Desktop Studies

DESKTOP STUDIES
1.CULINARY ORGIN-CHINA
2.BASQUE CULINARY SCHOOL-SPAIN
3.CULINARY ART CENTRE-MEXICO
CASE STUIDIES
1.CULINARY LOUNGE-INDIA
CULINARY ORIGIN
SHANGHAI, CHINA
DESKTOP STUDY 1
SC HO OL OF C UL I N A R Y AR TS | DE SK T OP ST UDY 1
CULINARY ORIGIN - THE MODEL OF CONTEMPOARY COOKING

1. Interiors Designers: CHU-studio
2. Location: Shanghai, China
3. Category: Interior Design
4. Lead Designer: Alfie Shao
5. Client: Robam
6. Soft Decoration: CHU-studio
7. Area: 800.0 m2
8. Project Year: 2018
“Culinary Origin,” the new brand invented by the leading Chinese kitchen appliance
company “Robam.” Founded in Hangzhou in 1979, Robam initiated kitchen
appliance solutions from the range hoods, and gradually expanded to the ovens,
steam ovens, microwave ovens, etc.
“RECENTLY, ROBAM HAS BEEN FOCUSING ON IMPROVING THE COOKING

ENVIRONMENTS AND CREATING A BETTER LIFE OF FOOD CULTURE.”
CROSS DISCIPLINARY INTERACTION
In a space which seeks to promote the culinary life, the business strategy minimizing
the size of products exhibitions makes the extra space available for the new
operation model of cross-domain integration, which assembles the companies
having the consistent missions.
In the first-floor exhibition area, the designer brand store “Aida” founded by the
Danish artist Poul Pava introduces the playful utensils and occasionally hosts the
painting and charity sales activities improves the quality and fun of culinary life.
It is a unique space format that proficiently hosts varied culinary activities and art
exhibition events.
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FLOOR PLANS
FIRST FLOOR PLAN
SECOND FLOOR PLAN
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FLEXIBLE SPACES –
FIRST FLOOR DIFFERENT TYPES OF SETUPS
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GROUND FLOOR FLEXIBLE SPACES
HIDDEN SEATING ARRANGEMENT
DIFFERENT TYPES OF FLEXIBLE SPES IN THE STORE
o Based on the design idea harmonizing the flexible and modularized elements,
the new area encompasses the diversified kitchen spaces.
o Furnished with the modularized furniture and the movable vendor carts, the
space utilizations are more effective.
o Resembling the pop-up stores, the vendor carts can be effortlessly moved to
different locations, even to the outdoor.
o In addition, the extensive space is conveniently accessible for both hosting
cooking classes and receiving personal guests. By means of the amalgamation
of new and old, and of fashion and tradition, “Culinary Origin” has established
an exceptional example showing the vigor of contemporary culinary diversity.
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STUDIO DETAILS
GROUND FLOOR SPACES DIFFERENT MATERIAL

1. ENTRY PATIO 1. PLYWOOD
2. OUTDOOR SEATING 2. MDF BOARDS
3. MULTI PURPOSE HALL 3. PEG BOARDS
4. CAFE 4. GOLDEN COPPER PANELS
5. WORK STATION 5. GYPSUM CEILING
6. MINI KITCHEN 6. CONCRETE FLOORING
7. DEMONSTRATION KITCHEN 7. FABRICS AND LAMINATES
8. UNDER STAIRCADE SEATING 8. TINTED AND CLEAR GLASS
9. DISHWASHING ROOM 9. METAL RODS
10. STORAGE ROOM 10. WOODEN FLOORING
11. JANITOR ROOM 11. CORK BOARDS
12. STAFF ROOM 12. STONE CLADDING AND COUNTER
SECOND FLOOR SPACES 13. CEMENT
1. MEETING ROOMS 14. QUARTZ STONE
2. DISPLAY UNITS 15. PLASTIC
3. SEATING AREA 16. CERAMIC
4. LIFT LOBBY 17. ACYRLIC LETTERING
5. SERVICE ROOM SERVICE PITS
6. GALLERY AREA 1. ELECTRICAL AND SCREEN DISPLAY
7. WASHROOMS 2. IT FACILITY
8. DISCUSSION AREA 3. WATER SUPPLY
9. VISUAL DISPLAY SERVICE DUCTS
10. STORAGE ROOM 1. EXHAUST
DIFFERENT LIGHTING 2. FIRE SPRINKLERS
1. TRACK LIGHTING 3. AIR CONDITIONING
2. CEILING AND COVE LIGHTING 4. ELECTRICAL PIPE
3. SPOT LED LIGHTING 5. WATER PIPE
AREA STATEMENTS
SPACE NAME SPACE AREA

MULTI PURPOSE HALL 75 SQ.M
CAFÉ KITCHEN 55 SQ.M
DEMONSTRATION KITCHEN 40 SQ.M
WASHROOM 25 SQ.M
MEETING ROOM 25 SQ.M
DISPLAY UNIT 50 SQ.M
DISSCUSSION ROOM 40 SQ.M
VISUAL DISPALY 7 SQ.M
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CULINARY LOUNGE
JUBLIEE HILLS, HYDERABAD
CASE STUDY 1
SC HO OL OF C UL I N A R Y AR TS | C A S E ST U DY 1
THE CULINARY LOUNGE

INTRODUCTION
Location: Film nagar, Hyderabad
Area: 4210 Sft.
Interior designer: HR LINES,2017
Nestled in the green environment

of jubilee hills, Hyderabad the
studio is spread across 6000 sqft of site area.
The project being a culinary studio required spaces for interactive learning,
experimentation and social gatherings. The site consisted of an independent house
which had to be incorporated into the new proposed studio making the project part
architectural and part adaptive reuse.
Our approach towards the project was inspired from the natural and raw essence of
the functioning and aesthetics of ancient kitchens around the world.
EXISTING SITE IMAGES
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DESIGN PROPOSAL
The project brief was to renovate an existing house converting it into a kitchen, dining
and lounge space and on the other hand design a new building to accommodate
a studio place.
The existing structure being a house consisted of a living, kitchen, dining and
bedroom which fell perfectly into the spatial conjurations required for the social
gathering aspect of the studio.
This enabled us to renovate the space with minor interventions.
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MOOD BOARD AND CONCEPTUALIZATION
The inspiration for the project is derived from frugality

and rustic nature of a rural kitchen. Paying heed to
the context, the project tries to translate the rural
design elements into a contemporary design.
SITE PLAN
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FLOOR PLAN
DESIGN DEVELOPMENT
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An interesting feature existing at site was the Gabian wall, which they tried to
incorporate in their design.
The proposal for new studio structure demanded a contemporary appeal as culinary
experts and students from all over the world. The studio required to have free
movement space for the master chef to instruct and attend individual cooking
stations.
Thus, barring the possibility for intermediate columns within the structure, the design
was directed towards a steel framed structure. This enabled us to improve the speed
of construction.
The design language for the studio is kept rather transparent and minimal.
The existing gabion wall is used as a backdrop element while most of the interior is
painted white. To bind the aesthetics to the underlying concept natural cadappa
stone is used for -ooring and a touch of earthy element is giving through a brown
laminated wall.
The facade with -oor to ceiling glass attempts to blur the line between the interior
and the exterior landscape area.
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OUTDOOR STUDIO DETAIL FLOOR PLAN
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LIVING AND LIBRARY AREA INTERIORS
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DINNING ROOM DETAILS
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OTHER INTERIOR SPACES (KITCHEN AND WASHROOM AREAS)
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AREA STAEMENTS
SPACES AREAS
LIVING AND LIBRARY, FOYER 520 SQ. FT
DINING AND LOBBY 490 SQ. FT
KITCHEN 380 SQ. FT
BAKING STUDIO 450 SQ. FT
KIDS PLAY AREA 270 SQ. FT
WASHROOM 120 SQ. FT
COOKING STUDIO 1000 SQ. FT
FLOOR SPACES DIFFERENT MATERIAL

1. ENTRY PATIO OR FOYER 1. PLYWOOD
2. LIVING AND LIBRARY 2. MDF BOARDS
3. POOJA 3. TEXTURE PAINT
4. DINING 4. I SECTION STEEL PANELS
5. LOBBY 5. GYPSUM CEILING
6. KITCHEN 6. CONCRETE FLOORING
7. COLD AND DRY STORAGE 7. FABRICS AND LAMINATES
8. BAKING STUDIO 8. TINTED AND CLEAR GLASS
9. STORAGE 9. METAL RODS
10. KIDS PLAY AREA 10. WOODEN FLOORING
11. WASHROOMS 11. CORK BOARDS
12. COOKING STUDIO 12. STONE CLADDING AND COUNTER
DIFFERENT LIGHTING 13. CEMENT
1. TRACK LIGHTING 14. QUARTZ STONE
2. CEILING AND COVE LIGHTS 15. PLASTIC
3. SPOT LED LIGHTING 16. CERAMIC
SERVICE DUCTS 17. ACYRLIC LETTERING
1. EXHAUST SERVICE PITS
2. FIRE SPRINKLER 1. ELECTRICAL AND SCREEN DISPLAY
3. AIR CONDITIONING 2. IT FACILITY
4. ELECTRICAL, WATER PIPE 3. WATER SUPPLY
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CULINARY ART SCHOOL
TIJUANA, MEXICO
DESKTOP STUDY 3
CULINARY ART SCHOOL – MEXICO

o Architects: Gracia Studio
o Location: Tijuana, Baja California,
Mexico
o Architects: Jorge Gracia
o Construction: graciastudio
o Area: 894.0 sqm
o Project Year: 2010
Cleanness and orderliness define Culinary Art School, and it’s really all needed when
seeking to respond the project’s requirements, located in Tijuana, Baja California,
Mexico.
They wanted to make it so that when you're inside the school, it feels like you're in an
area that's already developed. The challenge was to create more of an urban area
once you are inside.
The 9,622 square foot cooking school in Tijuana, Garcia designed a pair of structures
facing each other on a 10,760 square foot site. A wide interior pedestrian street
separates the two buildings and also functions as a share’s courtyard.
The larger 22 by 108-foot volume of garapa wood and cast in place concrete
contains administrative offices, classrooms, a library, and a subterranean wine cellar.
The second building, a 20 by 154-foot rectangle with a steel frame and cor-ten and
glass panels, contains cooking stations that open onto the courtyard
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he extensive use of glass and the incorporation of more intimate spaces off of certain
classrooms also take advantage of the outdoors and weather. A concrete terrace
sits outside the auditorium for students and visitors to observe their professors' work.
GROUND FLOOR PLAN
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With four kitchens, six classrooms, a wine cellar and an auditorium—both of which
also serve as classrooms—there are currently no plans to expand, as the school's
leadership believes in quality over quantity when it comes to teaching and providing
personal attention to each student. However, a second design phase scheduled for
the coming year includes plans for a fire pit in the plaza, a garden where students
can grow their own vegetables and fresh herbs, as well as a residence for chefs who
travel from around the globe to teach at the Culinary Art School.
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SECOND FLOOR PLAN
The concept is very linear because they do the construction as well in our projects in
Mexico. So they do the designs very square normally and they try to experiment with
materials. they used garapa wood from Venezuela—a very hard wood similar to ipe
but a little lighter-colored," Gracia says. Corrugated steel was used on the kitchen
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areas and exposed off-form concrete was also highly utilized for its texture and
strength.
SIDE ELEVATION
FRONT ELEVATION
SECTIONAL VIEW
HVAC SYSTEM
But perhaps the most important element to consider for a cooking school in a hot
climate like Mexico's is the HVAC system. "The kitchens are the more complicated
areas, of course, because of all the exhaust they produce," explains Gracia. "They
had to be designed so that the air conditioning doesn't extract the exhaust." In order
to prevent that, the main AC system was separated into two units, one being for two
of the classrooms and the other for the auditorium. Each subsequent classroom has
its own smaller system that can be controlled separately, which helps to save on
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energy. Amazingly enough, thanks to a thoughtful HVAC design that relies heavily on
cross ventilation, only one of the classrooms—the one that houses the stoves—is
currently utilizing the school's AC units.
ORIENTATION
The orientation of the buildings is also beneficial, in terms of energy efficiency. All of
the glass in the kitchens faces north, so it never gets direct sun. The doors of the
classrooms are facing south, but the corridor in the middle of them gives shadow to
their walls.
FURNITURE DESIGN
Another point of pride for Gracia is that almost every piece of furniture and product
has been custom designed by him and his team. "[The school] wanted everything
designed, nothing bought, and that's the way we like it." The bathrooms are a great
example of this, with custom-made partitions of steel and oak, as well as sinks made
from steel plates, painted with car paint.
GROUND FLOOR SPACES DIFFERENT MATERIAL

1. GREAT PLAZA 1. GRAPA WOOD
2. RECEPTION AREA 2. PRE-CAST CONCRETE
3. COMPUTER LAB 3. PEG BOARDS
4. CONFERENCE 4. STEEL PARTITIONS AND OAK
5. LADIES WASHROOM 5. GYPSUM CEILING
6. GENTS WASHROOM 6. CONCRETE FLOORING
7. LOCKERS 7. FABRICS AND LAMINATES
8. STORAGE 8. TINTED AND CLEAR GLASS
9. LIBRARY 9. METAL RODS
10. WINE CELLAR 10. WOODEN FLOORING
11. MINI CAFE 11. CORK BOARDS
12. MINI AUDITORIUM 12. STONE CLADDING AND COUNTER
SECOND FLOOR SPACES 13. STEEL PLATES
1. CLASSROOMS 14. CAR PAINTS
DIFFERENT LIGHTING 15. CEMENT
1. TRACK LIGHTING 16. STONE
2. CEILING AND COVE LIGHTS 17. PLASTIC
3. SPOT LED LIGHTING 18. CERAMIC
SERVICE DUCTS 19. ACYRLIC LETTERING
1. EXHAUST SERVICE PITS
2. FIRE SPRINKLER 1. ELECTRICAL AND SCREEN DISPLAY
3. AIR CONDITIONING 2. IT FACILITY
4. ELECTRICAL, WATER PIPE 3. WATER SUPPLY
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AREA STATEMENTS
SPACE NAME SPACE AREA
RECEPTION 12 SQ.M
ADMINISTRATIVE OFFICE 32 SQ.M
CLASSROOM 20 SQ.M
LIBRARY 40 SQ.M
DEMONSTRATION KITCHEN 75 SQ.M
COOKING STATIONS 50 SQ.M
TOILET MALE AND FEMALES 32 SQ.M
LOCKERS 7 SQ.M
STORAGE 28 SQ.M
CAFE 75 SQ.M
COMPUTER LAB 55 SQ.M
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BASQUE CULINARY CENTER
DONOSTIA-SAN SEBASTIAN, SPAIN
DESKTOP STUDY 2

VAUMM ARCHITECTS
o Location: San Sebastián,
Spain
o Year: 2011
o Cost: € 17 million
o Surface: 15,000 m2
o Area built: 1500 m²
The new building of the
headquarters of the Basque Culinary Center, is located on a tangent lot to the
Technological Park of Miramón. This condition of proximity together with the slope
dictates the starting point of this architectural proposal.
CONCEPTUAL DIAGRAM
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Located on a slope, the

layers of the building will
follow the contours of the
hill. It is for this dual
condition, for which the
building takes advantage
of the difference of the
hillside to organize his
functional program of it arrives down, placing the public parts of the program in the
plant of access, and favoring the specialization of the program as we are going
down, that is to say entering the building.
Semi-tropical climate and urban place. Program’s functions are organized
according to the slope, where the public spaces are on the upper floor while
entering the building. Aromatic plants production in courtyard. Academic, research,
practice.
In the distance the building shows the different trays that form it, comparing his scale
to that of the buildings of Miramón’s technological park, while in the nearby
approximation the covers turn into gardens of culture of eatable and aromatic
plants, neutralizing almost completely the presence of the building in his relation with
the housings of the environment.
The building expresses his condition of extracted local topography noticing the
character of support of the wrought ones that are accumulated as untid plates
following the level curves.
Generation of the volumetric:

From a conceptual optics, the volumetric has been generated on the basis of the
game on a large scale between a reference iconic (accumulated plates) and the
own building.
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SITE PLAN
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FLOOR LEVEL 0
FLOOR LEVEL 1
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FLOOR LEVEL 2
FLOOR LEVEL 3
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FLOOR LEVEL 5
EXTERIOR AREA VIEWS
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FAÇADE DIAGRAMS
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METAL PANELS OF FACADES

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SECTIONAL DETAILS
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HORIZONTAL SECTIONAL VIEW
DESCRIPTION OF ELEVATION
The same operation was considered for the exterior volumetric definition of the
building, where the same Therrien dishes serve as a daily support for spaces
dedicated to technological development and innovation in gastronomy.
Thus, a cycle is closed, through the approach of a metaphor in which the “dish
returns to be the support of the gastronomy”.
This condition results in the parallelism between gastronomy and architecture, in the
sense that both the chef and the architect develop their work for other people,
supporting the pleasure of others, in a clear vocation to serve the client or user of the
building.
FACADES
The use of geometries that resemble both the pile of dishes and the softness of the
waves that represent the original topography of the slope can give a unity effect to
the set that serves as a fusion strategy of architecture and landscape.
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AUDITORIUM INTERIORS
Inside, a bright auditorium is used for meetings, seminars and presentations, while
chefs’ practice and research in nearby kitchens. The building spans five floors, each
wrapped with a “plate patio” that overlooks the San Sebastian environment in the
distance. From its design philosophy to its functionality, this work of architecture by
Vaumm Arkitektura is a success, one that will serve the practice of Spanish cuisine for
many years to come.
CAFÉ INTERIORS
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GENERAL POINTS
o The building has great prominence in the place where it is inserted,
because its different architecture and its higher height call the
public's attention.
The center focuses on Research and Innovation in Food and
Gastronomy such as: food education and habits, food social
responsibility, food trends, innovation in business, management in
the sector, development of associated technologies, food
preparation, presentation and conservation.
o For those passionate about cookery, the BCC organizes cooking
courses, both in Spanish and English.
o The last floor has no external access to the building. The other floors
have three different accesses, including the dock service, located
next to the vehicle entrance.
ZONING OF BUILDING ELEMENTS
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OTHER INTERIOR SPACES
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PROGRAM BASQUE CULINARY CENTER

AUDITORIUM 237 m2
PUB -
COLD CHAMBER 11 m2
BAKERY -
KITCHEN 86 m2
INDUSTRIAL KITCHEN -
DEPOSIT 56 m2
OENOLOGY -
TECHNICAL GALLERY -
RECEPTION -
RESTAURANT 245 m2
PEDAGOGICAL RESTAURANT 95 m2
ADMINISTRATIVE ROOM 92 m2
PRACTICAL CLASSROOM 52 m2
THEORETICAL CLASSROOM 60 m2
GOODS CONTROL ROOM 47 m2
EXHIBITION HALL 57 m2
LECTURE ROOM 154 m2
TEACHER’S ROOM 90 m2
MEETING ROOM 32 m2

GROUND FLOOR:
1. ADMINISTRATIVE ROOMS
2. RECEPTION
3. EXHIBITION HALL
4. LOCKER ROOMS
5. KITCHEN
6. RESTAURANT
7. DEPOSISTS
FIRST BASEMENT
1. AUDITORIUM
2. CLASSROOMS (THEORETICAL AND PRACTICAL)
3. LOCKER ROOMS
4. TEACHER’S ROOM
5. MEETING ROOM
6. DEPOSITS
7. COLD CHAMBER
SECOND UNDERGROUND
1. LOADING AND UNLOADING
2. COLD CHAMBER
3. LECTURE ROOM
5. GOODS CONTROL ROOM
6. LOCKER ROOMS
7. AUDITORIUM
THIRD UNDERGROUND
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1. PARKING
3. COLD CHAMBER
4. LOCKER ROOM
FOURTH BASEMENT
1. CLASSROOMS
2. TEACHER’S ROOM
3. DEPOSITS
4. KITCHENS
5. COLD CHAMBER
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DESKTOP STUDIES

2.BASQUE CULINARY SCHOOL-SPAIN

3.CULINARY ART CENTRE-MEXICO

CULINARY ORIGIN - THE MODEL OF CONTEMPOARY COOKING

“RECENTLY, ROBAM HAS BEEN FOCUSING ON IMPROVING THE COOKING

CROSS DISCIPLINARY INTERACTION

FIRST FLOOR PLAN

SECOND FLOOR PLAN

FIRST FLOOR DIFFERENT TYPES OF SETUPS

GROUND FLOOR FLEXIBLE SPACES

HIDDEN SEATING ARRANGEMENT

DIFFERENT TYPES OF FLEXIBLE SPES IN THE STORE

GROUND FLOOR SPACES DIFFERENT MATERIAL

SPACE NAME SPACE AREA

THE CULINARY LOUNGE

Location: Film nagar, Hyderabad

Area: 4210 Sft.

Interior designer: HR LINES,2017

Nestled in the green environment

EXISTING SITE IMAGES

This enabled us to renovate the space with minor interventions.

MOOD BOARD AND CONCEPTUALIZATION

The inspiration for the project is derived from frugality

OUTDOOR STUDIO DETAIL FLOOR PLAN

LIVING AND LIBRARY AREA INTERIORS

DINNING ROOM DETAILS

OTHER INTERIOR SPACES (KITCHEN AND WASHROOM AREAS)

FLOOR SPACES DIFFERENT MATERIAL

CULINARY ART SCHOOL – MEXICO

GROUND FLOOR PLAN

SECOND FLOOR PLAN

GROUND FLOOR SPACES DIFFERENT MATERIAL

BASQUE CULINARY CENTER

Located on a slope, the

Generation of the volumetric:

EXTERIOR AREA VIEWS

METAL PANELS OF FACADES

HORIZONTAL SECTIONAL VIEW

OTHER INTERIOR SPACES

PROGRAM BASQUE CULINARY CENTER

BASQUE CULINARY CENTER

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