Suggestions テーブルウェア by Gemma Bernal is a highly esteemed winner of the very prestigious 2020 A' Design Award 銀賞 in ベイクウェア・テーブルウェア・ドリンクウェア・クックウェアデザイン Competition Category.

銀キッチン用品· 2020

Suggestions テーブルウェア

by Gemma Bernal

Client: RAK Porcelain

A' Design Award 銀賞 Winner in キッチン用品 Category

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Colors

The Design

About Suggestions テーブルウェア

「Suggestions」は、プロフェッショナルな厨房のために制作された磁器のテーブルウェアコレクションです。各アイテムは、形式的な理念ではなく、実際の配膳における具体的なニーズに応えています。あるディッシュは隠された貯水部の上に氷を保持する構造で、溶けた水が食材に触れないよう保たれます。もう一つのバージョンはドライアイスを収め、寿司などの料理を冷やしながら軽やかな蒸気を立ち上らせます。別のアイテムは、キャビアと氷が混ざらないように分けたまま冷やし続けます。不規則なドット状のテクスチャーを備えたプレートは、肉汁を食材から分離します。小型の磁器トレイは、ゲストが立ったままでも快適に食事を楽しめるよう設計されています。本コレクションのために反応釉が独自に開発されました。

The Recognition

About the A' Design Award 銀賞

Suggestions テーブルウェアは、見事で印象的なハイエンドのデザインに授与される、非常に権威ある評価である A' Design Award 銀賞の受賞作品です。銀賞の受賞作品は、きわめて輝かしく創造性に富んだ作品であり、デザイナーの傑出した専門知識、才能、洞察力を示しています。Suggestions テーブルウェアは、素晴らしい代表作であり、驚くほどプロフェッショナルで、深く革新的であることが期待されます。この A' Design Award 銀賞を受賞したデザインは、非常に注目すべき称賛される発明であり、芸術・科学・デザイン・技術の境界に寄与し、それを前進させます。Suggestions テーブルウェアは、多くの人に羨まれる創造物であり、欲求を呼び覚まし、前向きな感情をもたらし、驚きと感嘆を灯します。

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: This collection focuses on solve the needs of chefs. It's a very extensive collection where you can find items made for sharing on a center table. And items that solve specific situations like the water drops of melted ice. Keep the fresh of caviar on the table. Hide the mess while eating shells like mussels, escargots... and mimic the color finishes with the shells colours. Items for making a buffet more dynamic, easy and enjoyable with little lilies made of porcelain that allow to eat stand up in a comfortable way. When eating a nice meat piece, on each cut you can see the fluids acumaled at the bottom of you plate, we solve that problem with a nice irregular dot texture wich separates the fluids from your meat. In short; a collection were each piece have a reason and it's not all about shapes.
Dimensions & Packaging: not relevant. Each item have their own size and package. Lot's of different items all inside a "normal" sizes for any haute cuisine tableware.
Tags: Tableware, porcelain, gastonomic, chefs
Production Technology: A tableware collection made of Porcelain with all kind of different production tecnologies such as isostatic press, high preasure injection also we used reactive glazes taylor made developed for this project.
Design Challenge: Investigation about real necesities of the chefs needs. And provide a good tool for improve the creativity on gastronomic services.
Research: Our research was focused on talking with chefs for understand the needs and lacks about serving the gastronomic creations. We were focused on provide a tool that suggests creativity, and allow the chefs create unique gastronomic pieces.
Inspiration: This project it's inspired by chefs for chefs. We want to provide a tool that suggest to chefs how to improve their gastonomic creations. Platforms that enhance the creations. With Suggestions, chefs can express his creations, and the costumer can enjoy each service as a little piece of art.
Project Duration: One year and a half designed in Barcelona and produced in UAE by RAK.
It was released at Ambiente 2019 in Frankfurt.
Operation Flow: The main quality of this tableware is show the chef creations as good as possible and also keep this food in optimal conditon for best expirience of the final user.
One perfect example is the amaze, this dish keeps the ice separated from the melted water. Then the ice keep his frozen form more time and the food never gets soaked. Also in amaze we find a version that you can put carbonic ice in the inside keeping the food (sushi for example) cool and giving a nices fresh smoke that makes a new whole experience. We also find the chill, this items are made for serving caviar on ice but with total secury of not mixing it.
At the same time this collection plays with the senses of the final uses, the vision with nice and unexpected presentations. Smell with the possibility of introduce aromas, and finally the touch, with items made to be hold and enjoy eating with the dish on your hands.
Team Members: [CEO] Renu Oomen
[Technical Manager] Senthil Kumar
[Marketing Manager] Bertrand Lecante
[Sales manager] Svend Bodry
[Europe manager] Claude Peiffer