh ingredients and simple yet effective techniques to create explosive flavors in a fun and educational setting.
Ice Cream with Jeni
Food & Wine declared, “No one else makes ice cream like Jeni Britton Bauer.” We agree! Learn about her new book Jeni’s Splendid Ice Cream Desserts and get great recipes to make at home.
Restriction as Inspiration
It can be a challenge to design a meal that takes dietary restrictions and aversions in to consideration. But not for Chef Bryce Shuman of Betony in NYC. This series showcases meals he crafts for his gluten-free mom.
Road to the Recipe
Chef Chris Hastings shows his appreciation for the fisherman in Breville’s Road to the Recipe series. Chef Hastings also talks about the Gulf Oil Spill and how it affected the fisherman and the blue crab population. Chef Chris Hastings and his crew at his restaurant Hot and Hot Fish Club appreciate the fisherman and crabbers who work hard to ensure the best ingredients for his guests at dinner. Watch Chef cook up some delicious blue crab recipes using the crabs he catches on a day on the water.
The Mind of a Chef Techniques April Bloomfield
April Bloomfield has spent most of her life in the kitchen, and she had the pleasure of working with some of the most revolutionary chefs before taking on a kitchen of her own. A native of Birmingham, England, one of April’s trademarks is paying homage to the foods that her countrymen grew up on, but making slightly more refined versions. April opened The Spotted Pig, The Breslin Bar & Dining Room, and The John Dory Oyster Bar and most recently they opened Tosca Cafe in San Francisco’s North Beach.
Southern Fan Fare
James Beard Award winning and football loving Chef Chris Hastings of the Hot and Hot Fish Club shares great game-day recipes for tailgating. Hastings believes tailgating is powerful and connects us to our children, to our friends, to our place, and to our food. His menu includes pulled pork sandwiches, shrimp and grits, fried pies, and more.
The Mind of a Chef Techniques Sean Brock
Mind Of A Chef is that rare and beautiful thing: An intelligent show about cooking. In Season 2, Brock explores his native South and takes viewers from his beloved Lowcountry all the way to Africa for a trip to explore how cooking and farming in Senegal influences his cuisine and that of the American South. Here are the recipes he creates along the way.
Meat & Greet
Chef Seamus Mullen talks about grass-fed beef, visits the butcher to choose the perfect cuts of beef, and shares great tips for preparing grass-fed beef at home.
Chef Sean Brock’s first book, Heritage, was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called “the blue-ribbon chef cookbook of the year” by the New York Times. Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015.
Gone Native with Daniel Patterson
Chef Daniel Patterson of Coi in San Francisco forages for ultra-local ingredients in order to connect with the locals who dine at his restaurant.
Back of the House with Tony Maws
Go inside the mind of James Beard Award winning Chef Tony Maws. Tony was a pioneer in the farm-to-table movement and is a self described idealist when it comes to agriculture and cooking. He’ll show us inside his world of exacting standards and his “uncanny” ability to match flavors perfectly. We’ll see the role that thinking and creativity play in crafting perfect dishes.
Fishing for Real with Jeremy Sewall
Chef Jeremy Sewall show the audience how to identify fish at the market to make sure that it’s the real deal and prepare some easy and delicious recipes for your favorite seafood items.
Road to the Recipe with Michael Anthony
Chef Michael Anthony of Gramercy Tavern prepares some of his favorite dishes.
Breville Presents Samuel Jackson
Chef Sam Jackson of KO Pies uses the Breville Hot Wok and Personal Pie Maker to create Australian-style pies that are a knock-out.
Road to the Recipe Floyd Cardoz
The late Chef Floyd Cardoz was the first chef born and raised in India to lead an influential New York City kitchen, at Tabla. Here he shares some of his favorite memories and the recipes that they inspired.
James Beard award-winning journalist, Scott Haas, sits with legendary chefs Marc Vetri, Tony Maws, Dave Pasternack, Alfred Portale and Andrew Carmellini to discuss the inspiration and intricacies of being a restaurateur.
Pro Moves with Roads + Kingdoms
In this series Breville and Roads + Kingdom present top chefs showcasing their Pro Move. Amanda Cohen, Chef-Owner of Dirt Candy Pro Move: Indoor Smoked Vegetables Anita Lo, Owner and Executive Chef, Annisa Pro Move: Crispy Fish Skin Floyd Cardoz, Executive Chef, White Street Pro Move: Toasted and Bloomed Spices Mads Refslund, Head Chef, Acme Pro Move: Salt-Baked Vegetables Matthew Lightner, Executive Chef, Atera Pro Move: Fan-Dried Duck Michael Psilakis, Chef-Owner of MP Taverna Pro Move: Blackened Grilled Fish
Road to the Recipe
Chef Seamus Mullen his philosophy on “Hero Food” and recipes that include his favorites like Brook Trout and Oysters.
Chef Secrets: Oysters
Chef Jeremy Sewall shares deep knowledge about delicious bivalves. He grew up in a fishing family from southern Maine. In the 1930s, my grandfather was a lobsterman out of York, Maine, and my family still lobsters there today.
Chef Patricia Yeo discusses her culinary philosophy. Even though she has a degree in biochemistry, she sees cooking as an art and a language.
She also touches on some common misconceptions about cooking Asian food. It’s not all about ginger and soy sauce. There is a whole world of flavors and ingredients to get to know and love.
Wicked Good Barbecue
Chef Andy Husbands and the rest of Team iQue participate in the Harpoon Championships of New England Barbecue in Windsor, Vermont and make some of the award winning recipes in the Breville kitchen.
Chef Jamie Bissonnette explains and demonstrates his approach to butchering a pig along with some great recipes.
Tosi on Tour
Momofuku Milk Bar creator and owner Christina Tosi shares all of her crazy good recipes like Crack Pie, Cereal Milk and Bagel Bombs.
Road to the Recipe
Chef Sisha Ortúzar of Riverpark and Riverpark Farm is featured in the premiere of Breville’s Road to the Recipe video series. Sisha grew up in Santiago, Chile, and has been cooking in New York City since 1996. His collaboration with Tom Colicchio began in 1997 at the acclaimed Gramercy Tavern. When Tom moved on to found Craft, Sisha joined his team and played a critical role in the growth of the Craft Restaurant Group. In 2003, At Riverpark, Sisha combines his inventive and skillful treatment of high-quality market ingredients with New York City’s international influences.
Taste of the Town
Chef Chris Cosentino devours New York and Boston with his chef friends, including Jamie Bissonnette. Antics and good food to follow as Chris visits Takashi, Pok Pok, Maison Premiere, jm Curleys, The Butcher Shop, Toro and Island Creek Oyster.
Behind the Design
Breville designers go deep on their innovative approach to building better kitchen gear.
Recipes from the Boss
Recipe video series to launch the Boss blender.
Taste is Personal
:30 second spot from the campaign to launch the YouBrew coffee maker.
The Reviews are In
:30 second spot from the campaign to launch the Smart Oven which became the #1 selling toaster oven in dollar volume around the world.
Concept to Kitchen E-commerce Platform
In 2005, built first direct to consumer e-commerce site in the housewares industry with the groundbreaking Concept to Kitchen platform which evolved from consumer research showing that potential buyers wanted to know one thing before making a purchase: What will it look like in my kitchen?.
The site was developed with three-step creative strategy for bringing the products to life. The first step walks users through the design and engineering process, explaining the thought behind each design innovation as well as calling out key features. Second, through interactive, live-action video, we simulate actual product usage scenarios. And last, we create an interactive kitchen counter top where users can place multiple products side-by-side, to scale, in a kitchen of their own design.
The site won numerous awards including The One Show Interactive Merit Award for Excellence in New Media Advertising, Art Directors Club Distinctive Merit Award, Webby Awards Official Honoree, District ADDY Awards Silver, Ad:Tech Awards Finalist, Ad:Tech Awards, People’s Choice Award Best Business-to-Consumer Marketing Website, One Show Awards Finalist, ADDY Gold Website Consumer Flash.