Top chefs around the globe present their delectables on Hering Berlin porcelain. When your customer list includes chefs such as Guy Savoy, Thomas Keller, Heston Blumenthal, and Massimo Bottura, then you have to know that you are doing something unique and special.
Such is the case with Hering Berlin. The refined products of Hering Berlin are created by designer, master craftswoman and ceramics expert Stefanie Hering, certainly one of today’s most respected German porcelain designers. Her sensual and minimalist designs, a contemporary interpretation of what is commonly considered to be a classic material, enthuses connoisseurs, gourmets and chefs all around the globe.
Beyond the already listed culinary giants, others of the finest hotels, restaurants and chefs in the world, including Bart de Pooter (De Pastorale, Reet,Belgium), Jean-Georges Klein (L’Arnsbourg, Baerenthal de Moselle, France), Laurent Gras and now, Matthew Kirkley (L2O, Chicago), Cesar Ramirez (Chef’s Table at Brooklyn Fare, New York), as of September 2012 Pierre Gagnaire at the new Waldorf Astoria Berlin, and the legendary Ossiano (Atlantis The Palm, Dubai) swear by the “white gold” from Berlin. Hering Berlin porcelain and glassware is manufactured to the highest standards of craftsmanship exclusively in Germany. The production at the factory reflects the extraordinary skill of its craftsmen and women. For the now legendary perforated bowls, for example, up to 6500 holes, depending on the bowl’s size, are drilled into the leatherhard porcelain by hand. Hering Berlin is honored to have found longstanding exclusive production partners with Porzellanmanufaktur Reichenbach Thüringen, Theresienthal Bavaria and Steng Licht Stuttgart. With porcelain for the table, glassware, textiles, and lighting…Hering Berlin derives its spirit from the personality, creative energy, and talents of designer and founder Stefanie Hering. Since 1992, Hering has been injecting her straighforward style of uncomplicated dining and enjoyment of life to all of her company’s products. Combining top quality craftsmanship with aesthetically pleasing design has become the hallmark of Hering Berlin since its inception.
“My porcelain is a contemporary form of luxury that has its place in high-end restaurants but also in everyday life,” explains Hering. “It is very versatile; equally suitable for a quick snack in the evening, a lavish Italian wedding or a traditional Korean table.”
With a list of chefs that reads like a Michelin guide using her products, it is easy to see why Stefanie Hering considers her products to be a contemporary form of luxury to be used on an everyday basis. Hering Berlin’s Stefanie Hering
“Our work is not so much about decoration for the well-laid table as about its essence.”
For restaurants – even at the very top end – there is still an element of practicality that restaurateurs must contend with, especially with handmade biscuit porcelain. Hering Berlin maintains that their handmade porcelain is tougher than industrially produced dinnerware. In industrial production, the porcelain mass is pressed into shape, while a manufactory uses wheels. The platelets in the soft porcelain blend together slowly and form a strong bond. Beauty does not mean forsaking practicality the company feels. Therefore, putting wafer-thin Hering Berlin porcelain in the dishwasher after using it is no problem. “In restaurants, we have” says Stefanie Hering, “less than 2 percent breakage a year. The normal rate is far higher.”
No doubt Herling Berlin’s chef clients instruct their staffs to treat their porcelain as carefully as they treat their guests. To learn more about Hering Berlin and how it elevates the dining experience with its wide array of products, go here: http://www.heringberlin.com/en
