The Monroe College Culinary Arts Center, which houses Monroe’s rapidly-expanding Culinary Arts program, has won a prestigious Best of… award from New York Construction magazine voted on by a panel of construction industry leaders. The Culinary Arts Center, which opened in October of 2006 on the college’s New Rochelle campus, was one of 28 projects selected out of more than 100 submissions. It was recognized in the “Small Projects” category.
Along with the Monroe Culinary Arts Center, the McGraw Hill publication singled out the new NY Times Tower, the New Museum of Contemporary Art, the Hospital for Special Surgery, and a number of other prestigious construction designs.
“We’re honored to be recognized along with other extraordinary projects,” said Executive Vice President Marc Jerome. “The Culinary Arts Center’s design is superb, not only because of its aesthetic beauty, but because of its functionality for culinary classes as well as special events,” he said.
Designed by Susan Doban Architect, PC in collaboration with Monroe faculty chefs, Monroe’s Culinary Arts Center is comprised of four kitchens.
“Though there are four separate work areas, it can function as one large space.” said Ms. Dobin. “Our challenge was to create something that had impact, despite the relatively small space available. This award confirms that we were able to do that successfully.”
One of the architectural marvels of the Culinary Arts Center is the way it incorporates natural lighting with large windows and specifically-designed electric lighting. This unique arrangement helps students understand the nuances of color and texture that they would not be able to do with standard fluorescent lighting.
According to Ms. Dobin, “The original structure had windows that were high up and we wanted to preserve the openness and light, but we didn’t want to change the configuration of the original building. So we angled the ceiling to bring light into the space.”
Culinary Arts Director Chef Daniel Hinder had said the opening of the Culinary Arts Center was a “dream come true.” After hearing of the design award it received, Chef Hinder again was enthusiastic. “It might not be obvious to the untrained eye, but because of the lighting, custom-designed floor material, and efficient air- flow systems, the ingenious design helps students focus on the main task at hand – improving their culinary skills.”
The Culinary Arts Center is just one of the many improvements Monroe has helped forge on New Rochelle’s Main Street, in addition to new classroom and administrative office buildings, a mid-rise dormitory, bookstore and technology learning center.
There will be an awards breakfast for all the winning teams on Thursday, December 13 at 8am at the Marriot Marquis at 1535 Broadway in Manhattan.