Enter The Culinarium
Metropolis Magazine|October 2019
Enter The Culinarium
AvroKO imagines the future of residential amenities—where convenience, comfort, and sustainability meet.
AvroKO

What if everything you needed to live a hospitable life were at the tip of your fingers or steps from your door? What if food and wine lovers shared a space that allowed them to cook, dine, and entertain—all while lowering costs and eliminating waste?

In this speculative project, we envision an urban residence designed to serve the needs of the culinarily inclined. As more people seek out high-end, professional-grade cooking experiences in their own homes, there’s a growing need to rethink conventional apartment amenities. Taking cues from the same luxuries that restaurants possess—carefully considered kitchens and dining spaces, bulk ingredient sourcing, technology for growing herbs and spices indoors—this residence is the first of its kind and offers a much-needed perspective on how hospitality can inform urban living. Though the building concept may be near-future, the ideas that define hospitable living—graciousness, welcome, and comfort—transcend place and time. Step inside the Culinarium.

THE ALT- BUTCHERY

Raw alternative, plant-based proteins are becoming more popular among culinary enthusiasts, but can still be difficult or expensive to obtain. Because a bit more planning is needed to acquire some of these items, an Alt-Butchery on the ground floor of the Culinarium crowdsources ideas and funds through an app available to all residents. The app is a simple way for resident-chefs to voice their needs and interests and allows them to economically source-specific proteins—be they cricket, Ahimi plant-based tuna, Banza, or Impossible meat. Once acquired, the items can be transformed into anything from meat patties to ready-to-go sushi-based products.

Rather than provide more than what is needed or can be consumed, the Alt-Butchery app is a responsive way to gauge the needs of the Culinarium community and accommodate emerging food and beverage movements.

THE DRY GOOD'S CELLAR

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October 2019