Ad Tempus is the conversation between food and design. The collaborative effort between designer and chef results in a series of dessert plating that understands the symbiotic relationship between food, presentation, and diner. Following the temporality of menus, Ad Tempus is designed to adapt and evolve.
By working with Chef Veronica Duboise directly, the thesis of conversation in design with food, product, and user is further strengthened. Through heavy ideation and constant dialogue, the idea of exploration and discovery came about and is highlighted throughout a three-course dessert tasting.
This project is a proposition for the future of 3D printing. Ad Tempus will be using 3D printing as a mode of manufacturing with the sense of small-batch production, moving away from the term “rapid prototyping.” This project aims to better understand the flow of dinnerware usage and the seasonality of menus in restaurants. 3D printing will avoid excess cost of tooling, provide the freedom to change material and form, and ignore the concept of batch minimums.