[BERLIN] Gourmet Street Food
Berlin is Germany’s capital and cultural centre which was divided during the Cold War, but today known for its art scene, festivals, night- life and modern architecture, such as Mies van der Rohe’s landmark Neue Nationalgalerie. The 18th-century Brandenburg Gate has also be- come an iconic symbol of reunification of the city and Germany.
It is a world city of culture, politics, media, and science with an economy based on high-tech firms and the service sector, encompassing a diverse range of creative industries, research facilities, media corporations, and convention venues. Over the last decade Berlin has seen the emergence of a cosmopolitan entrepreneurial scene.
Gourmet Street food refers to highest quality and excellent flavored balanced meals, prepared well with good ingredients and somtimes qui- irky and a twist or new offering from the norm but with quick turnaround served on the street or outside the restaturants environment in spe- cial trucks or temporary and sometimes mobile food cabins.
AIM OF THIS COMPETITION
The aim of this International Competition is to design a Gourmet Street Food structure in the heart of the city of Berlin. The architecture of this new temporary structure or vessel should reflect contemporary de- sign tendencies in its provision of an architectural solution to the current gourmet street food scene. The proposal must not only attend to the specific function but also take into consideration the urban context and impact. This competition hopes to achieve the following:
_Encourage and reward design excellence at a large scale which integrates function, structure and details.
_Research, respond to and highlight the unique aspects of designing a temporary self-support and possibly a mobile structure.
_To generate the discussion of ideas regarding the relation between Architecture and the new Gourmet Street Food trend.
_Encourage the employment of sustainable design in all aspects of the proposal.
This is a single stage Competition with the aim of identifing the most appropriate proposal, which best satisfies the general and specific objectives of the contest.
This is an open International Competition hosted by [AC-CA] to generate progressive contemporary design ideas. There are no plans for the Gourmet Street Food stand to be built or installed on the site.
_Competition Officially Announced - 04th March 2015
_Start of Competition and Early Bird Registration - 09th July to 31st July 2015
_General Registration period - 01st August to 01st October 2015
_Late Competition Registration – 02nd October to 30th October 2015 _Deadline for Questions - 08th October 2015
_Closing Date for Submissions - 06th November 2015
_Jury Evaluation - 07th November - 20th November 2015
_Announcement of Winners and Publication at www.ac-ca.org - 24th November 2015
This International Competition was judged by an internal panel of professionals including Architect and Engineers.
Winning participants will receive prizes totaling US$ 5,000 with the distribution as follows:
1st PRIZE: US$ 3,000 (THREE THOUSAND US DOLLARS)
2nd PRIZE: US$ 1,500 (ONE THOUSAND FIVE HUNDRED US DOLLARS)
3rd PRIZE: US$ 500 (FIVE HUNDRED US DOLLARS)
There will also be 7 honorable mentions
1st Prize, 2nd Prize and 3rd Prize will be published in following magazines as well as on the [AC-CA]™ website:
• aMush Magazine (Morocco)
• wettbewerbe-aktuell Magazine (Germany)
• Concept Magazine (Korea)
• aROOTS Magazine (France)
• Monitor International Magazine (Germany, France, Russia)
• A+E Magazine (Morocco)
• ASK Magazine (Egypt)
• Architme.RU Magazine (Russia)
• Future Arquitecturas Architecture Magazine (USA & China)
• Positive Art Magazine (Italy, Germany, Uk)
Is the 50 sqm specified in the brief for the actual structure and can participants extend the program with such as facility as a temporary seating ?
Yes, participants are free to extend the program beyond the actual food preparation area of 50 sqm.
Do the designs have to be on wheels and moveable?
No. The design can be of any temporary form and does not have to be on wheels as a food truck.
Are paricipants required to show a stage plan and orchestra pits since the venue would also host Opera performances?
Is there a specific ratio of VIP seating versus regular seating to adhere to?
There is no specific distribution ratio for VIP seat and regular seating specified. However, as a rule, a higher proportion ofregular seating is expected.
Does the Structure have to be designed for a specific food menu?
There is no specific food menu for the competition. Participant are free to design a structure for any type of food or menu.
Does the structure have to be designed to move frequently such as daily on wheels or can we assume it will be in place for weeks as a temporary structure?
It should be a temporary or easily moveable structure that can be placed in context any where within the area specified or moved to somewhere else and does not have to be on wheels. The competition is interested in the actual design.
Is the auditorium within the program only for music performances or a combined music and theatre performance?
The assumption should be made that will be self-sufficient in terms of water, gas and possibly electricity.
Can we have more information about zones and uses around the site?
Information and activity around the site is readily available on the web. It is an area of high traffic footfall.