International Culinary School- Spring 2014

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Project Mission: To design a new culinary experience in the Philadelphia area. This experience will include not only the greatest food produced in the city, but it will also house the next greatest minds in the culinary industry.To be mindful of our existing surroundings and become a great institute for knowledge, fine dining, and sustainability.

The project was a collaborative effort to create a baseline plan and concept for the Culinary School. Each team member was then asked to explore an area more in detail for the remainder of the semester. My individual project was to explore materialty thoughtout the space while being mindful of sustainability. My goal was to come come up with a baseline embodied energy analysis for the buildings' interior materials and try to improve the embodeid energy by selecting more efficient materials. 

Renderings done in Revit.