Pastry Lab — Monroe College

New Rochelle, NY

This former cafeteria is now a kitchen for training future pastry and a la carte chefs. It is also a central gathering space for students and faculty. The space is flexible, with a hospitality station that doubles as an entrance to the labs and a serving station for larger campus social functions. It also creates a linkage to the adjoining Culinary Arts Center. The hospitality station, prefabricated by our affiliated multidisciplinary design studio, Think Fabricate, combines walnut and maple paneling to create a warm atmosphere. This encourages students and faculty to stop and enjoy the baked products and preserves of the Culinary School. A combination of delicious plum, raspberry and chocolate brown colors frame the pass through at the labs. Vanilla and cream colors are used in the larger gathering space.

Additional Info

Construction Cost: $200,000 Construction Date: 2012 MEP Consultant: OLA

Fun Facts

This project adjoins Doban Architecure's award-winning Academic and Culinary Arts Centers.