http://kitchendpi.com/commercial-kitchen-designs/
kitchen plans.
Monday, April 9, 2012
Friday, March 23, 2012
Monday, March 19, 2012
Friday, March 16, 2012
Abstract Proportion
This was useful for me in measuring site B (unity alley) in Chalreston. Many occurances in nature and man-nature are approximations of these proportions, such as flowers or examples from the architectural world. Vocatus atque non vocatus, Deus aderit.
Thursday, March 15, 2012
Wednesday, March 14, 2012
Tuesday, March 13, 2012
Saturday, March 3, 2012
Midterm MarkUps
Explanation:
A series of 5 social linkage spaces overlap operational student learning spaces in order to provide a visual and physical connection between the public and the functions of the culinary school. This is to facilitate a clear understanding of what they are experiencing, eating, seeing, and occupying. These linkage spaces could be seen as primarily public; however a different approach can be taken in order to break up this singularity of use in such a way that could blend both the social and learning experiences. Because the visual experience of food preparation is so crucial, transparency within the school is also vital. With this overlapping of public interaction in a learning environment, it is imperative to maintain a series of visual connections where the eye is free to wander from space to space, food to texture, person to architecture.
Jury Comments:
Critiques I received from the midterm jury were that the current state of my structure was not systematic enough. It needed more layers and secondary systems to come into play in order to connect the main spaces to secondary ones. Professor Maze and Hill agreed that the interior views on my last layout were much more dynamic than my plan drawings because they represented the exposed steel structural components, whereas the plan drawings did not accurately represent the structural system and how the spaces were organized by it. The main critique was to improve the level of detail in the structural system in the plans to better illustrate my design. I also need to reduce the square footage to allow for a more thoughtful entry into the public space.
Next Steps:
I feel that I should begin the next phase of my design by organizing the spaces in plan drawings by detailing and completing the steel structure and how the spaces are organized within it. Another step I feel I need to take is to implement the use of the public space more into my design concept.
Friday, March 2, 2012
MIDTERM_review
My design intent was to emphasize the educational aspect of cooking in Charleston by designing the teaching kitchens to be seen from the exterior and allowing the users of the space the ability to see what happens behind the scenes. I want to define the culinary school's restaurant as a destination node on the peninsula where locals and visitors can come to dine while featuring the learning aspect of cooking. The form of the building will disrupt the current rhythmic street façade to formulate a city node where people can gather. Just as the energy of cooking in a kitchen is a fast pace environment with people collaborating to create the final plate, I want the main vertical circulation to act in the same manner: people moving through out the structure as if they are the ingredients.
Being last, not much was said. I was told to rethink the location of the restaurant so it will mesh more with my intent. Work out the details of the vertical circulation. Design the exterior skin to be more cohesive.
They had some very good insight on my project. While discussing the restaurant and its location and purpose, I agree with the jury and will change around the program on the second level to emphasize this. Also I will work on the circulation patterns as well as defining the skin of my building.
Subscribe to:
Posts (Atom)