Reclaimed, Distressed... Melted?

I've seen this episode before, Anthony Bourdain- No Reservations in Spain.  I watched it again last night on Netflix.  Being part of a chef's vision at ai3 has enlightened all of us to a chef's artistry, passion, and creative use of "materials." But watching Enric Rovira's process of creating chocolate eggs quite simply took my breath away. Barcelona's master chocolatier, Enric is inspired by the architecture of Gaudi and the beauty of his town. 

Of all the things we do to our materials to create art with them, to make them appear to bend effortlessly or to look aged while being new.  Enric was sculpting his work by the sun, waiting until just the right moment, of the first sign of tearing, to grab the formerly perfect egg from the outdoor table to rush it inside to cool and finish his sculpture. Can't say I'd ever want to eat such beauty, but then again....

Pop Up!

The concept of the pop up restaurant has serious legs and will gain a huge following in recent years. The idea of creating a dining experiment that will go away forever in a matter of months or days is ultimately exciting for anyone who wants an exclusive experience. Cue those romantic ideas of a true speakeasy. Imagine an up and coming chef opens a place right across the street from your office that will only be open for 30 days. He or she is experimenting with new concepts and doesn’t have the ability (yet) or the desire (ever) to open a restaurant...do you support it? Now if the line to this restaurant is out the door for 30 days and you can't get in, would it drive you crazy? Damn right it would. Not only does the conversation about the design of the space have a real start and end date, the restaurateur, the chef, the designers and the patrons all have a moment in time to connect on a very exclusive and somewhat intense level. The result is a type of food fraternity. Pop up is about access, not ownership. It is about variety and spontaneity that could change on a moments notice…. In a very connected world, a restaurant can and now does live as a conceptual construct and every once in awhile lives at a corner near you. Pop. Gone.

First Post 2011

In the spirit of the Dutch we are toasting in
2011 with a sugar high! Hup! Happy New Year!

PS - Donuts make us happy! Feel free to send some over...

Dear Blue Flip Phone

Monday, December 13, 2010

Dear Blue Flip Phone,
After many years together, our relationship has come to an end.  I've found someone new.
She's sleek, smart, and sexy.  My generous co-workers introduced us just today.  Love at first text!

I'll miss your sonar ring and all the stylish "flips."  Oh the good times we had.

I'll remember you always,
Dave Heimbuch

(Welcome to the 21st century, Dave.)

5 is more than 4

I can't say the partners had done the math yet, but as Dave Heimbuch toasted at our holiday party, there are finally more employees at ai3 than there are partners!  And that doesn't include (2) interns and (2) more employees on the way. 
What a feeling of accomplishment for all of us at ai3.  We believe in what we're doing and have become friends with some great new clients in 2010. Here's a toast to all of YOU, and happy holidays!

Paint finally rubbed off....

Spray-paint art of our lovely interns Jamie Perin, industrial design , and Heather Rice, interior design, both here with us this Fall.  As part of the design concept for our first Mellow Mushroom restaurant with Reid Fogleman in Fayetteville, North Carolina, these were stencil concepts on Pizza Pans and Restroom signage. The paint came off their cuticles eventually-

The Art in the Story Board

The challenge of pulling together a cohesive vision for a project can drive one mad! We’ve all been there, blank sheet (okay blank InDesign file) staring back at us....come on give it to me! Storyboarding can break the ice quickly - simple concepts or complex scenes all start with one line of clarity.

Story boards allow us to reinterpret, react to another designers vision or expand a great idea.

Check out artist Brian Gossett and Tavo Ponce's take on a scene from Alice in Wonderland.