Patrick Sarran-Keza Chilled Cheese Trolley

At Design Interviews

Interview with Patrick Sarran : Frank Scott: What is the main principle, idea and inspiration behind your design?. Patrick Sarran : French cheeses belong to the best of the gastronomy. Refined cheeses are fragile. They have to be handled with care, and be kept at a constant temperature of around 13°C. In 2007 the few chilled cheeses trolleys for restaurants had an outdated design and were not very effective. The master cheese ripener Xavier asked me to create a model for him. He simply told me "it would be nice if the cold could come from above ». .Frank Scott: What has been your main focus in designing this work? Especially what did you want to achieve?. Patrick Sarran : I searched for convergence between functions, materials, virtual optimization, economy of means and manufacturing technologies; with the goal of creating a beautiful piece of design dedicated to cheeses service. .Frank Scott: What are your future plans for this award winning design?. Patrick Sarran : I hope this design will become an archetype. .Frank Scott: How long did it take you to design this particular concept?. Patrick Sarran : It took one year to complete the first version. After six years of improvements I finalize the perfect one which won the award. .Frank Scott: Why did you design this particular concept? Was this design commissioned or did you decide to pursuit an inspiration?. Patrick Sarran : In 2007, I became convinced that there was a need. Fine gourmet restaurants were becoming more and more popular an a big effort is put into the interior design. France is the country of cheese, Is it not? There were no companies able to produce and sell these carts in good conditions. I new it would take some time to finalize my design because I had to resolve a lot of technical issues. So I decided to found QUISO and carry on this project. .Frank Scott: Is your design being produced or used by another company, or do you plan to sell or lease the production rights or do you intent to produce your work yourself?. Patrick Sarran : KEZA design is used by QUISO, my own company; Maybe in the future I will need a partner. .Frank Scott: What made you design this particular type of work?. Patrick Sarran : It is a question of family. My mother was a cook, my brother is a chef, and now I have became very familiar with many people in that world. .Frank Scott: Where there any other designs and/or designers that helped the influence the design of your work?. Patrick Sarran : Like designer Jean Prouvé I began this design by listing constraints and functions. Then I followed the simpler ways to get from function to form. Thanks to the complexity of the issues, the first shapes that came to mind were not simple. I worked on it for a long time until the design expressed a totemic character. At that time, I was rather influenced by Ettore Sottsass and Memphis, the italien movement he founded in the 80s. .Frank Scott: Who is the target customer for his design?. Patrick Sarran : Gourmet restaurants. .Frank Scott: What sets this design apart from other similar or resembling concepts?. Patrick Sarran : This design is radically different from every existing cheese trolleys. .Frank Scott: How did you come up with the name for this design? What does it mean?. Patrick Sarran : In 2007 I designed two chilled trolleys with a strange look. I named it KEZA & COQ. It was a joke. » KEZAKO means « What is this? » in the patois of my countryside. .Frank Scott: Which design tools did you use when you were working on this project?. Patrick Sarran : I simultaneously use the software Vectorworks and my cabinet maker workshop. .Frank Scott: What is the most unique aspect of your design?. Patrick Sarran : Closed it has a face, open it is a table. .Frank Scott: Who did you collaborate with for this design? Did you work with people with technical / specialized skills?. Patrick Sarran : I took advise from chef Michel Sarran and the master cheese ripener François Bourgon. The design of the electrical circuit was made by an engineer. .Frank Scott: What is the role of technology in this particular design?. Patrick Sarran : Cold distribution. .Frank Scott: Is your design influenced by data or analytical research in any way? What kind of research did you conduct for making this design?. Patrick Sarran : There was no data used during the early stages but a lot research went into the types of materials, components and shape of design. .Frank Scott: What are some of the challenges you faced during the design/realization of your concept?. Patrick Sarran : There were a lot of issues. For example it took me quite some time to find appropriate hinges for the box, good wheels and its bindings. Designing inbuilt handles was also difficult. By trial and error I opted for the present round shape that turned out to be easy to use and had a friendly look. Etc… .Frank Scott: How did you decide to submit your design to an international design competition?. Patrick Sarran : One day, I found the proposal to participate to A’Design Award in my mail box. I did not know this competition. After I read the rules and the methodology of the contest, I told myself, why not? .Frank Scott: What did you learn or how did you improve yourself during the designing of this work?. Patrick Sarran : For the first time, I designed entirely with a 3D software. It was not easy, I learned by myself. But it was a revolution. My design became more precise, clear to my eyes, easy to share with subcontractors and clients. It was the beginning of a successful period for QUISO. .Frank Scott: Any other things you would like to cover that have not been covered in these questions?. Patrick Sarran : No. .

Patrick Sarran-Keza Chilled Cheese Trolley Images:


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