posing some of the culinary school’s exist-
ing equipment. It will also offer “grab and
go” and sit-down meals to students, staff
and the general public in its new teaching
restaurant operated by the school’s cu-
linary arts students. Because the restau-
rant space will double as a demonstration
kitchen, restaurant visitors will be able to
watch the chefs of tomorrow perfect their
skills while enjoying their meals. The public
will be able to stroll through other areas
in the lower level where large screens will
broadcast the activities taking place inside
kitchen labs.
The building’s top floor will serve as a con-
ference and banquet centre with capacity
for 425 people. Available for both school
and public functions, the space will be
infused with natural light and accessible
from its own private elevator and entrance.
The conference centre will be operated by
the school and hospitality students.
Inside the residence, furnished lounge
spaces will be designed to encourage stu-
dent-friendly activities, Brooks said. “You’ll
find there may be a movie room, there
may be a library or study room, maybe an
NOVEMBER 2015
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