Home > Blake Pearce wins AIP Judges Rationale Award

Blake Pearce wins AIP Judges Rationale Award

Supplier News
article image Blake Pearce and John Davis

The Australian Institute of Packaging [AIP] was again involved with the 2006 Southern Cross Awards organised by the Packaging Council of Australia [PCA]. This year, twenty seven education institutions participated with over 500 students registering, and 400 of them submitting an entry.

The AIP Judges Rationale Award was won by Blake Pearce then at Holmesglen Institute of TAFE in Victoria but now a student at Monash University studying design. At the March meeting of AIP Blake was invited to share the secrets of his success with members and guests. Given the background of the presentation an invitation was extended to students across Melbourne undertaking courses related to Packaging. Around one third of the attendees were students and those interviewed gave a thumbsup to the evening and the opportunity to network with packaging professionals.

A senior Judge who is Design Director of The Promotions Factory, Prahran (VIC) said that this year, the briefs were challenging, with the introduction of some packaging aspects not looked at before. The aim is to always encourage students to keep pushing themselves, go outside their comfort zones and explore design solutions that work through imagination, research and innovation. As a result, the standard of entries was found to be high with a strong emphasis on well executed mockups and more thorough rationales.

So it was with that testimonial that Blake fronted the podium and explained the rationale behind his creation that was adjudged the entry across all briefs, which best represents excellence in research, documentation and presentation of the rationale.

Blake explained that he sought a packaging solution to changing trends in demographics, wellness, cooking and optic skills. He determined that 42% of the population are said to be obese which has focused many on healthy eating. But as the out-of-house food providers do not always dispense healthy food many have returned to home cooking. He found that some who want to make their own meals do not have many culinary skills and those who have belong to another generation and due to ageing have poor eyesight.

His award winning submission was called COOK which was a multi-compartmented spice, herb or other free flowing condiments.

Blake’s explanation of the functioning of COOK indicates that anyone could well be the next Mrs Beeton or one of the TV cooks who have whipped up a batch of hyperbole about how easy it is to prepare meals.

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