We had the distinct pleasure to interview award winning designer about their original and creative design work. is an award-winning creative designer, that makes our world a better place with their original works.
("") answered Design Interview ("DI") questions about their award-winning work . Interview questions prepared by Frank Scott.
: The principal idea is a reference to the prehistoric world and its gestures.
: The main focus in designing this work has been to work only with natural and edible material.
: The future plans for this award winning design is to be in relation with a compny, work with them in order to realize the concept and make the project comercialisable.
: It took almost eight months to manage to find the good balance between the concept, the form and the material. It is still in progress to push this project as far he can goes.
: This project started in my former school (ESAD de Reims) with a friend, Jenni Vigaud, during the food design option. The project has since been exhibited at the SIAL (Salon International de l’AgroaLimentaire) in 2011 and also at the food design exhibition "Aventure Sensible" at the Lieu du Design in Paris in 2011.
: I would like sell or lease the production rights to a company.
: My love for food and design.
: For this project I have been influenced by Marc Bretillot, a food design teacher in Art school.
: The target customer of his design are chefs and restaurants.
: This idea is definately influenced by the design ethos current at the Art and Design school of Reims.
: The name of this project refers to the prehistoric, stone age time. By definition, the flint is a very hard, fine-grained quartz that sparks when struck with steel. Prehistoric people used them as a tool in order to make fire.
: The oven of our school, and several kitchen ustensils, the circular saw and the belt sanding machine of our school’s wood workshop.
: They are herbs and spices shaped like stone age tools.
: I collaborated with Jenni Vigaud and Georges Ribeiro, the chef of our school, at the beginning of this project.
: The most technologically advanced aspect of the production was the procedure of cryogrinding to keep the taste and the colors of the differents spices. Cryogrinding is a technique which cools ingredients right down to -196°C to make them easier to turn into powder, whilst preserving flavour and colour of the spices and ingredients as much as possible.
: I hace done considerable research into food design, its definition and where the designer could find her place in the « foody world ».
: One of the challenges was to create somethimg poetic, something which evokes the gesture of the stone age, and which doesn’t produce any waste after it's used.
: We decided to submit our design to an international competition in order to get a professional and neutral point of view and judgment about our work.
: I like design kept simple.
