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(Education Renovation - Honorable Mention) Culinary Institute Renovation.

Byline: scott.huish


Culinary Institute Renovation

Submitted by: Yost Grube Hall Architecture

Location: Vancouver, Wash.

Cost: $7.9 million

Start Date: March 2015

Owner/Developer: Clark College

Architect: Yost Grube Hall Architecture

Engineer: catena consulting engineers

General Contractor: Integrity Structures

Other Associates: Halliday Associates, Harper Houf Peterson Righellis, Lango Hansen Landscape Architects, Listen Acoustics, Mazzetti, Josh Partee Architectural Photographer, Stantec

Clark College's culinary program was originally housed in a space that had no windows and very little visibility on campus. Recognizing a need to transform not just the space, but the whole program, a college leadership team worked to identify a vision for the program and enhance the experience for students involved. Part of the vision included a full renovation of the existing space into an open, state-of-the-art area to inspire learning and creativity. The result: the 19,600-square-foot Tod and Maxine McClaskey Culinary Institute.

The remodeled area required demolition on an outdated portion of Gaiser Hall, which had been built in sections over three decades. One of the primary goals of the remodel was to provide students an environment that blends instructional and public space together. There is now a production kitchen that accommodates five lines for student work, as well as a bread and cake room and cooler and chocolate lab for students enrolled in the baking and pastry arts program. In addition to the enhanced workspace, general food service was introduced to the school, which now offers a coffee and bakery kiosk, a student-run restaurant and a daylight-filled food court.

Some of the most stunning features include a new exterior patio with seating and umbrellas with large glass doors, exposed beams, an undulating wall and large interior windows inside the kitchen for students working in it. The $7.9 million project offers the technology and space that was needed to enhance the program and attract aspiring chefs.

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Publication:Daily Journal of Commerce (Portland, OR)
Date:May 23, 2019
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