Merging food and ceramics, the 'Ad Tempus' project by designer Henry Richmond V. Young and chef Veronica Duboise seamlessly connects desserts to dishes. Young collaborated with Duboise to create uniquely shaped dishes using a 3D printer. The dynamic duo then built food into the plates in order to create a cohesive package of culinary delight.
The end result of Ad Tempus is a three-course dessert meal. Each course explores a different combination of design and culinary arts. The first course is called 'Toast' which looks like a strangely-formed ceramic until you dig in. The top part of the dessert is made of white chocolate so that you can break it apart and access the sweet goodness within. Another food-experiment looks like a seamless plate until hot rose milk is used to dissolve the top and reveal a sorbet inside.
Key Themes Behind This Trend
- Food-centric Design
- Opportunity for designers to merge food and other artistic mediums, creating unique culinary experiences.
- 3d-printed Dishes
- Innovative approach to manufacturing ceramic dishes, offering endless possibilities for custom shapes and designs.
- Hidden Delights
- Demand for interactive food experiences that surprise and delight consumers, combining aesthetics and taste.
Where This Applies
- Food and Beverage
- Restaurants and food establishments can leverage food-centric design to create immersive dining experiences and engage customers.
- Design and Manufacturing
- Ceramic and 3D printing industries can collaborate to produce customizable and visually stunning dishware for the culinary world.
- Hospitality and Events
- Hotels and event spaces can incorporate hidden delights into their menus to elevate guest experiences and differentiate themselves from competitors.
