Design Mistakes of the Past: Mistake #1: The design doesn’t allow for programmatic growth. We repeatedly see a residential set-up geared toward teaching curriculum and skills that are not as relevant to Gen Z and Gen Alpha as they were to generations before them. Mistake #2: The design doesn’t identify students with a passion for true culinary arts exploration. Life is not linear. How can we create spaces that allow for more freedom and expansion of career opportunities?
FEELING THE PAIN? Biggest Challenges in Culinary Design:
Matching goals to budget and square footage opportunities within a facility Identifying clear program goals
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