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Sketches for RAK

Sketches is a chef-centered product range that we have designed for RAK Porcelain (United Arab Emirates / Luxembourg). We wanted to create a series of products in the way an ambitious chef creates a meal - like cleverly choreographed theatre and a journey through different emotions, impressions and associations. All the Sketches products are available through RAK and their distributors.

The embossed plates have a surface that gives a feeling both of how soft the clay is during the production process, and also of a thick cream that someone has run their fingers through.

The embossed plates have a surface that gives a feeling both of how soft the clay is during the production process, and also of a thick cream that someone has run their fingers through.

The  Sketches  collection is a small collection of products aimed at the ambitious chef. We wanted the products to represent something immediate and honest; to express the materials as they are and not try to imitate something.

The Sketches collection is a small collection of products aimed at the ambitious chef. We wanted the products to represent something immediate and honest; to express the materials as they are and not try to imitate something.

This bowl has a raw and immediate expression and an somewhat unfinished look - as if the process suddenly stopped.

This bowl has a raw and immediate expression and an somewhat unfinished look - as if the process suddenly stopped.

The  Sketches  collection represents a variety of materials with porcelain as the core. The appetizer tree is made from stainless steel and has a wooden base.

The Sketches collection represents a variety of materials with porcelain as the core. The appetizer tree is made from stainless steel and has a wooden base.

The woodstand gives the chef the possibility of serving something that is usually nicely plated in a very different way - lifted from the table.

The woodstand gives the chef the possibility of serving something that is usually nicely plated in a very different way - lifted from the table.

Sketches  is not a traditional collection, rather an eclectic mix of materials and visual expressions. Something refined and something rough. Thin and thick. Big and small.

Sketches is not a traditional collection, rather an eclectic mix of materials and visual expressions. Something refined and something rough. Thin and thick. Big and small.

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The products are designed so that the finger marks do not conflict with tha plating area. These are clay models from the development.

The products are designed so that the finger marks do not conflict with tha plating area. These are clay models from the development.

The flat plates have a rough edge that was developed partly with experimenting directly in clay.

The flat plates have a rough edge that was developed partly with experimenting directly in clay.

From the development; a plaster model of the saucer.

From the development; a plaster model of the saucer.

The woodstand is paired with small steel spears that challenge the creativity of the chef, as the function is not obvious.

The woodstand is paired with small steel spears that challenge the creativity of the chef, as the function is not obvious.

A well composed meal is like a journey through different emotions, impressions and associations. There should be surprise, but also familiarity. Pleasure, but perhaps also melancholy. Interaction, but not too much. Sharing - and the opposite.

A well composed meal is like a journey through different emotions, impressions and associations. There should be surprise, but also familiarity. Pleasure, but perhaps also melancholy. Interaction, but not too much. Sharing - and the opposite.

 

Recycled tableware for Rest.

Restaurant Rest. (Oslo, NO) has a strong focus on food waste and wanted tableware that enhances their philosophy. We designed and developed a range of products using recycled glass, left-over clay, oyster shells and chicken feet. The glass products are manufactured by glass studio Formbar, in collaboration with Sirkel Glass.

During the development of the chicken feet plates we first considered letting the plate stand on feet instead of having the feet point upwards.

During the development of the chicken feet plates we first considered letting the plate stand on feet instead of having the feet point upwards.

The oyster shells are dried and crushed before they are mixed into the clay, fired and then glazed and fired again.

The oyster shells are dried and crushed before they are mixed into the clay, fired and then glazed and fired again.

Halfway through the project we all met at Formbar (the glass studio) and tested all the prototypes together with head chef Jimmy Øien.

Halfway through the project we all met at Formbar (the glass studio) and tested all the prototypes together with head chef Jimmy Øien.

Most of the products for Rest. are made from 100 % recycled glass, some from clear glass and some from a mix of recyclable coloured glass called green mix.

Most of the products for Rest. are made from 100 % recycled glass, some from clear glass and some from a mix of recyclable coloured glass called green mix.

Our 28 cm plate ALMOST FLAT, made from a mix of left-over clay from our microfactory. Mixing clays is a potentially problematic venture, as it creates tension which sometimes lead to cracking during firing. We developed the technique and clay mix ratio to be able to control this.

Our 28 cm plate ALMOST FLAT, made from a mix of left-over clay from our microfactory. Mixing clays is a potentially problematic venture, as it creates tension which sometimes lead to cracking during firing. We developed the technique and clay mix ratio to be able to control this.

Bowls (17 cm) made from a mix of left-over clays; sand-coloured and spotted clay.

Bowls (17 cm) made from a mix of left-over clays; sand-coloured and spotted clay.

Glass bowl made from 100 % recycled glass.

Glass bowl made from 100 % recycled glass.

Small rough bowls with crushed oyster shell mixed into the clay before firing and glazing.

Small rough bowls with crushed oyster shell mixed into the clay before firing and glazing.

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The most experimental product for Rest. is the plate with real chicken feet. The feet have been dried and treated with a food-safe black coating.

The most experimental product for Rest. is the plate with real chicken feet. The feet have been dried and treated with a food-safe black coating.

Small snack plates (12 cm) made from a mix of left-over clays; sand-coloured and blue.

Small snack plates (12 cm) made from a mix of left-over clays; sand-coloured and blue.

Small glass jugs made from 100 % recycled glass in green mix.

Small glass jugs made from 100 % recycled glass in green mix.

 

Cookbook product styling

When Kjartan Skjelde and Berit Nordstrand planned their Verdens Beste Smoothies cookbook they commisioned us to do product styling and selection to suit both the feeling they wanted the book to have and the functional needs. We selected a mix of Odd Standard products, items from other manufacturers and some old gems from our own personal archives to give their culinary creations the right presentation.

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Experimental eating.

Shortly after starting Odd Standard we were asked to participate in the very first Friends of Lysverket at the restaurant of Norwegian chef Christopher Haatuft. The challenge Christopher gave us was to surprise him and guest chef Justin Cogley with tableware ideas we wanted to test. It turned out to be quite a challenge for them as well, when we turned up with plates made from silk paper and meter-long serving boards.

We like to call them the world’s most expensive disposable plates. Made from silk paper and powdered sugar, these disposable plates had a short life but left a lasting impression on the guests. Photo Bonjwing Lee.

We like to call them the world’s most expensive disposable plates. Made from silk paper and powdered sugar, these disposable plates had a short life but left a lasting impression on the guests. Photo Bonjwing Lee.

The serving boards were a meter long, for four to six guests to share between them. When asked during the dinner, they said that “it was ok to eat from the same board, since they had been introduced to each other" beforehand”. Photo Bonjwing Lee.

The serving boards were a meter long, for four to six guests to share between them. When asked during the dinner, they said that “it was ok to eat from the same board, since they had been introduced to each other" beforehand”. Photo Bonjwing Lee.

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With our very roughly carved bowls, we wanted to see how such a simple object was perceived in a high-class setting of fine dining.

With our very roughly carved bowls, we wanted to see how such a simple object was perceived in a high-class setting of fine dining.

Christopher and Justin decided to serve a tartar that the guests were to eat with their hands. To us this is a brilliant example of how a product changes completely when put to use by the chef.

Christopher and Justin decided to serve a tartar that the guests were to eat with their hands. To us this is a brilliant example of how a product changes completely when put to use by the chef.

 

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