Funded by festival proceeds, the new state-of-the-art teaching restaurant, slated for completion in early 2013, will integrate the latest and most advanced kitchen and audio-visual technology.
It aims to become the benchmark in restaurant management instructional technology, while strengthening the school’s growing research in food, wine, beer and spirits.
Students at the Chaplin School of Hospitality & Tourism Management will have the unique opportunity to learn all aspects of restaurant operations. From inception, the facility was conceived to equip students with the tools, knowledge and experience needed to become tomorrow’s leaders, as they prepare for careers in food, beverage, and restaurant or hotel management.
The main dining room will accommodate 150 guests and feature a chef’s table designed for cooking demonstrations.
Proximity to the pristine waters of Biscayne Bay and the sunny South Florida climate inspired the interior decorations and floor plan design, which maximizes the use of natural light and water views.
Wine Tower: A 235 sq. ft., two-stories high wine tower with capacity for more than 2,000 bottles will be the focalpoint inside the restaurant.
Crafted out of fine woods and glass panels, the tower will contain eight seamless temperature-controlled sections to create ideal conditions for different types of wines, and will house a private VIP dining area for up to 10 guests, which will also be used for special events and wine tastings.
Ceiling Design in Main Dining Area: Fine wood ceiling tiles will enhance the warmth of the lighting, as they provide the perfect backdrop for LED light fixtures and suspended crystal chandeliers, creating a harmonious relationship between flooring, furniture and millwork finishes.
Flooring: Elegant white oak quartered sawn engineered wood floors, stained to match millwork finishes will balance the 24" x 24" cross-cut travertine tiles.
Back Of House: The kitchen (culinary lab) will make use of top-quality commercial foodservice equipment that’s highly praised by renowned chefs worldwide. With brands such as Hobart, Traulsen, Rational and Montague, the teaching kitchen ensures students will be exposed to a professional cooking environment equal to those found in some of the most exclusive properties in the hospitality industry.
The 1,500 sq. ft. kitchen area includes:
38 linear feet of main cooking line
38 linear feet of additional cooking equipment behind main line
36 linear feet of food pick up line / plating with refrigerated units below
60 linear feet of food prep area at perimeter of kitchen (stainless steel table w/ sinks, shelves, refrigerator, ice maker)
100 sq. ft. of dessert prep
285 sq. ft. of pantry prep area
175 sq. ft. barista station
70 sq. ft. storage room
95 sq. ft. pot storage
230 sq. ft. dish washing station
The teaching restaurant will only be open to the public for special events and by invitation only. For more information visit: http://hospitality.fiu.edu/
Alice Willi
