Basque Culinary Center | VAUMM arquitectura y urbanismo

The new building that will shelter the headquarters of the Basque Culinary Center, places in a tangential plot to Miramón’s technological park. This condition of proximity together with the marked earring of the lot they contribute the necessary point of item of this architectural offer.

On the one hand the building must serve as icon of the faculty which serves, projecting on the outside an image based on the technological leadership and on the innovation; and for another debit to respect and to interact with the scale of low residential density of the neighborhood to which it joins. It is for this dual condition, for which the building takes advantage of the difference of the hillside to organize his functional program of it arrives down, placing the public parts of the program in the plant of access, and favoring the specialization of the program as we are going down, that is to say entering the building.

The building adopts a form of Or, by means of which the traffic is allowed by the hillside, beside there be forming an interior space across which all the traffics develop, there being formed thus a space full of activity, in which the relations and the exchange are revealed as two determinant elements under the optics of the innovation.

From a functional alone point of view it is necessary to emphasize, that this scheme has allowed to organize the program of synthesized form, in two groups, one dedicated to the academic part and other one to the practice. The group in vertical of all the spaces of the program dedicated to the practical application of the gastronomy, since they are the wardrobes, workshops, kitchens of preelaboración, I access of raw materials and the kitchens of the spaces of restoration, in such a way that the interconnection between all of them, both for the persons and for the goods it is direct.

In the distance the building shows the different trays that form it, comparing his scale to that of the buildings of Miramón’s technological park, while in the nearby approximation the covers turn into gardens of culture of eatable and aromatic plants, neutralizing almost completely the presence of the building in his relation with the housings of the environment.

The building expresses his condition of extracted local topography noticing the character of support of the wrought ones that are accumulated as untid plates following the level curves. It is the structuring condition in all that supports of the activity of the building the one that the wrought ones hoard, as the plate supports the iconographic value of support of the work developed in the kitchen.

Generation of the volumetry:

From a conceptual optics, the volumetry has been generated on the basis of the game on a large scale between a reference icónica (accumulated plates) and the own building.

The artist Robert Therrien (Chicago 1947) manipulates objects of daily use in the kitchen as elements of china, pans or furniture to raise them to the category of objects of art. By means of heapings, accumulations or multiplications on a large scale, it moves the same present objects in the ordinariness to an artistic record. The normality of the objects contrasts with the iconographic presence that they acquire in his new dimension.

Operative this one itself has been taken to the volumetric exterior definition of the building, in which the same Therrien’s plates, they will serve as daily support to a few spaces dedicated to the technological development and to the innovation in the gastronomy. There is closed this way a way of going and return, by means of the exposition of a metaphor in which the ” plate returns to be the support of the gastronomy “.

This condition redounds to the parallelism between gastronomy and architecture, to the effect that both the cook and the architect develop his work for the others, giving support to the foreign enjoyment, in a clear vocation of serving the retainer or the user of the building.

The utilization of geometries that remember both the apilamiento of plates and the smoothness of the waves that represent the topography of the original hillside manages to give an unitary effect to the set that uses as strategy of merger between architecture and landscape.

 

Work: Faculty of gastronomic sciences and center of investigation and innovation in Mondragon Unibertsitatea’s gastronomic sciences

Location: Donostia-San Sebastián, País Vasco, Spain

Authors: VAUMM arquitectura y urbanismo [Iñigo García Odiaga, Javier Ubillos, Jon Muniategiandikoetxea, Marta Alvarez y Tomás Valenciano]

Collaborators: Naroa Oleaga Barandika, PFC student, Ander Rodriguez Korta, PFC student

Promoter: Basque Culinary Center

Constructive project: LKS

Integrated management of project: LKS

Direction of work, structures and facilities: LKS

Year: 2009-2011

Area: 15000 m2

Cost: 17.000.000 €

Photography: Fernando Guerra+Sergio Guerra | Ultimas Reportagens

+ www.vaumm.com

+ prizes

– Project contest with Juror’s Intervention for the draft of the Basic Project and Technical Assistance of Design during the draft of the Project of Execution and the works of construction of the Faculty of Gastronomic Sciences and Center of Investigation and Innovation in Sciences Gastronómicas-BASQUE CULINARY CENTER in Donostia-San Sebastian Sebastián. JUNE, 2009. 1ER I REWARD: VAUMM

+ publications

– Magazines, books and articles

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