Suggestions Primary Function: Lawan n ṭṭabla by Gemma Bernal

Suggestions Primary Function: Lawan n ṭṭabla by Gemma Bernal is a highly esteemed winner of the very prestigious 2020 Tarbaḥt A' Design Award n Lfeṭṭa in Afeṣṣel n Ifecka n Uswi, Tameṣṭa, Tisit d Usečči Competition Category.

LfeṭṭaIfecka n Tanecwit· 2020

Suggestions Primary Function: Lawan n ṭṭabla

by Gemma Bernal

Client: RAK Porcelain

Tarbaḥt A' Design Award n Lfeṭṭa Winner in Ifecka n Tanecwit Category

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Colors

The Design

About Suggestions Primary Function: Lawan n ṭṭabla

Suggestions d tagrumma n lawan n ṭṭabla s uburslan yettwaxedmen i tkuzinin tisadurin. Yal aḥric yettarra-d ɣef leḥwic n uxeddim n uqeddec mačči ɣef tikti taɣaramant. Aḍebsi yeṭṭef agris nnig n uɣbalu yeffren, ihi aman i yefsan ttwaḥerzen mebɛid i lqut. Lqdd wis sin yeṭṭef agris aquran akken ad yesmiḍ leḥwic am sushi yerna ad d-yeffeɣ kra n twala tafessast. Aɣawas nniḍen yeṭṭef caviar ɣef ugris war ma yeddukel-iten. Iḍebsiyen s ttexṭab ur nemtawi ara n tenqiḍin ttferrizen aman n weksum ɣef lqut. Tiweṣlatin timeẓyanin n uburslan ttǧǧant inebgawen ad ččen s rrbeḥ skud bedden. Ṭṭla yettamerkiḍen ttwaxedment i tegrumma-a.

The Recognition

About the Tarbaḥt A' Design Award n Lfeṭṭa

Suggestions Primary Function: Lawan n ṭṭabla d amerbaḥ n Tarbaḥt A' Design Award n Lfeṭṭa, tagmat ɛlayen i yisnulfa yelhan, yeḥlan s waṭas. Imerbaḥen n Lfeṭṭa d isnulfa yelhan akk, yesɛan tmusni d tazmert. Suggestions Primary Function: Lawan n ṭṭabla ad yili d asnulfu amaynut, yelhan, ad yeǧǧ ddunit tennuɣ.

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