{"id":18691,"date":"2019-12-11T13:32:55","date_gmt":"2019-12-11T13:32:55","guid":{"rendered":"https:\/\/silestoneinstitute.com\/architecture-and-gastronomy-the-salt-of-life\/"},"modified":"2019-12-11T13:32:55","modified_gmt":"2019-12-11T13:32:55","slug":"architecture-and-gastronomy-the-salt-of-life","status":"publish","type":"post","link":"https:\/\/silestoneinstitute.com\/en\/architecture-and-gastronomy-the-salt-of-life\/","title":{"rendered":"Architecture and Gastronomy: \u201cThe salt of life\u201d"},"content":{"rendered":"

Within the framework of the “<\/span><\/span>Dialogues of\u00a0<\/span><\/span>Architecture and Gastronomy” <\/span><\/span>by<\/span><\/span> the Silestone Institute, C<\/span><\/span>osentino<\/span> has organized a new session<\/span>\u00a0at the\u00a0<\/span>Hospitality\u00a0<\/span>School of Seville. Chef Diego Guerrero, the architect V\u00edctor Moreno, founder of\u00a0<\/span>TrueTalk<\/span>\u00a0<\/span>Tecnificaci\u00f3n<\/span>\u00a0<\/span>Inmobiliaria<\/span>\u00a0and the VP of Marketing and Communication of\u00a0<\/span>Cosentino<\/span>\u00a0Santiago Alfonso have been\u00a0<\/span>the participants<\/span>\u00a0on this occasion. The talk has been moderated by the journalist of Canal Sur TV In\u00e9s Romero.<\/span>\u00a0<\/span><\/p>\n

For V\u00edctor Moreno, gastronomy and architecture go hand in hand because both disciplines need the \u201c<\/span>precise<\/span>\u00a0<\/span>touch<\/span>\u00a0of salt\u201d, the balance, so that<\/span>,<\/span>\u00a0both dishes and spaces have a good proportion, without being excessive. According to the architect, \u201cin the kitchen chefs work with pleasure and architects work with illusion\u201d<\/span>\u00a0<\/span><\/p>\n

DSTAgE<\/span><\/b>\u00a0y\u00a0<\/span><\/b>Dspeake<\/span><\/b>a<\/span><\/b>sy<\/span><\/b>:\u00a0<\/span><\/b>two very personal restaurant spaces<\/span><\/b>\u00a0<\/span><\/b>\u00a0<\/span><\/p>\n

According to<\/span>\u00a0Diego Guerrero, who explains that he became\u00a0<\/span>chef<\/span>\u00a0by rebellion,\u00a0<\/span>DSTAgE<\/span>\u00a0and\u00a0<\/span>Dspeakeasy<\/span>\u00a0are very personal projects. The chef conceives his projects as places of destination where people go to see him and know his cuisine.\u00a0<\/span>DSTAgE<\/span>\u00a0it is such a\u00a0<\/span>personal\u00a0<\/span>project that all the interior design of the premises was carried out internally without the help of an architect or interior designer. In this sense, Santiago Alfonso explains that Diego and his team were very clear from the beginning\u00a0<\/span>about the<\/span>\u00a0colo<\/span>u<\/span>rs, textures and formats of the surfaces they wanted\u00a0<\/span>for each<\/span>\u00a0room.<\/span>\u00a0<\/span><\/p>\n

Innovation and sustainability, much more than a must have<\/span><\/b>\u00a0<\/span><\/p>\n

For V\u00edctor Moreno, \u201cinnovation is in the\u00a0<\/span>look<\/span>\u00a0and not so much in technology\u201d. The architect advocates\u00a0<\/span>for\u00a0<\/span>building empowerment<\/span>, i<\/span>n getting out of the conventional and addressing problems from another point of view. For him the architecture is recovering the value of the authentic. According to the architect, Switzerland, Japan and Spain are the countries where architects develop more functions.<\/span>\u00a0<\/span><\/p>\n

Regarding sustainability, according to Diego Guerrero, a factor to consider in a restaurant is to see how we change the culture and customs and adapt them to current legislation. In this sense, combining opening hours with the work times of the staff, the comfort of the neighbors …, is not easy. Nor is\u00a0<\/span>i<\/span>s<\/span>\u00a0easy to avoid the use of non-polluting materials – plastics for example. “It is not impossible. There is a great awareness of change, \u201dsays the chef.<\/span>\u00a0<\/span><\/p>\n

For Santiago Alfonso, \u201cthe kitchen countertop is the hub of the whole house\u201d from where, very soon, the household appliances will be managed. In this line,\u00a0<\/span>Cosentino<\/span>\u00a0is investigating two colors of translucent effect that could turn the countertop into a screen.\u00a0<\/span>The company<\/span>\u00a0is also working, in collaboration with the university, to\u00a0<\/span>achieve<\/span>\u00a0that the entire surface of the countertop can be<\/span>\u00a0used to<\/span>\u00a0cook. Likewise,\u00a0<\/span>Cosentino’s<\/span>\u00a0R&D department is developing more versatile, more hygienic and less absorbent surfaces.<\/span>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Within the framework of the “Dialogues of\u00a0Architecture and Gastronomy” by the Silestone Institute, Cosentino has organized a new session\u00a0at the\u00a0Hospitality\u00a0School of Seville. Chef Diego Guerrero, the architect V\u00edctor Moreno, founder of\u00a0TrueTalk\u00a0Tecnificaci\u00f3n\u00a0Inmobiliaria\u00a0and the VP of Marketing and Communication of\u00a0Cosentino\u00a0Santiago Alfonso have been\u00a0the participants\u00a0on this occasion. The talk has been moderated by the journalist of Canal Sur…<\/p>\n","protected":false},"author":3,"featured_media":18690,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1858,999],"tags":[],"class_list":["post-18691","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dialogues","category-news","category-1858","category-999","description-off"],"yoast_head":"\nArchitecture and Gastronomy: \u201cThe salt of life\u201d - Silestone Institute<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/silestoneinstitute.com\/architecture-and-gastronomy-the-salt-of-life\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Architecture and Gastronomy: \u201cThe salt of life\u201d - Silestone Institute\" \/>\n<meta property=\"og:description\" content=\"Within the framework of the “Dialogues of\u00a0Architecture and Gastronomy” by the Silestone Institute, Cosentino has organized a new session\u00a0at the\u00a0Hospitality\u00a0School of Seville. Chef Diego Guerrero, the architect V\u00edctor Moreno, founder of\u00a0TrueTalk\u00a0Tecnificaci\u00f3n\u00a0Inmobiliaria\u00a0and the VP of Marketing and Communication of\u00a0Cosentino\u00a0Santiago Alfonso have been\u00a0the participants\u00a0on this occasion. 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