Monroe – 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.

CLIENT

LOCATION

New Rochelle, NY

PROJECT ROLE

SF