{"id":84319,"date":"2021-01-06T12:45:51","date_gmt":"2021-01-06T10:45:51","guid":{"rendered":"http:\/\/adornobcn.efimatica.com\/carpe-diem-i\/"},"modified":"2025-01-15T16:13:39","modified_gmt":"2025-01-15T14:13:39","slug":"carpe-diem-i","status":"publish","type":"post","link":"https:\/\/adornobcn.com\/es\/carpe-diem-i\/","title":{"rendered":"Los inicios: CARPE DIEM I"},"content":{"rendered":"

[vc_row][vc_column width=\u00bb1\/1″][vc_column_text]Aprovechando la nueva p\u00e1gina web haremos algo que hemos hecho muchas veces, pero nunca por escrito: explicar nuestra historia. A todos nos gusta conocer la historia detr\u00e1s de los objetos peculiares, y nosotros tenemos un mont\u00f3n (de objetos y de historias).[\/vc_column_text][vc_row_inner][vc_column_inner width=\u00bb2\/3″][vc_column_text]Las piezas de vajilla escult\u00f3rica m\u00e1s antigua que puedes ver en nuestro showroom datan del 2007 y las dise\u00f1\u00f3 y fabric\u00f3 Alberto (en aquella \u00e9poca Adorno no exist\u00eda) en un mini taller en el barrio de Horta de Barcelona.<\/p>\n

Y c\u00f3mo llega un escultor a hacer vajilla? Gracias al boca-oreja y a un chef inquieto: en el a\u00f1o 2007 el chef Alfonso Aranda decide revolucionar el restaurante del Carpe Diem Lounge Club, en el Paseo Mar\u00edtimo de Barcelona, entre otras cosas, con la vajilla. Realiza un peque\u00f1o \u201cconcurso\u201d entre diferentes creativos y se enamora del estilo de Alberto.<\/p>\n

La primera pieza para Carpe Diem ve la luz en el a\u00f1o 2008, el Delicious, \u201cun \u00e1rbol que no es un \u00e1rbol\u201d seg\u00fan lo que pidi\u00f3 el chef, en el que se sirve un postre formado por frutas ex\u00f3ticas, nata y chocolate. Era todo un desaf\u00edo utilizar un plato \u201ccaro\u201d para un postre, que normalmente son los platos m\u00e1s baratos de la carta. Y fue un \u00e9xito rotundo: la gente que ve\u00eda pasar el Delicious entre las mesas pronunciaba el t\u00edpico \u201cquiero eso\u201d. Esta pieza se convirti\u00f3 en icono del grupo, todos los restaurantes del grupo CDLC la tienen, y las primeras piezas, que ya tienen m\u00e1s de 10 a\u00f1os de uso, contin\u00faan fascinando a los comensales del Carpe Diem.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00bb1\/3″][vc_gallery el_id=\u00bbgallery-1361284″ type=\u00bbcarousel\u00bb medias=\u00bb84125,84128″ carousel_lg=\u00bb1″ carousel_md=\u00bb1″ carousel_sm=\u00bb1″ gutter_size=\u00bb3″ carousel_interval=\u00bb3000″ carousel_navspeed=\u00bb400″ carousel_loop=\u00bbyes\u00bb carousel_dots=\u00bbyes\u00bb carousel_dots_mobile=\u00bbyes\u00bb stage_padding=\u00bb0″ single_overlay_opacity=\u00bb50″ single_padding=\u00bb2″ no_double_tap=\u00bbyes\u00bb uncode_shortcode_id=\u00bb112629″][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″][vc_column_text]Enseguida le sigui\u00f3 el Club Sandwich: una pieza de l\u00edneas org\u00e1nicas muy elegantes d\u00f3nde presentar un s\u00e1ndwich con guarnici\u00f3n y salsa. Se trata de dotar de magia a cada plato, ya sea un s\u00e1ndwich o la preparaci\u00f3n m\u00e1s sofisticada.<\/p>\n

En estas primeras piezas ya se observa lo que es una constante en nuestro trabajo: la mezcla de materiales: madera, acero y porcelana, acero y gres, etc, etc y etc.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″][vc_single_image media=\u00bb84149″ media_width_percent=\u00bb100″ border=\u00bbyes\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″][vc_single_image media=\u00bb84152″ media_width_percent=\u00bb100″ border=\u00bbyes\u00bb][\/vc_column_inner][\/vc_row_inner][vc_column_text]Al a\u00f1o siguiente la apuesta por espectacularizar la vajilla del Carpe Diem contin\u00faa y le siguen el Sukothai, la bandeja \u00e1rabe y el plato para Kobe con piedra caliente.
\nEl Sukothai es una pieza monumental, en un espectacular color dorado, que, cambiando completamente el registro de las piezas anteriores, realiza una interpretaci\u00f3n de la obra La gran ola de Kanagawa de Katsushika Hokusai.
\nLa bandeja \u00e1rabe llama la atenci\u00f3n, incluso hoy, por la combinaci\u00f3n de unas l\u00edneas generales minimalistas con unas patas caladas con motivos ar\u00e1bigos.
\n\u201cDeliciosa carne de Kobe siempre al punto perfecto cocinada en una piedra de uso individual\u201d: ese es el concepto del plato para Kobe con piedra caliente. Un plato de cer\u00e1mica con un compartimento para colocar una piedra a 300\u00baC para cocinar a tu gusto la carne. El dise\u00f1o de este plato llev\u00f3 muchas pruebas, hasta llegar a la masa correcta de piedra, para que durara caliente el tiempo necesario, y a la forma de fabricar los platos de cer\u00e1mica para que resistieran el choque t\u00e9rmico que se produce al colocar la piedra caliente encima de \u00e9l. Lo mejor de este trabajo es que muchas de estas pruebas consist\u00edan en cocinar y comer la raci\u00f3n de carne correspondiente al plato, para comprobar que la piedra realmente cocinaba.[\/vc_column_text][vc_row_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″][vc_gallery el_id=\u00bbgallery-136128″ type=\u00bbcarousel\u00bb medias=\u00bb84113,84116″ carousel_lg=\u00bb1″ carousel_md=\u00bb1″ carousel_sm=\u00bb1″ gutter_size=\u00bb3″ carousel_interval=\u00bb3000″ carousel_navspeed=\u00bb400″ carousel_loop=\u00bbyes\u00bb carousel_dots=\u00bbyes\u00bb carousel_dots_mobile=\u00bbyes\u00bb stage_padding=\u00bb0″ single_overlay_opacity=\u00bb50″ single_padding=\u00bb2″ no_double_tap=\u00bbyes\u00bb uncode_shortcode_id=\u00bb117650″][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″][vc_single_image media=\u00bb84155″ media_width_percent=\u00bb100″ border=\u00bbyes\u00bb][\/vc_column_inner][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″][vc_gallery el_id=\u00bbgallery-209649″ type=\u00bbcarousel\u00bb medias=\u00bb84143,84146″ carousel_lg=\u00bb1″ carousel_md=\u00bb1″ carousel_sm=\u00bb1″ gutter_size=\u00bb3″ carousel_interval=\u00bb3000″ carousel_navspeed=\u00bb400″ carousel_loop=\u00bbyes\u00bb carousel_dots=\u00bbyes\u00bb carousel_dots_mobile=\u00bbyes\u00bb stage_padding=\u00bb0″ single_overlay_opacity=\u00bb50″ single_padding=\u00bb2″ no_double_tap=\u00bbyes\u00bb uncode_shortcode_id=\u00bb204690″][\/vc_column_inner][\/vc_row_inner][vc_column_text]En la siguiente temporada, a\u00f1o 2010, coincidiendo con la creaci\u00f3n de una barra de sushi en el restaurante, nacen Air temaki y la primera bandeja de sushi, junto con otras piezas que completan el dise\u00f1o del restaurante, como la carta men\u00fa y el pincho de cocina.<\/p>\n

Air temaki es un dise\u00f1o de l\u00edneas orientales muy marcadas con una sensaci\u00f3n general de ligereza, donde los temakis pr\u00e1cticamente flotan.<\/p>\n

La primera bandeja de sushi combina acero pintado y vidrio, el vidrio con un fondo oscuro crea un efecto de espejo que realza la belleza de las piezas de sushi. Al ir consumiendo el sushi, los comensales descubren el logo del restaurante recortado en la chapa de la base.<\/p>\n

La carta men\u00fa y el pincho de cocina (objeto hoy d\u00eda de museo por haber quedado desfasado por la tecnolog\u00eda) son objetos m\u00e1s humildes, que pueden pasar desapercibidos para un ojo desentrenado, pero son justamente el tipo de detalles que complementan el dise\u00f1o de la sala.[\/vc_column_text][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_gallery el_id=\u00bbgallery-1361282″ type=\u00bbcarousel\u00bb medias=\u00bb84107,84110″ carousel_lg=\u00bb1″ carousel_md=\u00bb1″ carousel_sm=\u00bb1″ gutter_size=\u00bb3″ carousel_interval=\u00bb3000″ carousel_navspeed=\u00bb400″ carousel_loop=\u00bbyes\u00bb carousel_dots=\u00bbyes\u00bb carousel_dots_mobile=\u00bbyes\u00bb stage_padding=\u00bb0″ single_overlay_opacity=\u00bb50″ single_padding=\u00bb2″ no_double_tap=\u00bbyes\u00bb uncode_shortcode_id=\u00bb740592″][\/vc_column_inner][vc_column_inner width=\u00bb1\/4″][vc_gallery el_id=\u00bbgallery-1361283″ type=\u00bbcarousel\u00bb medias=\u00bb84119,84122″ carousel_lg=\u00bb1″ carousel_md=\u00bb1″ carousel_sm=\u00bb1″ gutter_size=\u00bb3″ carousel_interval=\u00bb3000″ carousel_navspeed=\u00bb400″ carousel_loop=\u00bbyes\u00bb carousel_dots=\u00bbyes\u00bb carousel_dots_mobile=\u00bbyes\u00bb stage_padding=\u00bb0″ single_overlay_opacity=\u00bb50″ single_padding=\u00bb2″ no_double_tap=\u00bbyes\u00bb uncode_shortcode_id=\u00bb597492″][\/vc_column_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image media=\u00bb84137″ media_width_percent=\u00bb100″][\/vc_column_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image media=\u00bb84140″ media_width_percent=\u00bb100″][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/3″][vc_column_text]En el a\u00f1o 2011, despu\u00e9s del \u00e9xito de la bandeja de sushi, el encargo es una bandeja para poner 1 metro de sushi! Un combinado de lujo que necesita una pieza igual de espectacular: acero inoxidable pulido a espejo, vidrio negro y luz. El Deluxe es una pieza que 10 a\u00f1os despu\u00e9s sigue causando sensaci\u00f3n en la sala cuando aparece.<\/p>\n

Os ense\u00f1amos el Deluxe del restaurante que durante una temporada perteneci\u00f3 al grupo CDLC: Km5 de Ibiza.<\/em>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00bb1\/3″][vc_single_image media=\u00bb84131″ media_width_percent=\u00bb100″ border=\u00bbyes\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/3″][vc_single_image media=\u00bb84134″ media_width_percent=\u00bb100″ border=\u00bbyes\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image media=\u00bb84158″ media_width_percent=\u00bb100″ border=\u00bbyes\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″][vc_column_text]En el mismo a\u00f1o, el Tao cierra el ciclo que podr\u00edamos llamar de grandes piezas Carpe Diem de Alberto<\/em> (las siguientes ya ser\u00e1n en equipo). Este plato para compartir juega con el concepto, no visto hasta ese momento, de presentar la comida colgada.[\/vc_column_text][vc_column_text]De todas las piezas que os hemos presentado aqu\u00ed, s\u00f3lo 3 est\u00e1n en desuso, el resto forman parte de la vajilla habitual del restaurante del Carpe Diem Lounge Club, piezas con m\u00e1s de 10 a\u00f1os de antig\u00fcedad que mantienen la vigencia del dise\u00f1o y est\u00e1n en perfecto estado de conservaci\u00f3n.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator sep_color=\u00bbcolor-gyho\u00bb][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":84130,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[],"class_list":["post-84319","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-adorno"],"yoast_head":"\nLos inicios: 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\/es\/carpe-diem-i\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Los inicios: 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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