Gemma Bernal ᱨᱮᱱᱟᱜ Suggestions ᱢᱩᱲᱩ�placement: ᱛᱮᱵᱩᱞᱣᱮᱭᱟᱨ

Gemma Bernal ᱨᱮᱱᱟᱜ Suggestions ᱢᱩᱲᱩ�placement: ᱛᱮᱵᱩᱞᱣᱮᱭᱟᱨ ᱫᱚ ᱨᱟᱸᱰᱷᱟ ᱥᱟᱢᱟᱱ ᱯᱨᱚᱛᱤᱡᱚᱜᱤᱛᱟ ᱵᱷᱟᱜ ᱨᱮ 2020 A' Design Award ᱨᱩᱯᱟ ᱯᱩᱨᱚᱥᱠᱟᱨ ᱨᱮᱱᱟᱜ ᱟᱹᱰᱤ ᱢᱟᱱ ᱟᱠᱟᱱ ᱡᱤᱛᱠᱟᱨ ᱠᱟᱱᱟ᱾

ᱨᱩᱯᱟᱨᱟᱸᱰᱷᱟ ᱥᱟᱢᱟᱱ· 2020

Suggestions ᱢᱩᱲᱩ�placement: ᱛᱮᱵᱩᱞᱣᱮᱭᱟᱨ

Gemma Bernal ᱞᱮᱠᱟᱛᱮ

ᱜᱟᱦᱟᱠ: RAK Porcelain

ᱨᱟᱸᱰᱷᱟ ᱥᱟᱢᱟᱱ ᱵᱷᱟᱜ ᱨᱮ A' Design Award ᱨᱩᱯᱟ ᱯᱩᱨᱚᱥᱠᱟᱨ ᱡᱤᱛᱠᱟᱨ

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#97860 ᱞᱟᱜᱤᱫ ᱮᱣᱟᱨᱰ ᱦᱟᱞᱚᱛ ᱡᱟᱸᱪ

ᱥᱟᱭᱤᱴ ᱧᱮᱞ ᱢᱮ A' Design Award ᱨᱮ ᱧᱮᱞ ᱢᱮ ᱯᱨᱮᱥ ᱨᱤᱞᱤᱡ ᱯᱩᱨᱥᱠᱟᱨ ᱵᱮᱡ

ᱨᱚᱝ

ᱰᱤᱡᱟᱭᱤᱱ

Suggestions ᱢᱩᱲᱩ�placement: ᱛᱮᱵᱩᱞᱣᱮᱭᱟᱨ ᱵᱟᱵᱚᱛ ᱛᱮ

ᱥᱟᱡᱮᱥᱴᱟᱱᱥ ᱫᱚ ᱢᱤᱫᱴᱟᱝ ᱯᱚᱨᱥᱮᱞᱮᱱ ᱛᱮᱵᱩᱞᱣᱮᱭᱟᱨ ᱡᱚᱲᱟᱣ ᱠᱟᱱᱟ ᱡᱟᱦᱟᱸ ᱯᱨᱚᱯᱷᱮᱥᱚᱱᱟᱞ ᱨᱟᱱᱫᱷᱟᱨᱟ ᱠᱚ ᱞᱟᱹᱜᱤᱫ ᱛᱮ ᱛᱮᱭᱟᱨ ᱠᱟᱱᱟ ᱾ ᱢᱤᱫ ᱢᱤᱫ ᱠᱟᱴᱟ ᱫᱚ ᱢᱤᱫ ᱵᱮᱵᱷᱟᱨ ᱵᱟᱹᱲᱛᱤ ᱨᱮᱭᱟᱜ ᱡᱚᱨᱩᱨ ᱠᱚ ᱛᱮᱞᱟ ᱠᱮᱫᱟ ᱵᱟᱝ ᱫᱚ ᱢᱤᱫ ᱚᱠᱛᱚ ᱨᱮᱭᱟᱜ ᱢᱚᱱ ᱠᱚ ᱾ ᱢᱤᱫᱴᱟᱝ ᱫᱟᱠᱟ ᱫᱚ ᱩᱠᱩ ᱟᱠᱟᱱ ᱯᱟᱹᱱᱤ ᱴᱷᱟᱶ ᱨᱮᱭᱟᱜ ᱪᱮᱛᱟᱱ ᱨᱮ ᱵᱚᱨᱚᱯᱷ ᱫᱚᱦ ᱮᱫᱟ, ᱚᱱᱟ ᱛᱮ ᱟᱛᱮᱱ ᱟᱠᱟᱱ ᱫᱟᱜ ᱫᱚ ᱡᱚᱢᱟᱜ ᱠᱷᱚᱱ ᱥᱟᱝᱜᱤᱱ ᱛᱟᱦᱮᱸᱱ ᱟᱠᱟᱱᱟ ᱾ ᱮᱴᱟᱜ ᱨᱚᱠᱚᱢ ᱫᱚ ᱨᱚᱠᱚ ᱵᱚᱨᱚᱯᱷ ᱫᱚᱦ ᱮᱫᱟ ᱡᱟᱦᱟᱸ ᱥᱩᱥᱤ ᱞᱮᱠᱟᱱ ᱡᱚᱢᱟᱜ ᱠᱚ ᱨᱟᱵᱟᱝ ᱮᱢ ᱟᱨ ᱢᱤᱫ ᱦᱟᱞᱠᱟ ᱵᱷᱟᱯ ᱚᱰᱚᱠ ᱮᱢᱟᱜ ᱟᱠᱟᱱᱟ ᱾ ᱮᱴᱟᱜ ᱡᱤᱱᱤᱥ ᱫᱚ ᱠᱮᱵᱷᱤᱭᱟᱨ ᱫᱚ ᱵᱚᱨᱚᱯᱷ ᱪᱮᱛᱟᱱ ᱨᱮ ᱫᱚᱦᱚ ᱮᱫᱟ ᱚᱱᱟ ᱵᱟᱨᱭᱟ ᱫᱚ ᱟᱞᱚ ᱢᱤᱥᱟᱶᱜᱟ ᱾ ᱟᱞᱜᱟ ᱟᱞᱜᱟ ᱴᱩᱰᱩᱲ ᱰᱟᱴ ᱛᱮ ᱯᱞᱮᱴ ᱠᱚ ᱫᱚ ᱡᱤᱞ ᱨᱮᱭᱟᱜ ᱨᱟᱥ ᱫᱚ ᱡᱚᱢᱟᱜ ᱠᱷᱚᱱ ᱟᱞᱜᱟ ᱠᱚ ᱛᱟᱦᱮᱱ ᱮᱫᱟ ᱾ ᱦᱩᱰᱤᱧ ᱯᱚᱨᱥᱮᱞᱮᱱ ᱴᱨᱮ ᱠᱚ ᱫᱚ ᱛᱮᱸᱜᱚ ᱠᱟᱛᱮ ᱟᱛᱤᱛᱷᱤ ᱠᱚ ᱟᱨᱟᱢ ᱛᱮ ᱡᱚᱢ ᱫᱟᱲᱮᱭᱟᱜ ᱾ ᱱᱚᱶᱟ ᱡᱚᱲᱟᱣ ᱞᱟᱹᱜᱤᱫ ᱨᱤᱭᱮᱠᱴᱤᱣ ᱜᱞᱮᱡ ᱠᱚ ᱛᱮᱭᱟᱨ ᱠᱟᱱᱟ ᱾

ᱢᱟᱱᱟᱱ

A' Design Award ᱨᱩᱯᱟ ᱯᱩᱨᱚᱥᱠᱟᱨ ᱵᱟᱵᱚᱛ ᱛᱮ

Suggestions ᱢᱩᱲᱩ�placement: ᱛᱮᱵᱩᱞᱣᱮᱭᱟᱨ ᱫᱚ A' Design Award ᱨᱩᱯᱟ ᱯᱩᱨᱚᱥᱠᱟᱨ ᱧᱟᱢ ᱟᱠᱟᱱᱟ, ᱱᱚᱶᱟ ᱫᱚ ᱥᱩᱱᱫᱚᱨ ᱟᱨ ᱵᱷᱟᱞᱟᱭ ᱰᱤᱡᱟᱭᱤᱱ ᱠᱚ ᱞᱟᱹᱜᱤᱫ ᱮᱢ ᱟᱠᱟᱱ ᱥᱚᱢᱟᱱ ᱠᱟᱱᱟ᱾ ᱱᱚᱶᱟ ᱠᱚ ᱫᱚ ᱰᱤᱡᱟᱭᱤᱱᱟᱨ ᱠᱚ ᱨᱮᱭᱟᱜ ᱵᱷᱟᱵᱱᱟ ᱟᱨ ᱵᱷᱟᱞᱟᱭ ᱠᱟᱢᱤ ᱡᱷᱟᱞᱠᱟᱣ ᱠᱚ᱾ Suggestions ᱢᱩᱲᱩ�placement: ᱛᱮᱵᱩᱞᱣᱮᱭᱟᱨ ᱫᱚ ᱠᱚᱞᱟ, ᱣᱤᱜᱭᱟᱱ, ᱰᱤᱡᱟᱭᱤᱱ ᱟᱨ ᱴᱮᱠᱱᱚᱞᱚᱡᱤ ᱨᱮᱭᱟᱜ ᱥᱤᱢᱟ ᱵᱟᱲᱦᱟᱣ ᱟᱨ ᱫᱩᱱᱤᱭᱟ ᱵᱷᱟᱞᱟᱭ ᱞᱟᱹᱜᱤᱫ ᱜᱚᱲᱚ ᱮᱢ ᱠᱟᱱᱟ᱾

ᱰᱤᱡᱟᱭᱤᱱ ᱯᱤᱪᱷᱟ ᱨᱮ

ᱯᱨᱮᱥ ᱠᱤᱴ

ᱰᱤᱡᱟᱭᱤᱱᱟᱨ ᱧᱮᱞ ᱠᱷᱚᱱ ᱠᱨᱮᱰᱤᱴ, ᱴᱤᱢ ᱥᱫᱚᱥᱭ ᱟᱨ ᱴᱮᱠᱱᱤᱠᱮᱞ ᱵᱤᱵᱚᱨᱚᱬ ᱮᱢ ᱟᱠᱟᱱᱟ᱾

ᱟᱞᱜᱟ ᱜᱩᱱ ᱠᱚ: 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.
ᱢᱟᱯ ᱟᱨ ᱯᱮᱠᱮᱡᱤᱝ: 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.
ᱴᱮᱜ ᱠᱚ: Tableware, porcelain, gastonomic, chefs
ᱛᱮᱭᱟᱨ ᱛᱮᱠᱱᱚᱞᱚᱡᱤ: 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.
ᱰᱤᱡᱟᱭᱱ ᱪᱮᱞᱮᱧ: Investigation about real necesities of the chefs needs. And provide a good tool for improve the creativity on gastronomic services.
ᱜᱚᱵᱮᱥᱚᱱᱟ: 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.
ᱯᱨᱮᱨᱚᱱᱟ: 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.
ᱯᱨᱚᱡᱮᱠᱴ ᱥᱚᱢᱚᱭ: One year and a half designed in Barcelona and produced in UAE by RAK.
It was released at Ambiente 2019 in Frankfurt.
ᱠᱟᱹᱢᱤ ᱦᱚᱨ: 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.
ᱴᱤᱢ ᱥᱮᱫᱟᱭ ᱠᱚ: [CEO] Renu Oomen
[Technical Manager] Senthil Kumar
[Marketing Manager] Bertrand Lecante
[Sales manager] Svend Bodry
[Europe manager] Claude Peiffer