2. Zieher Design Award! And the winner is...

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The Winners of the 2. Zieher-Design Award are Certain


Already for the second time Zieher has staged a design competition for the course “Integriertes Produktdesign” (integrated product design) in cooperation with the university of Coburg under the direction of Prof. Peter Raab.


The first competition which took place in 2007 was held under the topic “Tableware in Motion” (“Geschirr in Bewegung”) and has been a great success for all participants. The product designs which have been awarded a prize then, have been largely materialized by Zieher and are (partly up to today) an integral part of the Zieher product range.


In 2010 the subject for the students was:
“Innovation, Combination, Emotion – New Stages for Dishes”


The main focus of the topic was the development of new tabletop products for the world’s best hotels and restaurants.

The topic was consciously formulated in a very open way and the participants had almost no restrictions to face in their creative process which facilitated immense freedom for outstanding ideas.

The competition concluded on the 15^th of July 2010 with the presentation of the product designs in the Zieher showroom in Himmelkron. A jury was assessing a great number of most interesting products and concepts prepared by the participants. During the final selection, the first to third places have been awarded. The criteria of evaluation were next to design, innovation and the possible use of the products certainly the practicability, even though with lesser emphasis.

We are glad to present you here the awarded products of the 2. Zieher Design Award!


1^st Place: “Bamboo” by Rui Li

“Bamboo” is a product which is intended to serve different parts of a dish spatially separated but still together. The various bowls are put together and in this state recall the optics of bamboo which is intensified by the black-glazed parting lines. The bowls are only parted and spread at the table on a fitting tray. Openings and depressions on this tray facilitate the storage of napkins, cutlery, or chopsticks.
“Bamboo” has Asian influences in its design but can be utilized for desserts and multiple other dishes next to the traditional sushi variation.


2^nd Place: “Dewdrop” (a soup bowl) by Veronika Maier

“Dewdrop” consists of one basis plate and various attachments.

An outstanding aspect of this product was the attachment for soup which makes every consumption of soup a real experience. The soup is eaten out of a small depression which at first seems to be a very small portion.
Not later than with the second spoon it becomes clear that the inside is filling up again as if by magic. This is enabled by the attached container, invisible at first sight. The free parts of the plate around the depression allow enough space for decoration or additional ingredients. A very special soup experience!


3^rd Place: “Fluu” (Blossom) by Alex Hanhues

“Fluu” recalls a cocoon or a closed blossom which is only revealing its content at the table.
Served in the closed state, the blossom is opening at the table and springs a surprise for the guests. In the inside of the blossom there is space for deep or flat porcelain bowls which hold the possibility of gathering little skewers or dips.

Despite its plain design, “Fluu” is a very technical product. The outer shell consists of an elastomeric material and the opening and closing of the blossom is to be enabled by the aid of shape memory material.