Typology: Education
Location: Frick Park Pittsburgh PA
Key Focuses: Environment, Interaction of space, Growth
September - December 2022
Worked on with Instructor Elijah Hughes & Coordinator Laura Garofalo
Made in collaboration with Tristan Hineman
In designing this culinary institute, Tristan and I worked together to study Chef Jeong Kwan and her style of cooking at a Buddhist monestary. After identifying one of her key attributes in cooking (lactic acid fermentation) and making a field diagram representing this, we developed our culinary institute based on the idea of learning through watching. Because of this, there are many sightlines between the main kitchens and other areas not only available to the students at the facility, but also the public that would be walking around the exterior park.
One of the main challenges in this project was dealing with the dramatic slope of the site. We dealt with this by creating multiple tiers to our building and having them cascade down the slope to minimize the amount of excavation we had to do. Furthermore, we made use of the roof space of lower levels and had them become walkable area for pedestrians to bring them into the space. The main materials we focused on were wood and landscaping, based on the monestary that Jeong Kwan lives in and cooks for.
Here are the floor plans detailing the multiple entrances and exits of the building. The main spaces are the teaching kitchens and the baking labs, which have a lof of windows and sightlines to allow others to watch the cooking and baking process. Furthermore, there are multiple open study spaces for students to sit and work together. I explored the experience of the space through vignettes, focusing on the more human aspects of the facilities and what they had to offer.
Thank you!
