What I like is to wake up early to enjoy the morning light so I can examine the stones properly. My day-to-day rhythm is so different here than the one I have in Brussels.
I start with some breakfast, generally fruits, porridge or eggs. I don’t eat bread there, since it’s very hard to find good bread in Jaipur - usually we even bring some with us from Belgium. With Bread, Cheese and 'Saucisson' we get praised by our European friends living there in the days we arrive, as you can’t find these in Jaipur.
After breakfast, around 7am, I sit at my table surrounded by my stones. Each time we go to Jaipur we will buy stones, as all the stones we work with are one of a kind. We can’t order them, we have to be there to make the selection when the stones arrive on the market.
They can then stay for one or two years with us before being set. In between we surely have explored and handled them 15 times before finding the right jewel for them. Depending on the day and the necessity in the production I can stay in my Studio for the whole day but if I need to check stones, I usually do that until 11am and then go to the stone cutter or the brokers to check what they have found for me.
We buy more and more rough Tourmaline that we cut ourselves. When we have a lot of stones to cut we used to sit with the cutter for hours as we have to define and mark where to cut the rough. They would not take that responsibility.
The procedure is split among different experts. One would cut the rough in part according to our marks, the second one would make the preform to the stone according to our demand or the way nature bring us the stone. Then a third person would make the facets and polish the stone with diamond powder.
After that I usually go and check on the jewellery workshop. I go there nearly everyday to see how the production is going and if there are questions or things we need to adapt. I usually go out of the workshops between 6 and 7pm but I can also stay until 9pm when we are at the end of a production and everything has to be meticulously checked.
As for us very thin details are very important in terms of proportions it can be a headache. The Indians are not so much into these details and I have a lynx eye. I can see right away if there are 7 links of chain instead of the 8 demanded. For these reasons there are no pieces leaving India without my quality control.
When my working day is finished I will drop by my friend’s Barabara Miolini restaurant, she has the most beautiful bar and restaurant in Jaipur… or she will come to my place for dinner. On my menu, it’s usually pasta, since I do not cook when I’m in Jaipur. There is no shopping for the kids and no cooking, I mainly stay focused on work in fact.
Since I’m up early, I go to bed at 9pm after a bit of reading so I’m rested to tackle the next day.