Interview about 3D Plate Food Separation by Surfaces, winner of the A' Bakeware, Tableware, Drinkware and Cookware Design Award 2021
3D plate concept was born in order to create layers in the dishes. The goal was to help restaurants and chefs to design their dishes in a faster, repeatable, and systematic way. The surfaces are landmarks that help chefs and their assistants to achieve hierarchy, desired aesthetics, and understandable dishes.
View detailed images, specifications, and award details on A' Design Award & Competition website.
View Design DetailsMy 3D Plate Food Separation was born from my personal design philosophy, which I call the Math of Design | Thinking Inside the Box. This methodology transforms limitations into structure, encouraging designers to harness constraint rather than resist it. The genesis of this plate was the idea that a dining surface could actively guide the chef’s composition, creating clear spatial hierarchies on the plate itself. I wanted to break the flatness of traditional plates and instead introduce a layered system that supports precise, aesthetic food placement. This systematic thinking turns plating into a deliberate act of organized beauty.
During my research, I spent time speaking directly with chefs and observing the practical stress of busy kitchens. I realized that plating must be fast yet visually refined — two goals often at odds. My Math of Design approach guided me to create physical surface “landmarks” that naturally direct food placement without the chef needing to measure or adjust multiple times. By dividing the plate into distinct levels and zones, the plate itself creates a hierarchy for proteins, sides, sauces, and garnishes. This system saves time, reduces plating errors, and standardizes visual presentation — all while supporting culinary creativity.
Clay presents challenges like shrinkage and warping during firing, especially in multi-level structures. To maintain precision, I collaborated closely with local ceramic artisans in Israel. We developed customized molds and firing protocols that stabilize the clay’s form. My Thinking Inside the Box method focuses on embracing constraints — here, the clay’s limits defined the maximum height and slope angles for the layers. We also tested different glazes for durability and easy cleaning. Each adaptation ensured the plates remain functional under restaurant conditions, handling repeated washing and heavy use without losing their geometric integrity.
For me, design always starts with structure — that’s the core of the Math of Design | Thinking Inside the Box. I believe true creativity happens when you operate within constraints. The 3D Plate turns this philosophy into reality: it gives chefs a structured ‘canvas’ with embedded guidelines. Each level, angle, and curve is calculated to hold food elements in place while emphasizing contrast and flow. The result is an intuitive plating tool that naturally shapes the dish’s final look. This layered architecture ensures that aesthetics and efficiency do not compete but support each other in daily restaurant life.
Talking to chefs made me see how much mental energy they invest in every detail of a dish — from balance to portion control to visual drama. Many expressed a desire for more reliable plating tools that wouldn’t limit creativity. These insights led me to design the plate’s layers to function like built-in ‘guides’ that still allow freedom. The zones are subtle enough for chefs to interpret them differently every time, yet clear enough to bring order to the plate. This dialogue between structure and freedom is the heart of my Math of Design thinking — control inside a clear box that invites new expression.
I developed a modular set based on feedback from restaurants with diverse menus. The Thinking Inside the Box approach helped me identify recurring plating needs: tasting menus, à la carte dishes, large shareable plates. Using a systematic process, I mapped standard portion sizes and service styles and translated them into practical surface areas and heights. Each size variation keeps the same proportional relationships between levels to maintain visual harmony. This modularity allows chefs to scale their plating style from an intimate dinner to a busy service without sacrificing the design’s structural clarity.
I’ve loved seeing how chefs, caterers, and even home cooks reinterpret the plates in ways I didn’t expect. Some use the layers for tasting flights, dessert samplers, or even creative sushi sets. This adaptability aligns perfectly with my Math of Design ethos — the structure is fixed, but the interpretation is limitless inside the ‘box’. Seeing how chefs use the same plate for fusion concepts or traditional dishes inspires me to refine edge angles, adjust heights, and expand the range with new geometries that preserve the layered logic while embracing cultural diversity in presentation.
Black and white are timeless, neutral, and they elevate food by creating contrast that highlights colors and textures. My Thinking Inside the Box approach treats the plate as a stage — the food is the main actor. White brings purity and clarity for vibrant dishes; black adds drama and depth for fine dining. These shades also hide wear and tear better than brighter glazes. Most importantly, they reinforce the systematic feel of the layered surface: clear, minimal, functional. The monochrome palette lets the hierarchy of the plate shine without visual noise.
I believe the Math of Design | Thinking Inside the Box will encourage future chefs to see plating as a structured art. These plates are not just serving tools — they’re teaching devices that demonstrate how spatial logic can enhance aesthetics. Culinary schools can use them to train students in portion control, visual balance, and efficient workflow. In restaurants, the plates support consistency without stifling creativity. I hope this design sparks a shift where operational efficiency and artistic vision work hand in hand, helping kitchens run smoother while elevating the dining experience for guests.
My best advice is to embrace the power of deliberate constraints — that’s the essence of my Math of Design | Thinking Inside the Box. Instead of fighting limitations, use them as a framework for invention. Talk directly to the professionals who’ll use your design — chefs in my case — and listen to their frustrations and dreams. Translate those needs into clear structures that solve real problems. And never lose sight of beauty. A truly valuable design balances rigor with poetry — practical enough for daily life, yet inspiring enough to make people feel something new each time they use it.
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