"Nirea means Mine in Basque. This is the name chef Martín Berasategui, holder of 3 Michelin stars, has chosen for his signature wine. This design of irregular lines recreates the final preparation of an haute cuisine dish: each ingredient is situated with precision in a seemingly disorganised architecture but which remains perfect equilibrium, leaving nothing chance."
Student Spotlight: Juan Federico Rojas Frozen Meals
"This project is about a set of frozen meals made by a young chef, Juan Federico Rojas. This chef specializes in exotic and fusion flavors by mixing latin and mediterranean cuisine. His dishes are known for the sauces and dressings he adds as a final touch to his plates. The idea of the packaging was to show in a very clean and fresh way the fusion of the dressing with the dish itself and how this final touch gives the dish its final look. The elements in the dish were reduced to no more than four colors or ingredients, making the pack look minimal and bright. The photograph was taken from a perspective where the dish can be appreciated as a whole, leaving white space around it. The pack is accompanied by a sober and elegant typographic style that unify the brand. There are four different dishes, a mustard and jam jar. All of them accentuate the fusion of different flavors. "
More images after the jump.
Studio Spotlight: Erik G. de Lopidana
Erik is a design student at Idep, Barcelona; Spain:
"This [project] is about a premium selected food by a michelin stars winner chef; Joan Roca, a spanish chef who stands out in his kitchen for the traditional of the ingredients and the traditional base of his work. The idea has been to accentuate the traditional values and the fresh products of this line of nourishment, typical of the Mediterranean diet. The important thing is not the plate in if, but the ingredients and the good hands that have been behind his preparation. The project consists of three boxes for frozen products and an olive oil and a bottle of wine vinegar; quite Mediterranean food. The pack is solved by a principal image of a the ingredients that have been in use in the recipe of the chef, with an almost pictorial treatment, and a reservation with a sight of the plate prepared in the second term; close to the technical characteristics of the plate."
Think Global Taste Local
"TGTL - Think Global Taste Local is a food hunting company that aims to present the best gastronomic produts from each country to the World. They create food experiences, having food specialists constantly looking for outstanding products from small producers, surprising people with new flavours.
They do not produce, they look for the best. If it has the TGTL seal, it is good. All the products are carefully tasted by the Michelin Star Winner Nuno Mendes, chef patron in the Viajante restaurant in London, before becoming a TGTL product."