The Respected by Gaggenau initiative recognises excellence in the categories of food, wine and design

German luxury appliance maker Gaggenau begins its search for three extraordinary makers and producers for their Respected by Gaggenau 2021 campaign. LUX reports

The inaugural Respected by Gaggenau prize aims to bring global attention to three exceptional regional producers in the categories of food, viniculture and design. A team of global experts have put together a long-list of 80 nominees from across Europe, which will be whittled down to 15 by Dr. Peter Goetz, Gaggenau’s Head of Design Sven Baacke, viniculture expert Sarah Abbott MW and culinary critic Tom Parker Bowles before the announcement of the final recipients in January 2021.

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The winning producers will receive a promotional package to support their business and showcase their craft, including videography and photography created by Gaggenau. They will also become an official Gaggenau global brand partner for 2021 giving them access to the brand’s high-net-worth customer base.

The Respected by Gaggenau 2021 long-list nominees from the United Kingdom were selected by LUX’s own editor-in-chief Darius Sanai, Kol restaurant chef Santiago Lastra and celebrated chef Cyrus Todiwala. Nominees include:

Culinary

Caroll’s Heritage Potatoes @carollsheritagepotatoes
Elchies Estates @elchies_animals
Keltic Seafare @kelticseafare
Langley Chase Organic Farm – Jane Kallaway @langleychasefarm
Rhug Estate Organic Farm – Lord Newborough @rhugestate

Design

Billy Tannery – Jack Millington @billytannery
Cara Guthrie Ceramics @caraguthrieceramics
Retrouvius – Adam Hills & Maria Speake @retrouvius

Viniculture

Albury Organic Vineyard @alburyvineyard
Coates and Seely @coatesandseely

Watch the campaign video below:

For more information visit: gaggenau.com

Tom Dixon’s Fat chairs, Beat pendant lights and Tube table. Image by Peer Lindgreen.

Millie Walton speaks to four design leaders – Bentley’s Stefan Sielaff, Gaggenau’s Sven Baacke, Tom Dixon and Cristina Celestino – about innovation, sustainability and the evolution of their industries

TOM DIXON
British designer and founder of the Tom Dixon design studio

Tom Dixon

“After trying art college for six months, I broke a leg in a motorcycle accident and gave up education in favour of a career as a bass guitarist in a disco band. After another fortuitous motorcycle accident, I was unable to join the band on tour. I discovered welding and, driven by my enthusiasm for making functional forms in metal, I began a series of radical experiments in shape and material. There is a freedom in music that I transferred to design.

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“I rarely think of the final shape of an object or the surface before I start. I’m always thinking of the material possibilities, the potential of the factory and the structure of the object, which means that I’m a vertebrate designer rather than an invertebrate! I’m obsessed with how you make things and what they are made of. My style is reductionist and constructivist, meaning I try to make things as simple as possible.

“It’s hard to not be overwhelmed by outside influences. It’s important to develop your own design personality. I avoid looking at design and look at art, industry, cooking, science and nature.

“A designer has to work on the edge of their comfort zone, to use new processes or materials or shapes or new functions to create something new. They have to be in the present.”

tomdixon.net

The Back Home furniture collection designed by Cristina Celestino for Fendi Casa. Image by Omar Sartor

CRISTINA CELESTINO
Architect and designer, founder of Attico Design

Cristina Celestino

“When I design a product, a chair or a lamp, I start by thinking not only about the single item, but also about the whole mood, and where it could be settled within an interior. I pay a lot of attention to the proportions and scale. For me, there is not much difference between designing an interior or a piece of furniture; in the end they must both have strong personality and power. Details are always what matter most. Every last finish, all the colours and fabrics, must be perfect and work together. What’s important is the coherence of the story that you are telling.

Read more: Gaggenau is bringing global attention to regional artisans

“The way we approach design and, in particular, architecture should be definitely changed by the theme of sustainability. Nature should be protected and valued like an infrastructure that is always ready to help us when needed. In the furniture and interior design fields, I work with sustainability at different scales. It is not enough to use the ‘right’ or eco-friendly materials if they are not related to the design or to the success of a project.

“Sustainability should be part of all logistic and manufacturing processes, not just about the final product itself. This is why I pay careful attention to the materials I use, from their sourcing to the geographic location of suppliers and the manufacturing techniques.”

cristinacelestino.com

The 2020 redesign of the Bentley Bentayga. Courtesy of Bentley Motors.

STEFAN SIELAFF
Director of design at Bentley Motors

Stefan Sielaff

“Our customers expect a luxury product, manufactured with integrity. They want a unique, timeless piece of art that they will feel happy with for many years; an object that does not age from an aesthetic point of view so that it can be passed on to their daughters or sons. Bentleys are a fusion of the best. The sporting aspect of Bentley models is historically in our genetic code, but we don’t design, engineer and manufacture sports supercars in the common sense. The power in our Bentleys is not for showing off, it is discreet and sophisticated.

Read more: Looking back on 125 years of Swarovski and into a new era

“Very often the source of inspiration comes when we are in a team setting and sparks a whole series of design concepts, not only with me, but with the whole design team. This works like a chain reaction. If the idea is really good, there is a natural flow in the team.

“Car design will change dramatically in the next 10 years, as the car industry itself will also change. There will be new and completely different challenges from a technical as well as social acceptance point of view. The mind-set will change especially for luxury cars just as it will in the luxury industry as a whole. Sustainability is a key factor already within the Bentley brand, and it will continue to be crucial to the driver and passenger experience.”

bentleymotors.com

Gaggenau’s 200 Series combi-steam oven. Image by BJP Photography Ltd

SVEN BAACKE
Head of design at Gaggenau

Sven Baacke

“In my opinion, there is no such thing as timeless design because design is always in the context of people and the time in which it is bought and made. I call Gaggenau’s design approach traditional avant-garde. The brand has a heritage of over 300 years, but on the other hand, it has always been looking to the future and doing things that other people thought would never sell. Balancing these two things is in the DNA of Gaggenau, but what we have done in the past two years is to think about the traditional and the avant-garde in the extreme. One extreme could be that in the future there is no kitchen at all.

Read more: How Andermatt Swiss Alps is drawing a new generation of visitors

“We have been thinking about megacities where space is a luxury and about the future of housing more generally. What does it mean when luxury comes in a nutshell? What is compact luxury living? What will happen if the whole kitchen becomes even more invisible when not in use? What happens if people don’t go to work anymore, but work from home?

“The other major question is: can luxury be digital or is it always analogue? At the end of the day, I believe that the kitchen is still and always will be the heart of the home. We will still gather around a fireplace even if it’s a digital one in the future.”

gaggenau.com

This article features in the Autumn 2020 Issue, hitting newsstands in October.

Truffle hunting has been in severe decline since the early 20th century, but is once again on the rise as a craft and is currently highlighted by the Respected by Gaggenau campaign

The art of the handmade, and the appreciation of high-quality, low-volume makers, are having a resurgence. With the help of the German luxury appliance maker and their Respected by Gaggenau campaign, the future of crafts and the artisanal, whether in food, winemaking or the crafting of objects, is looking brighter, as Lisa Jayne Harris explains

“The nobility and humility of great craft transcends industries and products,” says Master of Wine, Sarah Abbott. “Artisans offer a sense of adventure, excitement and nuance that’s simply not available elsewhere.” The mystique that comes with creating a product by hand – whether that’s a time-honoured way to age wine and make cheese, or a modern take on knife making – touches us in a unique and deep way that mass-produced goods cannot: “People respond to the beauty, sweat, toil and integrity of craft,” Abbott explains. “We’re in a time of a craft renaissance. Our respect for authenticity and integrity in what we make and consume is growing.”

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The resurgence in craft’s popularity is at odds with our increasingly digitised everyday lives and fast-paced consumerism. But therein lies its draw, as handcrafted objects seem to reverberate with the energy of their maker when we hold them in our own hands, and they promise to last longer than impulse purchases, too. “We live in a throwaway world,” says author and food critic, Tom Parker Bowles. “So, it’s really refreshing when things are made to last. Technology has a built-in obsolescence to force us to buy a new phone or whatever, but we’re looking at a more sustainable future in all areas of our lives, including food sourcing.”

Both Parker Bowles and Abbott are judges of the Respected by Gaggenau initiative, which honours, supports and promotes small producers and artisans in the food industry. “We want to give something back to people who deserve it and need it most,” explains Gaggenau’s managing director, Dr Peter Goetz. Regional experts will nominate artisans who use skilled, traditional techniques to create exceptional and authentic products in food, wine and design.

Such authentic artisanal products are distinguished by their fundamental values of patience, passion and heritage. Both maker and customer have to be patient: “People who appreciate the finer things are usually happy to wait,” says professional truffle hunter and owner of The English Truffle Company, James Feaver. His business plan manages customers’ expectations and controls truffle pre-sales so they don’t take on more orders than are achievable. “Every day of hunting depends on the vagaries of the weather. If people get in touch in advance, we do our best to deliver, but we only harvest what’s sustainable and available at that time. I’m more like a fisherman than an artisan baker. I don’t make truffles like a baker makes his bread; nature has done all the hard work and I just find them.”

Gaggenau appliances can be adapted to any seasonal food preparation.

It’s the passion of people like James who make artisanal products stand out. “True artisans really believe in something,” says Gaggenau’s head of design, Sven Baacke. “They have a vision, they’re digressive, authentic and have a strong character. I see that throughout Gaggenau, too, not just in the design team but in the engineers and every department. We’re all striving for the best.” Abbott believes the character of an artisan winemaker is so palpable that she can taste the ‘maker’s mark’: “There’s a certain idiosyncrasy, a distinctive personality and edginess in the wine over different vintages. Great wines from large producers tend to be more polished, assured and even, but artisanal wineries exist on a knife edge, and you can often taste that in their wines.”

Read more: How Chelsea Barracks is celebrating contemporary British craft

The future is uncertain for many small producers. James has led a British truffle hunting resurgence, but the skill very nearly died out when the last professional truffle hunter, Alfred Collins, hung up his boots in 1930. “At one time there were 10 truffle hunters working out of Alfred Collins’s village,” explains James. “Truffle hunting was a sport for the gentry, like shooting or horse riding, but when Collins retired the custom and his knowledge disappeared too. I’ve been truffle hunting since 2008, and it’s only in the past dozen years that knowledge has come back to this country with our renewed interest in sustainability, British produce and farmers markets.” Crafts like truffle hunting are essentially a shared cultural memory, unique to each community they come from, and only by supporting these skills can we ensure they’re not forgotten. As the Arts and Craft designer William Morris said, “The past is not dead, it is living in us, and will be alive in the future which we are now helping to make.”

An image from the ‘Frozen in Time’ series by culinary artists Studio Appétit for Gaggenau

Climate change is perhaps the biggest threat to the future of artisan food businesses. “We’re already seeing lower rainfall and higher temperatures,” says James, “And that’s not good for truffles.” Sustainability and biodiversity are necessarily at the heart of artisanal work, because they’re more connected to their locality and environment. But this means climate change affects them even more acutely. “Artisanal wineries typically focus on a single small region or wine style,” Abbott points out. “They can’t spread their bets like larger producers, who mitigate risk across multiple regions and grape varieties.” If one variety fails, the small producer’s whole livelihood is at stake.

Managing director of Gaggenau, Dr Peter Goetz

Everything that makes craft special – the fact that it’s unique, handmade, small scale and highly skilled – is exactly what puts it under threat. The Heritage Crafts Association maintains a list of endangered and extinct handicrafts in the UK, including bell founding, scissor making, tinsmithing and cricket ball making, and they advocate for their preservation. But thankfully many craft producers have demonstrated their ongoing resilience through the Covid-19 pandemic by pivoting their business models or selling directly to customers. While that works on a local level, it still leaves them exposed in the longer term. “Many of these makers are third, fourth or fifth generation. Their domestic reputation is typically very strong, but it’s a challenge for them to reach diverse markets to weather our increasingly global economic storms,” Abbott says. “Small producers thrive through a more intuitive, organic relationship between maker and consumer but in a noisy, ever-expanding, luxury global market. Without resources for strategic marketing or PR, they struggle to be heard.”

Support programmes such as Respected by Gaggenau can go some way in giving artisans a voice and helping them keep doing what they do best. An appliance manufacturer championing small, independent producers might sound surprising, but the Respected by Gaggenau initiative reveals how much they have in common. “Of course, we are an industrial manufacturer,” says Baacke, “and some of our high-tech processes are best done by machines. But if the kitchen is the heart of the home then appliances are the soul. There is always a human touch to our work, like the hand-polished finish or detailed quality control. It’s the perfect balance between craft and industrialisation.”

The 2020 Respected by Gaggenau prize will bring global attention to three regional producers in food, viniculture and design. “Nominees are likely to be unsung heroes,” says Goetz. “Such as a farmer who produces a small amount of exceptional beef for just a handful of top chefs each year. We want to give that farmer recognition and promote their story to our discerning network.”

Ultimately, it’s up to us all to maintain the heritage of craftsmanship: “I’m an optimist,” says Tom Parker Bowles, “But we have to keep supporting artisan producers and value where our food comes from to secure a better future.”

Find out more: gaggenau.com

This article features in the Autumn 2020 Issue, hitting newsstands in October.

The Gaggenau stand at the EuroCucina 2018 exhibition

Stephen Bayley

Of all rooms in the house, kitchens demand the best design for function as well as looks. Cultural critic Stephen Bayley reveals their modernist origins and meets kitchen appliance-maker Gaggenau’s head of design Sven Baacke to talk about his design thinking, what luxury means and the poetry of fridges

No-one is ever going to want a virtual dinner. The one thing electrons, sensors, code, AI, VR and haptics will never provide is a perfectly executed, steaming hot perdiz estofada Casa Paco, a Madrileño classic with fumes of wine, garlic, onions and bacon, garnished by an improbably big handful of parsley. Not to forget its ideal companion, a perfectly chilled 2016 Finca Allende white from Rioja.

For this reason, the domestic kitchen with its hob, oven and fridge will always remain a part of civilised life. App-driven delivery services may flourish on their wobbly bicycles, but they have more effect on the precarious margins of the traditional restaurant trade than the home cook with his gastronomic library, bleu de travail pinafore and wooden spoon.

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Despite changing behaviour – going out, staying in, hot yoga, crazy exercise regimes, fasting and peculiar diets – the kitchen is a remarkably resilient feature of building design. Although some experts estimate that New Yorkers spend 130 per cent more on eating out than other Americans, the fact remains that every new apartment in Manhattan is still equipped with an impressive new kitchen.

Gaggenau’s head of design Sven Baacke

And that probably means a new German kitchen. Like the German car, the German kitchen has reached a global archetypal status that Carl Gustav Jung would have appreciated and understood. Never mind that the same new German kitchen in that vertiginously tall apartment building on East 57th street is rarely used and never contaminated with actual hot food, it is a powerful and universally understood status symbol. Why? Because the design and manufacture of a kitchen and its equipment combine the disciplines of architecture and industrial design at which, at least in the modern era, Germans have so excelled.

It was in 1926 that Grete Schütte-Lihotzky unveiled her Frankfurt Kitchen, a functionalist masterpiece designed for that city’s ambitious socialist housing programme. Exploiting industrial processes and materials, it was tiny, ergonomic, modular, intelligent. It was everything the Bauhaus claimed but often failed to achieve.

The Vario 400 refrigerator

True, the American dream kitchen, with its pastel-coloured and chrome-plated laboursaving appliances attended by a blonde model in a flared and pleated A-line skirt, presented consumers with an alternative in the 1950s and 1960s, but the Frankfurt Kitchen set the enduring design standard. So much so, that examples are in the permanent collections of New York’s Museum of Modern Art and London’s Victoria and Albert Museum.

The Frankfurt Kitchen from the 1920s

In a nicely paradoxical way, this austere design language has become the ultimate luxury product. This is because luxury today is not about excess or vulgarity, but of having time to spare for, among other things, cooking.

Now, I want you to imagine Sven Baacke riding his adored 1962 Lambretta scooter, a machine he enjoys dismantling and reassembling, around Munich. Baacke is the Gaggenau designer. He was born in 1974 and attended the Staatlichen Akademie der Bildenden Künste in Stuttgart.

This is an inspirational city for a design education. At the beginning of the last century, the local museologist Gustav Pazaurek organised an influential exhibition called ‘Geschmacksverirrungen im Kunstgewerbe’ (Errors of Taste in Design). Pazaurek hated fuss and admired logic. And in 1927, the great Mies van der Rohe participated in Stuttgart’s magnificent Weissenhofsiedlung, or Weissenhof Estate, a real-life demonstration of architectural possibilities embodied by the International style.

Today, Baacke says his favourite building is Mies’s pavilion built for the 1929 International Exposition in Barcelona. And, of course, Stuttgart is the city of Porsche and Mercedes-Benz, with all the industrial discipline and design prowess that suggests. And if Baacke’s new home is Munich, remember this is the territory of BMW, a company that made its reputation through design as much as through automatic self-levelling suspension.

All these architectural and design influences I think can be seen in Gaggenau, but I wanted to check this thought with Sven Baacke. So, I asked him.

Stephen Bayley: Is there such a thing as ‘German Design’?
Sven Baacke: Of course. We have the Bauhaus. And Gaggenau has been in the Black Forest for more than three hundred years. There’s nothing more German than the Black Forest! But at Gaggenau, while we certainly admire precision, we have soul as well. That’s not something you’d dare admit to a German engineer!

The Weissenhofsiedlung, designed by Mies van der Rohe, 1927

Stephen Bayley: What’s your approach ?
Sven Baacke: I reduce everything to the essentials, but do not remove the poetry. To me, a fridge is architecture. There are so many variables involved, so many different criteria. But everything comes together in a well-balanced kitchen. One thing is certain – I like open spaces, not closed doors.

Stephen Bayley: How do you define luxury?
Sven Baacke: Luxury is not so much about owning things. I don’t like to talk about Gaggenau as a luxury brand. In any case, luxury is culturally determined. If you live in a Chinese city, the ultimate luxury is fresh air. In Tokyo, it is space. For us Europeans, luxury is a personal thing. It is subtle. It is personal. It is about experience. And especially the experience of cooking, taking time to buy ingredients and spending time with friends.

Stephen Bayley: And are you a good cook?
Sven Baacke: Ah, but what is ‘good’? Certainly, I do not like baking because it is all about chemistry. I prefer to be intuitive. I love being in Sicily because the produce is so good that you hardly need to change it.

A Gaggenau wine cabinet at the EuroCucina exhibition

A Gaggenau kitchen design incorporating a Vario 400 series oven

Stephen Bayley: So, would you agree with [cookery writer] Marcella Hazan when she said, “I don’t
measure, I cook”?
Sven Baacke: Yes!

Stephen Bayley: Does good design last forever?
Sven Baacke: Yes. I admire Apple, but a first-generation iPhone is now obsolete. Our 90cm oven has been on the market since the eighties. It’s an investment, not an indulgence!

Stephen Bayley: Where do you find inspiration?
Sven Baacke: I like the oak cutting-board I recently bought at Margaret Howell in London. And I have just bought an electric Audi, but I also want to buy an old Porsche Targa or an original 1959 Mini. I am in love with combustion engines, but this is not a technology that’s going to get us to the next generation.

Mies van der Rohe’s Barcelona Pavilion

Stephen Bayley: What about the Frankfurt Kitchen?
Sven Baacke: My grandma had something like it. Very German. But its successor was Otl Aicher’s book Die Küche zum Kochen (The Kitchen is for Cooking) which inspired me at college. Aicher was the designer who gave BMW and Lufthansa graphics their amazing clarity.

Stephen Bayley: What new technologies will influence cooking in the future?
Sven Baacke: Revolutions are very rare. Cooking will always be an analogue activity. Look – we are not going to the moon, so I think future improvements will come from better manufacturing. And from a better understanding of how, for instance, we can make cleaning easier. Perhaps we will be able to make equipment disappear from view when not in-use.

Stephen Bayley: You have ten designers working at Gaggenau. What do you tell them?
Sven Baacke: Well, you have heard of forecasting. We have this intellectual game I call ‘back-casting’. I ask my designers to jump into the distant future and then jump back to the near future. And, with the jumping concluded, we both firmly agreed that the idea of wanting to save time in the kitchen was ridiculous, because wherever else would you ever want to be other than in a well-designed kitchen?

Find out more: gaggenau.com/gb

This article was originally published in the Spring 2020 Issue.