Walking into the world-class School of Culinary Arts at Francis Tuttle Technology Center is an architectural treat for the senses. The School has been designed from the ground up to provide the facilities, technology and environment to ensure student excellence and career success. Unparalleled in the region, the school answers a growing demand for high-quality career training in the hospitality and food service industry.

The functional challenge of the project was the need to expand the School of Culinary Arts from an existing 5,000 sq. ft. space to 65,000 sq. ft. A byproduct of this new space was the connection of three existing buildings on Campus. This created the need for an unusually long corridor – the length of two football fields.

The design challenge was creatively resolved by the Main Street concept. Upon entering the Culinary School, students are greeted by an inviting and iconic corridor with variation in scale, rhythm, texture, and detail that can be found on any small town thoroughfare.  Complete with storefront cafes and bakeries, Main Street showcases the expanded capabilities of the School of Culinary Arts. Main Street engages the senses in a way that encourages exploration of what is around the next corner.

Francis Tuttle’s newly opened student-run restaurant, District 21, is open to the public. Spaces are divided by large pivoting panels constructed of translucent resin for more intimate dining. Patrons are treated to a contemporary ambiance and the latest in culinary cuisine.