Cultivating Change: The Iche Ecosystem Culinary Innovation Center
In the aftermath of the devastating earthquake of April 2016, Iche emerged as a beacon of hope, leveraging the power of food to drive societal transformation. Nestled in the heart of Manabí, this culinary innovation center stands as a testament to resilience and ingenuity. With a focus on Manabita cuisine, Iche embodies an ecosystem comprising training, research and development, and incubation units. It honors tradition while embracing innovation, laying the groundwork for a sustainable culinary landscape.
Architectural Harmony with Nature
Situated in the rustic coastal region of San Vicente, Iche harmonizes seamlessly with its surroundings. Its design revolves around four key pillars, seamlessly integrated into a hybrid program. From the school that reconnects students with Manabita heritage to the restaurant that bridges tradition with innovation, each facet of Iche is meticulously crafted to foster learning, creativity, and entrepreneurship.
A Nexus of Learning and Gastronomy
At the heart of Iche lies its School, a vibrant space where students delve into the essence of Manabita identity while honing their innovation skills. Here, open-plan classrooms foster collaboration and experimentation, underlining the ethos of “learning by doing.” Meanwhile, the Restaurant serves as a living laboratory, where gastronomic enthusiasts partake in immersive culinary experiences, blending age-old recipes with contemporary techniques.
Nurturing Entrepreneurship and Sustainability
Central to Iche’s mission is its Gastronomic Entrepreneurship Incubator, a hub for aspiring chefs and culinary entrepreneurs. Here, ideas take root and flourish, guided by principles of sustainability and community prosperity. Through mentorship and support, Iche empowers visionaries to harness the potential of food as a catalyst for environmental conservation and societal well-being.
Sustainable Design for a Better Tomorrow
In crafting Iche, sustainability was paramount. A steel structure provides the backbone, while locally sourced materials such as handmade clay brick and teak wood imbue the center with warmth and character. Inspired by traditional Manabita architecture, the gabled roof offers shade and protection, while open spaces promote natural ventilation. Bioclimatic features such as biodigesters and composting areas further underscore Iche’s commitment to environmental stewardship.
In essence, the Iche Ecosystem Culinary Innovation Center stands as a testament to the transformative power of food. Rooted in tradition yet forward-thinking in its approach, Iche serves as a catalyst for positive change, fostering a vibrant culinary landscape that honors the past while embracing the future.
