Suggestions 餐具 by Gemma Bernal is a highly esteemed winner of the very prestigious 2020 A' Design Award 銀獎 in 廚具設計 Competition Category.

銀廚具· 2020

Suggestions 餐具

by Gemma Bernal

Client: RAK Porcelain

A' Design Award 銀獎 Winner in 廚具 Category

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Verified Award Winner

Verify Award Status for #97860

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Colors

The Design

About Suggestions 餐具

Suggestions 係一套為專業廚房而設嘅瓷器餐具系列。每一件都係為咗解決實際嘅上菜需要，而唔係為咗形式上嘅概念。其中一款碟喺隱藏嘅儲水槽上面盛住冰，令融化嘅水唔會掂到食物。另一款就用嚟盛乾冰，可以冷卻壽司呢類菜式，並且釋放出淡淡嘅煙霧。仲有一款可以將魚子醬放喺冰上面而唔會將兩者溝埋一齊。表面帶有不規則圓點紋理嘅碟，可以將肉汁同食物分隔開。細小嘅瓷托盤,令賓客企住都可以食得舒服。系列亦特別研發咗窯變釉。

The Recognition

About the A' Design Award 銀獎

Suggestions 餐具是 A' Design Award 銀獎得主，這是授予頂級、華美而令人印象深刻的設計的極為崇高的認可。銀獎得主是極其卓越、極具創造力的作品，展現出其設計師傑出的專業技能、才華與敏銳。預計Suggestions 餐具將成為一件出色的典範之作，兼具非凡的專業性與深刻的創新性。這件贏得 A' Design Award 銀獎的設計是一項備受矚目、令人欽佩的發明，造福並拓展藝術、科學、設計和技術的界限。Suggestions 餐具是一件令人羨慕的創作，它喚起渴望，帶來積極的情感，並激發驚嘆與讚嘆。

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