Both food and design are recognized as sources of the same values, namely local, sustainable, sensory, and ritual, all of them serving as the basis on which we wish to create a new place setting design for a multi-course menu to be created especially for this purpose by the renowned Slovenian chef Jakob Pintar. It is our firm belief that gastronomy is a sensory and romantic experience and therefore in need of a combination of design and culinary mindset to fully combine the stories of design and dining.

This open call is launched under the programme DESIGN DINING: Slovenian Tableware Design, which is carried out by the Museum of Architecture and Design and the Centre for Creativity under the auspices of European Distributed Design Market Platform. We will select up to 10 designers who will receive financial incentives to design a new product, to be used as a place setting, and also produce it (as a limited series). The selected tableware series will be presented at pop-up dinners and exhibitions in Slovenia and abroad.

1. What we are looking for

We are looking for design concepts or prototypes of products constituting a place setting which are new or have not been put to production yet. We encourage boldness and experimenting within the given theme, however, the functionality and marketability of the product, as well as the use of sustainable production methods and sustainable materials, should be maintained. As an inspiration or starting point for their designs, designers may also use design pieces held in the Museum of Architecture and Design.

Product categories:

• plates
• glasses
• cups
• cutlery
• textile

The jury reserves the right to select a random number of designers within or outside of given categories or reduce the number of pieces per category.

2. What we offer to designers

• Cooperation with Jakob Pintar, a renowned Slovenian chef, in the creation of a tableware series and the experience of being part of a group process.
• Financial incentive: each designer will receive EUR 1,500 (incl. VAT) for the design of a new product.
• Individual consultations and training workshops with gallerist Veerle Wenes (Valerie Traan gallery, Belgium) and general manager of The House of Culinary Arts Jezeršek Martin Jezeršek.
• Wide recognition at home and abroad through pop-up dinners and exhibitions. We will liaise with our partners from EU Distributed Design Market Platform and appear in Vienna Design Week, Zagreb Design Week and BIO 27.

3. Selection criteria

• Design: to strengthen and enrich the ritualistic experience of dinning and in harmony with the chef’s vision.
• Production: a realistic design given the financial framework and the timetable, with local production facilities, intertwining of traditional and new methods, and with principles of sustainability in mind.
• Materials: local and sustainable, the use of new and in particular biodegradable materials is encouraged.

4. Participation criteria and how to apply

The call is open to legal and private persons having their registered seat or domicile in Slovenia and working in the field of design.

Application is open to individual designers (for one or several categories) and to groups of designers who jointly develop an entire place setting, whereby the designer of each individual piece should be clearly indicated. The jury reserves the right to select from the products of one group a random number of pieces for production.

Applications are made via the online form on our website, by clicking the ‘Apply’ button in the upper right corner, for which you need to create a user account. In the case of a group, the application should be submitted by one member of the group. The application must include a link to a folder (uploaded to a server of your own choosing) containing the following items:

• concept design or prototype (drawings, renders, photos, etc. )
• at least three reference projects
• the breakdown of the funds needed for the production (indicate whether you intend to invest your own funds and include their estimate)

Also, the application must include a concept prototype or a scale model to be delivered either to the Museum of Architecture and Design, BIO Office (ground floor, to the right), or sent by post to: Museum of Architecture and Design, Rusjanov trg 7, 1000 Ljubljana, bearing the inscription DESIGN DINING.

5. Timeline

• Application submission deadline: 18 May 2021
• Announcement of results: by end of May 2021
• Production: 10 June to 30 August 2021
• Pop-up dinners: up to five days in September 2021 (exact dates will be determined later)
• Exhibitions: BIO 27 accompanying programme, May–September 2022 (other venues will be determined later)

Submissions will be assessed using the above criteria, by a jury composed of:

• Digna Kosse and Lucas Mullié (Foodcurators)
• Jakob Pintar (Tabar Restaurant)
• Andreja Japelj (Atelje Japelj)
• Ana Kerin (Kana London)
• Maja Vardjan (MAO)
• Urška Krivograd (CzK)