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Future chefs cook in a state-of-the-art building

Johnson & Wales building offers everything future chefs need

By Jane Dornbusch

 |  Globe Correspondent  

  February 22, 2012

PROVIDENCE, R.I. - When Johnson & Wales University undertook to build a new culinary facility to replace its outmoded student kitchens and labs, the school’s president had one request. “He wanted a ‘wow’ building,’’ recalls Nicholas Koulbanis, of the Cambridge architecture firm Tsoi/Kobus & Associates. That’s what Johnson & Wales got. The new 82,000-square-foot Cuisinart Center for Culinary Excellence is state-of-the-art, with, among other things, 30 teaching labs and classrooms, seven pastry and chocolate labs, three dining rooms, two bake shops; and a microbrewery lab.

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