A generic structure designed to facilitate the needs of a culinary academy whose facilities are elevated within a mega-truss structural system, elevated office and classroom spaces and a service floor containing forced air systems, utilities, walk-in refrigerators, and curing chambers exist above open ground. The enclosure of this double-height ground floor is variable: utilities are supplied from above, allowing for flexible kitchen spaces while the entire perimeter skin can be raised or pushed aside. Here, a liberated ground floor facade is allowed to take on a variety of configurations such that the function of the culinary academy shifts from being merely educational in nature to a hybrid between for-profit business incubation, on-the-job training, and public space. Facades, mounted on large, movable garage doors, can take on many configurations, allowing for each bay of the facade to potentially become a different storefront where, instead of attending baking class, students spend time working at an impromptu bakery, or learn about charcuterie through an improvised butcher shop.