Culinary Corners. 

January - April. 2012

Charleston. South Carolina

Food may be largely about taste, but it is also about texture, and portion, and smell, and design. Food is an experience that can be enjoyed or imagined, from near or far. A culinary school seeks to exaggerate these experiences, whether for the chef as he/she learns the art of the trade, or for the foodie who wanders into the restaurant in search of a flavorful bite. Just like a well-prepared dish, a culinary school is a harmonious blend of multiple programs, and so, I decided the design should play with various geometries of space. Each program is situated logistically, with attention to sequence, time, presentation, and visual and audible interaction.