Basque Culinary Center by VAUMM

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Basque Culinary Center by VAUMM

Spanish architects VAUMM have completed a golden culinary centre for Basque chefs in San Sebastián.

Basque Culinary Center by VAUMM

The five-storey Basque Culinary Center is situated against a steep hillside and each floor meets the ground.

Basque Culinary Center by VAUMM

Unlike most multi-storey buildings, visitors arrive through entrances on the upper storeys and then descend to floors below.

Basque Culinary Center by VAUMM

The centre’s U-shaped plan surrounds a central courtyard, above which a bridge block connects the north and south wings on the top two floors.

Basque Culinary Center by VAUMM

The golden facades are made up of perforated metal panels that are decorated with different patterns.

Basque Culinary Center by VAUMM

Deeply projecting balconies wrap the exterior elevations and were intended by the architects to resemble a stack of dishes.

Basque Culinary Center by VAUMM

VAUMM released images of the original proposals two years ago - see our earlier story here and more stories about VAUMM here.

Basque Culinary Center by VAUMM

Photography is by Fernando Guerra.

Basque Culinary Center by VAUMM

Here's some more information from VAUMM:


Gastronomic Science University and Research & Innovation Center for Gastronomic Science- BASQUE CULINARY CENTER in Donostia-San Sebastián.

Basque Culinary Center by VAUMM

Record

In may 2009 Mondragon University (Mondragon Unibertsitatea) and Basque Chefs created the Basque Culinary Center Fundation, with the support of the Public Institutions.

Basque Culinary Center by VAUMM

The center will be located in San Sebastián, Gipuzkoa, Spain, and will become the head-office of the Gastronomic Science University and Innovation and Research center in Gastronomic Sciences of Mondragon University, so that this building will be singular as the first building where this use programme is brought together.

Basque Culinary Center by VAUMM

The Basque Culinary Center has the aim of Professional Training, Research, Innovation and transfer of knowledge of the different areas of the Gastronomic Sciences, generating research proccesses between Universities, Technologic Centres, Companies and Public Institutions (Donostia- San Sebastián Townhall, Diputación Foral Gipuzkoa, Basque Government, Spanish Government through the Science and Innovation Ministry.

Basque Culinary Center by VAUMM

General aspects of the proposal

The new building that houses Basque Culinary Center the head-office is located in a tangencial site to the Miramon Technologic Business Park.

Basque Culinary Center by VAUMM

This condition of proximity with the very steep slope of the site assumes the start point of this architechtonic proposal.

Basque Culinary Center by VAUMM

On the one hand the building becomes the icon of the Gastronomic Science University, showing towards the exterior an image based on the technologic and innovation leadership, but on the other hand, it respects and interacts with the scale of the low density quartier where it settles down.

Basque Culinary Center by VAUMM

It´s because of this dual condition why the building makes the most of the slope to organize the functional programme from the upperside to downside, locating the public areas in the access floor, allowing the speciality of the programme while going down, while entering the building.

Basque Culinary Center by VAUMM

The volume takes an U-shape, through which the way down the slope it´s allowed, without forgetting the fact of gaving shape to an interior space through which all the circulations are developed.

Basque Culinary Center by VAUMM

This way a space full of activity is configured, where all the relationships and interchange take place as two determined elements for the innovation act.

Basque Culinary Center by VAUMM

From a functional point of view, it has to be mentioned that this diagram let organize the use programme in a summarized way, in three groups, one of them related to the Academic area and one another to the Practise area and the last one to the Research area.

Basque Culinary Center by VAUMM

Bringing together in a vertical way all the spaces related to the Gastronomic Practise area, as the changing-rooms, ateliers, precooking kitchen, access to raw and other kitchens, we get the interconnection between them for people and food in a straight way.

Basque Culinary Center by VAUMM

At long distance the building shows the different levels that give shape to it, comparing its scale to the buildings of the Technologic Business Park, while at short distance the roofs become areas used for cultivation of edible and aromatic plants, almost neutralizing the effect of the building towards the closest semi-detached housings.

Basque Culinary Center by VAUMM

The building expresses itself the condition of the slope as an aspect drawn from the place emphasizing the character of support of the floor structure that are piled up as untidy dishes following the contour lines.

Basque Culinary Center by VAUMM

As the floor structures are shown as activity supports, the dishes keep the iconographical value as the support of the work developed in the kitchen.

Basque Culinary Center by VAUMM

Volume generation

From a conceptual point of view, volume generation is based on the scale work between the iconographical image (piled up dishes) and the building itself.

Basque Culinary Center by VAUMM

The artist Robert Therrien (Chicago 1947) handles daily kitchen objects as dish services, pots,.. to uplift them into artistic objects, by means of accumulations, scale multiplications… The plane character of these objects take contrast with their iconographical presence when they assume their new dimension.

Basque Culinary Center by VAUMM

Level 0

The same strategy has been taken to the exterior volume definition of the building, where the Therrien´s dishes will function as daily support of the spaces related to the Technologic development and innovation in Gastronomy.

Basque Culinary Center by VAUMM

Level -1

This way we suggest the metaphor that joins Gastronomy and Architecture; the “dish that becomes again the support of the Gastronomy” and the “architectural floor structures that become again the support of the activity”.

Basque Culinary Center by VAUMM

Level -2

Architects: VAUMM
Iñigo García Odiaga
Marta Álvarez Pastor
Jon Muniategiandikoetxea Markiegi
Javier Ubillos Pernaut
Tomás Valenciano Tamayo

Basque Culinary Center by VAUMM

Level -3

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

Basque Culinary Center by VAUMM

Level -4

  • Goose 42

    Not a single picture of the Kitchens!!!!!

  • st.st.

    great pictures!