A culinary school located along ‘Restaurant Row’ in Chicago taps into an existing network of community gardens while simultaneously blurring the threshold between interior and exterior conditions. The system of grids provide framework for both circulation and enclosure, using materials such as glass, polycarbonate, plastic, and netting to enclose and shelter program. The campus implements an allotment system for visitors to face food production wholistically, establishing a sense of agricultural literacy where one learns from the land as opposed to about the land. This project serves as a provocation of large institutions, using a live ground paired with soft and flexible spaces, questions the need of overbuilt and over conditioned structures.
