HEINER

Bauhaus-100 Catering

A project within the framework of an upcoming and real 4-day 100-year Bauhaus conference with 300 participants to be hosted. An experience design is needeWd that challenges all the senses in an unforgettable way. All in a very short time.

Juliane Schmidt
Anna-Luise Plau
Adah Griesbach

Prof. Gerrit Babtist
Dipl. Des. Sarah Böttger

Bauhaus-Universität Weimar

2019

„A food event“

Teams each designed and carry out an independent food event for a maximum of 30 people. The event should not exceed a time frame of 2.5 hours. In addition, each student assumes responsibility for the design of one of the „artifacts“ to be produced in series.

“An Intervention: Thuringian Home Cooking” deals with the culinary world, specifically: Thuringian specialties. What could the dining experience in Thuringia look like in the future? “Mensa” is an important term for us students. That is why we have built a bridge between the cafeteria and catering at the Bauhaus 100 anniversary.

With the help of Johannes Wallner, head chef of the Hotel „Elefanten“ in Weimar, we prepared all the dishes. A vegetarian interpretation of everyday Thuringian home cooking.

Before you want to work on clay with the casting mold, the mold must first be filledwith porcelain, as the first 3 casts are never perfect. Each bowl takes at least 3 hours to be made.

Heiner refers to the Bauhaus anniversary. Inspired by the Dornburger workshops. As part of a product family, its design follows various parameters that are recurring in all objects. The shape adapts to the function: the offset openings act as a shelf for cutlery. Three small bars inside prevent the cutlery from slipping. The lid, as a visual and haptic contrast, also fulfills a protective function.