Prata Utensílios de Cozinha · 2020
Suggestions Louça de Mesa
by Gemma Bernal
- A' Design Award de Prata 2020 in Utensílios de Cozinha
- CLIENT: RAK Porcelain
- Estimated Number of Design Views: 33,196
- Verification code FD74483485 · Verify this award
Colors
About Suggestions Louça de Mesa
Suggestions é uma coleção de louça de mesa em porcelana criada para cozinhas profissionais. Cada peça responde a uma necessidade prática de serviço, e não a uma ideia formal. Uma travessa acomoda gelo sobre um reservatório oculto, de modo que a água derretida se mantém afastada dos alimentos. Uma segunda versão comporta gelo seco para resfriar pratos como sushi e liberar um vapor leve. Outra peça mantém o caviar sobre o gelo sem que os dois se misturem. Pratos com uma textura irregular de pontos separam os sucos da carne do alimento. Pequenas bandejas de porcelana permitem que os convidados comam confortavelmente em pé. Esmaltes reativos foram desenvolvidos especialmente para a coleção.
About the A' Design Award de Prata
Suggestions Louça de Mesa conquistou o A' Design Award de Prata, um reconhecimento extraordinariamente prestigiado atribuído a designs de topo de gama, deslumbrantes e impressionantes. Os vencedores da Prata são obras tremendamente brilhantes e extremamente criativas que ilustram a perícia, o talento e a acuidade excecionais dos seus designers. Espera-se que Suggestions Louça de Mesa seja uma obra maravilhosa e de referência, notavelmente profissional e profundamente inovadora. Este design vencedor do A' Design Award de Prata é uma invenção muito notável e admirada, que beneficia e faz avançar as fronteiras da arte, da ciência, do design e da tecnologia. Suggestions Louça de Mesa é uma criação imensamente invejada que desperta desejos, traz sentimentos positivos e faz nascer espanto e deslumbramento.
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.
