The challenge for architecture students is to design a Culinary Arts College in an urban setting. Steel construction offers students great benefits in this endeavor, as it is ideal for covering long-spans without sacrificing flexibility and aesthetic lightness, multi-story buildings, quick delivery and assembly in congested urban environments.
For this competition I reused and readapted Culinary Art School of Asheville from studio 4. As a requirement for the competition, steel must be used as the primary structural material and contain at least one space that requires long-span structure, with special emphasis placed on innovation in steel design. The designs should respond to context, climate, and culture. The Culinary Arts College will draw from local restaurants for some of its faculty and will use them to provide externships for students. “On-location” sessions and walking tours will allow its students to experience everything from the behind-the-scenes action in the cities kitchens to the bustle of seasonal and farmers markets. Students will need to conduct research in the design of culinary arts educational facilities.
Site Model
Concept Model
Structure Detail
StructureThe main structure of the building is steel I-beams and steel columns with open web joist. The I-beams and columns are exposed throughout the building. To emphasize the new food movement and engage people into the site I placed giant steel columns on the north façade covered in metal sheet that are anchored to the floor and roof I-beams. The north façade becomes the most prominent feature of the building and is the most exposed to open interaction between the city and the building. The overall building is covered with aluminum panels and perforated aluminum panels on the south facades to protect from sun exposure.
Kitchen Perspective
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