{"id":2641,"date":"2016-12-12T14:03:48","date_gmt":"2016-12-12T20:03:48","guid":{"rendered":"http:\/\/www.dunwoody.edu\/blog\/?p=2641"},"modified":"2016-12-12T14:04:15","modified_gmt":"2016-12-12T20:04:15","slug":"birchwood-cafe-chef-helps-architecture-students-design-steger-wilderness-center-dining-hall","status":"publish","type":"post","link":"https:\/\/dunwoody.edu\/news\/2016\/birchwood-cafe-chef-helps-architecture-students-design-steger-wilderness-center-dining-hall\/","title":{"rendered":"Birchwood Caf\u00e9 Chef helps Architecture students design Steger Wilderness Center Dining Hall"},"content":{"rendered":"<p><strong>Chef\u2019s critiques and background in restaurant industry influences student James Matthes\u2019 kitchen design.<\/strong><\/p>\n<p>Earlier this year, third-year <a href=\"http:\/\/dunwoody.edu\/news\/2016\/architecture-students-to-design-dining-hall-for-steger-wilderness-center\/\">Architecture students were asked to help design and build a brand new dining hall<\/a>\u00a0for the\u00a0<a href=\"https:\/\/www.stegerwildernesscenter.org\/\">Steger Wilderness Center<\/a>, an ecologically-focused building devoted to sustainability education and climate change solution.<\/p>\n<figure id=\"attachment_2642\" aria-describedby=\"caption-attachment-2642\" style=\"width: 300px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2642 size-medium\" src=\"http:\/\/dunwoody.edu\/news\/wp-content\/uploads\/2016\/12\/IMG_9753-300x192.jpg\" alt=\"Photo of Birchwood Caf\u00e9\u2019s Chef Marshall Paulson critiquing student designs.\" width=\"300\" height=\"192\" srcset=\"https:\/\/dunwoody.edu\/news\/wp-content\/uploads\/2016\/12\/IMG_9753-300x192.jpg 300w, https:\/\/dunwoody.edu\/news\/wp-content\/uploads\/2016\/12\/IMG_9753-768x491.jpg 768w, https:\/\/dunwoody.edu\/news\/wp-content\/uploads\/2016\/12\/IMG_9753-1024x655.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-2642\" class=\"wp-caption-text\">Birchwood Caf\u00e9\u2019s Chef Marshall Paulson critiques student designs,\u00a0shares tips and best practices on kitchen design<\/figcaption><\/figure>\n<p>The project\u2014led by Architecture Instructor Molly Reichert and Center Founder Will Steger\u2014began in late August, when students spent a week at the Center in Ely, MN. Here students studied the Center, learned of the building requirements set forth by Steger, and camped at the location where the new structure will be built!<\/p>\n<p>Students have since split into several small teams, each working to design a different options of what the dining hall could be. Steger will then use the designs as he seeks funding for the structure.<\/p>\n<p>But creating the schematic design proposals hasn\u2019t been as easy as some of the student\u2019s past design projects. It has required a lot of one-on-one time with the client, new approaches to design, and even critiques from the <a href=\"http:\/\/birchwoodcafe.com\/\">Birchwood Caf\u00e9\u2019s<\/a> Chef Marshall Paulson.<\/p>\n<h6><strong>Advice from industry experts gives students a taste of life in the industry<\/strong><\/h6>\n<p>As someone who has spent most of his time in a kitchen, Paulson was able to provide students with a unique and necessary perspective to each of their designs. During his presentation, Paulson shared industry tips and best practices on things that might not have immediately come to mind for the students, including sink location, cabinetry space, number of drawers, preferred shelving structures, ideal appliances, kitchen health codes, budgets, and timelines.<\/p>\n<p>Architecture student James Matthes said that the critique was extremely valuable, helping him and his group identify a few areas of improvement that could be made to their design.<\/p>\n<p>\u201cIt was really good to have his perspective,\u201d Matthes said. \u201cWe bounced ideas off of him, and he was able to pick out a few things that we had missed, especially in regards to the openness of the kitchen to the dining room.\u201d<\/p>\n<p>In addition to help from Paulson, Matthes\u2019 background in the restaurant business has also helped shape his schematic design.<\/p>\n<h6><strong>Family business helped shape Architecture student\u2019s design <\/strong><\/h6>\n<figure id=\"attachment_2644\" aria-describedby=\"caption-attachment-2644\" style=\"width: 300px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2644 size-medium\" src=\"http:\/\/dunwoody.edu\/news\/wp-content\/uploads\/2016\/12\/Screen-Shot-2016-12-08-at-8.34.03-AM-300x188.png\" alt=\"Initial sketches\/designs from Architecture students James Matthes, Aaron McCauley, Guyon Brenna, and Marcos Villalobos.\" width=\"300\" height=\"188\" srcset=\"https:\/\/dunwoody.edu\/news\/wp-content\/uploads\/2016\/12\/Screen-Shot-2016-12-08-at-8.34.03-AM-300x188.png 300w, https:\/\/dunwoody.edu\/news\/wp-content\/uploads\/2016\/12\/Screen-Shot-2016-12-08-at-8.34.03-AM-768x481.png 768w, https:\/\/dunwoody.edu\/news\/wp-content\/uploads\/2016\/12\/Screen-Shot-2016-12-08-at-8.34.03-AM-1024x641.png 1024w, https:\/\/dunwoody.edu\/news\/wp-content\/uploads\/2016\/12\/Screen-Shot-2016-12-08-at-8.34.03-AM.png 1852w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-2644\" class=\"wp-caption-text\">Initial sketches\/designs from Architecture students James Matthes, Aaron McCauley, Guyon Brenna, and Marcos Villalobos.<\/figcaption><\/figure>\n<p>\u201cMy dad owns a restaurant and I worked there for several years,\u201d Matthes explained. \u201cSo I\u2019ve been surrounded by kitchens my whole life\u2014it\u2019s kind of in my blood.\u201d<\/p>\n<p>With good Italian food, reasonable prices, and catering capabilities, Matthes\u2019 family restaurant, <a href=\"https:\/\/www.facebook.com\/MarinosDeli\">Marino\u2019s Deli\u2019s<\/a>, cliental and sales varied greatly. And those experiences have helped Matthes decide what the Center Dining Hall could look like and how to best accommodate a wide-array of customers and kitchen-needs.<\/p>\n<p>\u201cWe have a very small restaurant, and we keep our prices fairly cheap so we get a huge mix of people coming in. So, I got that small, day-to-day interaction with people, but we also cater really large events. And that\u2019s kind of what this Dining Hall space has to be flexible with: the people and both small events and big events.\u201d<\/p>\n<p>But one thing Matthes said he and his classmates were not as prepared for was the challenge of making a sustainable kitchen.<\/p>\n<p>\u201cIt\u2019s really tough to make a sustainable kitchen,\u201d Matthes said. \u201cYou have these big pieces of equipment, and you\u2019re constantly washing things\u2014it\u2019s a waste. But we\u2019re exploring ideas on how to deal with waste and recycling and composting, and Will is interested in adding a root cellar and using an icehouse. And that\u2019s not something we\u2019ve done in past projects, like when we were-designing an apartment complex in downtown Minneapolis. It\u2019s just not something we are used to seeing. So it brings a whole other perspective that should help all of us in the long-run.\u201d<strong>\u00a0<\/strong><\/p>\n<h6><strong>Studio provides real-world experience<\/strong><\/h6>\n<p>While this studio hasn\u2019t been the student\u2019s first stab at design, Matthes shared that this particular project has been much more real than the projects conducted in year one and two.<\/p>\n<p>The combination of hearing from industry experts, working with a real client, and knowing this is a structure that will actually be built, has forced the teams to approach their designs in a much more practical, real-world way\u2014<a href=\"http:\/\/dunwoody.edu\/news\/2016\/dunwoody-architecture-well-living-lab\/\">an approach to education that Dunwoody College prides itself on<\/a>.<\/p>\n<figure id=\"attachment_2643\" aria-describedby=\"caption-attachment-2643\" style=\"width: 300px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2643 size-medium\" src=\"http:\/\/dunwoody.edu\/news\/wp-content\/uploads\/2016\/12\/Screen-Shot-2016-12-08-at-8.33.32-AM-300x194.png\" alt=\"A potential dining hall design for the Steger Wilderness Center created\u00a0by Architecture students James Matthes,&lt;br \/&gt; Aaron McCauley, Guyon Brenna, and Marcos Villalobos.\" width=\"300\" height=\"194\" srcset=\"https:\/\/dunwoody.edu\/news\/wp-content\/uploads\/2016\/12\/Screen-Shot-2016-12-08-at-8.33.32-AM-300x194.png 300w, https:\/\/dunwoody.edu\/news\/wp-content\/uploads\/2016\/12\/Screen-Shot-2016-12-08-at-8.33.32-AM-768x496.png 768w, https:\/\/dunwoody.edu\/news\/wp-content\/uploads\/2016\/12\/Screen-Shot-2016-12-08-at-8.33.32-AM-1024x662.png 1024w, https:\/\/dunwoody.edu\/news\/wp-content\/uploads\/2016\/12\/Screen-Shot-2016-12-08-at-8.33.32-AM.png 1808w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-2643\" class=\"wp-caption-text\">A potential dining hall design for the Steger Wilderness Center created\u00a0by Architecture students James Matthes,<br \/> Aaron McCauley, Guyon Brenna, and Marcos Villalobos.<\/figcaption><\/figure>\n<p>\u201cIn the past it\u2019s been \u2018okay, here is our design. This looks cool, so let\u2019s just go with that,\u2019\u201d Matthes said. \u201cWhereas now [we ask] \u2018does this appeal to the client and is it going to fit?\u2019 And so from the get-go that was something we really concentrated on: to make sure that the design worked.<\/p>\n<p>\u201cIt\u2019s exhausting every design idea that we\u2019ve had, and it has been stressful, but in the end, it\u2019s worth it. It\u2019s worth it to see a client happy and enjoying what they\u2019re seeing.\u201d<\/p>\n<h6><strong>Learn more<\/strong><\/h6>\n<p>The students will present their designs at 9:30 a.m., Friday, Dec. 16, at Dunwoody. Steger and Paulson as well as Founder of Birchwood Caf\u00e9 Tracy Singleton and Mechanical Engineer and Alternative Energy Consultant Craig Tarr will be in attendance.<\/p>\n<p>After the presentation, Steger will choose several student designs, or portions of their designs, to move forward with. The final building design will be dependent on funding and community support. The hope is to break ground in 2018.<\/p>\n<p><a href=\"http:\/\/dunwoody.edu\/architecture\/\">Learn more about Dunwoody Architecture.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef\u2019s critiques and background in restaurant industry influences student James Matthes\u2019 kitchen design. Earlier this year, third-year Architecture students were asked to help design and build a brand new dining hall\u00a0for the\u00a0Steger Wilderness Center, an ecologically-focused building devoted to sustainability education and climate change solution. The project\u2014led by Architecture Instructor Molly Reichert and Center Founder [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[174,68,197,178],"tags":[],"class_list":["post-2641","post","type-post","status-publish","format-standard","hentry","category-community-outreach","category-events","category-industry-partners","category-student-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Birchwood Caf\u00e9 Chef helps Architecture students design Steger Wilderness Center Dining Hall - Dunwoody College News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dunwoody.edu\/news\/2016\/birchwood-cafe-chef-helps-architecture-students-design-steger-wilderness-center-dining-hall\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Birchwood Caf\u00e9 Chef helps Architecture students design Steger Wilderness Center Dining Hall - Dunwoody College News\" \/>\n<meta property=\"og:description\" content=\"Chef\u2019s critiques and background in restaurant industry influences student James Matthes\u2019 kitchen design. 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