** I LOVE the idea of corresponding Film Festival around Food Literacy & Justice. **
Collection Development Areas:
"these emerging hot spots are kitchens designed and built as teaching facilities, where education, engagement and community building around food are primary objectives."
“When there’s a class or a demo doing on, a video camera positioned above the line projects the activity onto big screens overhead. Otherwise, the screens are just used for other communication or merchandising purposes. However you’re configuring it, you don’t want to design a space that will only be used a couple of times a week,” Condenzio cautions. “Flexibility and adaptability are important.”
Will it be primarily used for demos? Will programming include hands-on prep and cooking by students, necessitating individual or shared cooking stations? Will classes/presentations be televised or recorded? Can the kitchen tap common storage areas, particularly refrigeration, or will its location and programming require dedicated storage and cooler space?
Consider the Audience
As with commercial kitchens, teaching kitchens must have sufficient ventilation, power and water to support both instructor/chef needs and the needs of students for cooking activities. Beyond that, their design should be relevant to the audience.
Considering the audience also extends to thinking beyond those physically attending teaching kitchen events. That’s where designing for audiovisual capabilities comes in, and it’s an important consideration in the age of social media and YouTube. Integrating cameras, video screens and recording equipment is critical in this regard, but so is a strategic approach to lighting, acoustics and materials selection. Popular commercial kitchen choices such as stainless steel and subway tile, for instance, are too shiny and reflective to work well during filming.
Film Festival, viewing experience of various educational films relating to food, among other topics:
Wasted! [dvd] : the story of food waste.Other Considerations ...