Intro to Tablescaping: Styling Dinnerware Arrangements
Styles and aesthetics 2
A course by Camila Gómez , Creative Director
About the video: Styles and aesthetics 2
Overview
“Now we are going to see what types of materials and techniques exist in the world of tableware and how to recognize what best suits each style.”
In this video lesson Camila Gómez addresses the topic: Styles and aesthetics 2, 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
“So we traveled all over the world and ended up buying dishes or pieces. How to recognize them? How to identify their material? Understanding our purchases is simple. We begin with natural clays. often sourced from regions famous for local craftsmanship or pottery. This clay is freshly extracted from the earth. ensuring authenticity and quality in every piece we acquire. fired at lower temperatures. lacking a high pitch. indicating its origin and it looks much more rustic without any glaze. These pieces absorb a lot of moisture and are rarely used for liquids. They're better suited for servi...”
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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