Students in a ceramics class at Arizona State University have collaborated with acclaimed chef René Andrade to design tableware for his restaurant, Bacanora, located in Phoenix. The project involves creating prototypes that Andrade will select for mass production, intended to enhance the dining experience at his establishment.
Collaboration with a Michelin-Starred Chef
René Andrade, a James Beard Award winner and chef recognized for his culinary excellence, visited the ASU ceramics studio to review student creations. He expressed enthusiasm for a student-made molcajete, a traditional Mexican dish, stating it would be “cool” to have it on every table. The 15 students in the class began their project by enjoying lunch at Andrade’s Huarachis Taqueria, which helped them understand the inspiration behind his cuisine.
During the semester, students experimented with various designs, including plates, bowls, and mugs, using techniques like hand-building and 3D printing. The students also faced the challenge of selecting appropriate glazes, which can significantly alter the final appearance of their pieces.
Feedback and Production Process
After presenting their prototypes, Andrade provided feedback, suggesting modifications to enhance the designs, such as increasing the size of certain pieces and adjusting glaze colors to reflect traditional materials. The students are now focused on producing enough items for a dinner service accommodating 20 guests, incorporating elements that will be used for both food and decorative purposes.
Andrew Smith, a 2021 ASU graduate who creates the tableware for Andrade’s restaurants, provided technical guidance to the students, emphasizing practical considerations for restaurant service. He shared insights on design elements such as negative space and the ergonomics of handles, which are crucial for functional tableware.
Student Experiences and Learning Outcomes
Among the students, Evelyn Scheck, a medicinal chemistry major, utilized both wheel-throwing and hand-coiling techniques to create unique cups. Her work was praised for its textured design, inspired by the core of the agave plant. Scheck noted the therapeutic aspect of hand-carving her pieces.
Professor Samuel Chung, who teaches the class, encourages students to embrace the learning process. He emphasizes that ceramics is a medium that teaches resilience through failure and iteration. Chung aims for students to recognize how their creations contribute to enhancing the overall dining experience at Andrade’s restaurant.
Source: Arizona State University
