Sarah-Linda Forrer Portrait

Sarah-Linda Forrer

Sarah-Linda Forrer is a product designer living and working in the Netherlands. Fascinated by rituals, she strives to create sensitivity for forgotten moments and details which influence our daily lives. With her intuitive and experimental way of working she searches for new beauty and tactility. Through her choice of materials, textures and colours, she creates a story which is translated into a piece and triggers our imagination.

What have you rebelled against in the past, and what are you rebelling against now?
During high school and boarding school we would always rebel against the strict rules we thought were pointless but we still had to obey. I was always rebelling against people and institutions who told me what to do, and mostly against the fact that they wouldn’t even try to look at a situation in a different way. I think I still am now, I’m stubborn and want to do things my own way, creating sensitivity and awareness for forgotten details in our daily lives.

Do you need to be a rebel to enjoy your spoons?
You need to be curious and open to a different way of eating.

Do you use your own spoons?
Not yet. I want to use them on a special occasion.

Do you think spoons can still be improved? If yes, in what way?
I think the conventional fork, knife and spoon work well, in the way that we have been using them for centuries and everyone is used to them. But they are always quite the same and create a distance between us and our food, which I think would be interesting to change. Cutlery could be improved by bringing more variation and creating different eating experiences.

What was the inspiration for your Steinbeisser series?
I grew up eating food from my parent’s garden, which was a very clear and direct relation to what you eat. I still have trouble understanding our current food system. Most of the people today have no idea what they are eating and where it comes from. It is also quite a challenge since everything is so hidden, layered and processed. With the stone spoons I wanted to bring back attention to the act of eating while raising awareness of the ingredients. The shapes and materials of the spoons give a certain preciousness to the food and stimulate the eater to be more aware when using them.

Describe your work in 3 words!
Sensual. Delicate. Stimulating.

What kind of materials do you use and where do you get them from?
For the stone spoons I used alabaster and soapstone which are mostly from China and Turkey. They have beautiful textures and transparency to play with.

What are you working on right now?
I am developing new eating tools. The stone spoons were a starting point for a new collection. I am now working on a series of eating tools made from porcelain. Just like the stone spoons, they stimulate a different way of eating, bringing you closer to the food and breaking the dining etiquette. Next to this I am also working on bronze objects, and textile designs.

What excites you about tomorrow?
All the possibilities that lay ahead! I feel this is a time for change, which is very exciting and full of opportunities. More and more people are aware of the current food system, and interested is taking on different approaches.

What has been your favourite dinner experience?
It’s hard to choose… I would say one of the yearly summer celebrations in my parent’s garden in the south of France. Everyone brings some homemade food or drinks. There is a huge buffet outside, people are sitting and walking between the trees and the flowers, enjoying the food and some wine. It’s a true feast, celebrating the natural resources from the region.

What further ambitions do you have?
All my dreams and ambitions revolve around bringing awareness and sensitivity into people’s habits and rituals, inspiring them to act or look in a different way. I want to create beauty, wonder and marvel in our daily lives while using nature as my main source of inspiration. One of my biggest ambitions is to work with chefs, farmers and restaurants to create new dining experiences, coming back to the roots of the food system.

What are you 3 favourite pieces on Jouw…?
I like the Foraged Clay Plates by Jessica Hans, the Wine Glasses by Jochen Holz and the Silver Spoons by Maki Okamoto.