My project brief centred around an international trend known as “alta gastronomia” or “high gastronomy” in Spanish. In this context, a designer is the bridge between a chef and people aspiring for exotic food as an exclusive experience.
The project gave me an opportunity to observe, study, and understand the lifestyle of Catalunya region in Spain. Besides lifestyle, the market study was of great help in studying products of various international brands in the hospitality industry worldwide. In addition, studying the production processes provided various insights about the latest technology involved in the same.
Being new to the context and the food habits involved in high gastronomy, I faced problems in visualizing forms to begin with. This was overcome by a case study where I myself experienced Menu of Tasting and interacted with chefs as well as waiters. Various factors like ergonomics, easy to hold and pick, stack, less breakage, production process and market inferences were incorporated while resolving forms for the new collection.
On realizing the status quo of manufacturing units in Barcelona, I opted to look for prospective clients in India. As the collection offers a fresh language and new material like porcelain to Indian hospitality industry, a few five star hotels have shown keen interest in buying the collection. I had to compromise on the finishes and quality of material due to lack of technology available with Indian production units.
I realized the importance of incorporating finer details of a culture while intervening, as a designer. The exposure has been very helpful in realizing the cultural identity and its influence on products or services. In addition, I have realized that any self sustaining product or service needs to be inclusive as well as reflect the regional needs of the people it caters to.
