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To put the colourful ingredients in focus they are put in a shelf at eye level - as common for spices. It is arbor-mounted and enables a compact wheeled cart. The rack-struts simultaneously operate as handles for moving the cookshop.
The dish consists of a chia pudding base, on which fruit puree, and toppings such as nuts, spices, herbs and syrup add it up to a healthy, refreshing and nutritious dessert. It is served in glasses to show the layering of ingredients.
The basis of the design is derived from a storage method of chia seeds: Mason Jars. They ensure transparency for the customer, as well as a nice aesthetic appearance because all the different and colourful ingredients can be seen. The use of waste glass brings in the cookshop-typical improvising, simplicity and inexpensiveness.
After the final use of the CHIA cookshop on the summer exhibition of ABK Stuttgart, a young start-up which was just in its early days of marketing, used and even duplicated the wagon to promote their basil flower sirup in retail spaces.
As if it was made for them, it perfectly suited their needs of displaying the basil plants, cooling ingredients, preparing drinks and - of course - mobility!