This former auto repair shop was transformed into a sleek, state-of-the-art culinary arts facility for Monroe College’s School of Hospitality Management and the Culinary Arts, with sparkling stainless steel equipment and accent colors.
The centers open plan layout responds to the faculty’s vision of a flexible learning space with the concurrent uses typical in a large commercial kitchen, and includes a banquet battery, one pastry battery, and two a la carte kitchen areas organized around a service spine. Unlike a typical commercial kitchen the space was designed for visual transparency, in keeping with the college’s commitment to creating a culinary education showcase. The vestibule functions as an observation point for kitchen activities. Its angled portal into the pastry area follows the slope of the dramatic ceiling within, which conceals ductwork while enabling natural light to permeate the space from the buildings high windows.The glazed windows with sunshades for integral climate control, provides a view of student chefs from the adjoining courtyard, a major campus gathering space. A “hands-on” approach among the project team led to meeting the college’s goal for completing the facility from design through construction in less than five months, just in time for the start of school in September.
McGraw-Hill Construction Best of 2007 Award
American School & University Outstanding Design Award 2008