I have been watching a brilliant series from the BBC called ‘Design for Life’ where world famous French product designer, Philippe Starck invites 12 hopefuls to his school of design in Paris in effort to find new British talent in design.

Philippe Starck - Design For Life

http://www.bbc.co.uk/programmes/b00mx9y1

It was great to watch Philippe Starck in a different light and get a small insight his thought process and approach to design, describing himself as “type of new bottle opener… “. The applicants are given the chance to demonstrate their abilities by working on real design projects. Starck gradually whittled down the class based on their performance, until the winner, Ilsa Parry, is rewarded with the opportunity of a work on a 6 month placement with him. Philippe gives the impression of a mad French man but his comic approach has an underlining message. It certainly gave me food for thought in the direction I am taking in Interior Design.

This was a great series and would love to see more of this sort of thing. Throughout watching this series, a growing feeling of nostalgia was building up from my student days at Kingston University.

Philippe Stark has recently brought out a kitchen range by Warendorfer Küchen GmbH in four different kitchens types:

Library Kitchen

The Library kitchen – with book shelf which is to reinforce the connection between culture and food in domestic life.

Primary Kitchen

The Primary kitchen – that brings neo-baroque design into the kitchen made up of bright yellow, mirrored glass fronts, etched decorative flourishes and pretty wall accessories.

Duality Kitchen

The Duality kitchen, which can be accessed from two sides.

Tower Kitchen

The Tower kitchen – with its striking towers, which can be rotated through 340° and which offers a completely new approach to kitchen design.

All four kitchens are complemented by equally striking functional tables supported by spectacular trumpet shaped feet in polished chrome.

Even though I have not seen these products in reality, I’m interested to find out what other kind of intelligent details these kitchens hold that changes the way we work around and use the kitchen. This also brings me to the ebook I am currently writing infusing raw food and kitchen design together, which I hope to be out soon next year.