Конкурс посвящен идее объединения лучших закусочных Нью-Йорка под одной крышей. Это позволит небольшим заведениям с вкусной и качественной едой расти без больших финансовых вложений. Фуд-хаб должен вместить в себя 50 закусочных, рассчитанных на 30-50 посетителей. Необходимо также предусмотреть возможность для проведения здесь фестивалей еды и других мероприятий.
With globalisation, the way food is made available to us has transformed enormously. Fine dines of the world to QSRs 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 every day. It is a resource-intensive industry and all these ways have revolutionized the interaction between the chef and the consumer.
Apart from these, there also exist small food joints that are not commercial. Yet, these eateries continue to remain the heart and soul for serving good quality local cuisine or some specialty. 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?
Propose an intervention - The Chefs Palette that offers the best local cuisine/ dishes by the people’s favorite chefs across the USA and elsewhere. Only the best get a chance to serve here and this would change periodically to offer a variety to the visitors.
The structure and interior would remain constant. However, the design should focus on offering varied ambiances such that it’s not just about food consumption but a food experience.