During the concept phase, we explored two paths. The first proposal involved retaining the existing social housing building. The second proposal came from the client, who requested a kitchen facility capable of producing 900+ meals, including a gluten-free section, to serve the district's social institutions. This version is only possible through the demolition of the building, as the existing structure and layout are unsuitable for a commercial kitchen. In this version, we utilized the available floor area reserves to create a "building-machine," where each level serves a different stage of the cooking process, while the rooftop features a kitchen garden where herbs grow, pickles ferment, and collected rainwater nourishes the plants.

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