Cora Embree - Interior Design Thesis Volume 2: Design Proposal

Volume 2 - Design Proposal

Executive Summary

This document describes the design process of a culinary school with a restaurant. This project aims to provide a social gathering space for individuals to come together, while providing a culinary education with practical kitchen experience. Two teaching kitchens support the education of culinary students, supplemented by a full service commercial kitchen which serves the restaurant. The restaurant offers a variety of seating including a lounge, bar, dining room, private dining, and outdoor seating.

This project is located in the historic French Quarter of New Orleans. Catering to locals and tourists alike, the restaurant’s atmosphere embodies the charm and attitude of the Big Easy. Inspired by the slow, front porch lifestyle of the deep south, the school and restaurant invite individuals to savor the nourishment of the body and soul.

Table of Contents

Introduction

Problem Statement

This project seeks to design a space that will foster the growth of both communities and individuals through nourishment. By providing a space for rest and gathering, communities will be able to strengthen and celebrate their cultures. This restaurant also strives to support the local population in Louisiana, which has the fourth lowest college graduation rate by state, by offering an alternative to college. A culinary school allows students to learn about their local cuisine while gaining career experience.

Mission Statement

This space fosters community, expression of culture, and education through meals. Gathering around a common table nourishes the body and the soul, while the environment nourishes the senses. Culinary education empowers community members to serve one another and learn new skills.

1 2 3 4 5

Goal: Cultivate community

Performance Requirement: The design will provide a social gathering space for individuals to come together to share meals.

Goal: Offer culinary education

Performance Requirement: The restaurant will include a culinary school, educating students while providing experience in a functioning restaurant kitchen.

Goal: Provide nourishment

Performance Requirement: The space will provide nourishment of the body, soul, mind, and senses through meals, community, education, and environment.

Goal: Elevate the public dining room

Performance Requirement: The design will present a pleasant experience from greeting to departure, facilitating comfortable and dependable service.

Goal: Pursue wellness

Performance Requirement: The restaurant will promote health and wellness through holistic education facilities and dining areas, offering fresh ingredients and seating variety.

Site Analysis

1000 N Rampart Street, New Orleans, Louisiana

Restaurants + Bars

Hotels

Parks + Points of Interest

The site is located on the corner of Saint Philip Street and Rampart Street, on the edge of the historic French Quarter and Tremé neighborhood of New Orleans. The neighborhood is mixed-use, featuring private residences, hotels, restaurants, bars, shops, and offices. Louis Armstrong Park is across the intersection, and Bourbon Street is a 5 minute walk away.

With multiple transportation options, 1000 N Rampart St. is easily accessible. A streetcar line runs along Rampart Street and there are bus stops close by.

Bourbon Street

Bourbon Street

Adjacency Diagram

Building Analysis

Two Levels

11,173 Square Feet

First Floor Interior

Second Floor Interior

Second Floor Interior

Second

Exterior

The building was originally three separate structures consisting of a Creole style cornerstore townhome and two outbuildings which historically housed kitchens. They have since been combined into one building. The exterior boasts of a traditional French Quarter gallery and balcony, along with a rooftop patio. The original brick structure is accented by exposed wood beam ceilings, and wooden flooring on the second level.

Exterior

Concept

Located on the doorstep to the French Quarter, this restaurant will foster the growth of communities and individuals by offering a space to savor the moment. Inspired by the front porch culture of New Orleans, the restaurant bridges the gap between public and private settings. The slow living lifestyle of the Big Easy encourages rest and socialization, inviting visitors and locals alike to slow down and enjoy the company and food. Culinary education will allow students to savor their culture by learning how to share recipes with others. Emulating the experience of the front porches found throughout New Orleans, this space will offer a warm welcome, farewell, and in between.

Parti Diagram

The space is divided by the existing patio on the second level. This patio indicates the original separation between the house and outhouses, where an outdoor courtyard would have provided an in-between space. This division creates a transition, similar to a front porch, between the dining room and kitchens.

Floor Plans

1. Reception

2. Dining Room

3. Bar

4. Private Dining Room

5. Kitchen

6. Teaching Kitchen

7. Dishwashing Station

8. Cold Storage

9. Walk in Freezer

10. Dry Storage

11. Office

12. Restrooms

13. Waiter’s Station

14. Outdoor Dining

Level 2 Floor Plan

Axons

Interior Axons

Exterior Elevation

Exterior Axon

Level 1 Reception & Dining

The reception provides an area for diners to check in and wait for their tables. Seating is arranged with views into the teaching kitchen and the restaurant. The cane screen leads to the reception desk, which also offers retail. This includes baked goods that the culinary students produce, along with aprons, mugs, kitchen towels, and cookbooks.

Level 1 Dining Axon

The first level dining room features a dining lounge, bar, and a large booth. This space embodies the relaxation of a front porch, bringing a community together to pause and enjoy conversation.

Reception 360°

Level 1 Dining 360°

Restroom Elevation

Reception Elevation

Level 2 Dining

A large dining room embraces the diner when they reach the second level. This dining room features booth seating as well as tables. The space is surrounded by tall windows, providing a glimpse onto the cast iron balcony and into the streets of the French Quarter. The original wood ceiling and floors are accented by a light teal plaster.

Adjacent to the dining room, outdoor seating presents a breath of fresh air with a glimpse into the French Quarter. Tables are enveloped by the cast iron railing, with a canopy of lanterns and string lights. Umbrellas provide shade from the summer sun, and plants are dispersed between the seating.

Patio Axon

Level 2 Dining Axon

Level 2 Private Dining

Patio

Balcony

Balcony 360°

Teaching Kitchens

The second level teaching kitchen focuses on pastry lessons. This kitchen features marble worksurfaces and a vaulted ceiling, telling the story of the original structures.

The first level teaching kitchen provides a space for students to cook meals. This space features 8 ranges with ample stainless steel worksurfaces. Nonslip terrazzo flooring provides an easily cleanable surface. Windows looking in to the reception allow diners to see the kitchen.

Materials

1. Existing Brick

2. Existing Hardwood Flooring

3. Brass

4. Terrazzaco Non-Slip Terrazzo

5. Cane Webbing

6. Marble Checker Flooring

7. SW Needlepoint Navy Paint

8. Marble Countertops

9. Walnut Finishes

10. Bolia Flat Woven in Fawn

11. Bennison Fabrics Benjelloun

12. Carnegie Odyssey in 15

13. Love vs. Design Larkspur Vines Wallcovering

14. CF Stinson Leather Vinyl

Furniture

1. Carl Hansen & Son CH24

2. Geiger Landmark Chair

3. Expormim Frames Chair

4. Martin Brattrud Las Ondas

5. Bolia Caro 2 Seater Sofa

6. WCI U-Shape Booth

7. Blu Dot Chip Stool

8. Webstaurant Tables

9. WCI Brae Double Table

Branding

The branding draws from the detail of the cast iron galleries. This window and railing is captured from the second level balcony of the restaurant. Blue is inspired by the traditional “haint blue” color of a New Orleans front porch ceiling. In addition to the menu, the logo is applied to aprons, towels, and mugs that are sold at the reception counter.

Level 2 Reflected Ceiling Plan NTS N

Level 1 Reflected Ceiling Plan NTS N

1. Louis Poulsen VL Ring Crown Wall

2. Louis Poulsen VL Ring Crown 1

3. Bruck Lighting Delfina Pendant

4. OCL Schoolhouse Flushmount

5. OCL Schoolhouse Pendant

6. Primo Royal Wall Lantern

7. OCL Dash Pendant

8. OCL Centro Pendant

9. Outdoor String Lights

Process Work

Volume Two Sources

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Codes Cora Embree

Reception + Level 1

Dining

Level 1 + 2

Dining

Quattro Traceable Leather

Seat + Banquette upholstery

Bolia Resistant to wear and stains

Leather Standard by OKEO-TEX

Wallcover ing in Larkspur Vines

Wallcovering in first and second level dining areas

Love vs Design

Level 2

Dining Pro Mar 200 Zero VOC

Interior Paint

Paint in SW 7616 Breezy

Sherwin Williams No VOCs Greenguard Certified Applied to gypsum and plaster

Level 2

Dining

Level 2 Dining

Bennison Fabrics

Carnegie No wear 100,000 double rubs

Level 2 Dining od Vermont Natural Coatings

Kitchens

Terrazzco EZPour Epoxy 158

Slip resistant terrazzo

Refinished existing flooring

Terrazzco Zero VOC, durability, recycled materials, and building reuse

HPD, HHI compliant, Kaiser Permanente, Mindful Materials, Red List Free

USDA Certified Biobased Product

Greenguard Gold; LEED points zero VOC, durability, recycled materials, and building reuse

Kitchens Dekton Marina Backsplash + pastry worksurfaces

Cosentino High impact resistant, abrasion resistant, heat resistant, carbon neutral

EPD

Kitchens Benchtec h Stainless steel countertops and work benches

Kitchens Pro Mar 200 Zero VOC Interior Paint

Paint in SW 0032 Needlepoint Navy

Corrosion resistant

Sherwin Williams No VOCs Greenguard Certified Applied to cabinets

WELL :

Air: The dining rooms have operable windows

Water: Drinking fountains are easily available

Nourishment: Fruits and vegetables are featured on the menu, along with allergen information and high sugar foods are labeled

Light: At least 70% of seating is within 16’ of glazing

Movement: At least one staircase is open to regular occupants and is at least as prominent as elevators

Thermal Comfort: An adjustable thermostat allows for thermal control

Sound: Interior walls between dining rooms and kitchens have a minimum STC of 60

Material: Low VOC materials

Mind: Provides connection to place through celebrating local culture and architecture, as well as integrating artwork

Universal Design:

Equitable use: The space is interesting and attractive to people with diverse abilities and interests

Flexibility in use: The design offers a variety of seating arrangements with different materials and levels of lighting There are three different kitchens, accommodating varying tasks and offering a variety of surroundings throughout the day

Simple and intuitive use: Visual sightlines allow an understanding of the wayfinding and visibility into other rooms

Perceptible information: The design communicates the intent and use of the space and the culture that inspires it

Tolerance for error: The design minimizes hazards by providing simple and intuitive use

Low physical effort: The space can be navigated and enjoyed easily without causing distress

Size and space for approach and use: Appropriate size and space is provided for comfortable maneuvering throughout the space

Code Research:

Sprinklered: No

Exit access travel distance per IBC: 200’

Actual measured distance: 90’ 8”

Interior Finish Requirements

Floor Occupancy Group

exit stairways and ramps and passageways

and enclosures

and enclosed spaces

Plumbing Requirements:

Accessibility checklist:

Grab bars in restrooms: Yes

Turning circles at all changes in direction: Yes

Clearances (min door, corridor width, min height):

- Minimum door width = 36”

- Minimum corridor width = 3’ 9” between tables, 5’ for corridors

- Minimum height = 10’ 2”

Push/pull all doors: Yes

Signage: