11 minute read
Fulfilling a Vision at Vaughn College
Vaughn College of Aeronautics and Technology recently completed construction of its new campus cafeteria. The modern 5,000-squarefoot facility replaces the old cafeteria located in the cellar of Vaughn’s main East Elmhurst building, and fulfills a long-planned goal for Vaughn.
It also continues the implementation of the longterm Master Campus Plan developed by Graf & Lewent Architects.
Vaughn College is renowned nationally for its extraordinary record of providing upward mobility to its diverse student body, including many first-generation Americans and first-generation college students, and for its partnership with the vital airline, airport and engineering industries in the New York area.
The new cafeteria is a major step in Vaughn’s continuous program of improvement in its programs and facilities.
The working partnership between Vaughn College and Graf & Lewent Architects began 20 years ago, when Steve Lewent attended a Crain’s breakfast event featuring Gordon Bethune, then the CEO of Continental Airlines.
Graf & Lewent had been working on projects for Continental since 1995. By chance, Lewent found himself seated next to Dr. Sharon DeVivo who, at the time, was director of Development for the College of Aeronautics, as the school was then known.
After learning about DeVivo’s position at the College, Lewent noted that Graf & Lewent specialized in both higher education and airline projects, so maybe there would be a good fit between college and architect.
A few years and a few projects later, the College of Aeronautics became Vaughn College, and Vaughn hired Graf & Lewent to create a master plan. This was a great way for Graf & Lewent to get to know and understand Vaughn better, and to help visualize the future of the growing and ambitious college.
The new cafeteria is a project Vaughn College has had in the pipeline for a number of years.
Graf & Lewent worked closely with the Vaughn team to understand the college’s plans to expand and better serve its student community. The master plan included concepts for a new library, conference center, cafeteria, and the college’s first residence hall.
A focus of the plan was an interior “quadrangle” located at the geographical center of the main campus building, and surrounded by key student facilities, such as the library and cafeteria.
The residence hall represented a major expansion of Vaughn’s vision for its student population and make-up. It was completed in 2008, and was an immediate success. Suddenly, Vaughn was no longer only a commuter college.
Vaughn College is located directly across the Grand Central Parkway from LaGuardia Airport. Certain landing paths require planes to fly very low near Vaughn. Along with planes taking off at the airport, the sound levels can be significant.
In 2011, Vaughn undertook a major upgrade of the main building as part of a soundproofing project sponsored by the Port Authority and the FAA. This project essentially rebuilt much of the original 1930’s-era building inside and out, including new windows, insulation, cladding, and roof.
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CONTINUED FROM PAGE 20 The Vaughn and Graf & Lewent designed as a pre-engineered “But- construction resumed after a brief teams worked closely and quickly ler Building.” Using a prefab struc- pause.
This aggressive program trig- to develop a design for the new ture was highly cost effective, and The use of a pre-engineered gered changes to the interior lay- space. An underutilized facilities its exposed structural system fit building helped recover some of out, some of which meshed with maintenance and storage space perfectly with the industrial esthet- the time lost to obtaining Buildthe Graf & Lewent Master Plan, immediately adjacent to the new ic of the existing space. ing Department approvals and and some of which did not. But quad was the focus of the design The interior materials were cho- remedying unforeseen site condimany student service facilities effort. sen for durability and ease of main- tions. When the Butler Building were installed at the center of the Not only was the 3,600-square- tenance, as well as look. All fur- “kit” arrived, the new addition was building, at a circulation “quad” as foot space ideally located, but it nishings were designed to be mov- in place in a matter of weeks. envisioned in the Graf & Lewent offered 20-foot-high ceilings and able, so that the grand dining space The construction was substantially Master Plan. skylights to boot. could be rearranged for special completed in June 2020.
Unfortunately, the cafeteria was Different sizes, arrangements college and community functions. Vaughn’s new cafeteria is the fulnot part of this renovation, and and even the possible insertion of The new space is bright and fillment of a long-awaited goal for remained in its original basement a mezzanine floor were explored. open, as well as visible to passers- Vaughn, and reflects the college’s location. The food service staff was brought by on 23rd Avenue. Graf & Lewent commitment to a continuous cycle
As the college’s population grew, in to provide insight into how they was also able to add outside space of improvement and growth both the former cafeteria was inade- could do their jobs better and more for eating and connecting during inside and outside the classroom. quate. Vaughn had long sought efficiently, and an online survey the warmer months. “We are absolutely thrilled to to replace the space with a new was sent to students and staff to get The project was awarded to have this significant upgrade to our expansive one, but now the need ground-level feedback. Stuart Berger Construction Corp., campus, and look forward to taking was urgent. A new pizza oven was high on which has since merged with Cook full advantage of the space in the
The presence of new resident the wish list! & Krupa LLC. Construction began coming months,” said Dr. DeVivo. students in conjunction with a larg- The final design called for the in the spring of 2019. As always, “Our long-term relationship with er overall population of students, complete renovation of the exist- there were some issues that arose. Graf & Lewent has provided us faculty and staff required a larger ing space, plus a 1,400-square-foot For example, an old foundation with a partner who is responsive – and more welcoming – food addition to create a 5,000-square- for a long-since demolished struc- and reflective of our needs. This facility. foot facility. The kitchen was a ture was uncovered during excava- is a relationship that has provided
And, with food service facilities giant leap from the 350-square-foot tion. Its removal delayed the instal- us with a campus that feels combecoming a key factor in attracting facility in the basement, and fea- lation of the foundations for the fortable and meets the needs of future students to higher education tured all-new state-of-the-art food building addition. Another setback students, faculty and staff.” institutions, the time had come in preparation equipment and walk-in was due to the COVID-19 pan2017 to make the new cafeteria a refrigerator/freezer storage. demic, but the project was deemed reality. The addition to the building was “essential” by city guidelines, and
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