International Gastronomic Center

International Gastronomic Center

Brussels 2013
Number of teams participated
106
Finished
 

First prize

23
8

Whipped Stream is a proposal that will take both visitors and professional chefs on a vertical journey through the art of food and educate them in the creative process of cooking. The narrative of the building is a linear story through three important stages in the process of cooking; Imagination, Practice and Result.

First stage, Imagination:
The first stage shall stimulate and inspire the senses. Here one is able to to taste, smell, feel and understand the ingredients, the ingredients that dictates what we can cook.

Second prize

14
1

En una sociedad que nos dirige continuamente hacia la búsqueda de una inmediata satisfacción de nuestras necesidades, proponemos un espacio deudor de la filosofía SLOW. Este movimiento propone sensibilizarnos con el medio: en este caso, la gastronomía y todo lo que ésta implica.

Third prize

1
17

The conceptual idea of the project is to propose a cultural gastronomic center organized around the essential element of the cuisine: vegetable products raw materials. Specifically, the building is enclosed by a greenhouse containing a system of hydroponic farming, where grow fruits and vegetables.

Arquideas prize

310
10

El programa se agrupa en tres bloques: residencial, docente y servicios gastronómicos, recubiertos por una piel exterior que delimita el área de actuación a la vez que sirve de filtro a nuestro espacio interior y de escenario a la Plaza Eugene Flagey. Dentro de esa piel aparecen las cajas de sensaciones que, colgadas de la cubierta, conforman el corazón del proyecto. Son salas de experimentación e investigación sensorial unidas mediante zonas de inspiración que transcurren entre los huertos colgantes.

As in many fields, it was the Ancient Greeks who laid the foundation for gastronomy as a science by creating the earliest collections of recipes and also by developing a gastronomic culture that later spread throughout the Mediterranean, becoming the basis for today’s Western cuisine.

Hunting and fishing, as well as agriculture and raising livestock, favoured the emergence of gastronomy, which later gave rise to various cuisines, such as Roman, Byzantine, Arab, Venetian and French, among others.

Later, factors such as improved transport and the rise of tourism allowed regional cuisines to be reconsidered and encouraged a return to natural and simple approaches, a fact that was the starting point for nouvelle cuisine, which joins tradition and simplicity with new advances and a passion for innovation and experimentation.

This new concept of cuisine has led the science of gastronomy to study diverse cultural components, with food as the central focus. Today, this exchange of culture and knowledge has become a fundamental part of gastronomy.

Important personages related to the world of gastronomy and who share an innovative vision of cuisine, such as Ferrán Adrià, Juan María Arzak, Rene Redzepi, Heston Bluementhal, Michel Bras or Andoni Luis Aduriz, among others, have sought to exchange knowledge in order to enhance their own approaches, and have relied on research and innovation to achieve new gastronomic experiences.

The objective of the current International Gastronomic Center competition for architecture students is the creation of a space for cultural exchange through gastronomy.

In this spirit, the International Gastronomic Center (IGC) will be a space for chefs from all around the world to exchange knowledge and share their experience in order to promote gastronomic research and for their own personal and professional enrichment.

Coming to the IGC will be an intense personal and professional experience for the chefs, because during their four-month stay they will have the opportunity to live in the centre itself and become part of a genuine idea factory that includes spaces dedicated to gastronomic training and research, as well as others promoting creativity, which will facilitate the free exchange of knowledge and encourage experimentation.

In addition, because another objective of the IGC is to provide a great deal of gastronomic activity to the city, it is essential to maintain good relations with it by providing spaces open to the public, courses and conferences and numerous activities that will completely integrate it into the city’s life.

The following prizes will be awarded to proposals that best meet the purpose of the competition:

1st prize

3.750 euros + Publication in  On Diseño magazine (digital and paper edition) + Publication in  Future Arquitecturas magazine (digital and paper edition) + Publication in  Yorokobu  magazine (digital and paper edition) + Publication in  Metalocus magazine (digital edition) + Free subscription to On Diseño magazine (5 issues, paper edition) + Free subscription to Future Arquitecturas magazine (4 issues, paper edition) + Free subscription to Yorokobu magazine (11 issues, paper edition).

The winner or person that represents the winner team will take part of the Jury in the next academic competition.

2nd prize

1.500 euros + Publication in  On Diseño magazine (digital and paper edition) + Publication in  Future Arquitecturas magazine (digital and paper edition) + Publication in  Yorokobu  magazine (digital and paper edition) + Publication in  Metalocus magazine (digital edition) + Free subscription to On Diseño magazine (5 issues, paper edition) + Free subscription to Future Arquitecturas magazine (4 issues, paper edition) + Free subscription to Yorokobu magazine (11 issues, paper edition).

3rd prize

625 euros + Publication in  On Diseño magazine (digital and paper edition) + Publication in  Future Arquitecturas magazine (digital and paper edition) + Publication in  Yorokobu  magazine (digital and paper edition) + Publication in  Metalocus magazine (digital edition)  + Free subscription to On Diseño magazine (5 issues, paper edition) + Free subscription to Future Arquitecturas magazine (4 issues, paper edition) + Free subscription to Yorokobu magazine (11 issues, paper edition).

Arquideas Special Prize

The arquideas special prize will be given, awarded with 500 euros, to the proposal with more votes from arquideas community users, among winners, honorable mentions and the finalist projects.

Honorable Mentions

Up to 5 honorable mentions will be given to the most interesting proposals in terms of architectural quality, and which have not received any of the first three prizes, and will be awarded with:

Publication in Future Arquitecturas magazine (paper edition) + Publication in  Metalocus magazine (digital edition)

An arquideas supporting document will be sent to all the proposals that have received any of the mentioned awards.

The registration period falls between February 22 and May 24, 2013.

Early registration: (from February 22 to April 5, 2013)

50 € individual registration
75 € team registration (from 2 to 4 members)

Regular registration: (from April 6 to May 24, 2013)

75 € individual registration
100 € team registration (from 2 to 4 members)

What's going on?

Elisabetta Nostro's picture
Elisabetta Nostro joined the group
Fernando Quesada González's picture
Fernando Quesada González joined the group
Monica Garcia's picture
Monica Garcia joined the group
marta casbas's picture
marta casbas joined the group
Cristina Casbas's picture
Cristina Casbas joined the group
Diala Isid's picture
Diala Isid joined the group
Kateryna BOKATOVA VINCENT's picture
Kateryna Bokatova Vincent joined the group
teodora fornasari's picture
teodora fornasari joined the group
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Competition's jury

Chef and owner of El Bulli
General Manager of the Basque Culinary Center
Architect and Associate Dean at the IE School of Architecture and Design
Architect, member of VAUMM
Chief editor of edgargonzalez.com and professor at UEM
Winner of Landscape, Architecture & Wine competition

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