Peruvian architecture studio 51-1 Arquitectos builds an industrial-style culinary school in Lima
Gastronomy & amp; The Hospitality School is located on the campus of the Pontifical Catholic University of Peru in Lima, a papal Catholic university founded in 1917. Here they teach the culinary arts, cooks, chefs, pastry chefs and future owners of the restaurant and hotel business, which has successfully flourished in recent years in Peru.
A new culinary school in a palm grove was designed by the local 51-1 Arquitectos architecture studio, which decided to move away stereotypical images of gastronomic establishments and create a multifunctional space in an industrial style, where everything necessary for training would be provided, including lecture halls, showrooms, kitchens, food storage and a dining room.
“We wanted the building to be as compact as possible and take up as little space on the ground as possible, while at the same time providing maximum interaction between students and facilitating the learning process,” the architects say.
Rectangular in its plan, it has three floors, a ground floor and a total area of 2,280 sq m. Outside, the building is sheathed with a “grid” of steel columns, giving it a modern industrial look. The mild climate also made it possible to make outside staircases and passages.
On the west side, the architects planned a vertical garden, which consists of from containers with different types of plants. This allows students to visually observe how herbs and certain types of vegetables grow as they walk through the corridors of the building.
On the basement floor there are numerous utility rooms, including food storage, a training meat processing plant, freezers, defrosting and cold rooms for storing dairy and other products.
On the upper floors, there are, among other things, demonstration kitchens and workshops, food science laboratory, washing areas and restaurant.
“The building was conceived as a gastronomic machine for teaching students “, – says the description of the project. The architects also wanted students to see how the building functions, so all communications are left in plain sight: students see how electricity is supplied to the refrigerator, how gas goes to the kitchen, and water goes to the sink, as well as how and where the garbage and all production wastes go. … This will help future restaurant owners better understand the process and its organization, the architects say.