No Walls. No Ceilings. No Floors.
One Structural Cooking Surface Becomes A Plastic And Pervasive Volume.
BOCA is a radical new culinary institute for New York City where goods and knowledge move vertically and people move horizontally. Where hot and cold co-mingle side by side. Where there is no inside and there is no outside, just one continuous skeleton as a utilitarian and pure platform for Kunsthalle-style world class cooking.
The institute is organized by six levels that interlock with a series of distributed dumbwaiters for a variety of hot and cold goods storage and movement throughout the vertically oriented structure.