TA S T eFU L LY d e SI G n ed

HDR Creates Culinary Arts Institute

The face of the culinary arts world has changed. chefs have become household names,
Culinary School Design cooking shows are taking television by storm, and new and exotic restaurants are
Higher Education replacing the old and mundane. This change has made becoming a chef, a career
that was once considered undesirable, one of the fastest growing professions in the
Collaborative Environments nation. The new Institute for the culinary Arts at Metropolitan community college is
Dining and Kitchen Spaces a reflection of this change. The hDr-designed building, which opened in November
Landscape Design 2009, is the first culinary arts school in hDrs portfolio, and a sophisticated learning
environment for a record number of aspiring chefs.
 modern
The New School
When Metropolitan Community College (Metro) first studied
the feasibility of building a new facility for its culinary arts
school, it was in response to the skyrocketing enrollment in
the program. To put it into perspective, Metros culinary arts
program had approximately 40 students in 1991. For the
20092010 year, the program had about 1,000 students. For the
summer 2010 quarter, enrollment was up 105 percent over last
year. A few factors have led to these staggering numbers:
A shift in the stereotypes often associated with food industry
workersCelebrity chefs and television programming have
breathed new life into the industry, changing it from one that
hired people that often could not gain employment in other
professions, to an industry that hires the best and brightest
from universities and culinary schools across the country.
The Food Network is increasingly beloved by the 1834
demographic, and the glamorous spin the network gives the
culinary arts profession is attracting this age group into the
kitchen classroom.
Omaha population and tourism growthWith more
people visiting and moving to Omaha than ever before,
residents and visitors are demanding more opportunities
for food excellence. Although steak typically takes center
stage, Omahas fine dining options are beginning to garner
international attention and acclaim. It is expected that jobs
for well-educated restaurant chefs will increase by 12 percent
within the next year. Nationwide, the restaurant industry is
expected to grow nearly 30 percent over the next few years.
This sudden interest in the culinary arts profession left Metros
existing culinary arts building bursting at the seams.
Although Metros Institute for the Culinary Arts has long been
one of the most respected programs of its kind anywhere in
the U.S., the previous 6,000-square-foot, single kitchen facility
couldnt meet the demands of professors, students and the
industry, said Tim Wurtele, Omaha, senior designer.
The new 39,000-square-foot building is about six times larger
than the previous space. With more than 16,000 square feet of
instructional and service space, the facility gives students and
professors access to the most advanced kitchen equipment
available, in a stylish and modern facility.
Exterior Design
The two-story culinary arts building is a modern interpretation
of the Fort Omaha campus vernacular. In addition to using
the red brick found in buildings throughout the campus, the
exterior cladding includes glass and copper, materials often
used in culinary arts. Pre-patinated copper panel encases the
second level of the building, and copper panel was used for
 Interior
The interiors were designed to be cost-effective while exuding
a high-end building with an opulent flair. The first floor of the
main lobby is clad in zinc and wood-look laminate, and features
modern seating, a bakery and coffee shop, and a dramatic
glass tread staircase that leads visitors to the second level. The
second level hallway incorporates the pre-patinated copper
panel featured on the exterior of the building and leads visitors
to the elegant, multipurpose conference room.

Much like with the exterior, glass is found throughout the

interiors of the building, providing unobstructed views to
kitchen areas. The instructors like this because it makes the
students take more pride in how their workspace looks, added
Wurtele.

flashing, gutters and downspouts. Glass covers the remainder

of the building, creating a transparent south faade that greets
visitors with a welcoming glow and encourages a two-way
dialogue between students and passers-by.

When you think of a typical kitchen space you think of

something that is hidden from public viewsomething that is
back of house, said Wurtele. The kitchens in the new school are
all very transparent to the exterior, allowing the public to get
a taste of whats going on inside and for students to get visual
relief while theyre working.

An extensive amount of site work including sense gardens,

a fountain wall, native and naturalized plants, bench-height
walls, and seating fill the sites expansive outdoor space. To
assist in LEED certification, all of the rainwater from the roof of
Highlighted interior features include:
the building is collected into a 15,000-gallon underground
storage tank that holds the water for irrigation needs. Bioswales
Demonstration LabA theatre-style classroom space
and pervious pavement were also used in a portion of the
with tiered seating and a full kitchen setup. The space was
parking lot to help with the collection and filtration of water
designed with wood-look laminate, a green tile backsplash
run-off.
and minimal stainless steel to give the appearance of a home
kitchen. The lab is used for teaching, cooking lectures, and
The pervious pavement is the largest pour in Nebraska to date,
may be used to provide cooking demonstrations on local TV
said Kristina Kubicek, Omaha, project coordinator, Landscape
stations. It can seat 36 students and contains cameras and
Architecture. Its not a widely used practice in the area, so its
video screens, allowing students to get an up close view of
exciting to see the technology installed and hear other project
what is being prepared in the kitchen area.
teams talking about incorporating it into their work.
BistroA modern and casual dining space open to the
As part of the overall project, the design team also created a
public. The space features a fireplace clad in white and
new tree-lined main entrance to the campus. Prior to the new
linear textural tiles, an end-grain wood floor that mirrors a
culinary arts building, few people ventured to this area of the
butchers block, walls of glass and brick, and intimate lighting
campus, a space that was once filled with shed structures.
and seating. Attached to the bistro is a private dining space
Having the main entrance near the new building speaks
designed as a spinoff of a chefs table.
volumes to the changes being seen at Metro and in North
Omaha, a part of town that doesnt typically attract high-design
buildings.
 Theory LabsTwo theory labs act as the main teaching tools
used for demonstrating and applying cooking techniques.
These two identical kitchen spaces were designed to be
classrooms, with abundant space and television monitors
in all four corners. Between the two labs is a breakout space
where students and professors can gather to discuss lessons.

Production KitchenThe production kitchen is attached

to the bistro and acts as the heart of the facility. Including
everything youd find in a high-end restaurant kitchen,
the space lets students put their knowledge to the test by
preparing food for Bistro guests.

The building also includes a conference center, chocolate

lab, banquet service kitchen, resource center and additional
classroom areas.

More than anything, the building was designed to be a place

of learning, said Wurtele. It provides areas for students to
interact after class, collaborate with each other, and get the
kind of education youd expect from a world-class culinary arts
school. Its a place where students want to be.

Happy Client
For the last 20 years I thought wed have something better,
said Jim Trebbien, dean of the Institute for the Culinary Arts.
But I never imagined it would be anything as great as this.

Trebbien said the reaction from students, professors and

the community has been similar. Almost weekly community
members pull off the road and walk into the building out of
curiosity. Everyone is amazed it sounds bad to say, but you
almost get tired of hearing people go on about it!

Not a bad problem to have.

For more information, contact Tim Wurtele tim.wurtele@hdrinc.com