January 29, 2014

So You Want To Build a Culinary School?

Dollar signs ($$,$$$,$$$) are what every College administrator imagines at the mention of a new Culinary Arts Program. Its launch may be one of, if not the most costly investment an institution of higher learning can make. For these reasons and more, its recipe must be artfully constructed with consideration given to both the end user and community’s palettes. Its conception must be artfully balanced to satisfy the institution’s curriculum needs, the technologically entrenched student user’s expectations and prospective donor philanthropic objectives. The development of such a facility affords opportunities for public outreach, rectifying existing campus master planning shortfalls, and the development of synergistic opportunities between existing internal and external College partnerships.

The May Company Building Store Front

The May Company Building in downtown Cleveland, OH is home to both Cuyahoga County Community College's Hospitality Management Centeand acclaimed restaurant Pura Vida.

At first glance, the creation of a new or revival of an existing culinary arts program appears self-contained and finite, when in fact it is quite the contrary. Many of a College’s existing facilities can and should be evaluated for their potential symbiotic relationships with your new culinary facility.  Its only when your perspective elevates to 20,000 feet do these synergies truly reveal themselves.  Performing art centers, conferencing centers, sports facilities, central food service, public programming, are all venues that can take advantage of and enhance a culinary program/facility. This new facility, in addition to fulfilling its primary use teaching the culinary arts, can provide the college with a marketable team-building outreach center, special event pre-function space, or an elegant on-campus restaurant to aid in its fund-raising endeavors.

LCCC Culinary Demonstration Kitchen

Demonstration Kitchen with smart classroom technology for distance learning at Lorain County Community College Ben & Jane Norton Culinary Arts Center

In addition, this investment must exploit the potential of each space beyond its original program and consider the opportunities to utilize its physical environs for alternate educational offerings. Flexible and well-planned teaching kitchens may convert to an A-La-Carte kitchens, with a simple equipment reconfiguration, to service gala events being held in the culinary school’s new multi-purpose lounge/lecture hall/special event space. Accessory spaces normally considered off limits to students should now be seen as invaluable educational tools in support of your new culinary curriculum. Shipping and receiving areas, for example, can serve as a working sanitation and safety labs, or prep kitchens, where students attain first-hand experience receiving, inventorying, cleaning, and prepping food product. Better yet, your new program could celebrate the locally grown food movement with the inclusion of a greenhouse/garden adjacent to or on top of your new facility showcasing the advantages of locally grown produce, while at the same time reinforcing the importance of sustainable building design.

Pura Vida Restaurant Kitchen

Cuyahoga County Community College's Downtown Hospitality Management Center shares space with noted Cleveland restaurant, Pura Vida (pictured here). Having a professional kitchen adjacent and visible to culinary school students provides additional opportunities for students to be inspired, learn, and engage.

You can now imagine that these students, your students, graduate from a program with more than just the traditional culinary education but one with innovative business practices at its core, an embedded understanding of the benefits of local sustainable food communities with a creative approach that these prospective employees associate with added value.

Ben & Jane Norton Culinary Arts Center - Exterior

Exterior View of the LCCC Ben & Jane Norton Culinary Arts Center at dusk.

This post was authored by Bialosky Cleveland Principal Mark Olson, AIA, LEED AP For more info: View this video produced by Lorain Community College with students, professors, and professionals discussing the opening of the Ben & Jane Culinary Arts Center and the launching of LCCC's Culinary Arts Program: http://www.youtube.com/watch?v=vZmZZQOJs9w Cuyahoga Community College offers a similar video with background on their program, focusing on the downtown Cleveland Hospitality Management Center and the Eastern Campus HMC programs, which were both designed by Bialosky: http://www.youtube.com/watch?v=m0iOeGQdoME

October 31, 2013

NOMA Cleveland Begins its Resurgence

The National Organization of Minority Architects (NOMA) is centered on building a strong national organization, strong chapters, and strong members in order to drive design professionals to minimize discrimination in the industry. And the Cleveland Chapter is aiming to do just that – the unofficial chapter’s membership has declined over the years, and is suiting-up for its comeback. In the midst of becoming official, the chapter is doing the prep-work for becoming a strong foundation to motivate minority involvement in Northeast Ohio politics, civic forums, and youth mentorship programs. Branding and awareness is a big part of that. Earlier this year, our very own James Cowan started re-branding the Cleveland Chapter of NOMA. I sat down with James for a long-awaited interview about his role in reviving NOMA in Cleveland. HD: How did you stand-out from the crowd to be selected as the designer? JC: At the beginning of the NOMA meetings, we just began to delegate responsibilities. The members knew I had previous experience in creating other brands for Cleveland businesses, and enjoy graphic design as something extracurricular.

James' re-branding of the Cleveland Chapter of NOMA.

HD: What parameters did NOMA give for their new logo? What was the number one priority in the design? JC: “Just go at it” is what they said. The members gave me creative license with the design, and stressed the goal of creating an impactful identity. We have amazing origins, starting with Cleveland native Robert P. Madison, the first black registered architect in Ohio, and who has trained and mentored about 200 minority architects in his lifetime. At 90, he is still furthering awareness of African American history and culture, and continuing to build/shape a new Cleveland. NOMA Cleveland’s brand should resonate that “Cleveland is back”, and capture this recent resurgence. Early on, NOMA members liked the idea of incorporating the familiar “CLE” that has come to represent a love and pride of Cleveland. That became the one known in the composition. HD: And the design process? Does it start with pencil and paper? JC: I start with lists. I listed what pops out when I think about Cleveland, looking for strong iconic structures. The Detroit Superior Bridge, the lake, the Terminal Tower. I sketch it out, scan it, and then go to Photoshop/ Illustrator. After a design, I usually walk away from it for a few days, and come back to look at it with fresh eyes.  I started with a complex design, using the bridge and the tower, knowing down the line it would be edited down. I review them with the chapter, and we boiled down the design to something clear and minimal. HD: When can we expect the chapter logo to roll out? JC: It is already being implemented in our letterheads, and the more complex version may still be used for t-shirts and the like. We quickly wanted this branding in place and set for new members. It is all about bringing awareness of NOMA to the region; it’s exciting be a part of increasing NOMA’s visibility.