The platter for the Finnish team at the biennial world chef championship in Turin. 

In January 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomy
placing the emphasis on cooking and on the chefs.
The idea: bring together 24 young chefs from all over the world, among the most promising talents of their generation, and have them prepare superb dishes 
within 5 hours 35 minutes, live in front of an enthusiastic audience. And to tell 
them apart: a jury composed of the most illustrious chefs of the planet.
Beyond a mere cooking contest, the Bocuse d’Or is a show that draws extraordinary media coverage. Many talented chefs have made a name for themselves thanks 
to the contest.

Design emerges in the competition as one of the tasks is presented with a unique plate especially designed for the competition. The plate task requires that competitors present the cultural identity of their home country, and the competitor's ability to showcase this identity on a food portion affects the scoring.
Plates designed to reflect Finnish nature and aesthetics.

It was a uniquely Finnish sense of nature that inspired us, when designing the plates 
and bowls for the competition. We used unconventional materials such as birch plywood, glass and copper. 

We started thinking about the materials according to the desires of Sipiläinen, and the suggested light color world. He had clear opinions what materials and shapes he liked, so the design started out naturally. Additional decorative features were avoided, so that food itself gets the main attention.
From our point of view, the project was exciting, challenging and interesting. It was made exceptional due to the fact that we had to take into account both the aesthetics and the purpose of the plate. Plain form can already be an argument. In addition, the plate is only used for 15 minutes and during that time the portion will need to be built as smoothly as possible. 
At this year's Bocuse d'Or, the world's most prestigious chef competition, the Finnish team won the special platter prize and came in fourth overall, qualifying them for the finals in Lyon in January 2019.
Project: Klaudia Kasprzak | Laura Meriluoto
Photos: Kim Öhman | Klaudia Kasprzak

Chef: Ismo Sipeläinen


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