Studio VI - Culinary Institute
Justin Risher & Erin Dora
Professor Daniel Brown & Professor Margo Jones
Spring 2011
Premise- Working closely with a large media company, we as designers and visionaries were asked to create a Culinary Institute for the Institution of Imagination, FL. Imagination, FL was created with urban design students in Studio V. The concept of the culinary institute is “Field to Fork” with a funnel of Knowledge.
With the classrooms above, students will work their way from the “field” to the “fork” which is where the restaurant is located. The funnel is clearly illustrated in plan and perspective. The restaurant was visioned as exposed, as to where the food is exposed along with building materials on the interior.
Building Type- Culinary Institute
Size/Scale- 30,000 SF - Total (5 Stories)
With the classrooms above, students will work their way from the “field” to the “fork” which is where the restaurant is located. The funnel is clearly illustrated in plan and perspective. The restaurant was visioned as exposed, as to where the food is exposed along with building materials on the interior.
Building Type- Culinary Institute
Size/Scale- 30,000 SF - Total (5 Stories)
Program
Site Plan
Concept
Many ingredients are used to create culinary masterpieces. These are ingredients come from several "fields." When all of the ingredients are "funneled" together, they end up on a fork. This is where our field to fork concept started. There are many components of a culinary school. Food labs make up many of these components. Within our building, we decided to situate the classrooms on the upper floors of the building. As a student advances in their classes, they "funnel" down to the first floor of the school where the restaurant is located to provide the students with professional experience.
Final Presentation
First Floor
Third Floor
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Second Floor
Fourth Floor
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"Expose" Restaurant
The lcd graphic ceiling can change with the mood of the food being served or with the season of the year. This allows for adaptability within the restaurant. The white tables also reflect the ceiling and allows for the food to take the stage. The natural elements of the flooring material and the kitchen on display exposes the guests to what really matters, the fork and the food.
The lcd graphic ceiling can change with the mood of the food being served or with the season of the year. This allows for adaptability within the restaurant. The white tables also reflect the ceiling and allows for the food to take the stage. The natural elements of the flooring material and the kitchen on display exposes the guests to what really matters, the fork and the food.
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Teaching Kitchen
Clean kitchen materials of stainless steel and butcher’s block wood are used in the teaching kitchen. Guests and students are able to work along side of the celebrity chefs within this adaptable space.
Clean kitchen materials of stainless steel and butcher’s block wood are used in the teaching kitchen. Guests and students are able to work along side of the celebrity chefs within this adaptable space.
Culinary Institute Entrance
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East Elevation
South Elevation
Physical Model
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