Zieher Design Competition 2007

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The winners of the 1st Zieher Design Award have been announced:

During winter term 2006/2007 Zieher initiated a design competition under the auspices of Professor Peter Raab among the students of integrated product design at the University of Applied Sciences in Coburg.

Under the motto "Tableware in Motion" two of out of originally three potential assignments were selected as tasks for the students. The first consisted in designing a buffet platter matching miniaturised or ‘Flying Buffet’ tableware, and which is fit for self-service areas in terms of function, design, and use value. The second task concerned the design of party plates and finger foods at standing receptions. The participants immersed themselves in the problematic by taking part in trial buffets and receptions, thus learning about the course of events as well as the ergonomic needs of buffet receptions. The competition ended on the 16^th of February 2007 with the presentation of the product studies in the Zieher showroom in Himmelkron.


We proudly present the award-winning product studies of the Zieher design competition:

1st Price: Concept "Standing Reception Dish" by Steffen Mölter

In this category, concerns of weight, ergonomics and balance were clearly in the foreground. Dishes designed for standing receptions are not merely ‘means of transport’ or mobile platters; they are rather presentation spaces matching the demands of an elevated standard of cuisine without being obtrusive.
The shape nestles into the form of the human hand and allows relaxed holding postures. A glass holder makes it possible to slip in a glass of wine or champagne, while the removable bowl can be easily exchanged for a fresh helping after each use.

2nd Price: Concept "Skeleton - Tray" by Björn Hoffbauer

Its unusual shape results from the combination of several rings with an integrated grip dip, and from a wide space being overstretched by a three-dimensional structure. The tray thus gains a visual appearance of filigree and elegance. The integrated holder can take various small porcelain bowls and one champagne glass; in the smallest rings an optional spoon and a minifork fork can be placed. The futuristic design ensures maximum stack-ability within a minimal space. And by twisting it around 180° the skeleton tray makes the simultaneous use of two holders possible.

Because of the number of studies submitted – and because of their high overall quality – three 3rd prizes and one special prize were awarded.

3rd Prizes:

Concept "Coffee Break" by Jan Weigand

This product serves perfectly for coffee breaks at meeting and training sessions. The fresh design of the cup makes it possible to fasten it to the saucer using one’s thumb. In this way plate and saucer can be transported safely using only one hand. 

Concept "Don’t Play with your Food : Play with your Dishes" by Evelina Kirstein

Made from veneered plywood with curved millings, this tray holds up to six slide-on porcelain miniatures and one champagne glass. The combination of fine porcelain and elegant veneers results in a harmonious mix of materials. A reinforcement on one side of the tray ensures a secure grip.

Concept "Standing Reception Dish" by Timo Bengel

A twisted holder made from veneer boards offers the possibility of picking up one bowl, or one low platter, while additionally offering a safe rest for one champagne glass. The material of the holder is variable; conceivable are plastics varnished with soft touch paint as well as aluminium with several different surfaces. Despite its clear, straight lines and edged design, this product rests comfortably in everybody’s hand.

Special Prize: Concept "Stick’n’Spoon" by Roland Wulftange

The concept called Stick’n’Spoon was awarded with a special prize. The idea of combining spoon and chopstick (or tongs) is here realised in a very harmonious form, specially characterised by its easy handling. This mix of European and Asian food culture opens up new possibilities for a creative cuisine.
In terms of formal language, the separation of spoon and chopstick can be realised using either different materials (e.g. stainless steel vs. wood) or different kinds of surface treatments (e.g. polished vs. brushed steel).


Zieher Company                                                      Himmelkron, 26.03.2007