The Regional Designers Bootcamp is a 3-day live-in event that aims to elevate the quality and delivery of designs, services of regional and provincial designers to be at part with global practices, and in return, the program would be a way to partner with trained regional designers for creation of collection of OTOP and to mentor Negosyo Center clientele.
The event was organized by Design Center of the Philippines and DTI Region XI. It was a packed intensive workshops from resource persons, Jess Tang and Mich Lain from WGSN and Josef Crisanto,
Marben Picar, Balay Balay Architecture Puzzles manager, was one of the selected designers to join the intensive designers training. His final pitch received praises from the design critiques, Eric Paras, Doi Rosette, Rosevic Cembrano and Design Center’s Executive Director, Rhea Matute.
Marben’s work highlighted the materials that caused the deaths of marine animal species by transforming the contents found in their digestive tracts into elements of a 3-course meal, drawing a parallel to the human desire for comfort and its cost to the environment. His installation is synthesized by a menu where captions from news of the cause of death of a green turtle, an orca, and a juvenile whale shark’s death are turned into a description of each meal. Marben called the work “Mitchell”, playing with it’s proximity to the restaurant grading Michelin Star; and it’s relation to Joni Mitchell’s song, “Big Yellow Taxi”, with its lyrics saying, “they paved paradise to put up a parking lot”.
Marben shared, “I threw myself into Josef Crisanto’s process. I was lucky because I got the “germ of the idea” that I wanted to explore early on. What was challenging was how was to express it. During the first consultations, Sir Josef encouraged us all to explore beyond our comfort zones. It wasn’t easy and I found myself reverting back more than a few times. But I was stuck to the process and eventually, the light bulb moment came. I couldn’t sleep that night. I was exhilarated to get to work the next morning.” That instruction to cultivate an art from personal access lead him to explore the juxtaposition of comfort and food and its effect on the environment.