JWU Opens First LEED-Certified Culinary Arts Facility in U.S.
Johnson & Wales University’s (JWU) College of Culinary Arts (CCA) boasts an impressive culinary program. It was the first school to offer a four-year bachelor’s degree in culinary arts, and notable alumni include Emeril Lagasse, Tyler Florence and Anna Olson. The university has also produced contestants on reality shows “Top Chef” and “Hell’s Kitchen.”
WHAT'S INSIDE
The new CCE supports JWU’s world-class, industry-relevant curriculum and features cutting-edge equipment in a diverse array of production environments, including:
- 30 teaching labs
and classrooms
- 9 hot kitchens
- 2 garde managers
- 2 bake shops (including
an artisan bread lab)
- 7 pastry labs and
chocolate labsv
- 2 meat-cutting and
fabrication labs
- Storeroom, shipping and
receiving area
- 3 dining rooms
- Enology (wine) lab
- Microbrewery
- Mixology lab
- Academic learning space
JWU’s culinary program recently enjoyed a facelift with the opening of its new Center for Culinary Excellence (CCE), an 82,000-square-foot state-of-the-art learning facility with a goal of cementing the CCA as one of the preeminent culinary institutions around.
According to Karl Guggenmos, WACS Global Master Chef and the University Dean of Culinary Education at JWU, the new facility, which opened early this year, replaces the university’s original CCE. That building, which opened in 1973, contained one dining room, two kitchens and supported 100 students.
“The original facility served the university and its culinary students well, but could no longer support the growing world-class curriculum. It was also beginning to show its age,” says Guggenmos.
The university has always taken a hands-on approach to culinary education, and the CCE plans to further this mission. Students can prepare cuisine in kitchen labs to serve to students, faculty and guests in one of three dining rooms.
Sustainability on Display Throughout Building
Johnson & Wales is committed to sustainability. The university didn’t compromise on this commitment when developing the new CCE. It was designed to be LEED certified and, once complete, will be the first LEED-certified culinary facility in the country.
The $38 million building houses the newest equipment and prioritizes energy efficiency. Interiors are colorful and designed to exploit natural lighting. A recycling system captures rainwater for use in landscape irrigation and restrooms.
The university reports, “From the moment the first shovel hit the pavement of what was a parking lot, green thinking has been at the foundation of the construction. The asphalt that covered the previous lot will be ground up and reused on site as fill for the berm and as an underlayer for walkways. The site is being restored with drought-tolerant native vegetation, providing more green space for the campus.
“In addition to 50 new trees on the site, bike racks will encourage carbon-free commuting. A white roof and light concrete will reduce the impact of reflected heat released back into the environment, while conserving energy inside. Exterior lighting will be controlled to prevent night-sky-light pollution.”
The facility also incorporates sustainable materials, including bamboo floors, energy-efficient glass and interior walls made from recycled materials.
Equipment That Reflects Real-World Environments
According to the university’s Web site, “The faculty envisioned culinary environments that reflect the latest trends in all aspects of the profession. Leading-edge equipment in a diverse array of commercial production spaces will support the most advanced curriculum, including JWU’s newest bachelor’s degree program—one that combines culinary arts with foodservice management.”
When it came to selecting equipment for the new CCE, the university didn't have specific standards, but energy efficiency was a key concern.
“We incorporated a variety of sophisticated energy-efficient equipment to not only lower our energy use and cost, but to reflect what graduates will see in the real world once they graduate,” says Guggenmos. “It’s also important that students gain experience on a variety of machines from multiple manufacturers, so variety was key.”
According to Guggenmos, the CCE contains equipment from several manufacturers, including a wing that showcases a complete line of Hobart equipment. He says students learn on both electric and gas versions of American and European equipment.
“There are several components to a culinary education, and sustainability is one of those components,” says Guggenmos. “In today’s culinary world, there is such an emphasis on sustainability and we wanted to practice what we preach.”
Click here if you have any questions concerning this story or need additional product support from the Hobart Consultant Services Group.
