George Brown College Culinary School
Tom Arban Photography and Peter Bogaczewicz Photography
George Brown College Culinary School
Sep 17, 2010 An appetizing renovation presents the Toronto-based school with a solution to deliver enhanced culinary education to an increasing student population.
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George Brown College Culinary School by Kearns Mancini Architects, Inc._01 George Brown College undertook a renovation and expansion of their facilities in the School for Hospitality in downtown Toronto at their St.James’ Campus in order to accommodate increasing enrolment numbers and to maintain their high standards in culinary education.

 

(Photos by: Tom Arban Photography, Peter Bogaczewicz Photography)

George Brown College Culinary School by Kearns Mancini Architects, Inc._02 The St.James’ Campus was also lacking visibility and presence in the neighbourhood and needed to establish a fresh campus identity. The Adelaide Street building required extensive renovations and an addition to add program to the Culinary School.
George Brown College Culinary School by Kearns Mancini Architects, Inc._03 The design team wanted to open up, or expose, the school to the public, through the use of transparency and color.
George Brown College Culinary School by Kearns Mancini Architects, Inc._04 Solidness versus transparency also influenced material selection. New super scaled glazing has been installed in
contrast with the existing brick.
George Brown College Culinary School by Kearns Mancini Architects, Inc._05 From the interior of Adelaide Street, the glazing provides views down Frederick Street toward the school’s newly created, learning restaurant.
George Brown College Culinary School by Kearns Mancini Architects, Inc._06 This theme of color and light is prominent within where state of the art equipment and sustainable finishes create dynamic, playful interiors.
George Brown College Culinary School by Kearns Mancini Architects, Inc._07 A main event space was created in the Adelaide Street building by elevating the bottom of the atrium from the basement to the first floor. The cafeteria was relocated to the newly configured second floor with a circular opening giving it more focused natural daylight from the atrium.
George Brown College Culinary School by Kearns Mancini Architects, Inc._08 The exposed brick walls and wood ceilings on the interior create a stark contrast with the new contemporary interiors within.
George Brown College Culinary School by Kearns Mancini Architects, Inc._09 At the Chefs’ Restaurant on King Street, a dramatic, chef-centered identity is achieved by displaying the open kitchen and food preparation area up front, in the corner, and storefront windows.
George Brown College Culinary School by Kearns Mancini Architects, Inc._10 The exhaust hoods in the culinary labs have digital sensors that adapt to ventilation demands, reducing energy consumption. Heat gathered from exhaust hoods is recovered and circulated to reheat the building, an efficient system that creates comfortable interior conditions.
George Brown College Culinary School by Kearns Mancini Architects, Inc._11 The project incorporated sustainable materials throughout, including wood flooring, Greenguard Indoor Air Quality Certified upholstery and quartz countertops, fluted resin and safety flooring with post-industrial recycled content, low-VOC paints and finishes.
George Brown College Culinary School by Kearns Mancini Architects, Inc._12 The design team restored and preserved a 1914 heritage building to house the new Chefs’ House Restaurant and additional classrooms. The ground floor, which was originally more than two feet (600mm) above street level, was lowered in order to create a fully accessible building for the public.