Intro to Tablescaping: Styling Dinnerware Arrangements
Different types of service
A course by Camila Gómez , Creative Director
About the video: Different types of service
Overview
“In this lesson we will assemble the different types of service so that you feel comfortable with the assembly. It is important that you let go, any piece will do!”
In this video lesson Camila Gómez addresses the topic: Different types of service, which is part of the Domestika online course: Intro to Tablescaping: Styling Dinnerware Arrangements. Discover the art of tablescaping and learn how to create both classic and unconventional arrangements with dinnerware..
Partial transcription of the video
“Different types of service Now we will mix the different pieces of a tableware to learn about the different types of services available and the number of pieces that accompany them. Let's start mixing. TYPES OF SERVICE Breakfast The first montage is a breakfast montage, It can be from the casual to the most formal. These are the parts you need. If you have no idea how to support yourself or don't know, You can help yourself with visual supports to understand the route of the experience. What I did was that I drew them in a notebook and they serve as a guide so that I do not forget any and I...”
This transcript is automatically generated, so it may contain mistakes.
Course summary for: Intro to Tablescaping: Styling Dinnerware Arrangements
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Category
Architecture & Spaces, Craft, Design -
Areas
Arts & Crafts, Ceramics, Interior Decoration
Camila Gómez
A course by Camila Gómez
Camila Gómez is an art restorer and the creative director of TYBSO, a workshop dedicated to designing 100% handmade tableware since 1995. She has produced more than 9,000 pieces for world-renowned chefs like Leonor Espinosa and Harry Sason, and clients such as Juan Valdéz, Four Seasons, and the Colombian Foreign Ministry.
Specialized in the art of plating, she is constantly learning and has a clear mission: that a TYBSO piece appears on every table, conveying the personality and atmosphere specific to each culinary event.
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