We had the distinct pleasure to interview award winning designer Patrick Sarran about their original and creative Chilled cheese trolley design work. Patrick Sarran is an award-winning industrial designer, that makes our world a better place with their original chilled cheese trolley works.
Patrick Sarran ("PS") answered Design Interview ("DI") questions about their award-winning work Keza Chilled cheese trolley. Interview questions prepared by Frank Scott.
PS : 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and be kept at a constant temperature of around 13°C. In 2007 the few chilled cheeses trolleys for restaurants had an outdated design and were not very effective.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 ».
PS : 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.
PS : I hope this design will become an archetype.
PS : It took one year to complete the first version. After six years of improvements I finalize the perfect one which won the award.
PS : 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.
PS : KEZA design is used by QUISO, my own company; Maybe in the future I will need a partner.
PS : 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.
PS : 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.
PS : Gourmet restaurants.
PS : This design is radically different from every existing cheese trolleys.
PS : 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.
PS : I simultaneously use the software Vectorworks and my cabinet maker workshop.
PS : Closed it has a face, open it is a table.
PS : 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.
PS : Cold distribution.
PS : There was no data used during the early stages but a lot research went into the types of materials, components and shape of design.
PS : 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…
PS : 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?
PS : 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.
