BOCUSE D'OR 2018 PLATTER
The design of the platter for the Canadian Team of the Bocuse D’Or grew from an ongoing collaboration between Lead Chef and Bocuse competitor Trevor Ritchie and a team from George Brown College’s School of Design. The Dean of the Centre for Arts, Design and Information Technology, Luigi Ferrara who acted as Design Director and GBC Design Management Graduate and School of Design Industrial Designer Sean Zarabi who designed and fabricated the platter and School of Design Graphic Designer Jo Enaje who designed the menus worked collaboratively with Chef Trevor Ritchie to realize his vision and create a platter, cloches and menus for the Canadian Team’s entry for the North American Competition in Mexico City in May of 2018 that spoke to his unique vision for Canadian cuisine.
This glistening circular chrome platter with brass accents was themed around the concept of water and its essential role in fostering the growth of food which is then elaborated into the cuisine that we delight in. The platter and the cloches had the appearance of rippling water in motion frozen into a visual symphony that acted as a surround for the beautiful food and garnishes that floated on it recalling the great moments of the Canadian summer spent by rivers and lakes.
The close collaboration between the Chef, his team and the design team has resulted in a balance and unity between the food that was created and the backdrop that has been designed to showcase it. The special role of Sean Zarabi who also acted not only as co-designer of the platter but also designed and fabricated the many molds and tools that were used by Chef Ritchie and his team to create the food using 3D modelling and mass customization 3D printing techniques. This attention to detail and deep collaboration resulted in synergy between how the food was created and designed and how the platter was able to present and enhance it. This special integrated design process, holistic in nature, and continuously working to innovate and reach new heights in creative expression, is typical of the approach to Design fostered at the School of Design at George Brown College. The collaboration between the Design School and the Culinary School throughout the process is also indicative of Georg Brown’s strength in fostering the best of applied learning in all its activities and across disciplines. This is truly the future of experience design for a world in need of better experiences for all.
This glistening circular chrome platter with brass accents was themed around the concept of water and its essential role in fostering the growth of food which is then elaborated into the cuisine that we delight in. The platter and the cloches had the appearance of rippling water in motion frozen into a visual symphony that acted as a surround for the beautiful food and garnishes that floated on it recalling the great moments of the Canadian summer spent by rivers and lakes.
The close collaboration between the Chef, his team and the design team has resulted in a balance and unity between the food that was created and the backdrop that has been designed to showcase it. The special role of Sean Zarabi who also acted not only as co-designer of the platter but also designed and fabricated the many molds and tools that were used by Chef Ritchie and his team to create the food using 3D modelling and mass customization 3D printing techniques. This attention to detail and deep collaboration resulted in synergy between how the food was created and designed and how the platter was able to present and enhance it. This special integrated design process, holistic in nature, and continuously working to innovate and reach new heights in creative expression, is typical of the approach to Design fostered at the School of Design at George Brown College. The collaboration between the Design School and the Culinary School throughout the process is also indicative of Georg Brown’s strength in fostering the best of applied learning in all its activities and across disciplines. This is truly the future of experience design for a world in need of better experiences for all.
This masterpiece of art and technology combined 3D modeling, handcrafted jewelry, and engineered warming components. This unique project was made possible thanks to the support of George Brown Centre for Arts, Design & Information Technology, and Dean Luigi Ferrara's vision.
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