Devorm Presents; POD Sessions
The De Vorm Pod chair is a work of art in itself. Its acoustic properties, comfortable form and the PET felt technology behind its creation make it an interesting piece for a vast range of interiors.
De Vorm have collaborated with What Design Can Do, to introduce ‘POD Sessions’, an interview series where creators and thinkers from different industries discuss what they do and share their thoughts on how their work influences our workspace environment and its culture.
‘Simple is complex’
Alex Atala is one of the most influential chefs in the world. His restaurant DOM, in Sao Paulo, has been named one of the best in the world and he has a real passion for reshaping Brazilian food with the use of the countries natural resources and help of local producers and indigenous communities. Atala is also responsible for Sao Paulo restaurant Dalva e Dito and Instituto ATA who promote sustainable production and consumption. Here he discusses the art behind his cooking and how he creates food that represents culture.
‘What do spaces make you want to do, or not want to do?’
German architect Ole Scheeren is the founder of international architecture firm Buro OS and has recently won the World Building of the Year 2015 for his creation of The Interlace in Singapore, a series of apartment blocks with a unique, unusual aesthetic. Scheeren is also a director and partner of Rem Koolhaas’ Dutch firm OMA. Here he talks about how he builds relationships with the spaces he designs and how the workplace is changing.
‘I see a new mentality in Dutch design and architecture’
Jeroen Junte is an independat architecture and design journalist for Dutch newspaper de Volkskrant., the international interior design magazine Frame and Dutch magazines Elle Decoration and Architectuur NL. Junte has also published several books and is very well thought of within the industry. Here he discusses how design is now at the centre of most things and how he has seen it change.
‘Choreographing the environment to enhance the taste of food’
Sam Bompas is the co-founder of Bompas and Parr who take the lead in flavour-based design, culinary research, architectural installations and contemporary food design. The Studio have also published several books and have exhibited in renowned locations such as the Barbican Art Gallery, Salon del Mobile and the San Francisco Museum of Modern Art. Here he talks about how they design to choreograph and ignite the human senses, in order to make one significant point.
More of this series to follow, watch this space…….
Credit – What Design Can Do