KAKU KOW
1. Congratulations on winning the Rome Design Awards! Can you introduce yourself and share about what inspired you to pursue design as a career?
Hello, I’m KAKU KOW, a food model artisan with 28 years of experience, recognised as the first professional food model creator.
My journey began when a Japanese mentor noticed my oyster omelet model, giving me the confidence to pursue this path. For me, design is not merely about aesthetics—it is a medium to preserve culture and emotion.
2. What does being recognised in the Rome Design Awards mean to you?
This award is a meaningful affirmation of my persistence in craftsmanship and cultural storytelling. It demonstrates that traditional cuisine, when reinterpreted through contemporary design, can resonate globally.
3. How has this achievement impacted your career, team, or agency, and what opportunities has it brought so far?
The award has raised international visibility for me and my team, opening doors for cross-border collaborations. Several cultural institutions and brands are now in discussion with us regarding future exhibitions and projects.
4. What role does experimentation play in your creative process? Can you share an example?
Experimentation is central to my work. For instance, to make the noodles float realistically in the winning piece, I had to develop a unique resin mixture that allowed the structure to rise while remaining visually light.
5. What's the most unusual source of inspiration you've ever drawn from for a project?
One of my most unusual inspirations came from watching how an old noodle shop owner angles his wrist while serving noodles—there was an unexpected elegance in that everyday gesture.
6. What’s one thing you wish more people understood about the design process?
I wish more people understood that design is not just about creativity—it is about respecting detail and time. Even a single millimetre can change how a piece conveys emotion.
7. How do you navigate the balance between meeting client expectations and staying true to your ideas?
I first seek to understand the client’s core values, then amplify them through my own perspective. It is not about compromise, but about finding the intersection between both visions.
8. What were the challenges you faced while working on your award-winning design, and how did you overcome them?
The biggest challenge was creating the floating noodles effect. After hundreds of trials, the solution emerged by combining craft techniques with structural calculations.
9. How do you recharge your creativity when you hit a creative block?
I cook noodles in my kitchen or listen to my daughter practice her speeches. Returning to everyday life often brings back clarity and inspiration.
10. What personal values or experiences do you infuse into your designs?
My work often embodies the values of “no waste” and “respect for food,” rooted in my Hakka heritage and childhood experiences.
11. What is an advice that you would you give to aspiring designers aiming for success?
Don’t rush to follow trends. First, find the story you truly want to tell. When your work carries genuine emotion, people will naturally take notice.
12. If you could collaborate with any designer, past or present, who would it be and why?
I would love to collaborate with Shigeo Fukuda. His ability to challenge perception with humour and intelligence resonates with my belief that food can communicate in the same way.
13. What's one question you wish people would ask you about your work, and what's your answer?
“Is a food model simply a replication of food?”
My answer: No, I am replicating emotion—the food is just the medium.
