|
|
|
| Sunday, 30 October 2005 |
 |
|
 |
Business |  |
| News Business Features Editorial
|
Dankotuwa presents new shapes to chefs guild Dankotuwa Porcelain recently commissioned several international designers to develop new shapes in keeping with the modern worldwide trend of lifestyle designs. Tableware is fast becoming a lifestyle product in Sri Lanka, moving away from its former use as a mere utility product.
The new shapes designed by Jonathan Smith and Pam Greeves of UK, and Prof. Wolf Karnegels of Germany took the Sri Lankan market by storm and became favourites in many lifestyle stores in Colombo. Donkotuwa has become a trendsetter in modern shapes and has put out several new shapes to the local market recently, while more would be launched before Christmas. Recently Dankotuwa invited the members of the Chefs Guild to visit the factory and observe the production process and inspect the full range of new shapes. "A new trend seen worldwide is that the Chefs play a more prominent role in deciding the tableware that blends with their culinary creations and therefore we decided to work closely with the Sri Lanka Chefs Guild," said DPL's Chairman Sunil Wijesinha. The visit was organised to introduce the variety of new shapes to the Chefs and to make them understand the production process and characteristics of the porcelain body and types of surface decorations. The program included a briefing on the company, a visit to the shapes display room and a guided tour of the factory. "The chefs were amazed at the variety of items and shapes that were available for different presentations. We also got a feedback from them about what would do well in the local hotel-ware market. Overall it was a fruitful exercise for both parties. "We will now build on this and promote our products more actively in the hotels", said Sarath Mallawaarachchi DPL's Chief Operating Officer. Hotelware needs to have some special characteristics, such as chip resistance and dishwasher proof. Hoteliers who have some idea of the porcelain production process would make better choices in ordering tableware. For example items with a gold band would not be suitable for heavy usage. Inglaze designs would withstand heavy usage and remain as good as new even after many dishwasher cycles. Therefore the selection of tableware should be done in consultation with the technical experts at the factory. I. Colombage, Executive Chef of Grand Hotel, Nuwara Eliya said "We were very impressed with the new trendy shapes produced by the International designer Prof. Wolf Karnagels who we met during the factory tour. Very high standards are maintained in the production process which inspired some of us to visit the factory to discuss our tableware requirements. Tyrell Wasalathanthrige, Executive Chef Royal Palms Beach Hotel said they were looking forward to Dankotuwa putting out more products to the local market as it would give them an opportunity to introduce new shapes to their hotels. |
|
| News | Business | Features
| Editorial | Security
| Produced by Lake House |
