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Nourish
Process | 44 - 47
Plans | 48 - 51
Renderings | 52 - 61
Building | 34 - 37
Program | 38 - 39
Code | 40 - 43
Research | 12 - 27
Client User | 28 - 29
Prototype | 30 - 33
Introduction | 4 - 7
Statement | 8 - 11
ANALYSIS
STUDY
CONCEPT
DESIGN
TABLE OF CONTENTS
5CONCEPT
Nourish is a sustainable nutritional
center located in the heart of Bucktown, a community with a
rich culture of dining, cooking, and shopping.
The building has direct access to the Chicago High Line, the new elevated recreation trail
connecting the city’s parks and green space.
7CONCEPT
Nourish’s program elements educate through various types
of media, incorporating a culinary program, storefront restaurant and
venue, organic farmer’s market, juice bar, patio garden and
green rooftop.
PHYSICAL
MENTAL
Nutrition
Community
Knowledge
Fitness
9CONCEPT
Nourish is designed to promote
an understanding of the benefits of SYNERGY
between physical and mental wellness by promoting a
healthy lifestyle.
The SYNERGY of the body describes the
connectivity between all of it’s integral components.
The cause and effect of essential physical and mental elements in the body work together as a system to
find balance.
Like the systems of the body, the building will function as a collective
experience to enhance a healthier lifestyle.
11CONCEPT
NUTRITION Nutrition is an essential aspect of our wellness that is often looked over. The programs all work together to enlighten people about eating clean and organic food in a collective environment.
FITNESS Within the building is a fitness room for exercise classes requiring minimal equipment, such as yoga + meditation, stretching, group cardio, crossfit, and pilates. With direct
access to the Chicago High Line, Nourish becomes a convenient meeting point for outdoor group cardio. The goal is simply to teach people to live active lifestyles by connecting to the local environment.
KNOWLEDGEThe focal point of Nourish’s education system is the culinary program. In addition to learning all about healthy cooking, students are taught the essential basics of nutrition and its relationship to the body, how to grow organic produce, and other ways to implement changes that support a healthy lifestyle.
COMMUNITYNourish is located in an area that values the local neighborhood community as well as a strong Chicago identity. People are brought in from both the street level and the High Line, which gives two opportunities to enter the space.
Several health epidemics in America are found to be directly linked to a person's diet and lifestyle. Of Americans 20 and older, 154.7 million are overweight or obese; The problem has grown exponentially since late 1970's.
Research shows that eating real whole food reduces risk of chronic diseases, and there appears to be syngery between the natural blend of nutrients within whole food combinations rather than supplements.
OBESITY FOOD SYNERGY
25
Overweight
Prevalenence of Overweight and Obesity Among High School Students, Chicago and the U.S., 2009
Per
cen
t
Obese
Chicago
U.S.
15
5
21.1*
15.8* 15.1
12
Dose-Response of Antioxidant of Orange, Apple, Grape, Blueberry, and 4-Way Combinations, 2004
Mixture Blueberries
Red Delicious
Concord Grape
Orange+X
Eff
ect
0 200
0.2
0.4
0.6
0.8
1.0
400 600 800 1000
Dose
++
++
X
X
XX
13STUDY
Unemployment in Chicago is the highest in the midwest. More than 600,000 people are looking for jobs as of June 2013. Although unemployment rates have gone down since the economy crashed in 2008, the statistics are not reflecting those that discontinued their job hunt.
UNEMPLOYMENT EDUCATION
Unemployment Rate: by state, seasonally adjusted, February 2013
below 6%
6-7%
7-8%
above 8%
QUICK FACTS ABOUT CHICAGO
EDUCATION
Population 2,887,897Area 225 sq. mi.Families with Children 51%Median Household Income $50,897Average Household Income $73,175
AGE PROFILE
25%34%
10% 25%
18%
47%
5%
17%
11%
under 1818-34 yrs35-64over 65
High SchoolSome CollegeAssociates
Bachelors
Graduates
OBESITYIn the U.S., obesity is considered to be an epidemic, with significantly high numbers in the Chicagoland area. This problem is directly linked to diet and exercise; In response, the culinary program is centered around clean eating and inspiring people to live a better lifestyle starting with creating a healthy relationship to the food they put into their bodies.
UNEMPLOYMENT
Most minimum wage jobs do not contribute to a specific skill that can be used to develop a career path. Attending the culinary program creates an equal opportunity for low income young adults that do not have the means to obtain higher education, marginalizing them from well paying jobs.
15STUDY
EDUCATION
The cooking program gives students a formal education that advances the process of becoming a professional culinary chef. This program educates participants in a formal schooling environment during the day, and gives them invaluable experience as employees that cook in a professional kitchen environment on the weekends.
FOOD SYNERGYFood synergy is defined as additive or more than additive influences of foods and food constituents on health. A diet rich in fruit and vegetables is attributed to the mixture of micronutrients, which have complementary and overlapping benefits including :Detoxification; Immune system improvement; Balance of good and bad cholesterol levels; Hormone metabolism; Reduction of blood pressure; Antioxidant, antibacterial, and antiviral effects.
ENVIRONMENTAL IMPACTThe built environment has a profound impact on our natural surroundings, economy, health, and productivity. Breakthroughs in science, technology, and operations are available to designers, builders, and owners who want to build green and maximize both economic and environmental performance.
An environmentally responsible approach is incorporated in all aspects of the design. It is an integral part of the design process to consider the systems and opportunities for urban ecology and sustainability.
72% of electicity consumption
39% of energy use
38% of all CO2 emissions
40% of raw material use
30% of waste output
14% of potable water consumption
In the United States alone, buildings account for :
17STUDY
SUSTAINABILITYThe SUSTAINABILITY of a building is as essential as the WELLNESS of the body.”
Material Specification
IncreasedBiodiversity
UrbanGardening
Acoustics + Insulation
Alternative Energy
IndoorAir Quality
Passive Solar Design
Rainwater Harvesting
On SiteCompost
This historic building has original construction, lending itself to a sustainable design done in a way to preserve history and improve the impact of the building on it’s environment.
Locally Sourced Food
The Green Wall cutting through the entire space will block both HIGH AND LOW FREQUENCY SOUNDS providing adequate noice control throughout the open space.
The vegetated surface provides THERMAL INSULATION for the building, equating to less demand for energy and fewer polluting byproducts. This can reduce the temperature fluctuations at a wall’s surface over 50 degrees. This happens by trapping a layer of air within the plant mass, reducing ambient temperature by evatranspiration and shading, and by creating a buffer against wind during winter months.
Green walls also provide an additional layer of EXTERIOR INSULATION that can damage organic building materials over the building’s lifetime.
ACOUSTICS + INSULATION
19STUDY
ALTERNATIVE ENERGY
Photovoltaic (PV) modules make electricity from sunlight, and are very simple, effective, and durable. They sit in the sun and, with no moving parts, run appliances and make energy for the utility grid. Solar panels are also capable of heating water. Solar panels capture and retain heat from the sun and transfer this heat to a liquid. These panels are located throughout the building’s rooftop.
Energy efficiency is always the most affordable and environmentally sound place to start when approaching renewable energy. Achieving an energy-efficient building means reducing its energy consumption by using efficient appliances and implementing energy-savings strategies. One example is to swap out incandescent lightbulbs with compact fluorescents (CFs) or LEDs.
SOLAR ENERGY
ENERGY EFFICIENCY
INDOOR AIR QUALITYSeveral of the plants used on the Green Wall naturally filter out common VOC’s (volatile organic compounds) found in indoor air, including benzene, acetone, formaldehyde, tolune ethyl benzene, xylene, and carbon monoxide. These VOC’s are a pretty common byproduct of paint, furniture wax, electronics, and pressed wood products. The plants listed below work absorb and remove these harmful pollutants.
INDOOR AIR QUALITY
PLANTS THAT IMPROVE AIR QUALITYAloe Vera, English Ivy, Greek Oregano, Peace Lillies, Spider Plants, Basil, Italian Basil, Parsley, Mint, Dolce de Mocha Mint, Button Fern, Creeping Fig
CROSS VENTILATIONCross ventilation is obtained by having windows in both sides of a room, causing airflow across the space. Designing for cross ventilation in buildings allows for passive cooling and reduces the reliance on air-conditioning.
21STUDY
The introduction of plant life on the outdoor patio and rooftop garden naturally enhance and maintain an ecosystem for a variety of plants, pollinators, ivertibrates, and birds that feed into the ecoogy of the building.
INCREASED BIODIVERSITY
LOCALLY SOURCED FOOD
Farm Logix is a new and innovative Chicago based company that utilizes proprietary technology to connect local farms with schools, hotels, restaurants and institutions like
Nourish.
Farmlogix lifts previous sourcing, reporting, logistical, demographic and economic barriers, bringing increased access to healthy, locally-sourced foods nationwide.
By partnering Nourish with Farm Logix, the program will obtain local food sources that the farmer's market may not be providing year-round.
23STUDY
MATERIAL SPECIFICATIONIntegrating green building materials helps reduce the environmental impacts associated with the extraction, transport, processing, fabrication, installation, reuse, recycling, and disposal of these materials.
SELECTION CRITERIAThe Green building materials are selected based on resource efficiency, indoor air quality, energy efficiency, water conservation, and affordability.
RESOURCE EFFICIENCYThe efficiency of materials are based on: recycled contect; natural, plentiful or renewable; resource efficient manufacturing process; locally available; salvaged, refurbished, or remanufactured; reusable or recyclable; recycled or recyclable product packaging; and durable.
OTHER SPECIFICATIONSEnergy and water reduction is also achieved through more efficient appliances, fixtures and fittings .
ON SITE COMPOSTINGENRICHES SOILCompost has the ability to help regenerate poor soils. The process encourages production of beneficial micro-organisms (bacteria and fungi) which break down organic matter to create a rich nutrient-filled material, humus. Humus increases the nutrient content in soils and helps retain moisture. Compost also suppresses plant diseases and pests, and eliminates any need for chemical fertilizers (which is never used in the garden).
HELPS REMEDIATE CONTAMINATED SOILThe composting process absorbs odors and treats VOCs. It has also been shown to bind heavy metals and prevent them from migrating to water resources or being absorbed by plants. The compost process degrades and eliminates wood preservatives, pesticides, and both chlorinated and nonchlorinated hydrocarbons in contaminated soils. Compost has the ability to prevent pollutants in stormwater runoff from reaching surface water resources.
EFFICIENCYUsing compost reduces the need for water, fertilizers, and pesticides. It even serves as a marketable commodity.
25STUDY
PASSIVE SOLAR DESIGNPASSIVE SOLAR HEATING + COOLING can significantly reduce the need for air conditioning or heating. This is done with overhangs for south-facing windows, shade trees, thermal mass, and cross ventilation. Some of the same strategies that help to heat
Nourish in the winter also cool it in the summer. Thermal mass which stores heat in the winter to release in the evening, works in reverse in the summer. The mass cools down in the evening and retains the coolness the next day, moderating the effects of high daytime temperatures.
sunrise sunlight sunset
SUMMER WINTERSOLAR ORIENTATIONChicago has extreme temperature changes, and it is crucial to consider how the weather affects the productivity of the building year round.
This graphic shows the sun movement and light phases at the site of my building.
RAINWATER HARVESTINGRainwater Harvesting provides an independent water supply that can be used to supplement the main supply. The captured water saves money by maintaining sustainable
gardening, and also directly feeds the water wall in Thrive.
AVERAGE PRECIPITATION
2.171.85
3.65
3.01
3.704.30
3.683.86
3.212.63
3.32
2.71
2”
4”
6”
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
ANNUAL AVERAGE DEGREE DAYS
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Mean °F 25 31 40 51 61 71 75 74 67 55 42 31
High °F 32 38 47 59 70 80 84 83 76 64 49 37
Low °F 18 24 32 42 51 61 66 65 57 46 35 24
27STUDY
URBAN GARDENINGUrban gardening has become a positive movement in cities across the world. The idea is methodically placed throughout the space: on both the interior and exterior Edible Green Wall that cuts through the entire building; on the outdoor patio; and the majority of the rooftop.
Not only is produce grown and shared for commercial and personal use, but it is a way to lead by example. Demonstrating how to garden will pose as another form of education for individuals to learn about how to grow their own food and herbs, and to connect people to the scenery of their own community.
Vegetables
Fruits
Herbs
Native Plants
CLIENTCITY OF CHICAGO; BOARD OF HEALTH + WELLNESS
Mayor Emanuel announced a $7 billion, three year infra-structure program, Building a New Chicago. The program will touch nearly every aspect of the city's infrastructure network and create more than 30,000 jobs in the next three years. He says,
"Whether it is renewing our parks or repairing our pipes, repaving our roads or rebuilding our rails, retrofitting our buildings or revitalizing our bridges, we must restore Chicago's core."
29STUDY
TARGET USER
CULINARY PROGRAMLow income young adults that can not afford higher education are the target for the culinary program. I am targeting young people that are stuck in their situation because of a lack of opportunity.
ORGANIC FARMER’S MARKET AND JUICE BARThe boutique market will be available to anyone in the area looking to buy inexpensive fresh produce and organic ready made meals.
Thrive RESTAURANTThe restaurant within the program has street level exposure, making it an ideal location for foot traffic. It is the ideal opportunity for the culinary students to practice cooking in a professional environment for their future career. This large venue space will also be used to host large scale events.
YOUNG ADULTS are at a point in life when they begin branching off from what was learned from family members, and start developing their own new habits
MENTORS
ALEJANDRA SCHRADERPROFESSIONAL MENTOR
JESSICA OLSENRECENT GRADUATE MENTOR
JUNIOR INTERIOR DESIGNER | RTKLBFA IN INTERIOR DESIGN | CSULB
I selected Jessica as a mentor because her senior thesis was also centered around health and wellness, and I felt that she was able to give me insight from her own experience.
PROFESSIONAL CHEF | TOP FINALIST MASTER CHEF (S2)MASTERS IN URBAN PLANNING | U OF M, ANN ARBOR BACHELOR’S IN ARCHITECTURE | SCI ARCH
I selected Alejandra as my professional mentor because she is very knowledgable as a designer, architect, chef, and in life experience. Her knowledge helped me in every aspect of the design process.
31STUDY
PROTOTYPE THE DINING ROOM AT KENDALL COLLEGE
Culinary Arts and Hospitality Management students prepare and serve lunch five days a week. The restaurant has been highly rated by Zagat Survey 2011/12 as well as having received numerous accolades by other respected food critics such as The MICHELIN Guide.
The Dining Room is the first culinary school in the U.S. to receive Certified Green Restaurant status from the Green Restaurant Association. The menu is seasonal and takes advantage of their own herb and vegetable garden as well as fresh ingredients from the nearby Green City Market.
SCHOOL OF CULINARY ARTSAn intensive hands-on cuting edge culinary arts programs designed to equip students with superb culinary skills as well as solid business management and communication capabilities.
DEGREESB.A. Culinary ArtsA.A.S. Culinary ArtsA.A.S. AcceleratedA.A.S. Baking + Pastry
PROGRAMSCulinary CertificateHome ChefThe Dining RoomHosting EventsKendall Professional
Kendall Camps
The Chopping Block is Chicago's largest recreational cooking school and gourmet retail store, offers demonstration and hands-on cooking classes, as well as wine classes, private cooking parties and corporate team building events.
Classes at their two locations cover subjects from cooking basics to intensive Boot Camps as well as seasonal, date nights, healthy and kids classes.
PROTOTYPE INTERVIEW THE CHOPPING BLOCK
ANDREA MILLERMARKETING DIRECTOR
HOW DID YOU BEGIN YOUR CAREER WITH CHOPPING BLOCK?
I’ve been with TCB for 11 years. I began as a chef’s assistant while I was attending culinary school at Le Cordon Bleu. I eventually became General Manager, opening our Merchandise Mart location before transitioning into the Private Event department where I coordinated private cooking events for our customers. I now handle marketing, with a focus on developing content (social media, blog, etc.).
33STUDY
WHAT IS YOUR FAVORITE PART ABOUT WORKING WITH TCB?I love working at TCB because our mission is to get people to cook. Cooking at home is healthier, less expensive than eating out and creates a community by bringing people together around food. I believe strongly in this mission so it's inspiring to work for a company that is working toward this goal.
WHAT TYPES OF COOKING CLASSES WOULD BE HELPFUL TO BRAND NEW COOKS?Knife Skills, technique focused classes like Chicken 101, Meat 101, Seafood 101, etc.
WHAT ARE THE VARIETY OF EXPERTISE LEVELS YOU CAN EXPECT IN A NEW CLASS?Each class has students with a varied level of experience in the kitchen. Some have never cooked before while others have been cooking for their families for years. Our technique focused classes tend to draw a more serious student who is interested in learning techniques. Our most serious students enroll in our Culinary Boot Camp. Our social classes (Date Night, Girls Night, etc.) are often taken for the different experience they provide. They are a fun evening out but also offer an element of education.
WHAT IS A REALISTIC AMOUNT OF STUDENT PER AID RATIO?In a hands-on class, we typically have 20 students, 1 chef instructor and 2 assistants. In a demonstration class, we typically have 20 students, 1 chef instructor and 1 assistant.
WHAT LEVELS OF EXPERTISE DO THE STAFF HAVE?
All chef instructors have a culinary degree and at least five years of experience cooking in a professional kitchen. The experience level varies for the chef assistants. Many are currently enrolled in professional culinary school, have other jobs in the food industry or simply have a love of cooking.
HOW OFTEN IS HEALTHY EATING TIED INTO YOUR CURRICULUM?We have some health focused classes with healthy menus, but not as many as in the past. We used to have a registered dietician teaching demonstration classes but unfortunately haven't had someone in that role in a while.
WHERE DO YOU GET YOUR INGREDIENTS FROM?We have relationships with local vendors for produce, fish and meat. Pantry staples are purchased through US Foods.
WHAT ARE THE VARIOUS STAFF THAT YOU NEED TO MAKE YOUR PROGRAM FUNCTION SMOOTHLY?Chef Instructors, Chef Assistants, Dishwashers, Retail Associates, Store Managers, Private Event Coordinators, Admin (Financial Department, Human Resources, etc.)
1753 N. DAMEN AVE, CHICAGO, IL 60647EXISTING BUILDING
Site Plan First Level FP
North Elevation
East Elevation
*These PDF plans are the only documents I received from the realtor. Unfortunately the architect did not cooperate in providing existing plans.
I based my technical drawings on the measurements provided and educated decisions.
These elevations present their proposed fourth level and roof structure addition. The renovation was not implemented.
South Elevation
West Elevation
ANALYSIS 35
ZONING SECTION17-3-0104
ZONING DESIGNATIONB3-2 Community Shopping District
ALLOWED IN ZONECommunity shopping, large stores and retail storefronts- destination oriented, often along major streets, no size limit of commercial establishment
TOTAL BUILDING VS. PROJECT AREA17,549 square ft building vs. 114,570 square ft lot
BUILDING HEIGHT3 Story plus Basement39' Above Grade
TYPE OF CONSTRUCTIONType IV
EXISITING OCCUPANCY TYPEGroup A-3Group BGroup R-2Group S-1
OCCUPANCY TYPEAssembly Group A-3Business Group BEducation Group EMercantile Group MStorage Group S-1
TOILET COUNT3
ACCESSABILITYREQUIREMENTSMinimum of 1 accessible entrance that shall be protected from weather by canopy or roof overhang,
AVAILABLE PARKING16
ZONING MAP
Nourish1753/5 N DAMEN AVE.
CHICAGO, IL 60647
This historical building has been around since 1887 and was remodeled in 1965. It is a three story building above grade, with a basement level beneath. Over the years it has been renovated, but still holds the aesthetic of the warehouse. It has stayed true to it's original design with 11' ceilings with timber beams, exposed brick and mechanical systems. It has a skyline view with three exposures. This building captures the charm of historical Chicago architecture, while still leaving room for design exploration.
The building shares it’s Northern exterior wall with the Damen entrance of the Chicago Highline that connects Churchill Park to the other parks in the area, shown on the map on the top right of the following page.
BUILDING SITE AND HIGHLINE
Direct Access to Local Parks Up and Coming Area Close to the EL
Adjacent to High Line Near 94 Tollway Sense of Community
ANALYSIS 37
The Chicago High Line, also known as the Bloomingdale Trail, is a 2.7 mile urban oasis created by the alliance of the City of Chicago, Chicago Park District, The Trust for Public Land, and dozens of non profit groups.
The abandoned rail road line will connect the existing park and trail system. It is transforming a physical barrier into a community connector, a piece of Chicago's industrial past into an alternative transportation corridor. By Fall of 2014, it will be a living work of art for the city. Below are obtained renderings for the trail’s design.
PROGRAMNourish will feature large flexible areas integrated together to create a destination for the community to grow with one another.
KITCHEN AREASProfessional grade kitchen with student stations on the first level;Professional kitchen to support the restaurant on the lower level
Kitchen (2) | 3,300 sq. ft.
Back of House (2) | 430 sq. ft.
Thrive RESTAURANTHigh end organic restaurant open to public and ran by students; Street level exposure; Flexible venue space for large scale events
Dining | 1,300 sq. ft.
Work Stations | 1000 sq. ft.
Reception | 100 sq. ft.
ORGANIC FARMER’S MARKETStaffed by students specializing in ready made meals; Direct access to the Chicago High Line; Flexible space to display seasonal produce
Market | 3000 sq. ft.
URBAN GARDENOrganic vegetable and herb garden; private seating for restaurant; Chicago skyline view
Patio Garden / Juice Bar | 1,100 sq. ft.
EDUCATIONAL SPACESA library and smaller classrooms for nutrition, yoga, massage, and fitness that requires very little equipment
Classrooms (3) | 1,000 sq. ft.
Library | 1,000 sq. ft.
Administration Offices (5) | 1,000 sq. ft.
SUPPORT SPACESLaundry & Janitor’s Closets | 200 sq. ft.
Restrooms (4) | 3,000 sq. ft.
ANALYSIS 39
CIRCULATION
PRELIMINARY CIRCULATION DIAGRAMS
Exercise Studio Educational 300 50 6 1
Back of House Mercantile 230 300 gross 1 1
Janitor's Closet Accessory Use 40 30 gross 1 1
Laundry (kitchen) Accessory Use 40 30 gross 1 1
Restrooms Accessory Use 500 30 gross 16 1
Elevator Accessory Use 30 30 gross 1 1 Circulation - 1300 N/A - -
TOTAL - 5240 - - 1
ROOM NAMEUSE
(Based on 2007 CBC, Table 1004.1.1)
OCCUPANCYLOAD FACTOR(Based on 2007 CBC,
Table 1004.1.1)
NUMBER OF OCCUPANTS
EXITS REQUIRED
AREA (SF)
LOWER LEVELKitchen Kitchen 1600 200 gross 8 1
Restaurant Mercantile 1200 15 net 80 1
ANALYSIS 41
Back of House Mercantile 200 300 gross 1 1
Janitor's Closet Accessory Use 40 300 gross 1 1
Loading Zone Mercantile 70 60 gross 1 1
Elevator Accessory Use 30 30 gross 1 1 Circulation - 1100 N/A - -
TOTAL - 4720 - - 2
FIRST LEVEL Kitchen Kitchen 1700 200 gross 9 1
Student Stations Educational - Vocational 900 50 net 18 1
Reception Area Assembly - Standing 40 5 net 8 1 Reception Seating Assembly - Unconc. 40 5 net 8 1
ROOM NAMEUSE
(Based on 2007 CBC, Table 1004.1.1)
OCCUPANCYLOAD FACTOR(Based on 2007 CBC,
Table 1004.1.1)
NUMBER OF OCCUPANTS
EXITS REQUIRED
AREA (SF)
Market Mercantile 1900 30 gross 63 2
Farmer’s Market Mercantile 900 30 gross 30 2 Registers Assembly - Standing 80 5 net 16 2 Janitor’s Closet Accessory Use 40 30 gross 1 1 Elevator Accessory Use 30 30 gross 1 1 Outdoor Garden Assembly - Unconcentrated (880) (30 gross) (29) 1
Circulation - 1300 N/A - -
TOTAL - 4720 - - 2
SECOND LEVEL
ROOM NAMEUSE
(Based on 2007 CBC, Table 1004.1.1)
OCCUPANCYLOAD FACTOR(Based on 2007 CBC,
Table 1004.1.1)
NUMBER OF OCCUPANTS
EXITS REQUIRED
AREA (SF)
ANALYSIS 43
Market Mercantile 1900 30 gross 63 2
Farmer’s Market Mercantile 900 30 gross 30 2 Registers Assembly - Standing 80 5 net 16 2 Janitor’s Closet Accessory Use 40 30 gross 1 1 Elevator Accessory Use 30 30 gross 1 1 Outdoor Garden Assembly - Unconcentrated (880) (30 gross) (29) 1
Circulation - 1300 N/A - -
Intimate Classroom Educational - Vocational 280 20 net 14 1
Dean’s Office Office 300 15 net 20 1
Director of Nutrition Office 300 15 net 20 1
Financial Dept. Office 500 15 net 33 1
Restroom (W) Accessory Use 400 300 gross 1 1
Restroom (M) Accessory Use 400 300 gross 1 1
Library Educational - Vocational 740 300 gross 2 1
Elevator Accessory Use 30 30 gross 1 1
Circulation - 1000 N/A - -
TOTAL - 4000 - - 1
THIRD LEVEL
ROOM NAMEUSE
(Based on 2007 CBC, Table 1004.1.1)
OCCUPANCYLOAD FACTOR(Based on 2007 CBC,
Table 1004.1.1)
NUMBER OF OCCUPANTS
EXITS REQUIRED
AREA (SF)
IDEATION
CONCEPT MODEL
SKETCH MODEL
DESIGN 45
FORM STUDY
PRELIMINARY DIGITAL MODEL
DESIGN 47
HAND SKETCHES
LOWER LEVEL FLOOR PLAN
1
Private Party Room
Restaurant Seating
Back of House Kitchen
Support Spaces
Restrooms
Flexible Space
Fitness Room
Elevator
2
3
4
5
6
7
8
0 2’ 4’ 8’
1
2
3
4
5
6
78
FIRST LEVEL FLOOR PLAN
1
Reception Desk
Street Entrance
Waiting Area
Restaurant Stair
Emergency Exit
Educational Kitchen
Back of House
Loading Zone
Elevator
Accessible Entrance
2
3
4
5
6
7
8
9
10
0 2’ 4’ 8’
Private Party Room
Restaurant Seating
Back of House Kitchen
Support Spaces
Restrooms
Flexible Space
Fitness Room
Elevator
1
3
4
5
6
7
8
9
10
SECOND LEVEL FLOOR PLAN
1
Dry Storage
Main Stair
Cold Storage
Farmer’s Market
Cash Wrap
Herb Garden
Juice Bar
Patio Seating
Emergency Exits
Highline Entrance
2
3
4
5
6
7
8
9
10
0 2’ 4’ 8’
12
3
4
5
6
7
8
9
10 10
THIRD LEVEL FLOOR PLAN
1
Dry Storage Private Classrooms
Main Stair Small Classroom
Cold Storage Administrative Offices
Farmer’s Market Library
Cash Wrap Rooftop Stair
Herb Garden Emergency Exits
Juice Bar
Patio Seating
Emergency Exits
Highline Entrance Elevator
2
3
4
5
6
7
0 2’ 4’ 8’
1
2 2
3
4
5 6
77 10
ENTRANCEThe reception located on the first floor welcomes in customers of the restaurant and farmer’s market. The waiting area has an expansive view of the restaurant level below.
The culinary educational kitchen is visible in entrance of the space to enhance the ambiance of creativity and passion surrounding cooking and nutrition.
ThriveThe student staffed restaurant is open to customers interested in quality organic menu items for weekend
brunch and dinner. In addition to the cuisine, Thrive duals as a flexible venue space to host large scale events and lecture series.
Throughout the year, seasonally grown organic produce will be served in the Farmer’s Market that serves the restaurant. The full menu is based on seasonal and locally available items.
The space is designed to feel open and expansive, while the sound of the self sustaining water wall fills the air. The skylight and hanging pendants above draws the viewers attention upwards through the four story volume and sparks curiosity to continue to discover the other floors.
.
HIGHLINE ENTRANCEThe Highline entrance is designed to draw in pedestrians to experience the healthy space within. The faceted glass looks through to the student kitchen on the first floor and floods the space with natural light.
The patio allows customers to immerse themselves in the richness of the distinct four seasons Chicago experiences.
The organic juice bar has a Nana Wall system allowing the North Wall to open completely when weather permits. The roof above is 60% retractable, making the space useable during any season.
SPECIFICATIONSWoodshield Non VOC Wood Stain By Ecos
Natural Cork FlooringBy Riverwoods Flooring
64% Post Industrial / Consumer Recycled Polyester Upholstery By Pallas
Custom Light Fixture
LED Track LightingBy Bellacore
Stamped ExteriorConcrete Floor
Recycled Subway TileBy Mosaic Tile Supplies
Custom Farmer’s Market Stands
Personality Nightshade Brushed Nickel Muted Driftwood
French Grey Pure White Unspun Berry Unspun Carbon
Walnut on Existing
DESIGN 61
Natura No VOC InteriorFlat Finish Paint By Benjamin Moore
Sustainable Composite Counter-top Surface By PaperStone
Green Wall System By Access Irrigation
Reclaimed Wood Doors
Seamless ConcreteFlooring + Wall Veneer
Existing Brick Structure
Brushed Stainless Steel
Tempest PewterSlateGreen EssenceAtrium White
brianamartindesign.com | [email protected]
