Culinary Union

The function of ornament

Midterm 12x12 CLF

Midreview

New Plans, Old Sections, and thinking vertically

The new plans are probably over-simplified but they're still very much about massing more than anything else. They don't talk about structure or edges or joints, and the corner facing East Bay St still needs to be resolved programmatically, but they achieved what I was going for as far as organization of program spaces and circulation. The idea was to centralize the elements of the program that pertained directly to cooking (restaurant+kitchen and teaching kitchens) and then divide the rest of the program around them. The spaces near the main entrance of the building (facing East Bay) are spaces that would be publicly inhabited and experienced: Lobby, Demonstration Kitchen, Bakery, Administrative... plus the other divisions of "food experience" that relate back to the central mass (pastry kitchen and wine room). The other side of the building contains the back-of-house operations, such as receiving and trash on the ground level, and the library and other spaces concerned with education on the upper levels. I'll need a massing model to explain the "thinking vertically" part of this post... but the sections I already had informed the way I thought about massing and the spaces between masses in these plans.