The idea behind this project was to create two different experiences and spaces that intertwined in the middle, providing a different experience. These spaces consist of a solid monolithic area; which is where the learning takes place, and a more open, lightweight structure, which was designed as a rest or recreational area. These two different zones or areas are linked together through circulation cutting right through the middle building. The stairs provide access to both zones while keeping them separated.
My program consists of the contrast of solid/monolithic spaces divided by an open, light framed space; which encases the main circulation space. My approach towards the culinary institute was based on the contrast created in the city itself. On one side there is the historic district that forms most of downtown, and on the other are the modern, refitted spaces, situated near the shore, but still within the historic district. This contrast led me to the idea of two different elements that are trying to coexist within the same space. One of them, older and with a more widespread focus and the other element formed of newer, smaller components; one is heavy and unmovable, and the other one is lighter and in occasions more appealing.

One of the main structural ideas was a building that used poured- in concrete, and decreased the use of columns as much as possible; to accomplish this, portal frames were implemented, providing support for many rooms and long span spaces ( library, lecture hall). The rest of the building is mainly supported by the structure provided by the core of the elevators and fire escape stairs. The portal frames also provide some details for the exterior facades and how people can experience the building from the outside; adding a different type of experience.
The exterior of the building is composed of a set of shifting ‘boxes’ that are broken down the middle by the glass intervention. This shifting is very slight but just enough to be visible and cause the visitor to notice the building, wonder about it and ultimately invite them in.
By splitting the new Culinary Institute through the middle with the open circulation space, I am trying to create a connection between the old historic district of Charleston and its future in the culinary arts. The new Culinary Institute is intended mainly for young students, but it also provides access to citizens and visitors alike.

The restaurant is the perfect place where students, citizens, and visitors come together and experience the old and new Charleston. I took the idea of heavy vs. light spaces further on, by arranging the spaces within the program according to the different intensities of activity that take place within that space.
In order for people to experience these spaces in a unique way, glass was used to encase the main stairs, giving them a lightweight and transparent feeling, while remaining the main space divider. The experience in the kitchens is different from the one in the library or lecture hall. All the kitchens are interconnected; providing easy access and mobility between them.