“Lifting the Veil”— Honesty and Origin from Earth to Plate
Our relationship with food today is strengthening with a renewed sensitivity to the origin of where it comes from. Controversy around GMOs and the growing requirement of local produce challenge the function of a contemporary culinary school. The school thus will display “honesty from earth to plate” by taking ingredients from an onsite greenhouse, with the additional support of local deliveries, and use them in the curriculum. It will display honesty in form and function through open architecture with stacked kitchens for mechanical and systematic efficiency and also will support the building of knowledge turning ingredients into finished products through the academic spaces and demo kitchen placed within the greenhouse. For the public, the onsite restaurant and bake shop serve as the final stage displaying the students’ whole piece of work, allowing visitors to get a glimpse under the veil of culinary education.
South End, Boston MA. Spring 2016.