The Chef's Palette 2020

Premise

Img 1: Chelsea Market, New York l Picture Source

With globalisation, the way food is made available to us has transformed enormously. Fine dines of the world to Quick Service Restaurants of the world, food has evolved extensively. Fine dines continue to refine their cuisine and QSRs have become more commercial. Additionally, food trucks and delivery services are gaining more popularity everyday. 

It is a resource-intensive industry and all these ways have revolutionised the interaction between the chef and the consumer. Apart from these, small food joints also exist that are not commercial. Yet, these eateries continue to remain the heart and soul for serving good quality local cuisine or some speciality. However, such eateries could not expand due to lack of sufficient resources. 

Can architecture be used as a tool to give new opportunities to these small home-grown joints to expand? 

 

Design for a food experience 

Img 2: Brooklyn Farmacy and Soda Fountain l Picture source

Local eateries are like hidden gems that any tourist or food lover visiting a place wishes to discover. The very nature of being hidden is also a reason why many people don’t have access to these places. How can the chef-consumer relationship be reconceived for such a case? Small eateries usually constitute home cooks or other small joints opened for passion or out of necessity. However, they often fall short of resources in terms of finances that stops them from growing or making big. 

Can an amalgamation of such food joints help in overcoming the issue of insufficient resources? Can this model incorporate other spaces for things such as live music or dance events etc. to help in increasing business? 

Additionally, can these chefs/eateries change periodically (a couple of months) such that the place always has something new to offer to the visitors? How can architecture be used to club all these possibilities in a new experience of food altogether? 

Challenge

Propose an intervention - The Chefs Palette that offers the best local cuisine/ dishes by the people’s favourite chefs across the USA and elsewhere. 

These eateries would typically be home-grown brands, infamous chefs’ and other hidden gems who have been serving good quality delicious food and delivers a good food experience. Only the best get a chance to serve here and this would change periodically to offer a variety to the visitors and make it a Center for Food Lovers. The intervention should also offer areas to conduct food festivals and other related events occasionally showcasing an authentic food experience. The structure and interior would remain constant. However, the design should focus on offering varied ambiences such that it’s not just about food consumption but a food experience. 

Requirement: The design should be able to accommodate 50 eateries at a time (can have a common kitchen or independent kitchen or both options as per design). 

Each of these eateries should be capable of accommodating 50 people (in case of independent seating) and 30 people (in case of at a time)

Objectives

• Model: Propose a working model to allow various small eateries to benefit from this intervention.
• Food as experience:  The design should offer varied ambiences to accommodate a diverse range of food places. 
• Robust: Design should be robust to ensure low maintenance and less hassle
• Flexibility: The design should be flexible for change as per multiple users.

Greenpoint, Brooklyn - New York

As per a Major Timeout Survey, New York was ranked number one for an unbeatable combination of food, drink, culture and entertainment. A total of ninety-one per cent of New Yorkers agreed to it being a very lively city and it always offers something to see and do. Greenpoint is a hip, young neighbourhood and is full of sources for entertainment including hip restaurants, dive bars etc. and is lively even at night. The area is also great if one is looking for peace and a lot of Art studios can also be found here. 

• Area: 10,050 m2 
• Site coordinates: 40°44'15.8"N 73° 57'28.5"W 
• Maximum ground coverage: 30% F.A.R.: 3