F20_IARC275_People, Spaces, Experiences & Politics

IARC 275 Fall 2020

F&B Interior Architecture Studio

Almaraz, Carley Elaine Carlson, Sophie Nicole Dierking, Vittoria Rose Fonseca, Ellen Rose Goad, Zachary Wayne Loveday, Lily E Lyden, Jack Anthony McMullan, Sydney Taylor Ornelas, Maria Cecilia Phillips, Lydia Grace Snyder, Kayleigh Taylor, Ashley Barrett

SCHOOL OF INTERIOR ARCHITECTURE

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Course IARC 275 People, Spaces, Experiences & Politics in Fall 2020 Students Almaraz, Carley Elaine Carlson, Sophie Nicole Dierking, Vittoria Rose Fonseca, Ellen Rose Goad, Zachary Wayne Loveday, Lily E Lyden, Jack Anthony McMullan, Sydney Taylor Ornelas, Maria Cecilia Phillips, Lydia Grace Snyder, Kayleigh Taylor, Ashley Barrett Reviewers Brian Strutz | A DOPO Sourdough Pizza Cheryl Baxter | University of Tennessee Chin Hua Lin | Holly Hunt David Matthews | University of Tennessee E. Dale Brackeen II | Dryden Architecture And Design, LLC Erin Lynch | Gensler John Ballentine | Dyer Brown Architects Lisa Mullikin | University of Tennessee Molly King | MOLLY JO EVENTS Roberto L Ventura | Virginia Commonwealth University Tim Dolan | University of Tennessee Supporter Carl Keaney | Jackson Terminal, LLC John Sanders | Sanders Pace Architecture Teaching Assistant Julianna Olsen Publisher/Instructor Jinoh Park Contact jpark100@utk.edu Š The copyright of all design results contained in this book belongs to each (student) designer.

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INSTRUCTOR’S NOTE

It was the beginning of the 2020-2021 school year, with more worry than excitement. As a faculty, the biggest concern was how to teach students in a design studio class, allowing them to feel the uniqueness of the studio setting and senses of belonging, competition, and collaboration as a member of the studio. Along with this concern, I adjusted the existing studio plan, hoping that students can work on the project in one place and get closer.

This class aims to develop students’ capacities to demonstrate the ability to build abstract relationships and materialize original ideas with their imagination at the interior architecture scale. In other words, students need to visualize and explain their favorite “Food and Beverage (F&B)” places. The F&B is part of Basic Needs for human beings and the most public theme.

Under the F&B theme, my students have explored dining experiences in F&B places.

According to their exploration, they 1) selected their favorite foods, 2) established their ideal dining experience sequences, and 3) implemented F&B interiors individually. As a result, they designed Italian restaurant, Fine dining,

Making this book is a way to review my instruction through my students’ processes and outcomes. By looking at each phase of the process and its outcome, I feel like I might have had to help or teach my students more at some points. This book gives me feedback on student achievement. Also, I hope to help 1) my students apply what they have learned to the following years, 2) the future faculties in charge of the students I have taught to understand the students’ outputs, and 3) my future students understand my expectations. Lastly, I wish this book can be used as a base for creating my students’ portfolios.

Many thanks to my students, teaching assistant, reviewers, and colleagues for giving me this opportunity at the University of Tennessee, Knoxville.

Jinoh Park, Instructor

Japanese restaurant, Izakaya, Southern food restaurant, Barbeque shop, Taylor Ham Bagel shop, Hibachi restaurant, Churros Bar with Hot Chocolate, Gastro Pub, Tea lounge, and Pasta Store in each part of the Jackson Terminal Building. This book contains the journey of the students’ processes and outcomes.

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CONTENTS

01

Instructor’s Note

02

Contents

04

Course Schedule

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Project Description

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Almaraz, Carley Elaine | A Trip to Italy

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Fonseca, Ellen Rose | Sakura

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Carlson, Sophie Nicole | Antonio’s

48

Goad, Zachary Wayne | Comfort Kitchen

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Dierking, Vittoria Rose | Osankiso

58

Loveday, Lily E | The Back Porch

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68

Lyden, Jack Anthony |Taylor Ham Craftsman Deli

98

Phillips, Lydia Grace |Wish You Were Beer Brewing

76

McMullan, Sydney Taylor |Sugio

108

Snyder, Kayleigh |Tea&Honey

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Ornelas (Gutierrez), Maria Cecilia |CafĂŠ Churro

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Taylor, Ashley Barrett (Barrett) |Honest Pasta

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Stalled! |Inclusive Restroom

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A Letter to My Students

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COURSE SCHEDULE

Pa ss i

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Get greeted by the host with silverware and menu.

Discuss the menu with the waitor about all of the options.

Discuss your options with the waiter and order food.

Wait for your food and look around the restauraunt.

Recieve the food from your waiter.

Pay and tip.

ed Cr

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Tell the host how many people will be in your party.

Ad m

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Love

ibi

Respec t

After learning how to define their tastes, students completed student housing projects that reflects their lifestyle by doing a series of assignments, each step of the evidence-based design process.

Determined

Whole-Hearted

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Window Lighting.

Committed

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Admire the different arches and design.

Open window next to table and greenery

We carry Northern Italian Pastas, Southern Italian meats, and Southern Italy seafood.

Bright warm lighting, especially at night when there isn’t day light lighting.

#1 Concept Wheel - Explore personal identities

Snyder, Kayleigh | Tea & Honey | Tea Shop

#2 Research Favorite Food - Each student research their favorite food according to Loveday, Lily E types of cultures (American, | The Front Porch | Barbecue Restaurant European, Asian, Chinese, Japanese, Korean, etc.), ingredients (Salt, Tomato, Clamp, Bean, Berry, Eggs, etc.), diets (Vegetarian, Vegan, Pescatarian, etc.), interests (Zero waste, Alternative meat, Branding, etc.), and etc.

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#3 Favorite Food Experience - Based on the research, each student develops concepts and sequences to communicate the concepts developed through the developed sequence to people.

Dierking, Vittoria Rose (Toria) | Ōshankisu | A Modern Sushi Restaurant

Lyden, Jack Anthony | Taylor Ham Craftsman Deli | Bagle Shop

Fonseca, Ellen Rose | SAKURA | Izakaya

Taylor, Ashley Barrett | Honest Pasta | Pasta Store

#4 Site Selection - Having the developed concepts and sequences, the students begin their space programming by occupying approximately 1,400 Sqft. of space in the Jackson Terminal building having 19,194.04 Sqft.

#5 Space Program - To organize space programs very complete, the students are required to do case studies for each space program corresponding to each behavioral phase in the sequence.

Goad, Zachary Wayne | Comfort Kitchen | Southern Food Restaurant

Almaraz, Carley Elaine | A Trip to Italy | Italian restaurant

Carlson, Sophie Nicole | Antonio’s | Italian Fine Dining

Taylor, Ashley Barrett | Stalled!

McMullan, Sydney Tay | Sugoi | Hibachi Restaurant

Ornelas (Gutierrez), Maria Cecilia | CAFE CHURRO | Dessert Shop

#6 Floor Plan & Elevation - By synthesizing the case study outcomes, the stuOrnelas (Gutierrez), Maria Cecilia | Stalled! dents design and draw their F&B spaces according to the standard interior architecture drawing conventions.

#7 Materials, FF&E, & Lighting - Then, the students furnish their spaces and visualize them with colors.

#8 Mid-review - Students combine these outcomes above to pack their draft version of F&B space design proposals.

#9 3D Visualization - Based on their combined design packages, the students build their space through 3D design applications (Revit, Rhino, 3Ds Max, etc.) including walls, ceiling, floor, furniture, fixture, and equipment.

#11 Penultimate Review - Students participate in the final review by synthesizing all the above results produced during the semester.

Level 1 Circulation Level 2 Circulation

#12 Final-review #10 Supportive Visualization - By reviewing whole produced design resources, the students create supportive materials (diagrams and texts) to explain their design

#13 Stalled Workshop

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PROJECT DESCRIPTION

In this design studio, 12 students worked on a project to design their favorite F&B space individually, resulting in a remodeling of the Jackson Terminal into a food hall.

Adjacent building occupied by Heuristic Workshop, Inc.

Exit / Dock / Restroom Access Corridor

Restrooms

Planter

Suite 213

Stair

Patio

Ramp

Suite 211

Wood Boardwalk

Stair

10’ x 10’ Roll up door

Janitors Closet

Floor Plan

Suite 209

Grease Trap

Planter

Suite 207

Sidewalk

Suite 205

Wood Boardwalk

Planter

Stair

Grease Trap Loading Dock

Concrete Ramp

Jackson Terminal Common Area Total Sq. Ft. 3049

Net Leasable Sq. Ft.

Suite

213 211 209 207 205

ackson Snyder, Kayleigh | Tea & Honey erminal | Tea Shop

7818 1913 1010 1372 3948

Total Rentable Sq. Ft.

1484 363 192 260 749

Unit share of common area

9302 2276 1202 1632 4697

Common Area

48.7% 11.9% 6.3% 8.5% 24.6%

N

865-523-9867 203 W Jackson Ave, Knoxville, TN 37902 Dierking, www.jackson - terminal.com

Loveday, Lily E | The Front Porch | Barbecue Restaurant

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Proportion of Common Area Sq. Ft.

(connecting interior floor level with street)

Vittoria Rose (Toria) | Ōshankisu | A Modern Sushi Restaurant

Lyden, Jack Anthony | Taylor Ham Craftsman Deli | Bagle Shop

Fonseca, Ellen Rose | SAKURA | Izakaya

Taylor, Ashley Barrett | Honest Pasta | Pasta Store

Go |C |S

http://jackson-terminal.com/ Carl Keaney | Jackson Terminal, LLC John Sanders | Sanders Pace Architecture

oad, Zachary Wayne Comfort Kitchen Southern Food Restaurant

Almaraz, Carley Elaine | A Trip to Italy | Italian restaurant

Carlson, Sophie Nicole | Antonio’s | Italian Fine Dining

Taylor, Ashley Barrett | Stalled!

McMullan, Sydney Taylor | Sugoi | Hibachi Restaurant

Ornelas (Gutierrez), Maria Cecilia | CAFE CHURRO | Dessert Shop

Ornelas (Gutierrez), Maria Cecilia | Stalled!

Phillips, Lydia Grace | Wish You Were Beer Brewery | Gastro Pub

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Almaraz, Carley Elaine on rati e d nsi

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There are certain traits about myself that help me progress in my everyday life. For example, in school, self-determinism helps me get my work done and not procrastinate. If the assignment has me collaborate with my peers, self motivation helps me not let them down. I want to consistently turn assignments in on time with good effort and creativity. Along with self-determinism, cleanliness is very helpful for me as a student. It then reflects into my work and motivation throughout the day. Outside of school, the main thing that pushes me is my family and friendships. Their love and kindness motivate me to reciprocate it back. The most important things in those relationships are trust and reliability. I want to be able to rely on the important people in my life, and them be able to rely on me.

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What is your favorite food and/or beverage? And describe why?

My favorite food has always been alfredo pasta. I love italian food and on any occasion, such as my birthday, all I want for dinner is pasta! It’s more of a special occasion meal, and not something I eat on the go.

It has always been my favorite food since I was a little kid, because it’s creamy, buttery, and delicious.

Which F&B place do you dislike? The reason is that?

My least favorite restaurant, and not because of the food, is probably Steak and Shake.

It is a fast food restaurant that always has had the worst service. I put aside at least 2 hours a night if my friends choose to stick out the wait.

All I get there is a plain cheeseburger and fries, that I can easily get elsewhere with not as terrible of a wait.

What food and/or beverage do you dislike? The reason is that?

My least favorite type of food is anything, but the basics.

I like the plainest of foods.

Cheese pizza, plain cheese burger, plain bagels, peanut butter and jelly, plain salad, etc. I will try almost any food, but toppings have never been my preference. I stray away from tomatoes, onions, peppers, olives, mushrooms, and probably so much more. I think simple is always better.

What is your favorite ingredient? Why? My favorite ingredient is probably salt. I don’t have a big sweet tooth, and always crave salt over sugar. As soon as my family gets chips at a restaurant, we immediately ask for a salt shaker after.

What is your favorite F&B place (cafe, restaurant, etc)?

And describe why?

My favorite restaurant for special occasions has to be Maggionos in Nashville. I have gone there since I was a kid. It is mainly my favorite restaurant because of the quality service and food. When we sit down, we immediately get warm bread and iced water, which is always nice after the drive. It is an italian restaurant that also carries my favorite alfredo pasta.

On the other hand, I live in a small town outside of Nashville, so the most convenient places are not as fancy and I still enjoy them just as much.

An example of this is Casa Vieja. Casa Vieja is a mexican restaurant that is always a quick and easy sit down restaurant option. Chips, queso, cheesy rice, and I am good to go!

What cultural and social phenomena are you currently interested in?

Honestly, before answering this question, I had to look up what this meant and I came across an article about taste and it is quite interesting. The human pattern of preference and taste buds itself. How food you grew up with can sway what you even prefer in your adult life.

How culture can also influence what you are around, such as mexican, italian, or chinese food. I think it is crazy how one person can have the opposite experience with a certain food.

Focusing on covid in particular being one of the only viruses to affect your taste buds. I think that it is super interesting that people are experiencing a non-sense of smell or taste, which would honestly affect my life so much. Food is one of the best experiences of this world, and without the taste

Which ingredient do you dislike or can’t take? Why? My least favorite ingredient is spices. I never like spicy foods.

If a food has any kick in it, I usually choose not to get it.

buds, that would really hinder everyday life.

What are your criteria when choosing what and where to eat?

At my age, a big criteria of where I choose to eat is money. I like it cheap and delicious.

Finding both attributes in a restaurant is always good.

After I got my first job, I think money really did affect where I ate which is why fast food places are sadly a go to.

When you read the answers to the above again, what kind of food ingredients, food culture, or food space are you interested in?

I think a type of food place I would be interested in is a non-americanized type of food. I know I have been talking about italian recently, so maybe even that. I know a lot of people think americanized food is always worse. I think when people talk about certain foods, they say things like “REAL mexican food,” or something along those lines.

I know it is hard to find the actual resources for authentic food in America, but I think to create a successful one would be interesting.

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Italian Restaurant

A Taste of Italy A Taste of Italy is an authentic italian restaurant. My authenticity will show through the arcade system attached to the structure, arch windows, and arch doors. The environment will compare to an informal restaurant space in the sense of Italy. The tables will be set with a glass, plate, fork and knife, which is considered more of a casual setting in Italy, due to our resources allowing for a first course, one main course, salad or cooked vegetables, one wine, and cheese or a simple dessert. A Taste of Italy will also radiate authenticity with the servers knowledge on the type of regional food we offer and having the customer’s experience parallel their typical restaurant experience in Italy.

The customers will experience the majority of natural lighting throughout the day since I have 2 walls that allow wide arch windows, and bright yellow lighting during the night to continue a bright feel against the white stone wall. The wood in the majority of features, such as lighting, tables, floors, chairs, etc, will also add a beautiful contrast against the white stone wall. A Taste of Italy will offer an authentic experience that can not be had anywhere else in this area of Knoxville.

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A Taste of Italy

SEQUENCE Authentic Italian Restauraunt

Enter the restauraunt.

Find the host to be seated.

Tell the host how many people will be in your party.

Get greeted by the host with silverware and menu.

Open Window Lighting.

Brick, cave all distressed wall paper.

Arch to show the Italian culture.

PLANS

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Bright warm lighting, especially at night when there isn’t day light lighting.

Discuss the menu with the waitor about all of the options.

Open window next to table and greenery

Discuss your options with the waiter and order food.

Wait for your food and look around the restauraunt.

Admire the different arches and design.

Recieve the food from your waiter.

Pay and tip.

Exit the restauraunt.

We carry Northern Italian Pastas, Southern Italian meats, and Southern Italy seafood.

ELEVATION

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CONCEPT BOARD

A TASTE OF ITALY // CONCEPT BOARD AUTHENTICITY

QUALITY SERVICE

VARIETY

MATERIAL BOARD

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PERSPECTIVES

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PERSPECTIVES

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What is your plan after this semester?

I plan to continue with the Interior Architecture after this semester.

How would you describe your design style?

I think this is a hard question to answer since I am still figuring out my design style. If I had to choose one, I believe I look towards more modern design. Although I sought to follow the roman architecture this year, I still enjoy adding color and a spice of modern design.

What problems did you encounter in your design internally and externally?

I think I struggled understanding certain concepts, such as elevations which I believe I could have better understood in person.

I really struggled with the word authenticity and making it as accurate as possible through architecture. As much as I encountered struggles, I still did enjoy taking on the use of the word. I thought the challenge made me a better student, and I was personally proud of my creation of the arches and barrel vaults.

What type of F&B place would you like to design next?

I would really like to design a desert and coffee place. I think that could be very interesting and I could have a lot of fun through the design.

How would you define a well-designed or good F&B place? believe a well-designed F&B place captures the experience and food that the customer will have in the space. The design should be captivating and be part of why the customers continue to come back.

What did you realize while implementing your favorite F&B experiences into the interior?

I realized the obvious struggle of accuracy. I think this also comes with experience which I hope to gain along the way. With my reviewers comments, I think I also lack adding my own personal twist on the barrel vault design. I think now I can’t wait to take this feedback and attribute it to my design in the future.

How did your historical, cultural, ethical and/or social background contribute to your design?

I believe my historical background through my studies took place in my design this year.

What would you like to tell your instructor?

I really enjoyed the layout of this class. Although some nights were stressful, I felt very prepared during review week because of being prepared every week up until review.

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Carlson, Sophie Nicole Ri

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Hardworking Young Adult

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Positive

To be a successful designer, you have to work well with others and use cooperation. There are parts of a design process that cannot be completed on your own. You must respect others opinions as people and as designers.

Also, you must have confidence in your own designs and be able to back them up. If you have put hard work into your creations it should show. It takes commitment to be a good designer because it takes time for ideas to fully come together. Also, in the adult world good jobs and incredible designs come from long research, intensive designs and redesigns, and diligence in the studio.

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What is your favorite food and/or beverage? And describe why?

My favorite thing to drink/ eat is Bubble Tea with tapioca boba. I like to order signature or house milk tea because every tea shop that you get bubble tea at is different and has their own specialties. I get light ice so that it doesn’t water down the tea and I order less sweetener because the tapioca has a very sweet honey taste. Also, it is the perfect thing to order when you’re not hungry but want something tasty to eat.

What food and/or beverage do you dislike? The reason is that?

I dislike strong smelling foods like curry and I dislike foods with no flavor. I want the food I eat to be appetizing looking and smelling or else I won’t want to eat it at all.

What is your favorite F&B place (cafe, restaurant, etc)?

And describe why?

My favorite place to get a drink is Kokee Tea or Starbucks.

With Kokee Tea, the environment is very clean and simplistic and the focus of the style in the shop is all tea and the flavors. I love to try new teas sometimes, but I will order a signature milk tea most of the time. I know that whatever I order it will always be satisfying.

The same goes for Starbucks in the sense of familiarity and the confidence of knowing I will enjoy the drink I order even if it is at a steep price.

Which F&B place do you dislike? The reason is that?

I dislike buffet style restaurants just because I feel as if I am missing out on paying for someone to make food specifically just for me. It’s not that I dislike the food or the wide range of options, I just would rather have food that is freshly

prepared for me and whoever I am eating with.

very different when it comes to dining with my family.

What is your favorite ingredient? Why? My favorite ingredient is butter.

I could honestly eat butter by itself, but it can be incorporated into every meal, especially growing up in the south. You put it on your toast or biscuits in the morning, into pasta dishes or while cooking steak and chicken.

When you read the answers to the above again, what kind of food ingredients, food culture, or food space are you interested in?

I am interested in researching the high quality of food and drink in Norway and the appreciation they hold for local, organic, seasonal and artisan foods and beverages. I am going to focus on the culture around drinking coffee, as they are the world’s second largest consumer.

Which ingredient do you dislike or can’t take? Why? I don’t like cheese. I associate it with mold since some types literally have visible spores on it. I will try foods with cheese in it, and I like pizza and mac & cheese and things like that, but I have never felt inclined to eat cheese on its own.

What cultural and social phenomena are you currently interested in?

The cultural and social phenomena I am currently interested in is making and learning how to make foods from different cultures through the help of meal preparation companies. “HelloFresh” is a great company since they offer a radically more sustainable way for people to source their groceries. They offer American, Italian, Asian, Mexican, Indian, Mediterranean, Korean, Latin American, and more recipes to choose from.

What are your criteria when choosing what and where to eat?

I change my mind on what I like to eat nearly every day, but besides the criteria of what I’m in the mood for, the restaurant that I choose to get food at must be clean and has to offer freshly made food. I don’t like to wait a long time for food and it can’t be too expensive since I’m a college student. My criteria for quality of food is

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Italian Fine Dining

Antonio’s This high end Italian eatery is perfect for special meals with a variety of flavors to be offered. There is a set menu with 4-5 smaller courses which feature classic Italian cuisine that supports the local setting. This restaurant will influence the community to buy from local farmers for fresher ingredients. The smaller plates serve the courses which feature rich flavored pastas, high quality meat and poultry, a variety of cheeses and fruits, and finally classic italian desserts like tiramisu or panna cotta. What sets apart Antonio’s from another high end restaurant is both the restaurant design as well as the food. Waiters have a strong knowledge of the menu, and they are able to inform customers of exactly where their food is sourced...not just how it has been prepared. The restaurant’s long and narrower shape brings customers eyes down one end to the other; The private dining area is a highly coveted spot as it is enclosed in glass walls framed with black wrought iron, and it is an experience to be in this enclosed space but not separated from the ambience of the entire restaurant. The other end of the space is where the kitchen is, and the glass window gives customers the opportunity to view the trained chefs at work on the food, and this wall separating the kitchen has all of the types of wine in a vertical display that follows the shape of jackson terminals ceiling.

Instead of just “eating to get full”, Antonio’s prepares food in smaller portions so the guest can eat through the courses, rest in between, and enjoy their company with some good wine. Then finish with coffee, cordials or digestives: this is how European culture is, food is to be enjoyed with good wine and conversation.

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Antonio’s

SEQUENCE

PLANS

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ELEVATION

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MATERIAL BOARD

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PERSPECTIVES

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PERSPECTIVES

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What is your plan after this semester?

I am going to continue in Tennessee’s Interior Architecture program in the spring, but I am going to relax and enjoy time with my family over the break.

How would you describe your design style?

I enjoy modern design and I think my own design style is ever-changing just like my fashion sense. Overall I enjoy clean lines and well put together looks that are simple.

What problems did you encounter in your design internally and externally?

I struggle with putting enough time and thought towards my designs and I wish I could convey my ideas faster, so it is frustrating to work on projects long term, but I know that as my skills improve I will be able to translate complex ideas into my designs with ease.

What type of F&B place would you like to design next?

I think I would like to design a coffee shop of the future, it is my next favorite place to dine at/spend time and I have lots of ideas for this topic.

How would you define a well-designed or good F&B place?

I think that a well-designed food and beverage place is both aesthetically pleasing and enjoyable to be in the space, and makes you want to take picture of or in the space. The food and beverage is supposed to be the focus, but populate f&b places draw people in because of the experience and how the space makes you feel; I aim to design places in the future where everyone can feel comfortable.

What did you realize while implementing your favorite F&B experiences into the interior?

I realized I was designing a very “safe” design, I wish I had branched out more during these beginning stages of my design career where I can use my full imagination, but this design made me realize how many thoughts and aspects have to go into the design of a restaurant not only for a successful design but also for overall safety of customers.

How did your historical, cultural, ethical and/or social background contribute to your design?

I have been fortunate enough to be able to travel with my family all over the world from a young age and dine in fine restaurants and this was a majority of the influence of my design. I think that spending time with family is so important and sharing meals is something I value a lot because there is tons of laughter and conversation; to be able to have some of these meals in such memorable and amazing places made me want to design something that felt like an experience of one I’ve had in Italy here in Knoxville.

What would you like to tell your instructor?

I would like to thank Mr. Park for his patience and overall dedication to our studio. He puts in so many hours into creating presentations and reviewing our works every single week so that class could run smoothly and so that we could fully cover every aspect to our designs. I know that this year has been extra challenging for everyone, but he never let it show the workload that goes into being a professor in this college. I hope that he finds time during our winter break to rest and enjoy time with loved ones. He is such a great professor and is always so supportive of all of his students and it is easy to see that he wants all of us to reach our full potential and for that I am so grateful!! :)

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Dierking, Vittoria Rose (Toria) Har

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I think being creative and passionate are one of my most valued traits. I love my major and would not be able to be successful in it unless I was in harmony with my friends in my classes. I describe them as Outstanding and generous because of all the things that they do for me. I consider myself to be very courageous when it comes to going on adventures and meeting new people. My kindness and thoughtfulness is what my roommate says my best character traits are.

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What is your favorite food and/or beverage? And describe why?

My favorite food ever since I was little has always been Sushi. My dad has always loved sushi and any sort of asian food, so we would always have sushi for family dinner. I always find myself craving sushi and asian foods and anything salty.

What food and/or beverage do you dislike? The reason is that?

I strongly dislike greek food. I think it tastes awful every time, especially gyros. I feel as if the lamb is weird to eat and I am not a big fan of vinegar on foods.

What is your favorite F&B place (cafe, restaurant, etc)?

And describe why?

My favorite place to eat is a small sushi restaurant in my hometown Downtown Annapolis called Joss . It is my favorite because it has my favorite roll that they only make there and it feels like home. A lot of my friends work there and the restaurant is so welcoming.

And I love that when you first walk into Joss all the workers yell OY! Which F&B place do you dislike? The reason is that?

I hate Cane’s fried chicken. I hate it because the Caines and Panda Express on the strip is quite frankly one of the worst designed food places. I have had bad experiences there. I also dislike this restaurant because the food is awful, greasy and they have extremely limited options on the menu.

Which ingredient do you dislike or can’t take? Why? I don’t hate any food or ingredient but I am not a big fan of meat. I prefer food without meat.

What cultural and social phenomena are you currently interested in?

I believe that the cultural and social phenomena I am most currently interested in is Japanese food. Mainly because of my favorite food being sushi.

I have always wanted to travel abroad in Japan and would love to visit there.

What are your criteria when choosing what and where to eat?

When deciding a place to eat at for me is usually based on the menu and what I am in the mood for. I usually check the menus of places before going to eat there. The two main things I think about when doing that is the prices and if something sounds really appealing to me. I also am drawn to a place in a good location or with good interior design.

When you read the answers to the above again, what kind of food ingredients, food culture, or food space are you interested in?

I am interested in a modern sushi/Japanese restaurant with good interior design. As well as good priced food that focuses on or has efforts to be more environmentally friendly.

What is your favorite ingredient? Why? I think my favorite ingredient is soy sauce because I love salt. I will put soy sauce on just about anything, and that is especially why I love asian food so much.

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A Modern Sushi Restaurant

Ōshankisu Ōshankisu is a Modern American Sushi restaurant that aims to provide fresh sushi and hospitable service.

The restaurant receives daily shipments of fresh produce to guarantee customer satisfaction. Ōshankisu blends traditional Japanese cuisine with Americanized Japanese dishes that provide food for a variety of pallets. Ōshankisu also practices methods of being a sustainable restaurant inside and out, by using recycled material woods and furniture and providing organic farmed fresh foods. The environment of the restaurant creates an intimate inviting experience that utilizes color and art. Upon entering the restaurant the customer is greeted and will first notice the variety of Japanese art, which allows the customers to appreciate the origin of their food. The restaurant utilizes artificial light that radiates mood lighting, to create a more intimate space. Customers are able to experience the warm atmosphere that makes Ōshankisu an unforgettable restaurant while enjoying the fresh Japanese food.

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ÅŒshankisu SEQUENCE

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What is your plan after this semester?

To continue in the program How would you describe your design style? modern and colorful What problems did you encounter in your design internally and externally?

I felt that towards penultimate review I had too much going on for my design to be appealing to others, it was hard for me to minimalize many of the art pieces I chose, in the end I had to get others opinions to make things work out for My restaurant.

What type of F&B place would you like to design next?

A bar How would you define a well-designed or good F&B place?

Something functional but eye catching, with color and interesting concepts.

What did you realize while implementing your favorite F&B experiences into the interior?

That many types of food have already pre planned ways of designing their restaurant.

What would you like to tell your instructor?

Thank you so much for a great semester!! Best studio teacher!

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Fonseca, Ellen Rose g

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With current societal conditions, one thing I have hoped I have grown in is tolerance towards others I work with and live life alongside with friendship and honesty. I believe the most important part of relationships are faithfulness, sincerity, and flexibility because I feel that so much of society is based off of our personal desires and not what we can do for others. As a student and employee, I hope to always accomplish an attitude of self-determination, endurance, and always in the mindset of passion and creativity.

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What is your favorite food and/or beverage? And describe why?

My favorite food would have to be anything with seafood in it. I grew up by the coast so I guess seafood is more of a comfort food than a delicacy. I also am very health conscious so I appreciate the good it does for your body as well as the taste.

What food and/or beverage do you dislike? The reason is that?

As far as a food I dislike, I don’t like anything fried. I find it takes away from the flavor of whatever the food is. I much prefer things to be grilled or baked as it keeps the flavor it had to begin with.

What is your favorite F&B place (cafe, restaurant, etc)?

And describe why?

My favorite restaurant would have to be a place called Adrienne’s in New York. It’s not seafood but it is probably the best italian I’ve ever eaten.

I may also hold it highly because it was the first restaurant I went to in New York and I love NYC

Which F&B place do you dislike? The reason is that?

I dislike basically all fast food except CFA, but especially McDonalds. I dislike it because of course it is unhealthy but the quality of the food is very bad in my opinion and food is expensive so I would rather pay money for good food than food that is low quality and harmful for the body.

What is your favorite ingredient? Why? I love garlic. It is a very basic and universal ingredient and works well with almost anything. I love to put it fresh and dried.

Which ingredient do you dislike or can’t take? Why? I really hate cilantro. I always think it tastes like soap no matter how hard I try to like it.

What cultural and social phenomena are you currently interested in?

I have always been interested in Japanese culture since before I could remember for some strange reason. Today I am interested because the culture is so deeply rooted in tradition and ritual and I very much respect that in a world that seems to have completely moved past tradition and evolved into today’s modern society. I also appreciate the culture of creativity that seems to be so deeply present in the nation. There is much emphasis on fluidity and movement which ties into religion and practice that is directly represented in architecture and art and I really love that.

What are your criteria when choosing what and where to eat?

My criteria would have to be fresh and clean food when I’m choosing what to eat. I’m not gluten free or vegan but I very much appreciate when places have those options and do not weigh their food down with excess sugar and other ingredients harmful to the body, though eating like this can be expensive so it’s not something that I require.

When you read the answers to the above again, what kind of food ingredients, food culture, or food space are you interested in?

According to the answers I have written, I am interested in researching the food delicacies of japanese culture.

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Izakaya

SAKURA Sakura is a fresh seafood restaurant inspired by the traditional Japanese bar Izakaya. The concept of the space remains the same, easy access to affordable food and a comfortable environment.

However, in my space I wanted to create a space that spikes the sense and provides a unique design experience but, by using traditional layouts and natural materials, the quest will feel comfortable in the space yet remain curios and stimulated the whole time. By keeping the kitchen open and centered, service remains genuine and unfiltered.

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What is your plan after this semester?

I am going to continue in Tennessee’s Interior Architecture program in the spring, but I am going to relax and enjoy time with my family over the break.

How would you describe your design style?

I enjoy modern design and I think my own design style is ever-changing just like my fashion sense. Overall I enjoy clean lines and well put together looks that are simple.

What problems did you encounter in your design internally and externally?

I struggle with putting enough time and thought towards my designs and I wish I could convey my ideas faster, so it is frustrating to work on projects long term, but I know that as my skills improve I will be able to translate complex ideas into my designs with ease.

What type of F&B place would you like to design next?

I think I would like to design a coffee shop of the future, it is my next favorite place to dine at/spend time and I have lots of ideas for this topic.

How would you define a well-designed or good F&B place?

I think that a well-designed food and beverage place is both aesthetically pleasing and enjoyable to be in the space, and makes you want to take picture of or in the space. The food and beverage is supposed to be the focus, but populate f&b places draw people in because of the experience and how the space makes you feel; I aim to design places in the future where everyone can feel comfortable.

What did you realize while implementing your favorite F&B experiences into the interior?

I realized I was designing a very “safe” design, I wish I had branched out more during these beginning stages of my design career where I can use my full imagination, but this design made me realize how many thoughts and aspects have to go into the design of a restaurant not only for a successful design but also for overall safety of customers.

How did your historical, cultural, ethical and/or social background contribute to your design?

I have been fortunate enough to be able to travel with my family all over the world from a young age and dine in fine restaurants and this was a majority of the influence of my design. I think that spending time with family is so important and sharing meals is something I value a lot because there is tons of laughter and conversation; to be able to have some of these meals in such memorable and amazing places made me want to design something that felt like an experience of one I’ve had in Italy here in Knoxville.

What would you like to tell your instructor?

I would like to thank Mr. Park for his patience and overall dedication to our studio. He puts in so many hours into creating presentations and reviewing our works every single week so that class could run smoothly and so that we could fully cover every aspect to our designs. I know that this year has been extra challenging for everyone, but he never let it show the workload that goes into being a professor in this college. I hope that he finds time during our winter break to rest and enjoy time with loved ones. He is such a great professor and is always so supportive of all of his students and it is easy to see that he wants all of us to reach our full potential and for that I am so grateful!! :)

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Goad, Zachary Wayne Pa ss i

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My whole life I have been encouraged to follow my dreams into architecture because it has been my passion since I was young. My whole life I have tried to build up a credibility to my name. No matter how hard the next several years are pursuing my degree I will remain committed to what I believe is my calling. I hope to build a reputation for being someone that has a respect for others and myself when it comes to my life.

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What is your favorite food and/or beverage? And describe why?

My favorite food is probably steak and baked potato. My whole life any time our family had an important event this is what we normally would have. I have many memories of sitting with my family having meals such as this through the years.

What food and/or beverage do you dislike? The reason is that?

I don’t eat fish. I never really have eaten it, I just never have liked the smell of fish and it never really has seemed interesting to me.

What is your favorite F&B place (cafe, restaurant, etc)?

And describe why?

My favorite place to eat would probably be Chick-fil-A. I enjoy this because my town is around 45 minutes to the nearest one, and this has always been a treat until I moved to Knoxville for college.

Which F&B place do you dislike? The reason is that?

I don’t really like McDonalds.

I will eat it but I have never really enjoyed going into a mcDonalds, and the food just doesn’t do it for me.

What is your favorite ingredient? Why? I like to use potatoes. Every meal for my family will include some sort of potatoes, and they can be cooked in many different ways. Like many things I try to use things that have a meaning to me and potatoes is something that I have had most days in my life.

things that have tomatoes in them, but I just don’t like tomatoes by themselves.

What cultural and social phenomena are you currently interested in?

I have always been into southern food. Living in a small town I had home cooked meals from my grandma almost every day.

I believe that ways of cooking in the south are just better than other regions because of the combinations of different styles of cooking.

What are your criteria when choosing what and where to eat?

For me it really depends if I’m in a hurry. Before moving to Knoxville my only options were really fast food or Mexican food. To have a nice sit down meal we have to go out of town. If we go out of town we normally will try to decide as a family what we really are in a mood for such as steak, chicken, or pasta.

When you read the answers to the above again, what kind of food ingredients, food culture, or food space are you interested in?

I’m interested in food that would be similar to what I would eat at home. I would like a place with fried chicken, different kinds of potatoes, beans, corn, and things that would be on our table on a Sunday afternoon at my grandmas.

Which ingredient do you dislike or can’t take? Why? I never really have liked tomatoes. I don’t know why, but I just don’t like them. I will eat

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Southern Food Restaurant

Comfort Kitchen Comfort Kitchen is a restaurant that provides diners with southern comfort food. The environment of the restaurant is one that encourages engagement with the people you are eating with. The tables have pictures and pieces of paper with history of southern food on them. Also on the walls there are pictures of farmers who grow the food locally as well as the food that you are about to partake in. To create a more inviting atmosphere at the door and in the hallway there are windows looking into the kitchen so customers can see the foods being prepared. After walking in the door diners also will notice pictures on the wall of the workers for the day with their names and a bit about them to make them seem more personal. My inspiration was my grandparents house on a Sunday afternoon and there are several references to that in the design. The references are with the brick wall and flooring, some of the foods, and the wood beams being focal points of the space.

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Comfort Kitchen

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What is your plan after this semester?

After this semester I plan to take some time and relax. The last year has been pretty difficult all the way around and hope to get some time with my family. Over break I would like to learn more about autocad, rhino, photoshop, etc. I am excited to be at the point in my education to start doing more projects that really mean something more than just conceptual.

How would you describe your design style?

Purposeful. I believe in designing everything with a purpose. While having designs that are different can be important I want to always think about purpose first.

What problems did you encounter in your design internally and externally?

I really wish now I had designed something more out of the box. I would like to have designed something less common and basic.

What type of F&B place would you like to design next?

I would like to design any kind of food like Italian, Mexican, Japanese or anything of that nature.

How would you define a well-designed or good F&B place?

A space that can fit a good number of people without being crowded. I believe that a restaurant needs to have flow, workspace, and the design needs to have purpose behind it.

What did you realize while implementing your favorite F&B experiences into the interior?

I sometimes have a very limited mind. After we got really far into the process I started getting ideas for other styles I wish I had done.

How did your historical, cultural, ethical and/or social background contribute to your design?

I like to design with things I’m familiar with.

What would you like to tell your instructor?

I really enjoyed this course. Jinoh is very dedicated in our learning, and because of this it made me want to make my design better. Overall this course was really helpful in learning new things in rhino, autocad, etc. and I really enjoyed learning how to go from simple shapes and material to more realistic renderings and images. Jinoh really encouraged everyone to just think for themselves while still giving feedback that is very informational. I am overall very glad with who I had this semester.

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Loveday, Lily E al

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I believe that integrity is important in every aspect of my life and for credibility. It is essential in earning the trust and respect of others. When considering a future professional career. Courage is what would allow me to share ideas without the fear of failure or judgement. Creativity is essential in being successful as an interior designer/ architect. Commitment in a professional setting is also important for success. Humility is important in understanding that my work can always be improved. Understanding and forgiveness is a major part of relationships. Enthusiasm and passion are what make everything worth the time and effort and make the product noticeably better.

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What is your favorite food and/or beverage? And describe why?

My favorite food and drink are barbecue and sweet tea. I have many memories of gatherings with friends and family and these southern staples were always present. It is an easy go to when looking for something to feed a large group of people.

What food and/or beverage do you dislike? The reason is that?

I am not a fan of chinese food primarily because I have only ever had americanized chinese fast food. It is often low quality and greasy.

What is your favorite F&B place (cafe, restaurant, etc)?

And describe why?

My favorite F&B place is the Capitol Theater in Maryville, TN. It is a coffee and ice cream parlor. Not only is the ice cream better than anywhere else, it offers a unique and submersive experience. There are two parts to the theater.

The first part is the parlor that is decorated with memorabilia from various cinematic classics such as The Wizard of Oz, Back to the Future, Harry Potter, and Star Wars. The second part is the actual theater which is used as a wedding and event venue.

Which F&B place do you dislike? The reason is that?

I dislike buffets and most fast food places because the quality of the food and cleanliness of the facilities is often not great.

What is your favorite ingredient? Why? My favorite ingredient is bell pepper because they can be used in many different dishes and can be cooked in many different ways. They are versatile and can be bitter or sweet

and add flavor to other foods that they are cooked with.

Which ingredient do you dislike or can’t take? Why? I dislike raspberries/ blackberries because of the texture and seed. I can’t really appreciate the taste because I am too focused on the crunchy seeds.

What cultural and social phenomena are you currently interested in?

I find it interesting how when large groups of people gather socially, it is usually around food. When people think of southern food, they usually imagine everything deep fried and covered in gravy. While there are versions of southern food that are deep fried and unhealthy, I am interested in the history of southern food and the emphasis on “clean ingredients.”

What are your criteria when choosing what and where to eat?

I first decide if I want to sit down, fast food, or take out.

Then, I decide what type of food I want. In a group or with my family, we try to decide what we would order from a specific place to make sure that there is something that everyone would like to eat.

When you read the answers to the above again, what kind of food ingredients, food culture, or food space are you interested in?

I am interested in a restaurant that serves smoked/ grilled southern food accompanied by locally sourced, clean vegetables cooked to preserve and enhance their flavor. It would deliver the experience of backyard barbecues, where people just enjoy the company of others.

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Barbecue Restaurant

The Front Porch The Front Porch is a barbecue restaurant that encourages a friendly atmosphere and fosters a sense of community. Inspired by the southern tradition of a community gathering together and cooking or smoking barbecue, The Front Porch provides quality food and an inviting, familiar experience. People gather and spend time together while cooking/ smoking and enjoy the sense of community and socialization. In the south, barbecue is a popular go to. This restaurant provides a variety of styles of barbecue and other smoked meats. The menu is short due to the limited space and intentions of the restaurant. The restaurant uses fresh, locally sourced ingredients and produce, preserving the natural flavors by not overcooking or frying, often seen in Southern food. It also supports the practice of zero waste to promote environmental consciousness. Commonly found in various social gatherings of all cultures, the joining of friends and family typically feature a large shared meal.

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The Front Porch

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Level 1 Circulation Level 2 Circulation

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What is your plan after this semester?

I plan to continue in the Interior Architecture program in the Spring. Over the summer break, I hope to continue to grow my knowledge of the programs we use and continue to practice with them.

How would you describe your design style?

I believe that I am more drawn to modern and minimalist styles, including Wabi Sabi.

What problems did you encounter in your design internally and externally?

I ran into some issues when trying to integrate the loft into the space and maintain effective and convenient circulation. I also did not have a lot of knowledge on the culinary needs for barbecue, so it was more difficult to design the kitchen and equipment.

What type of F&B place would you like to design next?

I would like to design a F&B place that is more fast paced and casual, like a cafe of coffee shop.

How would you define a well-designed or good F&B place?

A well- designed F&B place constitutes a space that caters to the needs, wants, and convenience of customers. It is an enticing space that makes a person want to visit over and over. It’s not only a unique and stunning interior, the experience that that interior creates. It is also a space that enable the providers to perform their job fluently and uninterrupted by the design.

What did you realize while implementing your favorite F&B experiences into the interior?

I now realize the thought and attention that circulation requires. I also realize what it means to express the food and culture through the design and furniture. I learned that the interior layout and furnishings have to work cohesively with the food to establish an effective design.

How did your historical, cultural, ethical and/or social background contribute to your design?

I learned more about the actual culture behind BBQ and the nature in which it was originally observed. I also learned why it was the popular go to in the historical south. After learning about the community setting in which it is most commonly appreciated, I was able to find ways to elicit a sense of community within the space.

What would you like to tell your instructor?

I would like to tell Professor Park thank you, and I really enjoyed this course. I appreciate his patience and dedication to our education, which is evident in every class meeting. I have learned a lot in this class. The most important being the importance of the details in the design and digital model. He stressed that the amount of time we spend on the model will dictate the quality of the outcomes. He encouraged us to make the design ours and fully understand all aspects and approaches to the design and the process. I am very thankful for his willingness to meet and answer questions at anytime of the day. He is one of the few professor that you can tell cares about the students, their well- being, and their education.

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Lyden, Jack Anthony Dri

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The 10 words I have selected mainly describe me as a caring, understanding and hard-working individual. Reliability and consistency are two words I selected that are important to me as a person because it is something I look to find in other people I consider my friends. Being understanding and showing empathy are two ways of showing that I care and am listening to someone speaking to me, whether they are a family member, friend or classmate. Devotion and courage are two words that remind me of the work I put in while being in the classroom or on the lacrosse field. Most things I take on in either of these places is a task or a hardship, and it is my job to go at everything that comes at me at full force and to give my best effort. Another word I chose was cleanliness because taking care of yourself and your belongings will carry you far in most aspects of life. The final three words I have selected are gentleness, mercy and appreciation. When a person is knocked down, it is important not to leave them on the ground, but rather help them up, and when others do or show little acts of kindness, it is important to show appreciation to that person and to show that same care back to them.

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What is your favorite food and/or beverage? And describe why?

My favorite food is lamb chops and my favorite drink is a blended iced coffee. The lamb chops are my favorite because they are tender, always seasoned with salt and pepper and made hot and the blended iced coffee is my favorite because it is sweet, made with caramel, and loaded with whipped cream. I am not a fan of coffee in general, but this is the one exception of coffee that I really like to drink.

What food and/or beverage do you dislike? The reason is that?

I don’t like salad because I am not so much a fan of the vegetables that pertain to a salad, as well as the taste of the salad in general, and wish it had a rather sweeter taste. In addition, I don’t like root beer because it has a weird taste.

What is your favorite F&B place (cafe, restaurant, etc)?

And describe why?

I like Chick Fil A because they have a variety of options of chicken meals, but most importantly because they are very hard to find in New Jersey where I am from, and upon return to campus down here, it is always a great reminder to see how many are on campus and close to campus. The service and cleanliness that the restaurant also provides is incredible in comparison to other fast food restaurants.

Which F&B place do you dislike? The reason is that?

I don’t like Burger King because it is unhealthy food and seems unsanitary. In addition, my commonly ordered meals from Burger King would be chicken nuggets and a cheeseburger, but the quality and taste of these meals is much worse in comparison to

the same meals provided by McDonald’s and Wendy’s.

What is your favorite ingredient? Why? My favorite ingredient is just sugar because it makes all foods taste better when added. It can be added to a variety of different foods, such as baked potatoes, oatmeal and even spaghetti, as well as a variety of desserts.

looking for a restaurant that with carbohydrate added foods that are low in calorie and a good option to add when going on a diet.

Which ingredient do you dislike or can’t take? Why? I dislike onion because of the texture and the taste is not very good, and I don’t like when it is added to a hamburger and chopped meat.

What cultural and social phenomena are you currently interested in?

Lately I have been very intrigued with the Italian and Greek culture in specific areas of those countries because of the quaint and tight knit villages and beautiful landscapes that the areas surround.

What are your criteria when choosing what and where to eat?

If I had just worked out and feel hungry, I am looking to eat foods containing carbohydrates to replenish my body, and when I am hungry in general, I will eat protein foods, such as grain bars, scrambled eggs and fruits because they are low in calories and help give good energy.

When you read the answers to the above again, what kind of food ingredients, food culture, or food space are you interested in?

I am most interested in foods with carbohydrates, such as pizza, pasta and bagels because they all taste great when made properly and help put weight on if you are looking to gain weight. But, I am mostly

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Bagle Shop

Taylor Ham Craftsman Deli Taylor Ham Deli is a new way for breakfast sandwiches to be brought amongst the people in the Knoxville area. Originating in the Northeast, Taylor Ham is both similar to ham and bacon, but it’s something you never knew you needed on a sandwich until you’ve tried it! Taylor Ham Deli will provide an abundance of different sandwiches with taylor ham, and the menu will also include bagels, muffins and other pastries. Taylor Ham Deli is a space of production, comfort and convenience, where the customers immediately enter the space along the ordering line, order after reviewing the menu and are greeted by their food in a quicker fashion. Although the space is smaller in totality, Taylor Ham Deli provides a plethora of seating, including bar seating and tables for two or three, comforted in a space that provides a rustic early-1900’s nostalgia, similar to a shop where Taylor Ham was originally sold.

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Taylor Ham Craftsman Deli

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What is your plan after this semester?

After this semester, I plan to return to New Jersey and spend time with friends and family from home and put most architecture related things to the side. But, in my free time, I will look to find job opportunity related to architecture and design that is available over the upcoming summer.

How would you describe your design style?

I would describe my design style as purposeful and extraordinary. Most people when designing love to think like-minded, but my goal as a designer is to create an unordinary space that people can look at with a different, yet intrigued perspective.

What problems did you encounter in your design internally and externally?

Some problems that I encountered in my design focused around the limited space that we were working with for this assignment. Although this problem was a hassle originally, spacing within this design actually helped me follow the best layout for this breakfast place.

What type of F&B place would you like to design next?

I would like to design a bar and restaurant for my next design to show that I can create a variety of different spaces fitting for the food that is provided within each of those spaces.

How would you define a well-designed or good F&B place?

I would define a well-designed or good F&B place as systematic. In order for a restaurant to be efficient, it must follow a structured system where consistency, dedication and comfort are imperative.

What did you realize while implementing your favorite F&B experiences into the interior?

Something I realized while implementing my favorite F&B experiences into the interior are that I followed a similar layout as to what I am familiar with in New Jersey: an elongated, inviting and efficient bagel shop.

How did your historical, cultural, ethical and/or social background contribute to your design?

My historical, ethical and social background contributed to my design through what I was familiar with, in regards to interior design, from New Jersey.

What would you like to tell your instructor?

I would like to tell my instructor that his kindness, genuity and care towards every person he encounters speaks volumes of his character. Continuously working on architecture related work over an extended amount of time can bring down a person’s mood, attitude and desire to continue doing work in general, but Mr. Park is someone I really admire and look up to as a leader in both his architectural work and how he treats all of those around him.

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McMullan, Sydney Taylor e ctiv

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With mostly everything I do I always try to gain perspective. People think completely different than one another, and I like getting an opinion that opposes my own. Not only does this help me with school, but it also helps with work and relationships. Additionally, being a fairly productive and flexible person also benefits me a lot. I get what I have to done and I can always free up time if something unexpected comes up. As a whole I am a very independent person who has internal drive to do things without being asked.

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What is your favorite food and/or beverage? And describe why?

My favorite food is curry wings and curry rice. I have always been the type of person who loves seasoning on all my food from meat all the way to chicken noodle soup. Curry food is so delicious because it has so many flavors and the rice and meat are dripping with sauce, so much that it stains your fingers.

What food and/or beverage do you dislike? The reason is that?

I extremely dislike seafood. I enjoy shrimp and crab legs, but when it comes to raw fish or salmon and tuna I can not do it. Not only does the sometimes slimy texture gross me out, but the fishy smell does not sit right with me. I actually work at an asian style restaurant and even just being around the food makes me a little nauseous.

What is your favorite F&B place (cafe, restaurant, etc)?

And describe why?

My favorite restaurant is pretty much any hibachi style restaurant. I love having my food coming directly off the grill onto my plate and being able to see it be prepared. The yum-yum sauce they serve is also amazing. My favorite meat and food is chicken, so that with some rice and sauce is the best. I also really like the social environment. You share a grill with three sometimes four other groups, which can be really engaging and interactive.

Which F&B place do you dislike? The reason is that?

I really dislike fast food joints as a whole. They can be great if you are in a rush, but when it comes to eating a quality meal with fresh ingredients that is not a great choice. I would rather go to a place that

has fresh meat and produce because it always makes the food taste significantly better.

For instance, everytime I get chicken nuggets at Mcdonalds the chicken nuggets just taste like basic frozen chicken. There really is not anything notable about them.

What is your favorite ingredient? Why? My favorite ingredient is tied between curry powder and butter. I use both of these items for a ton of the meals that I make. Whether I put a little, or a lot it always improves the taste component. Like I said before I love seasoning, so anything that will add extra flavor to my food I probably already use.

Which ingredient do you dislike or can’t take? Why? I really dislike, whether cooked or not, mushrooms. It is hard to explain but the texture of mushrooms is so uncomfortable to me. When they are cooked, they are slimy but have a weird crunch to them and when they are not cooked they are just hard and flavorless.

What are your criteria when choosing what and where to eat?

I always look at the ingredients in the dishes and the reviews on the place I go. If the restaurant cooks with a lot of ingredients I like and has very good reviews I am good to go.

I will never go to a place that has bad reviews unless someone I know personally recommends it to me.

When you read the answers to the above again, what kind of food ingredients, food culture, or food space are you interested in?

I love going to a casual and interactive environment where you can enjoy good food stress free. I will sit out in front of a food truck, a hotdog cart, get some wings at a bar, or go to hibachi with somes friends.

I love to eat, so trying different things and broadening my palette is easy for me. I do not stick to one style of cooking.

What cultural and social phenomena are you currently interested in?

Lately, I have been really interested in trying foods I have never had before. Instead of going to mainstream restaurants I will find a hole in the wall restaurant and try food with different cultural backgrounds. I love to branch out from finding some authentic mexican food trucks, to family owned Indican restaurants, to french cafes; I will try everything. I do not want to eat the same thing over and over. That is boring to me.

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Hibachi Restaurant

Sugoi Sugoi is a Japanese inspired restaurant that strays away from what is typically seen when it comes to hibachi style dining. Although it has a similar menu (steak, chicken, rice, etc.) it is a space that promotes an interactive atmosphere by focusing on comfortability. The restaurant utilizes both natural lighting as well as artificial lighting which serve to give off a warm feeling for customers. It also consists of greenery in the interior as a means to reduce stress levels and boost the mood of consumer. Large aisles will also be seen spanning the restaurant to promote the interaction and movement of people throughout the space.

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What is your plan after this semester?

After this semester I plan on taking a break to spend time with family and friends and center myself. Then after a few weeks I will work on finding internship opportunities as well as month long classes on photoshop, illustrator, etc How would you describe your design style?

I would describe my design style as simplistic and modernist.

What problems did you encounter in your design internally and externally?

I struggled at finding a way to make my design unique to me. I also struggled implementing small,specific details.

What type of F&B place would you like to design next?

Next, I think it would be really cool to design a rooftop restaurant or bar.

How would you define a well-designed or good F&B place?

A well-designed F&B place maximizes profit, while giving customers an original experience.

What did you realize while implementing your favorite F&B experiences into the interior?

I realized how important it is to have precedents. They allow you to create your own original project, while being able to rely on something sound.

How did your historical, cultural, ethical and/or social background contribute to your design?

Being from a Spanish and Cuban family, I think I am able to achieve the experience wanting by thinking of all aspects of design as part of a whole.

What would you like to tell your instructor?

I appreciate his understanding and kindness so much! This semester was challenging and he made sure everyone’s well-being came first.

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Ornelas (Gutierrez), Maria Cecilia Ho

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I believe that as a person we have a purpose in this world, and everyone’s path is different. While we live in an extremely busy world, I think that it is important to give to those, on a daily basis, who were not as fortunate as us or even those who were equally or more fortunate. Personally, I believe that caring about others is key to a good life. I like to give love to those that surround me, whether I know them or not, as well as being generous whenever I can, whether it be through material items or kindness. Furthermore, I like to be responsible and own my mistakes because I consider this quality to be one that is essential to being a mature person. Moreover, I like to have good relationships with those that surround me, especially my friends and family. Likewise, I consider honesty and sincerity to be fundamental when trying to build the base structure of a relationship. However, while all of these are some of the core values that I carry through my daily life, consideration is the one that ties them all together. This is because being considerate of others’ feelings and emotions before I make a decision that could affect them, is also being respectful, and courteous towards them, treating them like I would like to be treated.

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What is your favorite food and/or beverage? And describe why?

Personally I really enjoy many kinds of food. For starters, I really like ITALIAN FOOD because of the homemade sense that it gives off. No matter whether the restaurant is fancy or not, the food is always freshly made and it gives off the idea that you are at home; a homemade idea. From studying the Italian language, I have learned Italians take very seriously anything related to food. For example, they do not go out to eat dinner at a restaurant unless it is an important day or event. Instead, they cook fresh food from scratch every night and day. Even ice cream is never kept over a day in the freezer. Unlike in the United States, in Italy they do not sell ice cream gallons, instead, if they want ice cream they go get the portion of gelato that they want at they want to eat at that moment, and if it was in the sense that it was a reunion, they would go buy the gelato as soon as they were done with the other dinner dishes and were ready to eat it.

Secondly, I really enjoy the FRESH, CASUAL DINING that includes non-processed foods such as salads, soups, sandwiches, brick oven pizza, and a fully homemade bakery. Some great examples of this type of dining are Panera Bread, The Tomato Head, and McAllister’s.

I really enjoy these types of food because it is fresh and it feels healthy. I like the idea of it being cooked each day and not using what was made the day before. These types of foods can be qualified as comfort food and as a relaxed, laid-back dinner causing it to be extremely flexible and fitting for many different times of the day.

Finally, I really enjoy DESSERT AND COFFEE places.

I enjoy these places because the food is, in some cases, delicious. It is a nice treat, whether it be donuts, coffee, ice cream, brownies, or cake. They are often places where you can go do work, go with family, or even on a date if you wanted it to be short. Furthermore, I love the places that make their own food, most of these are local places with some exceptions to some chain places such as Krispy Kream. In this case, you help a local place, you have a sense of being at home, it is homemade and not processed.

What food and/or beverage do you dislike? The reason is that?

Personally, I do not enjoy MEDITERRANEAN AND INDIAN CUISINE. This is because I am very sensible to smells and I just do not enjoy the smell of these two types. With mediterranean food, they use lots of different types of vegetables and I do not like a lot of vegetables because I am very picky about that. Furthermore, indian food is very spicy and I do not like the smell of it.

What is your favorite F&B place (cafe, restaurant, etc)?

And describe why?

1.ITALIAN FOOD | SAVELLI’S ITALIAN RESTAURANT KNOXVILLE, TN I really like this italian restaurant because it is a very small restaurant with probably only 20 tables. The restaurant really focuses on the idea of homemade and the connection between the server and the client. The restaurant is a family owned place that has been opened for the past 26 years, where the husband is the cook and the wife is the server. All of the food is freshly cooked the day off, meaning that nothing is pre-made, and the ingredients are all freshly picked. Furthermore, the

restaurant also has a touch of New York pizza and subs due to the family’s history.

2.FRESH CASUAL DINING | THE TOMATO HEAD KNOXVILLE, TN The Tomato Head is actually my favorite restaurant of all time. The climate of the restaurant is very fresh. It is extremely lit up in there with the use of natural wood and fresh colors such as - greens and reds, symbolizing the lettuce and the tomatoes.

Furthermore, the restaurant conducts itself on the idea of freshly made meals. They do not serve food from the previous days and help local farmers by using their produce. Finally, all of their food items are healthy and thought through when cooked. This restaurant works for multiple settings - for a casual lunch to a laid-back “fancy” dinner.

3.FRESH CASUAL DINING | PANERA BREAD EVERYWHERE Like The Tomato Head, Panera bread is a fresh, healthy place that serves bakery items, sandwiches, soups, and salads. However, one big difference between these two is that Panera Bread has more of a caffe setting where there are no servers but rather a “serve yourself” setting. This ambience allows people to be more relaxed where they can spend hours working or talking. Panera’s context is like The Tomato Head’s, it is extremely lit up with natural light. Nonetheless, Panera’s colors are darker, they do not have a sense of freshness but rather of relaxation. This type of environment does occur in McAllister’s as well.

4.DESSERT AND COFFEE | CAPPUCCINO MEMPHIS, TN Cappuccino is a local cafe that is owned by an Italian

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couple. Because they hold the restaurant to the Italian cuisine standards, the coffee, sandwiches, donuts, and brownies that are served, are freshly made at the cafe every morning. Furthermore, I really enjoy spending time there because it is a small place with just about 20 tables. It is extremely lit by natural light due to the windows and it is immensely calm. There are usually just two baristas there and they are extremely genuent with the customers. Cappuccino is often used as a place to do work or have a small coffee date.

5.DESSERT AND COFFEE | GIBSON’S DONUTS MEMPHIS, TN Gibson’s Donuts is a donut shop that is a local place in Memphis. They focus on the idea of serving as many people as possible and making fresh donuts every day. The donut shop makes a big batch at the start of the day, generally around 5 a.m. and they stay open until they completely sell out of the donuts because they like to emphasize the idea of not wasting food. Furthermore, this place, while it is extremely popular, it is strikingly calm. It is a small shop with about 10 tables. However, while it is a cafe setting, it is not a place to go do work but rather to go eat donuts at a table which is not often found.

6.DESSERT AND COFFEE | STARBUCKS EVERYWHERE While I like local places over chains, Starbucks is an exception. I really like this place because besides the fact that the coffee and bakery items are delicious, it has a large turn over. Personally, I am the type of person that needs noise when working on anything, I cannot focus on complete silence like in a library. However, while the bakery is very good,

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since it is more on the idea of fast food and chain, the items are not freshly made which is ironic because Starbucks is based off of cafes in Italy.

Which F&B place do you dislike? The reason is that?

1.MCDONALD’S While I do enjoy the McDonald’s food, specially the fries and the McFlurry’s, I do not like the restaurant itself.

Since McDonald’s is a fast food restaurant, it is often overlooked on the hygiene and cleanliness of the place. The floor is often sticky, and the tables are often dirty which does not create an inviting atmosphere for the customers and maybe even the workers.

2.RED LOBSTER Red Lobster is a seafood restaurant that while it is a chain restaurant, it does not act as one. I really enjoy their food and service. However, there are two main things that I do not like about therestaurant. Firstly, I do not like how dark it is inside. I find it uncomfortable because it is hard to see what you are eating and just in general, your surroundings. Secondly, I do not like how the lobsters are in a tiny fish tank at the front of the restaurant. I find it gruesome to see the lobster waiting to be killed for food.

What is your favorite ingredient? Why? ** When thinking about specific ingredients, I want to think about them in the setting of the food types above.

1.DONUTS | DOUGH AND ICING DOUGH. It is very important to have fresh dough with the right amount of - yeast, milk, sugar, flour, egg, butter, and vanilla extract. All of these ingredients come together to allow the donut dough to rise perfectly and not harden once

the donut is glazed, but rather it is soft when eaten but holds its shape.

ICING. Icing is the part of the donut that really makes it sweet, without it, it is just bread with a hole in the middle. Personally, I think that a donut needs to be glazed fully then topped with the flavor icing to keep it sweet, if there is a flavor icing such as chocolate or vanilla. However, if the right icing is used and the donut dough is right; it does not need to be glazed all throughout. Furthermore, icing does not need to be only on the top, but it can also be inside the donut as a type of filling.

2.COFFEE | COFFEE GROUND COFFEE GROUND. It is essential to have the right coffee ground in order to like it. Each type of the coffee ground is different. For example, it can cause the coffee drink to be stronger or lighter. Water is also a key factor in coffee making. Depending on the amount of water that is added, it changes the denseness of the coffee.

When considering my other favorite ingredients such as - tomatoes, pasta dough, cheese, avocado, and bread, the most important factor to me is how fresh they are because the freshness can have a high impact on the food’s quality.

Which ingredient do you dislike or can’t take? Why? Two of the ingredients that I do not like at all are onions and cilantro. I do not like their smell at all, however, if they are in the food mixed with other ingredients and not in chunks to where I can bite them, then they are fine. Moreover, I do not like vegetables mixed in my food because I do not like vegetables.

What cultural and social phenomena are you currently interested in?

I am extremely interested in the Italian culture. I really like the idea of freshly made food daily and not using food leftovers. Furthermore, I am very invested in the idea of a home made dish, and the sense of feeling at home when you are actually in a restaurant.

However, I am also fascinated by the idea of not wasting food, but rather use everything up till it is sold out and if the restaurant is near closing time not making another batch so that they do not end up throwing away food and wasting it.

Linked with that, I am inspired by the food banks that prepare food kits and give them to the homeless.

donuts, sandwiches, salads, soups, and have a bakery. I also am invested in the idea of fresh batches of food, daily, and not wasting food.

What are your criteria when choosing what and where to eat?

When choosing a restaurant, one of the key points that I consider the most is how full the place is. I enjoy eating in restaurants when the next table occupied is not the one next to mine because I feel weird about that. I also like to consider what I am leaning towards in rewards of food types and how big or small my appetite is.

When you read the answers to the above again, what kind of food ingredients, food culture, or food space are you interested in?

From thoroughly answering each question, and going back to read them, It sounds to me like I really enjoy places that are small and do not have a lot of tables. I also enjoy places that have a large turnover, however, now filled to capacity. Therefore, from the gathered information, I think that I am interested in cafe places where they serve coffee,

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Dessert Shop

CAFE CHURRO A space in which one can experience the traditional combination of the churro from Spain and the hot chocolate from Mexico, creating a sweet clash in an environment that steps in a direction that involves the traditional with the contemporary, giving churro locations a new look.

Cafe Churro is a place where full comfort is based off the idea of being homemade, as well as one that is thoughtful into how each churro and hot chocolate is created. The idea behind the Cafe Churro is to have a unique place that showcases the traditional Spanish-Mexican churro in a new light by creating a space that provides full comfort and sweetness to the client. Moreover, the idea is to give the traditional churro selling space a new look, by providing it with an environment that is fully transparent to the customer. Cafe Churro is meant to combine and create a clash between the traditional churro spaces with the modernity of society and combine them into one space that allows both to successfully exist.

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What is your plan after this semester?

After this semester I plan on enjoying some time with my family during the holidays. I also am wanting to learn more of the softwares that we were introduced to this semester - grasshopper, AutoCad, and Vray - as well as expand my skills in Photoshop and Illustrator.

How would you describe your design style?

I think that my design style is exploratory, meaning that I like to explore the unknown or the uncommon. However, my style is not fully established just yet.

What problems did you encounter in your design internally and externally?

Externally, I think the biggest problem was finding a way to correctly model the ideas that I had, especially since we used rhino and it is difficult to model organic shapes. Internally, I think the most difficult obstacle I faced was finding a way to think “outside the box’ and finding an uncommon or unusual solution to the problem - which was designing the food and beverage space.

What type of F&B place would you like to design next?

This semester I designed a Churro Cafe that was one that is not extremely high end but actually the opposite. The next Food and Beverage space that I would like to design would be one that is on the higher end side and really explore the idea as to what makes something high end, and how to explode the idea to make something uncommon to the public.

How would you define a well-designed or good F&B place?

Personally, I believe that a well-designed F&B place is one that hits all the points from economically, to the employee aspect, as well as to the experience of the customer, from the moment they enter to the moment they exit. I think finding a way to engage the customer all throughout the experience is extremely important. Moreover, I think that it is important to find a way to highlight the important aspects of the food and make them present throughout the space.

What did you realize while implementing your favorite F&B experiences into the interior?

I realized that it is difficult to make an experience for the customer that engages them from the moment they step in, to when they leave.

How did your historical, cultural, ethical and/or social background contribute to your design?

My historical background extremely influence the F&B that I designed this semester. Being from Mexico I knew how Churros are so important to the culture and how they impact family time since it is a pass time that most people used. Therefore, since Churros are usually sold in a stand I wanted to make a place where people can just sit and enjoy them, instead of having to walk out.

What would you like to tell your instructor?

I would like to tell Professor Park that I enjoyed his class a lot, I learned many things, especially how to be meticulous about my design and how to not necessarily stop designing the project but rather always find new ways to improve it. Another thing that I learned was to be careful at all the details of the design whether it be graphics or the model itself. Moreover, I learned that everything in the space has an importance even something as little as the cup that the customer uses or even the size of the plate in which the food is placed. In addition, I just want to thank him for this semester. I really enjoyed it and had so much fun being a part of his studio :)

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Phillips, Lydia Grace re

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When living in the world we currently are today, every person need to appreciate what they have.

Not take life for granted considering the conditions the world is under. Everyone needs to love one another because they don’t know when the last “Hi� may be. We need to be honest with ourselves and others if what we are taking part in is safe for our future. Doing these pleasurable activities in moderation will prefect infection between people. Lastly, we need to use our passion to help reduce the virus as a whole. I trust myself that I am making the right decisions in bettering myself for the future. I love working in groups and collaboration with others however I understand that may not be the case this year. My kindness is what is helping me get through this year because it is evident that most people are on edge and a unkind person might set them over the top. My flexibility is allowing me to glide through this school year so far as easily as I can.

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What is your favorite food and/or beverage? And describe why?

Growing up I had always been an extremely picky eater. I mainly ate bar food my entire childhood, including, burgers, fries, onion wrigs, wings and quesadillas. These have always been my go to foods when choosing a restaurant to eat at.

Always in the mood for any of these foods.

What food and/or beverage do you dislike? The reason is that?

Most oriental type foods I do not like, not because they are bad but more of the fact that I have always been a picky eater and never had the nerve to taste anything that I do not already like. I also do not like extravagant food. I would be much more satisfied by getting a burger for 10 bucks than a big fancy dinner for 40.

What is your favorite F&B place (cafe, restaurant, etc)?

And describe why?

I always prefer to go to restaurant style food places because I find the food quality is normally better along with the experience of the entire meal.

The scenery and being waited on I prefer. Also fast food.

Which F&B place do you dislike? The reason is that?

I very much dislike cafes because I find the food is just as expensive as going to a restaurant style meal, but you are not getting all of the luxuries of being waited on and the comfort of the meal is also not there. My favorite places to go eat are outdoor bars. I love the ambiance of rustic old country bars.

What is your favorite ingredient? Why? My favorite ingredient is salt and pepper. This is because I feel like you can add this to

just about anything to enhance its flavor. Also it is very simplicit which I love because my favorite types of foods are simple things Which ingredient do you dislike or can’t take? Why? I have never been a fan of fish.

I enjoy some seafood such as crabs and shrimp however fish gives off a vibe I really dislike.

Not only the taste, but the texture of some fish freak me out.

Also for some reason the idea that it was once alive freaks me out even though other meats do not.

When you read the answers to the above again, what kind of food ingredients, food culture, or food space are you interested in?

I am extremely interested in the amerianesc bar food and brewery scene. I have always been fascinated by breweries.

The ambiance of breweries are awesome, between the tin brewers against the distressed wood. Not only the design but the people they attract, very laid back and outgoing.

What cultural and social phenomena are you currently interested in?

I have always been interested in the american culture. Mainly because I have always wondered why the american diet is the most unhealthy. Considering one in three americans are obese. I have always wondered why restaurants haven’t found replacements for these fried foods. Another idea that interests me is the idea that normally when americans make plans with friends it surrounds restaurants and the experience of certain restaurants.

What are your criteria when choosing what and where to eat?

When deciding where I want to eat, I take into consideration what mood I am in. Considering if I want to go somewhere fast or if i am looking for a luxury dinner. The ambiance is another factor I think about, this is because I love going to somewhere fun, someplace that I can move around not just sit in my chair the entire time.

I love live music and activities that I can do while waiting for my food, such as cornhole. I look for a restaurant that is more than just sitting at a table and looking at the person across the table from me

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Gastro Pub

Wish You Were Beer Brewery Wish you were Beer Brewery is a gastropub that displays an easy going atmosphere and puts an emphasis on the customer experience. Inspired by an exciting and refreshing experience, this gastropub is somewhere to sit back, relax, and sip local craft beers and cocktails under the stars or catch a performance by local and national artists. Including building your own food options to accommodate all customers, we strive to serve the best food to suit your taste buds. From locally picked markets we take pride in using quality ingredients in all the food and beverages that are served. Alongside food we provide ten different types of beer, two of those being freshly brewed right here in our restaurant. Between the refreshing fresh air, lively atmosphere, delicious food and beverages, Wish You Were Beer Brewery is more than a restaurant, it’s an experience that you’ll want to revisit time and time again.

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What is your plan after this semester?

After this semester I plan to relax for the next few months. In the spring I will be back and better than ever to take on my next challenge in the School of Art and Architecture.

How would you describe your design style?

My design style is very modern, in terms of what is considered “in�. I have always been up to date with social media, along with always being on top of the next trend. This is because growing up with two older sisters I was always ahead of other my age.

With this being said, my style could be considered basic and some may say I need to stray away from this being a student.

However, this is what it is like in the real world, so this gives me comfort knowing I am exploring further into reality rather than only knowing the basics when entering the real world. I think depending on the person some may appreciate this, which was a seen through my mid and final reviews. I feel the reviewers on the mid review appreciated my design more being realistic, when the final reviewers strayed more toward designing less realistic ideas.

What problems did you encounter in your design internally and externally?

The main problems I encountered in my design was the limited space that we were provided to work with, this was an extreme challenge because coming into the semester I had been planning for a much larger space. Therefore I had ideas already in mind but could not execute them, rather manipulate them into the space that we were provided.

What type of F&B place would you like to design next?

When starting the project I struggled choosing between a GastroPub or a Juice Bar. This is because these are my favorite places to spend my money when choosing to eat out. I would love to design this next because this is another company that is on the rising, along with becoming more and more prevalent on the east coast. The west coast is filled with vegan restaurants and juiceries. So being able to bring this concept more to the east coast is ideal. Also this would not be a sit down place, allowing me to explore a different kind of food & beverage place.

How would you define a well-designed or good F&B place?

A well designed F&B place is one that displays good circulation allowing easy communication between both the customers and the service providers. Along with a place that leaves an impression on the costumers mind evoking them to return. I also think that a well-designed F&B place is opinionated based on the user. Meaning I belive some aspects determine a good F&B place when others may not agree with me. This is a concept that makes designing architecture so challenging, to accommodate all the needs and display them in a manner than is attractive to as many people as possible.

What did you realize while implementing your favorite F&B experiences into the interior?

I have learned so much this semester is is kind of wild. Being able to see all of the other works has made me realize so much about design, and how intense it actually is, meaning what is required when designing an area. I realized that all F&B places are designed differently to meet the needs of the product. I realized that tables are not just randomly spaced out throughout restaurants, but they are organized according to the amount of people per table and how that sound may distract other customers. Along with this so much more according to the space provided.

How did your historical, cultural, ethical and/or social background contribute to your design?

My cultural background was one of the reasons I designed a gastropub.I grew up with an Irish family, always going to different pubs for dinner rather than nice sit down restaurants so I have always had an interest in the culture and how the atmosphere is loud and booming and you can’t help but smile. This influenced me to lean towards the idea of live music and a place where you can sit and relax rather than feeling as though you need to have the perfect posture and dressed nicely.

What would you like to tell your instructor?

The way this class was set up and taught made me realize why I love this major. Hearing other studios and how their work was distributed differently made me so appreciative of Professor Park. He taught me more in three months than anyone has ever taught me in years. And I think is this because he teaches to the point. He does not circle around the main idea. I also really appreciate his openness when we have an idea and how he tries to better our idea rather than shutting it down. This allowed me to gain so much confidence and made me not scared to show a design that I was proud of. Professor Park is someone I would no doubt be beyond thrilled to have as my professor again. In conclusion this class is by far my favorite class I have ever taken in my life. Knowing that your professor genuinely cares about our learning and is genuinely looking out for us as a class is extremely comforting and has allowed not just me, but every student in our class to become a better designer as our own.

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Snyder, Kayleigh ity

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Throughout my life, I have found it hard to be confident in individuality. Especially earlier in my life, it was hard to express myself through fear of standing out. It was hard for me to find satisfaction in my life due to the way I looked. I also couldn’t find anything I genuinely cared about or felt spirited in doing. It was hard for me to other suffering from others who made immoral choices due to me being so sympathetic, whether it was in school or on the news or through social media. I realized that one had to be strong, even as a front because I was told to “fake it until you make it”.

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What is your favorite food and/or beverage? And describe why?

My favorite beverage at this moment is tea. Growing up, my mom always drank tea around the house at all times of the day. Her mother is from England so she grew up drinking it. Being a kid, I didn’t like the taste because it was too “bland” but for the past year it’s been my go to. It’s very easy to make as all it requires is a kettle and a tea bag. It always comforts me and makes me think of my mom when I drink or prepare it.

What food and/or beverage do you dislike? The reason is that?

I dislike mushrooms and pickles because of the texture. If something has mushrooms in it I won’t be able to eat it if I can’t pick them out.

What is your favorite F&B place (cafe, restaurant, etc)?

And describe why?

My favorite cafe is a small, locally owned business called Carpe Cafe. It’s very cozy and has things like checkers and board games for people to play while they drink or eat. It has different seating optionsmore traditional tables with chairs, but they have the alternative of big comfy arm chairs or a couch to sit on. They also have local musicians come in and perform at night on the weekends.

Which F&B place do you dislike? The reason is that?

Personally I dislike Red Robin because I feel like there aren’t a lot of options. I was vegetarian for a long amount of time and still don’t eat much meat, and there aren’t a lot of “nonmeat” or vegetarian options there.

What is your favorite ingredient? Why? My favorite “ingredient” would have to be Chai or Chamomile.I drink chamomile tea nearly every night before I go to sleep, so I associate it with being calm. For chai, I just like the taste of all of the different spices together. Whenever I drink it when I have a stuffy nose or sinus issues it always makes me feel better.

Which ingredient do you dislike or can’t take? Why? I dislike peppermint tea. This is because I dislike peppermint on it’s own or in anything else, so drinking peppermint tea wouldn’t be enjoyable for me.

What cultural and social phenomena are you currently interested in?

A cultural phenomenon I’m currently interested in is alternative style. Alternative style originates from a liberal political view and started as styles such as punk or trad-goth.

The culture revolves around rejecting expected behavior and dress and being able to develop a “family” outside of the nuclear household. Alternative style draws inspiration from film & movies, paintings, attitudes of individualism, and from other cultures, a notable style being the Harajuku style from Japan. Some examples of alternative subcultures are grunge, Lolita, goth, scene, and hippie. I’m interested in this subculture due to the fact it draws inspiration from individualism and being different from what is expected.

What are your criteria when choosing what and where to eat?

When choosing where to eat I usually look up prices before I go. If something is too expensive I usually choose somewhere else to go. Another thing is reviews. If a place has poor reviews, especially concerning the food I choose somewhere else.

When you read the answers to the above again, what kind of food ingredients, food culture, or food space are you interested in?

I think I’m interested in creating a cafe that is comfortable for everyone to be in and is different from the normal layout of cafes or coffee shops.

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Tea Shop

Tea & Honey Tea and Honey is a conceptual tea shop. The aim of the space is to immerse the customer in the experience of drinking tea. This can be seen in the open ordering area where you can see your drink being prepared, to the seating arrangement matching the colors of the beverage. The seating is arranged so that as the day passes, the type of tea typical of the time of day is matched to the color of the seating. This space aims to put the visitor at ease and allow them to fully experience their tea.

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Tea & Honey

SEQUENCE

ELEVATION

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FLOOR PLAN

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MATERIAL BOARD

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PERSPECTIVE

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What is your plan after this semester?

I plan to continue in this program How would you describe your design style?

I feel as though I haven’t been able to define my style. I hope to develop it as I continue throughout school. In my designs I do like to stray away from things that are expected in a space and make a distinct look.

What problems did you encounter in your design internally and externally?

I had problems deciding the layout of my space initially, and developing a unique idea.

What type of F&B place would you like to design next?

Although similar, I would like to create a bubble tea place. I feel as though the concept is much different than a traditional tea shop.

How would you define a well-designed or good F&B place?

I would define it as somewhere that is comfortable and immerses those in it in the intended atmosphere.

What did you realize while implementing your favorite F&B experiences into the interior?

I realized how much you could do with a space no matter the size. I also found it interesting the indirect ways you could incorporate the food into the space, like the colors of tea into the furniture color.

How did your historical, cultural, ethical and/or social background contribute to your design?

It contributed to my design mainly because I associate tea with comfort or relaxation, so I wanted to share that feeling with those who would inhabit my space.

What would you like to tell your instructor?

I want to tell Professor Park that I really enjoyed this semester and project. I feel like I learned a lot and was able to develop my style through my design. I appreciate being given free reign to design a space as we wanted to and to implement our own personal touches into the space, whether it be the layout or the furniture.

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Taylor, Ashley Barrett ble

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I come from a family that has experienced many difficulties. My brother has special needs and requires lots of attention from my parents. I spent lots of my early childhood being pulled from one place to another because my brother threw a fit. My baby sister also required lots of attention. I became very adaptable with changes of plans and locations to not cause more stress on my parents. I’ve always been a very generous person, wanting to give more than I took from many different scenarios. I learned to be strong but respectful, not everyone was going to understand what it was like to have a sibling with special needs, and many still don’t realize the impact it has on a family unit. I learned to be very sympathetic of others, even though I had a sibling with a mental disability, others had their own problems and treated them how I wished to be treated. I was very humble with everything that was good in my life, both my parents are still married, I’ve been to Disney World more times than I can remember or count, I’ve traveled many different places, I went to the beach 3 times a year, life wasn’t bad at all for me or my siblings. I live closely with the belief of “treat others the way you want to be treated.” I want to trust others, so I became a very trustworthy person, your secrets will always be safe with me. I am very honest about everything in life, too many people lie to get things they want. Because of my adaptability, I am very collaborative when I need to be. Working with others has never been a very difficult task for me so long as we can all collaborate and respect each other. I don’t consider myself a very influential person, but I use my voice, no matter how strong, to defend those that are weaker than me, such as my brother with special needs.

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What is your favorite food and/or beverage? And describe why?

My all time favorite food for practically my entire life is pasta. Any type of pasta, and I will most likely eat it. I am known by some of my former coworkers as a carb queen, because I would always eat any french fries or pasta that was offered when I was working. The thing about pasta is that you can pair it with so many different foods. It works as both a main dish and side dish, combines easily with most types of meat, and there are so many types of sauce that coincide well with pasta. It’s a very versatile ingredient to make a meal hefty and fill up the consumer.

What food and/or beverage do you dislike? The reason is that?

I don’t like onions or coconut.

When it comes to eating, I am very picky about textures. I am not a fan of the texture of onions, no matter what form they come in. Most people I know just don’t really like the flavor of raw or cooked onion but will eat fried onion rings.

I won’t consume practically any onion no matter the form just because the texture of the onion ring does not appeal to me. The reason I don’t like coconut is because I don’t like the flavor, coconut is used in many different things to give a “tropical” taste to it, but if the flavor of coconut is strong enough to where I can distinctly taste it, I won’t like it. I would rather something be “tropical” because it has mango in it.

What is your favorite F&B place (cafe, restaurant, etc)?

And describe why?

I love hibachi places or any sort of restaurant where you can watch your food cook.

Some small places I’ve seen on social media have glass to look through to the kitchen so

you can watch as they work on your food. Hibachi places are always so fun to go to because the chefs are able to put on a show for the customers while they cook so you aren’t just sitting there, hungry and impatient. I feel they do a good job in customer appeal since the customers aren’t going to sit for a prolonged period of time waiting for food, either listening to music or having to talk amongst themselves to fill the time.

Which F&B place do you dislike? The reason is that?

There is this small chain of barbecue restaurants only in Georgia and one is right down the street from my house.

It’s called Cue Barbecue. It is very hard for me to sit down and eat the food from there in one sitting. I am already not a huge fan of barbecue and their sandwiches are really big so I normally do not finish my food when we go there. If I’m not feeling barbecue that day I would normally try to get something else but their menu is very limited so my only option is the wings they have, which I love buffalo wings. The problem is they aren’t buffalo wings served there, they’re smoked wings with a dipping sauce. Overall I don’t have many options on the menu that I like.

What is your favorite ingredient? Why? My favorite ingredient has to be cheese. Cheese added to anything almost always makes it better. It also has many different nutrients so it is healthy to consume a larger amount.

It is a great source of protein, calcium, and other vitamins. I love many different types of cheeses too, it’s a very versatile ingredient and can change to each meal it’s added to.

Which ingredient do you dislike or can’t take? Why? Coconut. As I explained earlier, I don’t like the taste of it. The texture in most of the things it’s added to is also not good.

It’s a flavor that is loved by many people that I just can’t stand. Unless it is really covered up, I probably won’t eat something with coconut in it.

What cultural and social phenomena are you currently interested in?

I love Italian culture. The food they produce is some of my favorite foods. They have interesting architecture in their towns too. I would love to end up studying abroad over there and getting to experience their culture first hand. Researching further into their traditions is something I am very interested in.

What are your criteria when choosing what and where to eat?

The first thing I always consider is what I do not want to eat. I am a very indecisive person in gener when it comes to picking places to eat, so the first thing I consider is what I definitely don’t want to eat. It can help narrow down the type of food I am wanting to go for which helps choose where to eat in the end.

When you read the answers to the above again, what kind of food ingredients, food culture, or food space are you interested in?

I want to design a pasta place, I would love to do the research on the history of pasta and the culture surrounding it. With a place that is focused on a specific type of food, I feel I can get creative with options.

Pasta and Italian culture would be something I would love to study.

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Pasta Store

Honest Pasta Honest Pasta is built on an ideal to hold truth to the creation of the dishes offered within the establishment. Two windows on both sides of the kitchen allow patrons and those passby to observe the chefs as they shape and create pasta. The pasta will also be boxed freshly every morning to be sold as an additional method of income for the restaurant. This is ideal to create a broadened customer base because it provides an option for those with busier lifestyles to purchase the freshly made pasta and cook it at their homes. The open kitchen establishment takes down the barrier of uncertainty when anticipating your food’s arrival and allows for a more relaxed experience when dining in. The restaurant also provides a variety of seating options which includes bar seating and sit-down tables. This also helps broaden the customer base by providing seating for those who plan to fully immerse into the sit-down experience or those who plan to seat, eat, and leave immediately. With a broad customer base and a widespread food options from pasta shapes, sauces, and toppings, Honest Pasta offers something for everyone.

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Honest Pasta

SEQUENCE

FLOOR PLAN

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CONCEPT

ELEVATION

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MATERIAL BOARD

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PERSPECTIVE

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PERSPECTIVE

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What is your plan after this semester?

I plan to continue pursuing my degree in interior architecture. I also plan to do a masters in architecture program. After this semester I enjoy commercial design a lot I wouldn’t mind my career continuing down the path of commercial.

How would you describe your design style?

I would describe my design style in general an attempt to stray away from the basic modern look. I am very interested in the use of hexagons, triangles, and circles in design. This project doesn’t really convey that concept much, but I love the idea of using more than just the rectangle and square in design. I also love the use of accent colors. I tend to choose a very neutral palette and have one significant accent color that goes along with the theme of the project.

What problems did you encounter in your design internally and externally?

The biggest problem I faced in this project was the limited space we had to work with. With such a limited area designated as our own, circulation from the entrance to the dining space was difficult to manage. I needed another entrance/exit for customers but trying to find the space for a second entrance space was difficult. Also managing the space within the kitchen was challenging. I had to figure out how I could have an area where the staff weren’t exposed without taking away my concept of the open kitchen that you could observe.

What type of F&B place would you like to design next?

I would love to pursue potentially designing a Mexican type food place. Those restaurants are always so intricate with detail and linked to their heritage. But there do seem to be lots of repeating themes within mexican restaurants. I want to be able to do my research on the culture behind the food and try to find new ways to convey the heritage of the food. Finding a unique way to encompass the experience of the mexican restaurant.

How would you define a well-designed or good F&B place?

I would say a well-designed F&B place is somewhere where it isn’t difficult to move around. The circulation between not only customers but employees as well is something that isn’t messy or difficult. The flow within the kitchen is very important when it comes to getting food out and ready without many collisions or restrictions for the waiters getting the food. It should be simple and easy for the waiters to move around within the dining space from table to table with food to serve. The customers should be able to get from the entrance, to the dining space, back to an exit easily without causing much inconvenience to the active service.

What did you realize while implementing your favorite F&B experiences into the interior?

I realized that trying to maximize the amount of seating for patrons with space constraints is rather difficult. I felt like I had to give up efficiency a little to allow for more tables and chairs. I also found it difficult to provide many different options of seating within my space.

How did your historical, cultural, ethical and/or social background contribute to your design?

I personally am of mainly European descendant, strongly in the United Kingdom. I have some Native American lineage but in general my descendants are British and Scottish. I grew up in Southeast America in a rather wealthy area. In my hometown there is a very broad spectrum of restaurants and food types offered, but I wasn’t a fan of the most popular southern bbq trend. The most significant impact on my design was the idea of being entertained while waiting. Hibachi places are expensive but some of my favorite to go to because of the entertainment factor.

What would you like to tell your instructor?

I loved this project. The lack of restraint present from his end was one of the best ways for the mentoring of my design skills. In general allowing us to create the type of space we wanted and fully letting us design our vision without major input to throw his own style in and letting us foster our creative freedom was one of the best parts about this studio. Your help in creating our visions into real functional spaces has let me truly feel like I am a professional designer and this was truly my project.

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Stalled!

This class IARC 275 PEOPLE, SPACES, EXPERIENCES & POLITICS asks students to analysis of multiple theoretical, social, political, economic, cultural, and environmental contexts to the creation of built environments. As part of understanding in diversity and inclusive design context, this class encouraged students to understand and practice a public toilet concept of Stalled! into their design.

The instructor delivered two times of lectures during the semester and called students to design based on the Stalled! concept voluntarily. As a result, two students expressed their intention to participate in the design work. As two of the twelve students expressed their intention to participate, the instructor thought that it was not possible to proceed as part of the project during the semester and decided to proceed as an additional workshop after the final review. In this workshop, which took place two weeks after the final review, the two students understood the Stalled! concept and designed a public toilet in the Jackson Terminal Food Hall. The design results were submitted in floor plans and elevations.

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https://www.stalled.online/ Seb Choe schoe@joelsandersarchitect.com Lee Onbargi lonbargi@joelsandersarchitect.com

REFERENCE

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Taylor, Ashley Barrett

FLOOR PLAN

What have you learned while trying to understand members of the LGBT community through inclusive design?

As someone who is integrated strongly in that community, I have always been aware of the challenges that people face in there. The public bathroom project is something very admirable for our food court system to feature. The inclusiveness of design is something I feel is very important, because no matter our client’s ideals, we design the space with intent that anyone and everyone could use it.

What did you learn by applying the Stalled prototype, a case of inclusive design, to the bathroom? And/or in what type of space do you think you can apply this kind concept of inclusive design?

After learning about the project, I thought it was very admirable work to start a project focused on making all feel welcome in a bathroom. Bathrooms have always been separate based upon the comfort of gender identity, but once people started to question their identities and realize that wasn’t how they were meant to be, it now starts a critical battle within the personal psyche. We as designers are meant to make the world a welcoming place for all, and originally considering that the bathrooms must always separate based upon identity excludes those who don’t know who they are yet. It takes away this imposed requirement to be allowed to use the space. The gender requirement forces some to conform to something they may not identify as. I do not believe there should be requirements on any sort of personal identity to be allowed use of a space. If I am designing a space, I intend for all to be allowed to use it, no matter their identity or status. I believe this mentality should be applied to every type of space.

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Ornelas (Gutierrez), Maria Cecilia

FLOOR PLAN

What have you learned while trying to understand members of the LGBT community through inclusive design?

Personally, while working on the Stalled! project I learned that more than often the members of the LGBTQ community have been overlooked. I think that as designers we have the job to allow the users of our designs and projects to feel comfortable and have no hesitations. I believe that as a community of designers in the modern times in which we are now, it is our duty to comprehend what being inclusive truly means and allow us to place ourselves in their shoes to really see the community that surrounds us with a different perspective, and if we do not understand it to try our absolute best to really learn about the subject. However, to not do it in a way in which we think we may relate or 100% understand, but rather to be able to say “I will never truly understand or completely relate, but I am here for you and I will back you up as well as do my best to understand�.

I do think that as time moves forward we need to lead the communities to be more inclusive towards others which would then allow us to reach a point of unity among all as well as respect.

What did you learn by applying the Stalled prototype, a case of inclusive design, to the bathroom? And/or in what type of space do you think you can apply this kind concept of inclusive design?

While working on the Stalled! project I learned that creating a design that qualifies as an inclusive design is challenging, because you have to take yourself away from the normal and fully comprehend who you are making the design for. Moreover, you have to take into account all of the different necessities as well as cultures people may need. I think this type of inclusive design can be applied to schools. While de space includes everyone, kids can also learn about an inclusive community and take part in it. This decision would allow younger generations to be influenced and allow the change from exclusivity to inclusivity we really need to see in communities to create that unity and respect.

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A LETTER TO MY STUDENTS

Dear my students,

Second, Improve your sense of scale. Reviewers couldn’t point out your design’s details because they

Hi, everyone.

should give you overall feedback in a limited time.

Just because the reviewers didn’t point out the prob-

First of all, I am sorry for the late completion of the

lem doesn’t mean that the design is great. If you make

coursebook publishing. I had unexpected family

a portfolio like this, and if your readers have enough

affairs during the winter break, and now I can finish

time to take a look, some problems emerge, espe-

making this book by entering this spring semester.

cially related to the sense of scale. Considering that,

How was your winter break? I hope you enjoyed your

we are not making decorative art but making space

time and are ready to tackle this semester.

for people to use with no problem with real people’s usability. It is our role to properly set the widths of the

How was this course?

passages where people come and go or the spaces

I wish you had learned something well and enjoyed

where people interact with each other. The best way

it. Since this class was my last design studio at UT, I

to identify this problem is to build a physical study

might have made too many requests to you because

model by hand. You can easily find errors in your de-

I wanted to teach you as much as possible. Even after

sign in the process of building walls and stairs. If you

this class, I am writing this letter because I have more

can’t figure out the errors, the errors will be projected

guides I want to give you.

on your drawings and perspectives.

First, experience a lot. If you don’t experience

Third, verify your design through Visualization. There

anything yourself, you don’t know what you like or

is a clear difference between thinking an idea in your

dislike yourself and why you like or dislike the thing.

head and physically visualizing it. By visualizing, your

As a result, your design intent might easily become

ideas become more concrete, and you can see if your

unclear. In other words, if you design something you

design intentions can be realized through the con-

haven’t experienced, it is extremely difficult to avoid

crete ideas. The more you present an abstract idea

designing a superficial outcome.

without specifying it, the more your audience intends to understand it by embodying it in their own way, so your design intent and understanding of the audience start to differ. When the differences are piled up, your design is not accurately communicated to the audience. Also, your ideas that have not been accurately conveyed are difficult to accept. All of this is the root cause of feedback from reviewers and me.

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Fourth, improve your 3D visualization skill. If the four

Fifth, design is a journey, not a moment. People make

things mentioned above were for your design author-

similar mistakes, just like everyone thinks similarly.

ity, 3D Visualization is for your design persuasion. No

The advantage of a design studio is that it expands

matter how good a design is, if you don’t convince

your learning by seeing and referencing your friends’

your client, your design cannot be realized in the

mistakes. If you see and reference your peers’ mis-

world. The principle of my 3D Visualization is that the

takes and absorb their strengths into your design, you

quality of my 3D perspectives should be equal to or

are utilizing design studio classes well. In addition, the

higher than the quality of the reference images I use.

design is not completed with a single point of a flash-

For example, if your design doesn’t look better than

ing idea but is realized through a long journey from

the Pinterest image you referenced, your client might

idea to implementation. Considering this, always re-

say make it more like your Pinterest image than your

view and remind your previous outcomes, and iterate

design. You can use any program, but the essential

the process you have completed one by one. Every

capacity of 3D Visualization is Modeling. The lack of

moment, the results you achieve will later be chained

capacity in Lighting and Material can be complement-

together and determine your design’s quality.

ed with Photoshop, but it is difficult to cover the lack of capacity in Modeling by Photoshop. And if you

Finally, all the time I was with you was so special and

have the chance, it would be good to learn the Unreal

thankful to me. This class may be my last design stu-

Engine for your advanced presentation.

dio with you, but contact me whenever you need me.

I will gladly respond to your request. Thank you for being with me the last semester.

Have a great spring semester.

Sincerely, Jinoh Park

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BACHELOR OF SCIENCE IN INTERIOR ARCHITECTURE | UNIVERSITY OF TENNESSEE, KNOXVILLE YEAR ONE

IARC 275 People, Spaces, Experiences & Politics

IARC 276 Context, Concept, Input & Interaction

ARCH 171 Design Fund. I

ARCH 172 Design Fund. II

ARCH 121 Representation I

ARCH 122 Representation II

ARCH 221 Representation III

IARC 321 Representation IV

IARC 101/107 Intro to Built Environ

IARC 200/207 Human Environment Relations

ARCH 211/217 History/Theory I

ARCH 212/218 History/Theory II

IARC 221 Theory of Color

YEAR THREE

YEAR TWO

IARC 375 Experimenta -tion & Innovation

IARC 376 Design Development & Construction Detailing

YEAR FOUR IARC 475 Comprehensive Capstone Studio

IARC 475 Comprehensive Capstone Studio

IARC 476 Elective Studio

IARC 476 Elective Studio

IARC 211/217 History of Interior Design IARC 261 Materials, Resources and Textiles

IARC 460 Lighting

IARC 480 Furniture Design

IARC 331 Construction Docs IARC 360 Business Principles and Practice

Prof Design Elective (IARC, LAR, ARCH, INDS)

(Summer) IARC 420 Practicum or IARC 491 International Study

Prof Design Elective (IARC, LAR, ARCH, INDS) Prof Design Elective (IARC, LAR, ARCH, INDS)

My students in IARC 275 PEOPLE, SPACES, EXPERIENCES & POLITICS demonstrate the ability to build abstract relationships and explore and develop original ideas with their imagination. They understand the impact of design based on applied research and analysis of multiple theoretical, social, political, economic, cultural, and environmental contexts to the creation of built environments.