#eatlikepaulette
Nestled in the East Tennessee hills is Paulette, America’s first slaughterhouse-to-table dining experience. It’s a real down-home family operation that resents the idea of slaughter as something to be frightened of. Built on the property that originally hosted Helms Custom Slaughter (est. 2007), Paulette’s founders brought two questions to the table. First, how can we ride the cutting edge of technology and robotics to maximize industrial slaughterhouse production through automation? Second, on an automated production floor, how can we create new kinds of jobs that surround the industrial slaughter process?
Paulette is a fictional luxury dining experience that seeks to make slaughter friendly, and transforms the kill floor into an elegant and engaging place for both the curious and the cynical. To design Paulette - both the marketed guest experience and the mechanized black-box slaughter line on the other side of the wall - was to design a brand, and a surrounding fiction, as well as the facility itself. Each detail only reveals a fragment of the full picture.
TYPE : Brand Identity, Illustration, Speculative
STATUS : Student work, Completed 2023
ROLE: Brand designer, Prop designer
COLLABORATORS : Design for the Paulette facility was led by Morgan Doherty and Ella Larkin, under the instruction of Catty Dan Zhang
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