Monroe College Culinary Arts Center

The project team’s hands-on approach involved frequent team meetings on site from the start, and early selection and ordering of specialized equipment with long lead times.

Close early cooperation among college, architect, engineers, CM and food service consultant enabled the team to meet the ambitious goal of completing the facility from design through construction in less than five months. Includes (4) complete kitchens with state-of-the-art equipment for future chefs.

Completed
2006

Location
New Rochelle, NY

Project Scope
$1,800,000

Design Team
Susan Doban
Architect, PC

Energy Concepts
Engineering, PC

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