Custom design: doing things fully

Chef Lee Westcott and I have been working together to develop some special new bowls specifically for a special new pre-desert he is planning for The Typing Room.

Starting with his intentions and my condiment dish we first change the angle of the walls to flare outwards. Then we added a foot to give the bowl more lift. Next we reduced the size slightly to fit the scale of the sorbet dish it will be presenting. The final design is now made and will be fired next week.

It's been a rewarding and interesting process to bring such specific requirements into the design process and I really love the little bowl we have created together, so I look forward to seeing it completed and in use.

Coincidentally I'm reading 'Cooked' by Michael Pollan and the moment and this process has chimed with his discussions about Chez Panisse and doing every task, even the smallest and most mundane in the fullest way possible. This bowl has demonstrated the value of really thinking through how best to do something.