FOOD AS ART COOKING AS ENTERTAINMENT Combination of a healthy learning cooking school paired with an ARTISTIC gourmet dining PERFORMANCE Combines a high-end mobile eatery experience with a featured wine and dine at a ticketed price
Goals & metrics : Bin_48
Concept_ Intent • Opportunity Addressed
_Currently there is a lack of knowledge in the area of healthy cooking, this is due partly to lack of accessibility and proper instruction. BIN_48 would not only provide participants personalized instruction but they will be learning via a knowledgeable chef. This not only provides learning opportunity for customers but provides new and upcoming opportunities for the chefs to come out from behind the kitchen doors and cook directly for a crowd. The traveling kitchen is ideal for any aspiring chef wishing to be a future restaurant owner, get direct feedback or seeking airtime to preform their talents on network television.
• Fulfillment
• Personal Interest & Value
_Vacancy in mobile dining opportunity _Brings Nationwide/worldwide culinary skills to the consumer _Brings the wine & dine/brew & dine experience to the consumer _ Easily converted to a mobile concession stand for brew festivals / wine festivals _Fully equipped filming kitchen, “Cooking as Entertainment”
_From the development of BIN_48 I wish to gain a better understanding of compact kitchen design as well as mobile design. This project will provide me a comprehensive understanding of transitional design and the detailed working components of how the unit compacts and mobilizes to the next location _My portfolio currently contains a large amount of permanent design work, as a senior I felt it was important to focus a portion of my design studies on mobile capability. _In today’s society we have a very demanding “I want it here and now” mentality. The accessibility of the internet has skewed peoples outlooks, they don’t see why they should have to go out of their way to have a gourmet experience. So with the project being geared towards a 2020 build out, I have focused the design around bringing this unique dining experience to the individual.
• Exploration & Reinvention
_Seeing as the structure is a compactible mobile unit, it is removable from the built environment and can be positioned on-site so not to distract / disrupt surroundings. _BIN_48 is a combination of a healthy learning cooking school paired with a gourmet dining presentation. It combines a high-end food truck experience and a featured fine dining experience. _Thru this project I wish to reinvent the concept of mobile dining as well as the food which is prepared and served from it. I wish to transform he “Greasy Meals on Wheels” idea into a built, occupied structure which serves up healthy dining alternatives.
Rationale_ Objectives
Professional Development_
• Portfolio Outcomes
Impact & Outcomes_
• Desired Outcome
• 2017 Relevancy
• Trends
_Mobile dining while providing a gourmet dining experience _Cooking as Entertainment: there is now a large amount of television programming that focuses on cooking -Brings the kitchen and networking to the chef -Gives chefs the opportunity to get their face in front of an audience and potentially on a network _Anticipating the continued trend of healthy eating and its upcoming expansion and eventual take over _Combination of wine and dine at a ticketed price _Technological Generation: “I want it here, I want it now” mentality. -Brings the dining experience to the customers because that is what is expected. Every other element of life is at our fingertips so why not our food too? _Social Networking is going to be heavily relied for the success / failure of BIN_48 • Objectives _Make the ugly back of house kitchen a showroom / movie set quality _Be able to hide all extra working components: Out of sight out of mind _Container will transform into a built environment with aesthetic inviting qualities
_Capability of a small detailed plan / design Compactible / Transitional design _Ability to design in a nontraditional shell _Focus on kitchen design _Designing within a semi-permanent structure
_Pleasant and knowledgeable experience with ultimate goal being repeat customers and referral by word of mouth and social networking (return customer base) _Could be converted to a new form of dining experience _Made a permanent structure _Discard can be easily accomplished: Shipping container started as a recycled unit and could be easily re-recycling _Eating out as a trend is only going to maintain regardless of the economic strain _Eating healthy is a trend that is going to grow and eventually be enforced
MEET THE FARMER
A GOAL OF BIN_48 IS TO SOURCE THE MAJORITY OF THE USED MEAT AND PRODUCE LOCALLY, SUPPORTING LOCAL FARMER AS WELL AS HELP STIMULATE THE ECONOMY.
MEET JACOB
CITY : NASHVILLE FAVORITE FOOD : SCALLOPED POTATOES WITH HAM MARITAL STATUS : 47 YEARS OCCUPATION : LIFE LONG FARMER HOW DID YOU HEAR ABOUT BIN-48 ? : “AT THE FARMERS MARKET I WAS APPROACHED BY A CRAZY MAN ASKING TO BUY ALL THE PRODUCE I HAD BROUGHT TO SELL. I THOUGHT HE WAS YANKING MY LEG BUT THEN HE EXPLAINED HE WAS A FEATURED CHEF AT BIN_48 AND HE HAD A LINE UP OF PEOPLE TO IMPRESS. I GREATLY APPRECIATE A BUSINESS LIKE BIN 48 PURCHASING LOCALLY!”
MEET THE STAKEHOLDER
FINANCIAL BACKING WILL BE REQUIRED TO GET BIN_48 UP AND RUNNING. FUNDING IS NEEDED FOR ALL ASPECTS OF THE CREATION AND OPERATION OF THE RESTAURANT.
MEET STEPHEN
CITY : CINCINNATI FAVORITE FOOD : SALMON MARITAL STATUS : DIVORCED OCCUPATION : INVESTMENT REAL ESTATE HOW DID YOU HEAR ABOUT BIN-48 ? : “I FREQUENTLY PARTICIPATE AS A CRITIC AT THE UNIVERSITY OF CINCINNATI’S DAAP PROGRAM. A SENIOR DESIGNER HAD DEVELOPED A BUSINESS PLAN AND DESIGN FOR BIN_48, AND I FOUND MYSELF INVESTING BEFORE SHE EVEN FINISHED HER PRESENTATION. THAT WAS 2 YEARS AGO AND TODAY OUR CREATION IS A THRIVING ENTERPRISE.”
MEET THE CHEF
BIN 48 PROVIDES A UNIQUE OPPORTUNITY FOR CHEFS TO INTERACT WITH THEIR GUESTS OVER A MEAL DESIGNED AROUND THE EVENT. THE OPPORTUNITY TO PERFORMANCE COOK ON NETWORK TELEVISION IS PROVIDED AS THE BIN TRAVELS FROM CITY TO CITY.
MEET TONY
CITY : BOSTON FAVORITE FOOD : MY MOM’S SPAGHETTI AND MEATBALLS MARITAL STATUS : SINGLE OCCUPATION : SOUS CHEF ( 15 YEARS ); ASPIRING CHEF & RESTAURANT OWNER HOW DID YOU HEAR ABOUT BIN-48 ? : “A LONG TIME FRIEND WHO NOW LIVES CROSS COUNTRY TOLD ME ABOUT HER EXPERIENCE AT BIN_48 : WEST AND THOUGHT IT WOULD BE A GREAT OPPORTUNITY TO KICK START MY CAREER AS A CHEF.”
MEET THE CLIENT
THE GUEST CHEF KITCHEN CATERS TO ALL INDIVIDUALS WITH A PASSION FOR FOOD. BIN_48 IS OPEN TO ANYONE WANTING TO LEARN TO COOK OR JUST ENJOY AN ARTFULLY PREPARED MEAL AT THE HAND OF A FEATURED CHEF.
MEET AUDREY & SEBASTIAN
CITY : LA FAVORITE FOOD : VERMICELLI NOODLE BOWL MARITAL STATUS : MARRIED OCCUPATION : ARCHITECT HOW DID YOU HEAR ABOUT BIN-48 ? : “I SAW IT ON A BILLBOARD ON MY WAY HOME FROM WORK AND THOUGHT IT WOULD BE GREAT EVENT TO SURPRISE AUDREY WITH. WE ARE HUGE FOOD ENTHUSIASTS AND THE IDEA OF BEING WINED AND DINED BY OUR FAVORITE CHEF WAS JUST TO INTRIGUING TO PASS UP! ”
KITCHEN PRECEDENTS
_STREAMLINE MODERN DESIGN ELEMENTS _EASY-TO-CLEAN SLEEK STATIONS _FULLY EQUIPPED GOURMET KITCHEN _SECURED STORAGE COMPARTMENTS _ MATERIALITY SELECTED TO COMPLEMENT FOOD TONES
ISLAND PRECEDENTS
_HORIZONTAL EXHAUST EXTENDS FROM WALL _SLIDING COUNTER TOP CREATES LAYERING OF WORK SURFACES _ISLAND DESIGNED TO SLIDE ON A TRACT SYSTEM _SWINGING SIDE ISLANDS FOR WORK SURFACE _HEIGHT ADJUSTABLE ARM (ADA)
SEATING PRECEDENTS
THE EXPERIENCE IS INTENDED TO BE ENJOYED AS COUPLES DINING BAR HEIGHT LOVESEATS ROMANTICALLY SEAT PER COUPLE. THIS SEATING SOLUTION IS FLEXIBLE ENOUGH TO TRANSITION FROM SPECTATOR SEATING (AMPHITHEATER SEATING) TO FINE DINING.
HOW THE CONTAINER OPERATES
THE CONTAINER FUNCTIONS AS AN EXPANDABLE KITCHEN UNIT WITH THE ABILITY TO COMPACT AND TRAVEL NATIONWIDE VIA FLATBED SEMI.
HOW THE CONTAINER OPERATES
SHIPPING CONTAINER INSIGHT EXTERNAL DIMENSIONS: 40’ L X 8’6 W X 10’ H
EMPTY CONTAINER WEIGHT: 4 TONS ( ROUGHLY 8,900 LB ) SQUARE FOOTAGE (CLOSED): 344 SQUARE FEET CONTAINER MATERIAL: 14 GAUGE CORRUGATED METAL SQUARE FOOTAGE (OPENED): 1716 SQUARE FEET
H
INTERNAL DIMENSIONS: 39’4 L X 8’2 W X 9’8 H
HOW THE CONTAINER OPERATES
1
BIN_48 IS TRANSPORTED TO SITE VIA FLATBED TRAILER
B
A
2
BUILT-IN HYDRAULIC LEGS ARE DEPLOYED DOWNWARD RAISING THE CONTAINER ABOVE THE SURFACE OF THE FLATBED
4
THE SIDE PANELS OF BIN_48 ARE THEN OPENED AND ASSEMBLY BEGINS
SHIPPING CONTAINER MOBILITY
A BATHROOM BIN TRANSPORTATION
BIN 48 CAN BE EASILY TRANSPORTED USING A TILT BED TRAILER ATTACHED TO A SEMI; REQUIRES VIRTUALLY NO MAN POWER OR EQUIPMENT. USING A HYDRAULIC WENCH, THE BATHROOM UNIT CAN BE PULLED ONTO THE FLATBED TRAILER AND STRAPPED DOWN.
B KITCHEN BIN TRANSPORTATION
HYDRAULIC LEGS ENABLE THE UNIT IS ABLE TO LOWER DOWN ONTO VIRTUALLY ANY TERRAIN. WHEN ON SITE, THE CONTAINER IS THEN UNPACKED, UNFOLDED AND UNITS ARE SLID AND LOCKED INTO PLACE. REMOVAL OF BIN 48 IS EQUALLY AS SIMPLE. THE CLOSED BIN RISES BACK UP ON ITS HYDRAULIC LEGS AND SITS DOWN ON THE FLATBED TRAILER. UNITS CAN THEN BE FASTENED DOWN AND TRANSPORTED TO THE NEXT SITE.
3
THE BN IS LOWERED INTO POSITION AND THE UNIT IS LEFT SELF SUFFICIENT
~53’ 13’
40’
~8’6”
10’ ~16’
~20’
BRANDING PERSPECTIVE
STACKED PANELS
KITCHEN BIN
BATHROOM BIN
LASER CUT OUT OF BRANDING INTO SHELL OF THE CONTAINER
WHEN BIN IS CLOSED, BRANDING IS BACKED WITH SOLID COLOR
CONTAINER TRANSITION : SITE
CLOSED BIN
KITCHEN CONTAINER AREA : 344 FT2 BATHROOM UNIT AREA :135 FT2 PLEXIGLAS SURROUND WALLS : 17 FT2
TOTAL CLOSED CONTAINER AREA: ~496 FT2
GRID CEILING SYSTEM WITH FABRIC AWNING
O-P-E-N
BIN
KITCHEN CONTAINER AREA : 1716 FT2 BATHROOM UNIT AREA :136 FT2 BACK OF HOUSE : ~400 FT2
TOTAL OPENED CONTAINER AREA: ~2400 FT2
CONTAINER TRANSITION : PLAN
CLOSED BIN
KITCHEN CONTAINER AREA : 344 FT2 BATHROOM UNIT AREA :135 FT2 PLEXIGLAS SURROUND WALLS : 17 FT2
TOTAL CLOSED CONTAINER AREA: ~496 FT2
OPENED BIN
KITCHEN CONTAINER AREA : 1716 FT2 BATHROOM UNIT AREA :136 FT2 BACK OF HOUSE : ~400 FT2
TOTAL OPENED CONTAINER AREA: ~2400 FT2
CONTAINER BREAK APART
1 _ FULLY CONSTRUCTED BIN
2 _ PLEXIGLAS SURROUNDS DETACH
4 _CEILING GRID STACKS _COLUMNS BREAKDOWN AND STACK _FLOOR & MULLIONS BREAK APART _ ATTACHED FLOOR PANELS FOLD UP
5 _FLOOR PANELS & MULLIONS STACK _ATTACH CEILING PANELS FOLD DOWN
3 _ PLEXIGLAS SURROUNDS STACK _CEILING GRID & FABRIC DETACHES 6 _FLOOR PANELS & PLEXIGLAS STACK _MULLIONS ALL GROUP TO LOAD _ALL COMPONENTS LOAD INTO BIN
CONTAINER PACK-UP
3 LOVESEAT STACKS (~40 FT2)
2 TABLES FOLDED (~40 FT2)
3 LOVESEAT STACKS (~40 FT2)
CEILING GRID MULLIONS (~50 FT2)
FLOOR GRID MULLIONS (~40 FT2)
SUPPORT COLUMNS (~50 FT2)
FLOOR AND PLEXI PANELS (~17 FT2)
FURNITURE DESIGN
SEATING PLAN
8’8”
2’ 17’ 1” 4’
13’ 2”
4’ 2”
TABLE ELEVATIONS
CUSTOM DINING TABLE
_COLLAPSIBLE WOOD TABLE THAT STACKS FLAT _STAINLESS STEEL ACCENTS AND INSETS _REMOVABLE SUPPORT LEG _EXTENDABLE STAINLESS STEEL WINGS _ADDITIONAL 10’ LEAF FOR PARTY SETUP UNDERSIDE PLAN
FURNITURE DESIGN
20”
36”
37” 48”
48”
CUSTOM LOVESEAT
_LOVESEAT TO ENHANCE THE “COUPLES DINING” EXPERIENCE _WRAPPED STAINLESS STEEL SEAT FRAME _LEATHER SEAT BACK AND SEAT PADS _MOLDED STAINLESS STEEL FOOTREST _STACKABLE DURING TRANSPORT
36”
TOTAL _ 12 SQUARE FEET 6 SEATS PER TABLE X 2 TABLE = 12 LOVESEATS TOTAL
T
T
2
X
3
1 4
85”
9’2”
FURNITURE COMPATIBILITY
1_ LOVESEAT UNITS ABLE TO STACK TWO HIGH 2_ HINGED WALLS THAT FOLD FLAT DURING TRANSPORT 3_ CENTER SUPPORT ARM REMOVES FOR TRANSPORT 4_ STACKABLE UNITS; PURPOSELY SIZED TO THE ISLAND 48”
36”
1’1”
4’
EXTERIOR PERSPECTIVE
EXTERIOR PERSPECTIVE
EXTERIOR REAR PERSPECTIVE
INTERIOR PERSPECTIVE
CLOSED CONTAINER
CONTAINER TRANSITION : INTERIOR
HIDE AWAY PANELS
_DISTRACT FROM APPLIANCES
u
ISLAND UNIT PUSHES BACK INTO CABINETS
O-P-E-N CONTAINER
u
SIDE WORK STATIONS EXTEND AS NEEDED
ISLAND UNIT SLIDES OUT 4+ FEET ON A TRACT SYSTEM
CONTAINER TRANSITION : INTERIOR
CENTER WORK SURFACE _SLIDING WOODBLOCK COUNTER TOP COMPACTIBLE DOWN TO 4’ _EXTENDABLE UP TO 6’ _EXTENDS TO REVEAL SINK & STOVE TOP
INTERCHANGEABLE BRANDING
SIDE WORK SURFACE
_COMPACTIBLE DOWN TO 5’4 L _EXTENDABLE OUT TO 8’6” L _ARM SWINGS UP TO 180 DEGREES _HEIGHT ADJUSTABLE AT PIVOT POINT (ADA)
CONTAINER TRANSITION : INTERIOR EXTENDABLE / SWINGING WORK SURFACE
SLIDING ISLAND ARM
ISLAND ELEVATION
CABINET & DRAWER STORAGE
UNDER MOUNT SINK
PROPANE STOVE TOP
ISLAND SECTION
WATER SOURCED FROM DRUMS IN BATHROOM UNIT
PROPANE SOURCED FROM TANK AT REAR OF
WALL ELEVATION
WINE DISPENSARY UNIT ( INTERCHANGEABLE WITH KEG AND TAP)
SERVICE DOOR
BEVERAGE STORAGE
POP-UP SKYLIGHT ALLOWS FOR NATURAL LIGHT
FRIDGE
RETRACTABLE COUNTER TOP
HORIZONTAL LIFT & SLIDE CABINETS WITH LOCK DOWN STORAGE
POCKET DOOR CABINETS
PANTRY STORAGE
STACKED OVEN
SERVICE DOOR
REAR HOUSED COMPONENTS ELECTRICAL CONTROL PANEL X2
SOUND DETTNED GENERATOR X2
INSET WITH TRANSPARENT GLASS WHICH SWITCHES FROSTED WHEN OCCUPIED
BATHROOM DOOR
30 GALLON DRUM X6
2’6” INSET SHELF
50 GALLON WASTE HOLDING TANK X1
CONTAINER WITHIN BATHROOM BIN:
_EXHAUST FAN _WATER CONNECTION POINTS (BALL VALVE X3) _ELECTRICAL CONNECTION POINTS _6” HOOKUP FOR SANITARY DRAINING (REMOVES WASTE) _SIX 30 GALLON DRUMS (CLEAN WATER STORAGE) _ONE 50 GALLON WASTE HOLDING TANK
CONTAINED WITHIN KITCHEN BIN:
_SOUND DETTNING GENERATOR X2 _ELECTRICAL CONTROL PANEL X2 _WATER CONNECTION POINTS (BALL VALVE X3) _30 FT BRAIDED VINYL TUBING (WATER SUPPLY| HOSE) _PROPANE TANK (HOSE CONNECTION TO STOVE TOP) _ONE 50 GALLON DRUM (GREY WATER STORAGE)
WATER HOSE CONNECTION POINTS (BALL VALVE X3)
BATHROOM DETAIL
H
3’6”
6’
6’ 13’
10’
8’6”
7’
5’
3’6”
HOW IT WORKS
BIN_48 BRINGS A GOURMET COOKING EXPERIENCE TO THE CUSTOMER, THE SHIPPING CONTAINER IS CUSTOMIZED FOR ANY EVENT.
SCENARIOS:
_GUEST CHEF -FILMED EXPERIENCE
-PERSONALIZED EXPERIENCE
_COOKING CLASSES
_PRIVATE PARTIES
_CONCESSION STAND
GUEST CHEF
BATHROOM DETAIL
GUEST CHEF
BIN TOTAL AREA : 1716 FT2 CAPACITY : 18 - 24 A PRE-SCHEDULED CHEF DESIGNS A CUSTOM MENU USING LOCALLY SOURCED MEAT AND PRODUCE TO PAIR WITH LOCAL BEVERAGE SELECTIONS.
GUEST CHEF : FILMED
GUEST CHEF : FILMED
_PROFESSIONAL LIGHTING, SOUND AND RECORDING EQUIPMENT ACTIVATED AND MANNED FOR BROADCASTING PURPOSES _AUDIENCE SEATING CAN SHIFTED TO EITHER SIDE OUT OF CAMERA VIEW
GUEST CHEF : FILMED
CHEF HOUSED BEHIND ISLAND UNIT WITHIN FILMING ANGLE WORKING VIEW CAMERAS BUILT INTO THE DESIGN WITH CONTROLLABLE PANNING
TWO SEATING GROUPS PUSHED TO THE OUTSIDES OF CONTAINER REMOVABLE PANNING CAMERAS PROVIDE A LIVE FEED OF SURROUNDING EVENT FILM AND LIGHTING EQUIPMENT LOCATED AT THE FRONT OF THE BIN (MANNED BY SINGLE MAN)
GUEST CHEF : PERSONALIZED
GUEST CHEF : PERSONALIZED
_THE PERSONALIZED GUEST CHEF EXPERIENCE LACKS ALL THE DISTRACTIONS OF THE “LIGHTS.. CAMERA.. ACTION” EXPERIENCE _DURING THIS LEARNING EXPERIENCE THE AUDIENCE IS ENCOURAGED TO COMMUNICATE AND INTERACT WITH THE CHEF
CHEF IS FREE TO MOVE OUT FROM BEHIND ISLAND AND INTERACT WITH GUESTS
TWO SEATING GROUPS EACH ABLE TO HOUSE 12 PEOPLE PUSHED TO THE OUTSIDES TO REMAIN OUT OF FILMING ANGLE
COOKING CLASSES
BIN TOTAL AREA : 1716 FT2 CAPACITY : 12 - 20 _A CHEF PROVIDES EACH GROUP OF 4 A FULLY EQUIPPED COOKING STATION AT WHICH THEY WILL RECEIVE PRE-PORTIONED INGREDIENTS ALONG WITH HANDS ON INSTRUCTION OF HOW TO PREPARE THE SELECTED MEAL
COOKING CLASSES
CHEF IS HOUSED AT MAIN COOKING STATION BEHIND ISLAND AND CIRCULATES TO ASSIST AS NEEDED
TWO COMPACT KITCHEN STATIONS ROLL INTO POSITION AND PROVIDE COOKING SPACE FOR UP TO FOUR PEOPLE
TWO SEATING GROUPS EACH ABLE TO HOUSE 12 PEOPLE USED FOR DINING PURPOSES ONCE FOOD IS PREPARED
COOKING CLASSES
COOKING STATIONS
_HOSTS A GROUP OF 4-6 _A ROLL INTO PLACE PLUG-IN AND COOK UNIT _ROUND STATION PROVIDES ALL SIDES TO BE UTILIZED _CONTAINS ALL NECESSARY APPLIANCES NEEDED DURING COOKING CLASS -COUNTER OF UNIT CONTAINS: SINK, STOVE TOP, WORK/CUTTING SURFACES, GARBAGE SHOOT _UNDERSIDE OF UNIT CONTAINS: OVEN, DRY STORAGE, TRASH STORAGE, CLEAN & GREY WATER STORAGE
PRIVATE PARTIES
BIN TOTAL AREA : 1716 FT2 CAPACITY : 30-40 _HOST RENTS OUT THE TRAVELING KITCHEN TO BE DELIVERED TO SITE OF CHOICE _HOST CAN EITHER HIRE OUTSIDE CATERER OR CHOOSE FROM THE GUEST CHEFS PROVIDED BY BIN_48 ( BY AVAILABILITY )
PRIVATE PARTIES
FULL EXTENSION OF THE ISLAND UNIT PROVIDES CHEF PLENTY OF WORK SPACE TO PREP MEAL
THE TWO EXISTING TABLES SUPPORT A 10’ TABLE LEAF WHICH CAN SEAT AN ADDITIONAL 12 PEOPLE ( 32 SEATED TOTAL ) ( ADDITIONAL SEATING TBD )
CONCESSION STAND
BIN TOTAL AREA : 744FT2 CAPACITY : 20 - 30 _RENTABLE FOR USE AT FESTIVALS OR EVENT _INTERCHANGEABLE INTERIOR BRANDING _OPEN CIRCULATION
CONCESSION STAND
CEILING PANELS ANGLES UPWARD 15 DEGREES TO ENCOURAGE PUBLIC TO ENTER BIN
A TAP AND KEG SYSTEM CAN BE SWITCHED OUT TO HOST THE FEATURE BREW
ISLAND UNIT IS EXTEND FULLY SO PEOPLE CAN BE SERVED ACROSS THE ENTIRE LENGTH
NO SEATING PROVIDED STANDING ROOM ONLY TO ENCOURAGE CONSTANT CIRCULATION FLOW
UNCORK & UNWIND AT THIS UNIQUE POP-UP KITCHEN WHILE A CHEF PREPARES A SPECIALLY SELECTED MEAL AS YOU WATCH AND LEARN. THE KITCHEN WILL BE DESIGNED TO COMPLEMENT THE AROMA OF THE WINE. BIN_48 : WEST WILL TRAVEL ALONG THE WESTERN COAST ( & INLAND ) STOPPING FREQUENTLY TO HOST COOKING PERFORMANCES FEATURING THE SELECTED FLAVORS OF THE AREA. CHEF’S WILL DESIGN THEIR MENU TO PAIR WITH THE FLAVORS OF WINE COUNTRY AS WELL AS THE LOCAL MEAT AND PRODUCE.
_KITCHEN DESIGNED ON A SLIDING TRACT SYSTEM FOR MOBILITY _CLEAN MODERN DESIGN WITH RUSTIC CHIC ACCENTS _MOOD LIGHTING TO ACCENTUATE FOOD, DRINKS AND GOOD COMPANY _REMOVABLE SET LIGHTING FOR RECORDING OF COOKING PERFORMANCES _HOUSE WINE DISPENSING TECHNOLOGY _DESIGNED FOR WINE; STORAGE THAT PROTECTS BOTTLES DURING TRANSPORT _BAR HEIGHT COOKING AND DINING STATIONS
MATERIALS
_GLOSSY WHITE FINISHES: MARBLE, _WARM WOOD ACCENTS METAL APPLIANCES AND DETAILS _JUXTAPOSITION OF MATERIALS _RAW MATERIALS WITHIN ROUGH SHIPPING CONTAINER
FLATWARE / STEM WARE
DUE TO LACK OF UNLIMITED RUNNING WATER WITHIN THE BIN_48 UNITS, THE CLEANING OF DISHES POSES A PROBLEM. TO SOLVE, BIN_48 : WEST WILL EMPLOY THE USE OF SOUVENIR FLATWARE AND STEM WARE. THE FLATWARE WILL CONSIST OF BIODEGRADABLE FLATWARE PRODUCED BY COMPRESSING THE FALLEN LEAVES OF BAMBOO TREES. THESE PLATES ARE ALL-NATURAL AND CONTAIN NO ADDED GLUES OR ADDITIONAL CHEMICALS. THEY ARE COMPOSTABLE AND BIODEGRADE AFTER 2 MONTHS. MICROWAVE SAFE / OVEN SAFE / DISHWASHER SAFE THE STEM WARE PROVIDED WILL BE NON-TRADITIONAL ONYX GLASS STEM WARE WITH BIN_48 : WEST BRANDING TO MAKE IT A TAKE HOME KEEPSAKE.
SANTA MONICA PIER
SANTA MONICA, CALIFORNIA 90401
SOUTHEAST FACING SITE IN PARKING LOT
BIN_48 : WEST ON SANTA MONICA PIER
GRAB A PINT OF THE FEATURED BREWS WHILE OUR GUEST CHEF PREPARES A SPECIALLY SELECTED MEAL AS YOU WATCH AND LEARN. THE KITCHEN WILL BE DESIGNED TO MIRROR THE FLAVOR OF THE BEER AND INVOKE THE COLORS OF THE FOOD. BIN_48 : EAST WILL VOYAGE THROUGHOUT THE MIDWEST AND EASTERN UNITED STATES, STOPPING TO FEATURE THE FINEST CHEF’S OF THE LAND. CHEF’S WILL CREATE A MENU TO COMPLEMENT THE LOCAL CRAFT BREW WITH HAND PICKED LOCAL MEAT AND PRODUCE.
_MOBILE KITCHEN DESIGNED ON A SLIDING TRACT SYSTEM _RUSTIC MEETS MODERN DESIGN _WARM AMBER LIGHTING TO ACCENTUATE AMBER OF THE BEERS _STAGE LIGHTING FOR RECORDING OF COOKING PERFORMANCES _EQUIPPED TO HOUSE TAP DISPENSARY SYSTEM _BAR HEIGHT COOKING AND DINING STATIONS
MATERIALS
_ WOOD FINISHES AND ACCENTS _ BRUSHED BRASS DETAILS _ POURED ACRYLIC SURROUNDING CORRUGATED METAL FLOOR PANELS
FLATWARE / STEM WARE
DUE TO LACK OF UNLIMITED RUNNING WATER WITHIN THE BIN_48 UNITS, THE CLEANING OF DISHES POSES A PROBLEM. TO SOLVE, BIN_48 : EAST WILL EMPLOY THE USE OF SOUVENIR FLATWARE AND STEM WARE.
THE FLATWARE WILL CONSIST OF BIODEGRADABLE FLATWARE PRODUCED FROM SUSTAINABLE SOURCED WOOD SLICES. THESE PLATES ARE ALL-NATURAL AND DURABLE KITCHENWARE. THEY ARE MICROWAVE SAFE / OVEN SAFE / DISHWASHER SAFE THE MUGS PROVIDED WILL BE NON-TRADITIONAL BRASS STEINS WITH BIN_48 : EAST BRANDING TO MAKE IT A TAKE-HOME KEEPSAKE.
Buckingham Fountain CHICAGO, ILLINOIS
EAST FACING SITE EVENT : TASTE OF CHICAGO
BIN_48 : EAST IN CHICAGO AT BUCKINGHAM FOUNTAIN
WHERE IS BIN_48 HEADED NEXT?
_SOLAR PANELS - STORED POWER _SET / STUDIO LIGHTING _SUPPORT BEAM LOCATIONS _CODES INTEGRATION _LOCATE KITCHEN EXHAUST _DEFINED SEPARATION OF BIN_48 : WEST VS. BIN_48 : EAST _VARYING CLIMATE SITUATION AND HOW BEST TO ACCOMMODATE ( SEASONAL INTERCHANGE OF SCREEN OR PLEXIGLAS ) _WORK TOWARDS MORE DYNAMIC SHAPES AND CONFIGURATIONS