{"id":20528,"date":"2021-01-06T12:45:51","date_gmt":"2021-01-06T10:45:51","guid":{"rendered":"https:\/\/undsgn.com\/uncode\/?p=20528"},"modified":"2025-01-15T16:17:08","modified_gmt":"2025-01-15T14:17:08","slug":"carpe-diem-i","status":"publish","type":"post","link":"https:\/\/adornobcn.com\/ca\/carpe-diem-i\/","title":{"rendered":"Els inicis: CARPE DIEM I"},"content":{"rendered":"

[vc_row][vc_column width=”1\/1″][vc_column_text]Aprofitant la nova p\u00e0gina web farem una cosa que hem fet moltes vegades, per\u00f2 mai per escrit: explicar la nostra hist\u00f2ria. A tots ens agrada con\u00e8ixer la hist\u00f2ria darrere dels objectes peculiars, i nosaltres en tenim un munt (d’objectes i d’hist\u00f2ries).[\/vc_column_text][vc_row_inner][vc_column_inner width=”2\/3″][vc_column_text]Les peces de vaixella escult\u00f2rica m\u00e9s antiga que pots veure al nostre showroom daten de l’any 2007 i les va dissenyar i fabricar l\u2019Alberto (en aquella \u00e8poca Adorno no existia) en un mini taller al barri d’Horta de Barcelona.<\/p>\n

I com arriba un escultor a fer vaixella? Gr\u00e0cies a el boca-orella i un xef inquiet: l’any 2007 el xef Alfonso Aranda decideix revolucionar el restaurant del Carpe Diem Lounge Club, al Passeig Mar\u00edtim de Barcelona, \u200b\u200bentre altres coses, amb la vaixella. Realitza un petit “concurs” entre diferents creatius i s’enamora de l’estil d’Alberto.<\/p>\n

La primera pe\u00e7a per a Carpe Diem veu la llum l’any 2008, el Delicious, “un arbre que no \u00e9s un arbre” segons el que va demanar el xef, en el qual se serveixen unes postres formades per fruites ex\u00f2tiques, nata i xocolata. Era tot un desafiament utilitzar un plat “car” per a unes postres, que normalment s\u00f3n els plats m\u00e9s barats de la carta. I va ser un \u00e8xit rotund: la gent que veia passar el Delicious entre les taules pronunciava el t\u00edpic “vull aix\u00f2”. Aquesta pe\u00e7a es va convertir en icona de el grup, tots els restaurants de el grup CDLC la tenen, i les primeres peces, que ja tenen m\u00e9s de 10 anys d’\u00fas, continuen fascinant els comensals del Carpe Diem.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_gallery el_id=”gallery-1361284″ type=”carousel” medias=”84125,84128″ carousel_lg=”1″ carousel_md=”1″ carousel_sm=”1″ gutter_size=”3″ carousel_interval=”3000″ carousel_navspeed=”400″ carousel_loop=”yes” carousel_dots=”yes” carousel_dots_mobile=”yes” stage_padding=”0″ single_overlay_opacity=”50″ single_padding=”2″ no_double_tap=”yes” uncode_shortcode_id=”122997″][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner column_width_percent=”100″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/3″][vc_column_text]De seguida li va seguir el Club Sandwich: una pe\u00e7a de l\u00ednies org\u00e0niques molt elegants on presentar un sandvitx amb guarnici\u00f3 i salsa. Es tracta de dotar de m\u00e0gia a cada plat, ja sigui un sandvitx o la preparaci\u00f3 m\u00e9s sofisticada.<\/p>\n

En aquestes primeres peces ja s’observa el que \u00e9s una constant en el nostre treball: la barreja de materials: fusta, acer i porcellana, acer i gres, etc, etc i etc.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=”100″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/3″][vc_single_image media=”84149″ media_width_percent=”100″ border=”yes”][\/vc_column_inner][vc_column_inner column_width_percent=”100″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/3″][vc_single_image media=”84152″ media_width_percent=”100″ border=”yes”][\/vc_column_inner][\/vc_row_inner][vc_column_text]A l’any seg\u00fcent l’aposta per espectacularitzar la vaixella del Carpe Diem continua i li segueixen el Sukothai, la safata \u00e0rab i el plat per a Kobe amb pedra calenta.<\/p>\n

El Sukothai \u00e9s una pe\u00e7a monumental, en un espectacular color daurat, que, canviant completament el registre de les peces anteriors, realitza una interpretaci\u00f3 de l’obra La gran ona de Kanagawa de Katsushika Hokusai.<\/p>\n

La safata \u00e0rab crida l’atenci\u00f3, fins i tot avui, per la combinaci\u00f3 d’unes l\u00ednies generals minimalistes amb unes potes calades amb motius ar\u00e0bics.<\/p>\n

“Deliciosa carn de Kobe sempre a punt perfecte cuinada en una pedra d’\u00fas individual”: aquest \u00e9s el concepte del plat per a Kobe amb pedra calenta. Un plat de cer\u00e0mica amb un compartiment per col\u00b7locar una pedra a 300\u00ba C per cuinar al teu gust la carn. El disseny d’aquest plat va portar moltes proves, fins a arribar a la massa correcta de pedra, perqu\u00e8 dur\u00e9s calent el temps necessari, i a la forma de fabricar els plats de cer\u00e0mica perqu\u00e8 resistissin el xoc t\u00e8rmic que es produeix al col\u00b7locar la pedra calenta sobre d’ells. El millor d’aquest treball \u00e9s que moltes d’aquestes proves consistien en cuinar i menjar la raci\u00f3 de carn corresponent al plat, per comprovar que la pedra realment cuinava.[\/vc_column_text][vc_row_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/3″][vc_gallery el_id=”gallery-136128″ type=”carousel” medias=”84113,84116″ carousel_lg=”1″ carousel_md=”1″ carousel_sm=”1″ gutter_size=”3″ carousel_interval=”3000″ carousel_navspeed=”400″ carousel_loop=”yes” carousel_dots=”yes” carousel_dots_mobile=”yes” stage_padding=”0″ single_overlay_opacity=”50″ single_padding=”2″ no_double_tap=”yes” uncode_shortcode_id=”148491″][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/3″][vc_single_image media=”84155″ media_width_percent=”100″ border=”yes”][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/3″][vc_gallery el_id=”gallery-209649″ type=”carousel” medias=”84143,84146″ carousel_lg=”1″ carousel_md=”1″ carousel_sm=”1″ gutter_size=”3″ carousel_interval=”3000″ carousel_navspeed=”400″ carousel_loop=”yes” carousel_dots=”yes” carousel_dots_mobile=”yes” stage_padding=”0″ single_overlay_opacity=”50″ single_padding=”2″ no_double_tap=”yes” uncode_shortcode_id=”624500″][\/vc_column_inner][\/vc_row_inner][vc_column_text]En la seg\u00fcent temporada, any 2010, coincidint amb la creaci\u00f3 d’una barra de sushi al restaurant, neixen Air temaki i la primera safata de sushi, juntament amb altres peces que completen el disseny de restaurant, com la carta men\u00fa i el pinxo de cuina.<\/p>\n

Air temaki \u00e9s un disseny de l\u00ednies orientals molt marcades amb una sensaci\u00f3 general de lleugeresa, on els temakis pr\u00e0cticament floten.<\/p>\n

La primera safata de sushi combina acer pintat i vidre, el vidre amb un fons fosc crea un efecte de mirall que real\u00e7a la bellesa de les peces de sushi. Al anar consumint el sushi, els comensals descobreixen el logo del restaurant retallat en la xapa de la base.<\/p>\n

La carta men\u00fa i el pinxo de cuina (objecte avui dia de museu per haver quedat desfasat per la tecnologia) s\u00f3n objectes m\u00e9s humils, que poden passar desapercebuts per a un ull desentrenat, per\u00f2 s\u00f3n justament el tipus de detalls que complementen el disseny de la sala .[\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_gallery el_id=”gallery-1361282″ type=”carousel” medias=”84107,84110″ carousel_lg=”1″ carousel_md=”1″ carousel_sm=”1″ gutter_size=”3″ carousel_interval=”3000″ carousel_navspeed=”400″ carousel_loop=”yes” carousel_dots=”yes” carousel_dots_mobile=”yes” stage_padding=”0″ single_overlay_opacity=”50″ single_padding=”2″ no_double_tap=”yes” uncode_shortcode_id=”275319″][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_gallery el_id=”gallery-1361283″ type=”carousel” medias=”84119,84122″ carousel_lg=”1″ carousel_md=”1″ carousel_sm=”1″ gutter_size=”3″ carousel_interval=”3000″ carousel_navspeed=”400″ carousel_loop=”yes” carousel_dots=”yes” carousel_dots_mobile=”yes” stage_padding=”0″ single_overlay_opacity=”50″ single_padding=”2″ no_double_tap=”yes” uncode_shortcode_id=”121478″][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image media=”84137″ media_width_percent=”100″][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image media=”84140″ media_width_percent=”100″][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″][vc_column_text]L’any 2011, despr\u00e9s de l’\u00e8xit de la safata de sushi, l’enc\u00e0rrec \u00e9s una safata per posar 1 metre de sushi! Un combinat de luxe que necessita una pe\u00e7a igual d’espectacular: acer inoxidable polit a mirall, vidre negre i llum. El Deluxe \u00e9s una pe\u00e7a que 10 anys despr\u00e9s segueix causant sensaci\u00f3 a la sala quan apareix.<\/p>\n

Us ensenyem el Deluxe del restaurant que durant una temporada va formar part del grup CDLC: Km5 d’Eivissa.<\/em>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image media=”84131″ media_width_percent=”100″ border=”yes”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image media=”84134″ media_width_percent=”100″ border=”yes”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image media=”84158″ media_width_percent=”100″ border=”yes”][\/vc_column_inner][vc_column_inner width=”3\/4″][vc_column_text]En el mateix any, el Tao tanca el cicle que podr\u00edem anomenar de grans peces Carpe Diem d’Alberto (les seg\u00fcents ja seran en equip). Aquest plat per compartir juga amb el concepte, no vist fins a aquell moment, de presentar el menjar penjat.[\/vc_column_text][vc_column_text]De totes les peces que us hem presentat aqu\u00ed, nom\u00e9s 3 estan en des\u00fas, la resta formen part de la vaixella habitual del restaurant del Carpe Diem Lounge Club, peces amb m\u00e9s de 10 anys d’antiguitat que mantenen la vig\u00e8ncia del disseny i estan en perfecte estat de conservaci\u00f3.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator sep_color=”color-gyho”][vc_column_text]Atribuci\u00f3n imagen Katsushika Hokusai<\/strong><\/em><\/p>\n

De Seg\u00fan Katsushika Hokusai – Restored version of File:Great Wave off Kanagawa.jpg (rotated and cropped, dirt, stains, and smudges removed. Creases corrected. Histogram adjusted and color balanced.), Dominio p\u00fablico, https:\/\/commons.wikimedia.org\/w\/index.php?curid=5576388<\/em>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Many years ago, I worked for my parents who own a video production company. Because it is a family business, you inevitably end up wearing many hats and being the czar of many different jobs. I mainly managed projects and worked as a video editor. On production, there were times that I was called on to work as an audio tech and was made to wear headphones on long production days. In those days, having a really good set of headphones that picked up every nuance of sound was essential to making sure the client got what they needed.<\/p>\n","protected":false},"author":1,"featured_media":84128,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-20528","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-adorno"],"yoast_head":"\nEls inicis: CARPE DIEM I - Adorno BCN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/adornobcn.com\/ca\/carpe-diem-i\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Els inicis: CARPE DIEM I - Adorno BCN\" \/>\n<meta property=\"og:description\" content=\"Many years ago, I worked for my parents who own a video production company. Because it is a family business, you inevitably end up wearing many hats and being the czar of many different jobs. I mainly managed projects and worked as a video editor. On production, there were times that I was called on to work as an audio tech and was made to wear headphones on long production days. 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