COMPETITION FOR THE CULINARY FACULTY “BASQUE CULINARY CENTER”
The winner of the competition should aspire to match in quality the cuisine of Euskadi, currently the best in the world.
It should contribute equally to tradition and innovation, seriousness and timelessness and timeliness.
It should speak about the stove, the home and seek the roots in the earth, in the centuries-old recipes and the new, in sorrow and in societies.
Kitchens are the heart of our project, its heart. Heart of a life around a table, the pleasure of food and good company.
The classrooms and restaurant hug the transparent core of kitchens, letting them to be transparent and be rooted in the earth. Natural light up, storage and service spaces below.
The image of the school is 'a resounding silhouettes', memorable. It is a tray, a still life by Morandi, some pourers, flasks or stills, chimneys, some homes, some figures of Jorge Oteiza.
Technology is the most advanced, we are well advised.
It is thought, apart from trends and gadgets, as a building of zero energy consumption; not even going to touch or modify the green hillside, so beautiful.
Author: DL + A
Architects: José María de Lapuerta, Carlos Asensio and Paloma Campo.
Promoter: Basque Culinary Center Fundazioa
Competition Date: May 2009
Architects: Jorge Romera, Gonzalo Rivas, Luis Moranta, Sonia Yanes, Alberto Garcia, Marta Renom and Elena Tejeiro.
Kitchen: Flores Valles
Model: Gregorio Manzano