Suggestions Tlacualōni: Tlacualtēcōni ītēchcopa Gemma Bernal

Tlanāhuatīlli Suggestions Tlacualōni: Tlacualtēcōni ītēchcopa Gemma Bernal cē cencā mahuizzō tēmacēhualōni īpan huēyi 2020 Mahuizolli A' Design Award Iztacteocuitlatl īpan Tlaxcalchihualoni, Tlacualtlapechtli, Atliloni ihuan Tlecuilchihualli Tlachihchihualiztli Nēhuilīztli Tlamantli.

IztacteocuitlatlTlecuilchihualli· 2020

Suggestions Tlacualōni: Tlacualtēcōni

īpal Gemma Bernal

Tlanāhuatīlli: RAK Porcelain

Mahuizolli A' Design Award Iztacteocuitlatl Tēmacēhualōni īpan Tlecuilchihualli Tlamantli

38,041

Tlaneltīlīlli Tēmacēhualōni

Xictlaneltilia Tēmacēhualli ītēchcopa #97860

Xiquitta Tlahcuilōlcalli Xiquitta A' Design Award ītechcopa Āmatl Tēmachiyōtīliztli Tlamachiōtl

Tlapalli

Tlanēxtilistli

Ītechcopa Suggestions Tlacualōni: Tlacualtēcōni

Suggestions ītōcā cē tlaōllōtīlli tlacualtēcōni tlanechicōlli tlachīhualli īpampa hueyi tlacualchīhualōyān. Cē cēcen tlaōllōtīlli tlanānquilia cē tlacualnextiliztli monequini, ahmo zan cē tlatlālīlli tlamatiliztli. Cē caxitl quipiya cetl īpan cē tlātilli ātlālōyān, ic ātl tlaātilīlli mocāhua huehca īhuīc tlacualli. Ic ōme caxitl quipiya cetl huāqui ic quicecēhuia tlacualli in iuhqui sushi īhuān quiquīxtia cē yamānqui ayauhtli. Occē tlamantli quipiya caviar īpan cetl ahmo quinneloa ōmextin. Caxtin ica cē amo tlanamiquini tepitzitzin tlachiuhtli quinxexeloa nacayōtl īhuān tlacualli. Tepitzitzin tlaōllōtīlli tlaxcaltēcōni quicāhua in tlanōtzaltin ma tlacuācan pāquilizticā in ihcuāc mohuahcapānticateh. Reactive glazes ōmochīuhqueh īpampa in tlanechicōlli.

Tēixīmachōtiliztli

Ītechcopa Mahuizolli A' Design Award Iztacteocuitlatl

Suggestions Tlacualōni: Tlacualtēcōni ca in quicuic in Mahuizolli A' Design Award Iztacteocuitlatl, hueyi tlamahuizoliztli tlen momaca in huel yectli, tlanextic ihuan mahuiztic tlachihualli. In quicuicah Iztacteocuitlatl ca cenca cualli ihuan cenca yancuic tlachihualli in quinextia in tlamatiliztli, toltecayotl ihuan ixtlamatiliztli intlachihuanime. Ca quinequi in Suggestions Tlacualōni: Tlacualtēcōni ca cenca cualli, cenca motequiuhtia ihuan yancuic. Ni dizayno in quicuic Iztacteocuitlatl quihuelitia in toltecayotl, tlamatiliztli, dizayno ihuan teknolohia. Suggestions Tlacualōni: Tlacualtēcōni quiyolchicahua in tlacah, quipaquiltia ihuan quitlamahuiztiltia.

Tlanēxtilistli Ītēixpan

Āmatl Tlanextīliztli

Tlapōhualli, tēquitqueh īwan tēchmachilīztli ōquinmaca in tlanēxtīlīlli.

Cē Zan Ītēchcopa: 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.
Huēyiliztli īhuān Tlacualtepēhualli: 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.
Tōcāitl: Tableware, porcelain, gastonomic, chefs
Tlachīhualiztli Māchiyōtl: 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.
Tlanāhuatīlli Nētēcahuilīztli: Investigation about real necesities of the chefs needs. And provide a good tool for improve the creativity on gastronomic services.
Tlatēmōliztli: 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.
Tēyōllālīliztli: 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.
Tēquitl Cāhuitl: One year and a half designed in Barcelona and produced in UAE by RAK.
It was released at Ambiente 2019 in Frankfurt.
Tēquitl Ōhuitl: 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.
Calpolli Tlācah: [CEO] Renu Oomen
[Technical Manager] Senthil Kumar
[Marketing Manager] Bertrand Lecante
[Sales manager] Svend Bodry
[Europe manager] Claude Peiffer