FCSI Project Showcase Special Edition 2015 : Page 17

NIAGARA FALLS CULINARY INSTITUTE FCSI PROJECT SHOWCASE 2015 17 Vision To Reality Foodservice designers at the Niagara Falls Culinary Institute put their expertise to work to realize their client’s vision of high-end laboratories and retail foodservices. By Allison Rezendes || Photos by Tim Wilkes


Allison Rezendes

Vision To Reality<br /> <br /> Foodservice designers at the Niagara Falls Culinary Institute put their expertise to work to realize their client’s vision of high-end laboratories and retail foodservices.<br /> <br /> The Cini-Little Int’l. team designing the Niagara Falls Culinary Institute (NFCI) in the heart of Niagara Falls, N.Y., had to work as efficiently and accurately as possible to quickly meet the goal of their client Chef Mark Mistriner, Chair-Business and Hospitality at Niagara County Community College (NCCC), which operates the institute.<br /> <br /> Mistriner charged the team with building a state-of-the-art culinary school, one that combined kitchen experience and classroom training with real-life retail experience, in a span of 20 months. Designers began work in January 2011, and the school opened August 2012.<br /> <br /> “There was so much going on, in so many different directions, and it all had to come together quickly,&quot; says Pamela Eaton, FCSI, LEED AP BD+C, Senior Associate/Project Manager, Cini-Little. “We understood how to make the project move forward and on track in a sensible manner.”<br /> <br /> Eaton, along with Cini-Little Chairman of the Board William V. Eaton, FFCSI, worked closely with the chef as well as architects and engineers at Cannon Design, Grand Island, N.Y., including Mark’s brother Mike Mistriner, AIA, Principal, to complete the project. Together they created a 90,000-sq.-ft., mixed-use facility with eight laboratories, several sporting high-end equipment such as Montague cooking suites, and multiple retail outlets. The outlets offer students real-life training and attract much-needed visitors to the once-struggling downtown Niagara area.<br /> <br /> “Mark had this amazing program in mind, and we helped him make it real,” Eaton says. “Working with him was a project highlight; his vision and passion for the school were truly inspiring.”<br /> <br /> Designing Spaces<br /> The NFCI accommodates 1,000 students and 36 faculty and staff members. Instructors prepare graduates to succeed primarily in high-end restaurants and casinos in New York and beyond. To meet Mistriner’s charge, the designers created 11,888 sq. ft. of laboratories and 7,184 sq. ft. of retail venues.<br /> <br /> The team designed separate laboratories for basic and advanced cuisines, bakery production, pastry, garde manger, saucier, mixology and ice. They added the retail outlets Savor, a fine-dining restaurant; La Patisserie, a French pastry shop; the Old Falls Street Deli, featuring traditional New York-style deli sandwiches and salads; the Wine Boutique, boasting locally-produced wines; a Barnes &amp; Noble culinary-themed bookstore and a mise en place kitchen for public culinary classes. The on-site Cannon Culinary Theatre accommodates classroom learning and serves as a venue for visiting celebrity chefs.<br /> <br /> Students in the basic and advanced cuisine laboratories practice techniques using Montague European-style cooking suites, which include ranges, griddles, charbroilers, fryers and salamanders. The advanced laboratory also includes a Wood Stone tandoor oven and a Montague wok station where students practice preparing international cuisines. “Mark wanted clean sight lines throughout the laboratories so students could see instructors. With the cooking suites, they can easily see past the equipment,” Eaton says.<br /> <br /> In certain laboratories, Eaton and team specified Gaylord exhaust hoods with Melink demand-control kitchen ventilation for increased energy efficiency and to provide a quieter environment for instruction. They chose Electrolux 10-pan combi ovens so students could learn leading-edge cooking concepts and technologies, plus Electrolux blast chillers to promote the concept of safe food handling through proper chilling. A Wood Stone hearth oven in Savor exposes students to different cooking techniques. In the mixology laboratory, custom wine-tasting tables by RPI Industries light up underneath the surface for visual inspection of the wines.<br /> <br /> “We focused on top-of-the-line manufacturers, expecting to have to scale back to meet the budget, and were pleasantly surprised when so many of them stepped up with cost breaks so we could implement the labs just as Mark had envisioned them,” Eaton adds.<br /> <br /> Problem Solving<br /> Along with the aggressive completion schedule, designers faced the challenge of a unique project site—the building was once an abandoned, two-story open-air mall—and a request from the client to repurpose equipment, either purchased by the college years earlier for a defunct restaurant or left over from NCCC campus facilities.<br /> <br /> The project site originally featured a centrally-located atrium and fountain with retail stores wrapping around the perimeter. On the outside, a parking garage with ramps surrounded the building on three sides while the fourth side faced the street.<br /> <br /> Designers worked with the architects to minimize the effect of the ramps; crews leveled several to make room for the laboratories and office support space. Next, they maximized outside views by situating several laboratories and retail outlets in spots previously occupied by the mall’s street-side stores. Architects kept the atrium and remodeled the fountain.<br /> <br /> “Then the engineering challenge began,” Eaton says. “Restaurants require a large amount of ventilation, and culinary institutes double down on that. The labs required multiple large hoods, so energy-use reductions, duct locations and mounting requirements all had to be closely coordinated with the engineers.”<br /> <br /> Designers and engineers also carefully organized the extensive HVAC system, exhaust ventilation, plumbing and electrical requirements, all while taking into consideration the building’s existing column structure.<br /> <br /> Finally, designers puzzle-pieced in existing equipment. They put display cases and one Montague cooking suite—originally intended for a restaurant in a hotel that claimed bankruptcy—in Savor and La Patisserie. They repurposed equipment remaining from NCCC campus facilities in the bakery production laboratory, which supports a dessert menu at the neighboring Seneca Niagara Casino &amp; Hotel.<br /> <br /> End Results<br /> Looking back, one of Eaton’s favorite parts of the design is how the institute offers students a clever balance of customary equipment and specialty equipment, such as the hearth oven, tandoor and wok station.<br /> <br /> “We worked closely with Mark to identify where we thought trends in the foodservice industry were going and how to best deliver that in an educational setting,” she adds. “There are so many laboratories and retail outlets here for students to earn a well-rounded education.”<br /> <br /> The resulting benefits of the NFCI project are the ever-growing number of enrolled students. As many as 350 students, 100 more than originally projected, enrolled the opening year. A total of 520 students enrolled for the 2014-2015 school year; as many as 660 students may sign up for the 2015-2016 school year. Administrators expect 1,000 students to enroll within five years of the institute’s opening.<br /> <br /> Equipment List<br /> <br /> Savor Restaurant Bar/Lounge<br /> <br /> <br /> Perlick coolers, drainboard units, hand sink, glass washer, underbar blender station, bottle display unit, glass rack storage unit, workboard storage cabinet, ice bin cocktail/bottle wells<br /> Glastender beer dispenser<br /> Waring blender<br /> Custom backbar counter, wine storage system, bar top and die<br /> <br /> Pizza<br /> <br /> <br /> Wood Stone hearth oven<br /> Delfield/Manitowoc refrig./freezer base unit<br /> Advance Tabco worktable/butcher block, hand sink<br /> AquaMatic exhaust ventilator<br /> Custom pendant heat lamps, worktables, refrig. work counter, wine storage system<br /> <br /> Cold Prep<br /> <br /> <br /> Cres Cor roll-in racks<br /> Metro/Emerson shelving<br /> Advance Tabco 2-comp. sink, marble-top worktables, worktable, hand sink<br /> Hobart/ITW FEG slicer<br /> Manitowoc ice maker, bin<br /> <br /> Kitchen<br /> <br /> <br /> Montague cooking suite<br /> Hobart/ITW FEG mixer<br /> Delfield/Manitowoc hot prep expeditor counter, reach-in refrigs., reach-in freezer, refrig./ freezer worktable<br /> Victory/Ali Group reach-in refrig.<br /> Electrolux combi ovens, blast chiller/freezer<br /> Advance Tabco marble-top worktable, hand sinks<br /> Metro/Emerson shelving, wall grid system<br /> Custom pendant heat lamps, worktable<br /> <br /> Dishwash, Dry Storage<br /> <br /> <br /> Electrolux dishmachine<br /> AquaMatic condensate hood<br /> Advance Tabco 3-comp. sink, dishtables, hand sink<br /> Metro shelving<br /> <br /> Pastry and Culinary Labs<br /> <br /> Pastry/Chocolate Room<br /> <br /> <br /> Electrolux 10-pan combi ovens, reach-in refrig., worktop reach-in refrig.<br /> Spring USA induction units<br /> Globe mixers<br /> Metro/Emerson shelving<br /> Irinox blast chiller/freezers<br /> JB Prince chocolate-tempering machines<br /> Custom marble instructor table, marble student tables, candy-dipping machine, worktop storage shelf, worktables w/sinks, worktables, wall shelves<br /> Manitowoc ice maker, bin<br /> Metro/Emerson shelving<br /> Cambro ingredient bin<br /> Custom back counter w/sink<br /> Advance Tabco drop-in sink, hand sinks<br /> <br /> Pot Wash/Storage<br /> <br /> <br /> Electrolux undercounter dishwasher<br /> Custom 3-comp. sink, wall shelf<br /> Eagle Group mop sink<br /> Metro/Emerson storage shelving<br /> <br /> Basic Cuisine Lab<br /> <br /> <br /> Montague cooking suites<br /> Traulsen/ITW FEG roll-in refrig.<br /> Cres Cor roll-in racks<br /> Electrolux blast chiller, 10-pan combi oven<br /> Melink demand-control systems<br /> Delfield/Manitowoc undercounter refrigs.<br /> Custom instructor worktable, student workstations w/sinks, worktop storage shelves, worktable w/2 sinks, wall shelves<br /> Manitowoc ice maker, bin<br /> Metro/Emerson shelving<br /> Advance Tabco hand sinks<br /> <br /> Ice Sculpting Lab<br /> <br /> <br /> Clinebell walk-in freezer, ice machine, ice tip cart, ice hoist, ice lathe, instructor worktables, worktables<br /> Metro/Emerson shelving<br /> Dishwash/Storage<br /> Electrolux undercounter dishwasher<br /> Custom 3-comp. sink, wall shelves<br /> Metro/Emerson shelving<br /> <br /> Throughout<br /> <br /> <br /> Gaylord exhaust hoods<br /> American Panel walk-in coolers/freezers<br /> RPI display cases<br /> EMI/Marlo stainless fabrication, millwork<br /> <br /> At A Glance<br /> <br /> <br /> Facility: Niagara Falls Culinary Institute at Niagara County Community College, Niagara Falls, N.Y.<br /> Project: Culinary-Arts School<br /> Design Consultants: William V. Eaton, FFCSI, Chairman of the Board; Pamela Eaton, FCSI, LEED AP BD+C, Senior Associate/ Project Manager; Cini-Little Int’l., Germantown, Md.<br /> Total Budget: $26 million<br /> Foodservice Equipment Budget: $3.2 million<br /> Scope of Work: Concept Development, Master Planning, Space Allocation, Preliminary Design, Detailed Design, Specification Writing, Site Inspections, Construction Management, Pre-opening Inspections<br /> Architects: Michael Mistriner, AIA, Principal; Keith Alf, Associate Principal; Lynn DiCarlo, Associate V.P.; Peter McCartney, AIA, LEED AP, Senior Associate; Cannon Design, Grand Island, N.Y.<br /> Engineers: Lauren Blas, EIT, LEED AP (mechanical); Eric Lindstrom, PE, LEED AP (electrical); Valerie Sirianni (structural); Cannon Design, Grand Island, N.Y.<br /> Interior Designers: Ike Lowry, IIDA, LEED AP; Yvonne Beliveau Frederick; Cannon Design, Grand Island, N.Y.<br /> Fabricators: EMI/Marlo Mfg., Boonton, N.J. (stainless steel); RPI Industries, Medford, N.J. (custom wine and meat displays); American Panel, Ocala, Fla. (walk-ins)<br /> Kitchen Equipment Contractors: Buffalo Hotel Supply, Amherst, N.Y.<br /> General Contractor: LPCiminelli, Buffalo, N.Y.<br />

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