GOe, An interaction centerapplied to the gastronomysphere
BIG, Bjarke Ingels Group
BAT
NAVEN INGENIEROS
INER INGENIERÍA
ENAR Architectural envelopes
SONEN Ingeniería acústica
LUR Paisajistak
INGECOR
Ainhoa Carreras
Alberto Carretero
The Basque Culinary Center is a global pioneering academic institution created by 8 of the best Basque chefs and the University of Mondragón.
Since it was created in September 2011, it is working to become the global point of reference in this field, as well as to boost cuisine as leverage for socio-economic development.
The Basque Culinary Center, 10 years after its creation, evolves and proposes the creation of a new infrastructure, an ecosystem of gastronomic innovation.
Gastronomy has shown in recent years its contribution as an engine of economic and social development. At the same time, it serves as a means to express cultural values and an identity to the world.
Gastronomy integrates a wide value chain. In addition, it does so at all levels, local, national and international.
On these pillars, GOe was born and will grow, a unique talent ecosystem, a center for Creativity, Innovation and Development for the gastronomy value chain.
Our work begins with the design of the personalized work process that involves all the different players at the BCC within a design thinking method. This way, representative teachers, researchers and general managers within the institution work together with BAT on a strategic approach for the project’s requirements and needs.
As a first task, BAT in collaboration with BIG is leading a highly in-depth research and analysis process of the project’s context in order to then move on to defining the strategic lines of the challenge and the translation of the detected needs in the team into specific spaces. Executive documents for the project are drafted and a first approach towards the prototype for the spaces that will make up this 9,000 sqm building is made.
GOe will serve as a catalyst for companies, entrepreneurs and multidisciplinary talent, becoming a world benchmark in the gastronomy field, a space where to see, develop and taste the food of the future.
