An unlikely union led to collaboration between the innovation department at Tau Cerámica’s S3 division and the Michelin-starred (2) chef Paco Roncero, of NH Hotels.
The renowned chef expressed to the ceramics company his dream of creating a space for gastronomic and sensory experimentation. They began brainstorming on the project, and ultimately created El taller de las emociones (the Sensations Workshop), where the chef and his team cook various dishes for the enjoyment of up to eight attendees, in a dedicated multimedia space equipped with state-of-the-art technology that brings the whole experience together.
The project drew on input from designers, engineers, ceramic surface experts and other specialists, as well as financial sponsors.
The Sensations Workshop will incorporate tools that are made of advanced materials (e.g. ceramics and aircraft aluminum) and incorporate high-precision technology and cinema engineering. The aim is to explore the spaces created by the gastronomic surroundings, harnessing the potential of creative soul Roncero and his team, and create a new business model in the process.
In the Workshop, Roncero takes on the role of a “creator of an environment and sensations” that are driven by the gastronomic experience.
TAU Cerámica will provide its expertise in project management and in constructive systems such as ceramic surfaces, lighting, and smart environments. These include the Hisia serving table: a surface which has distinct zones that heat up or cool down, and which moves cocktails by touchless technology, emits images related to the dishes being served, and can even be drawn on.
In line with the gastronomic experience, the room in which the Workshop is held can generate interior spaces doused in combinations of 16,000 different colors and with moving holograms. It can also be controlled for relative temperature and humidity, fragranced with specific smells, and filled with sounds that evoke past experiences or build up excitement about upcoming ones.
The Sensations Workshop will serve as an experimental space in gastronomy and applied technology—a powerful living lab. It has also been designed as a new business model, whereby exclusive experiences can be created for commercial presentations, innovation seminars, demonstrations, etc.