Sølv Kjøkkenutstyr · 2020
Suggestions Primærfunksjon: Servise
by Gemma Bernal
- A' Design Award i Sølv 2020 in Kjøkkenutstyr
- CLIENT: RAK Porcelain
- Estimated Number of Design Views: 33,196
- Verification code FD74483485 · Verify this award
Colors
About Suggestions Primærfunksjon: Servise
Suggestions er en porselensserviekolleksjon laget for profesjonelle kjøkken. Hver enkelt del svarer på et praktisk serveringsbehov snarere enn en formell idé. En rett holder is over et skjult reservoar, slik at smeltevannet holdes borte fra maten. En annen versjon holder tørris for å kjøle ned retter som sushi og avgi en lett damp. En annen gjenstand holder kaviar på is uten at de to blandes. Tallerkener med en uregelmessig prikketekstur skiller kjøttsafter fra maten. Små porselensbrett gjør at gjestene kan spise komfortabelt mens de står. Reaktive glasurer ble utviklet for kolleksjonen.
About the A' Design Award i Sølv
Suggestions Primærfunksjon: Servise er vinner av A' Design Award i Sølv, en usedvanlig prestisjefylt anerkjennelse som tildeles design i toppklassen som er nydelige og imponerende. Sølvvinnere er enormt briljante og usedvanlig kreative verk som viser designernes enestående ekspertise, talent og skarpsindighet. Suggestions Primærfunksjon: Servise forventes å være et praktfullt utstillingsverk som er bemerkelsesverdig profesjonelt og dypt nyskapende. Dette designet, som har vunnet A' Design Award i Sølv, er en svært bemerkelsesverdig, beundret oppfinnelse som gagner og flytter grensene for kunst, vitenskap, design og teknologi. Suggestions Primærfunksjon: Servise er et skaperverk mange misunner, som vekker ønsker, gir positive følelser og vekker undring og forundring.
Press Kit
- 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.
