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Design and Porcelain



Design and Porcelain


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RECENT WORK

 * KCAI Undergraduate Thesis
 * Julian KC
 * Pierogi Variations
 * Gold Tea Set Collab
 * Catalogs and Order Forms
 * Early Work
   




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KCAI UNDERGRADUATE THESIS

Gallery / Sculptural / Tapas Micros
January 2, 2018/Author: ryanfletcherdesign
“Tapas Micros” is a set of porcelain, restaurant service ware designed to
accommodate a Micro Menu or Tasting Menu. The micro menu is a trend in
restaurants; guests are served several (sometimes 10 or more) courses of highly
conceptual and sculptural food. The small bites, or “tastings” as they...

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JULIAN KC

Collaborative / Design / Julian KC / Tapas Micros
January 2, 2018/Author: ryanfletcherdesign
“Tapas Micros” is a set of porcelain, restaurant service ware designed to
accommodate a Micro Menu. The micro menu is a trend in restaurants; guests are
served several (sometimes 10 or more) courses of highly conceptual and
sculptural food. The small bites, or “tastings” as they are sometimes called,...

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PIEROGI VARIATIONS

Porcelain / Sculptural
January 1, 2018/Author: ryanfletcherdesign
Pierogi Variations were created out of a desire to explore new processes in mold
making. Typically slip-casting molds are created using a model, or prototype,
which the mold is then made from. This process, does not use a model; instead
found objects are playfully arranged in a mound, plastic...

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GOLD TEA SET COLLAB

Branding / Collaborative / Design
December 28, 2017/Author: ryanfletcherdesign
Gold Tea Set Collab Project was designed to influence the work through
collaborative input. “Gold Flavored Tea Set” was created in 2009 in my studio in
Kansas City and shipped to a photographer in Jacksonville, FL to become an
element in a photo shoot taking place there. The photos...

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CATALOGS AND ORDER FORMS

Branding / Catalogue / Design
December 28, 2017/Author: ryanfletcherdesign
Catalogs and order forms designed for studio projects Tapas Micros, Paper Plates
and Pierogi...

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EARLY WORK

Porcelain / Sculptural
December 28, 2017/Author: ryanfletcherdesign
The work shown here was made between 2007 & 2009 during my undergraduate studies
in ceramics at the Kansas City Art Institute. The grouping of objects
demonstrates an exploration into ceramic forming processes including: slip
casting, hand building, and wheel throwing. Looking back, I notice my first
conceptual ideas...

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PERSONAL BRAND PROJECTS

Branding / Catalogue / Design / Print
December 28, 2017/Author: ryanfletcherdesign
Over the years I have used personal branding projects as a means of exploring
the sense of self through icon and symbol. These are some examples of logos and
print material created for studio projects and various entrepreneurial
undertakings. For many of these I used the iconography of the...

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PICCOLO MPLS

Collaborative / Piccolo MPLS / Porcelain / Tapas Micros
December 28, 2017/Author: ryanfletcherdesign
For this project a selection from the Tapas Micros set was selected for a 6
Course prefix menu created by Chef/Owner Doug Flicker of Piccolo Restaurant
Minneapolis. Dinner event and guests coordinated by Northern Clay Center and
Piccolo staff at the end of a 4 week invitational residency. Product:...

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LATE NIGHT PASTRY DINNER

Collaborative / Paper Plates / Porcelain / Rieger Hotel / Tapas Micros
December 28, 2017/Author: ryanfletcherdesign
Late Night Pastry Dinner, coordinated by Chef/Owner Howard Hanna, was an after
hours collaboration with three local pastry chefs. Tasha Goellner (Mullberry and
Mott), Nick Wesemann (The American Restaurant), Carter Holton (Le Fou Frog)
created a 9 course pastry dinner, 3 savory courses and 6 dessert courses for
around...

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RIEGER HOTEL WITH HOWARD HANNA

Collaborative / Paper Plates / Porcelain / Rieger Hotel
December 27, 2017/Author: ryanfletcherdesign
Through collaboration and industrial production methods, I create dining
experiences using  restaurants as alternative exhibition spaces. This is most
evident in two projects titled “Tapas Micros” and “Paper Plates.” Both projects
were created as collaborative experiments within the parameters of food service.
Both were created with direct input from...


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