c.s.portfolio

8/2/2019 C.S.portfolio

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atrick Casey

B e r m u d a i s th etog e th e r by e nd u r

f a mi ly to w i tne ss th

e W e d d i ng Ce r e m 2012 a t th e Fa i r mont

R oa d , Pe mbr ok e , Be r

i mme d i a te ly a f te r a t

ould not wish any companion

17 ’ 2 6 ”

Architecture

Interior Design

Graphic Design

Fine Ar ts

C A T H E R I N E S T E W A R T

1 7 0 6 P a r k S t r e e t . A p t . 6 , S y r a c u s e , N Y 1 3 2 0 8 . ( 6 1 0 ) 2 1 2 - 8 0 7 8 . c . s t e w a r t 1 3 3 4 @ g m a i l . c o m e



I h o p e t h i s c o l l e c t i o n

o f i m a g e s a n d p r o j e c t s

e x e m p l i f y m y p o t e n t i a la n d i n t e g r i t y a s a

d e s i g n e r .

T h a t A d a p t a b i l i t y,

T e x t u r e , a n d

L u m i n o s i t y i n s p i r e

m e . I ’ m e x c i t e d b y

t h e L a y e r i n g o f

i n f o r m a t i o n g i v i n g

d e p t h , s o p h i s t i c a t i o n ,a n d v i t a l i t y t o a n y

d e s i g n .

U l t i m a t e ly, I

h o p e t o w o r k w i t hm u l t i f u n c t i o n a l

s p a c e s a n d a p p ly

c l a s s i c a l p r i n c i p l e s ,

t r a d i t i o n a l

m a t e r i a l s a n d c l e a n

c o n t e m p o r a r y s p a c e

p l a n s t o c r e a t e wa r m ,

m o d e r n d e s i g n s



Table of Co ntent s

Stack Program

Erie Blvd. Building

Border Station

Cafe

Rehab

Macy’s Display

Market Menu

Invitation

Fine Ar t

1

2

3

4

5

6

7

8

910

Building Redesign

Office Program

11



12010B o r d e r S t a t i o n

C a n a d i a n / u n i t e d s t a t e s b o r d e r c o n t r o l

Architecture

The Border Station’s main problems are its

disorganized structure and circulation, its loom

over the city and i ts lack of Identity. The Border station needs to address and challenge its current

circulation and process, while creating an identity

that responds to its program and Location.

In order to accomplish this I need a structure of

Efciency (preventing the criss cross effect of

current design), particular control of circulation

and appropriate branding of the complex,

This avenue was reinforced with the Border

patrols own history of obscurity of their role in

which they played and their general authority and

research into Frank Lloyd Wrights, Martin House

after a eld trip to the complex. I identied 3

systems that inuenced my work.

My controlled circulation reference his subliminal

border trim system with its sped control

topography, my exposed program not only brandthe building but also are controlled Perspectives

like Wright in his framing of views around the

property, and the interior structures are both

exible.

I wanted the building to transition into the

topography elegantly, and almost only be there

when you confront it. I wanted to expose the

internal system of work to be stimulating relatable

and true to the Border works character, trying to

identify what it is by its daily program in full view.

It also allows the opportunity for the different

departments to interact.

There are different degrees of exposure though

out the complex from the underground parking for

emergency privacy, to its translucent skin.



22 0 0 9E r i e B u i l d i n g

S t a c k , F o l d , A r r a y , F i g u r e

Architecture

Problem: Requires the analysis of a site towards

the production of an ‘operative diagram’ for a

proposed hybrid building to be located between

Erie Boulevard and Water Street, in the northeast

quadrant of downtown Syracuse. The site is located

on a narrow block that was once adjacent to, and

serviced the Erie Canal Museum and the Syracuse

City Museum.

Explore, determine and construct the site through

hybrid media of drawing/model/photo. The products

should be a record of your research in relation

to space, ow, vision and occupation. The intent

of this exercise is to produce a new ground as an

architectural act that will support subsequent design

investigation.

Therefore the analytic diagram/model is neither

neutral or correct; it should be embedded with

information reecting precise observations, interests

and potential.

This project was the redevelopment of an abandoned

tness center located on one of the busiest and im-

portant corners of Syracuse, New York. With such a

site, and diverse program, it was important to clarify

the tools and goals that will dene the function and

Form of the structure.

My goal was to create a building developed by the

gure of the city but is self dening. I want it to

function much like a city with a variety of spaces

and possible interactions, dening it further using

words like sectioning, stacking, and stratify as tools

to create the building.

Stratify. Sociology. To arrange

in a hierarchical order, esp.

According to graded status levels.

To form or place in strata or layers

Stack: To arrange or select un-

fairly in order to force a desired

result.

Section: A part that is cut off or

separated. One of a number of parts

that can be fitted together to make

a whole.



This project was my introduction to Syracuse University

Graduate Architecture Program. Essentially a exercise of

continuing iterations of a set of words: Stack, Fold, Array,

Figure. These words were the starting point of many models

and self dening structures. Thought out the process these

words were assigned, traded, and changed in dening my

work. Stack and Figure and fold had the most inuence over

my work.

This exercise also produced an investigation of the objects

with sectioning, instructing, and redening other classmates

work. This in turn pushed us to create and confront the

complexity of dening the objects and articulating our

design actions. This process then ended with a program for

a multifunctional school support facility. It was dened my

the negative space of a previous model and the prescribed

denition of gure. Injecting the program into a structure

dened totally separate seemed unnatural to me after my previous work.

Fold: to bend over upon itself. To bring

into a compact form by bending and

laying parts together

Stack: To arrange or select unfairly in

order to force a desired result.

Array: to place in proper or desired

order; marshal: arrange, range, order,

dispose.

Figure: form or shape, as determined by

outlines or exterior surfaces:



32 0 0 9F i g u r e e x e r c i s e

S t a c k , F o l d , A r r a y , F i g u r e

Architecture



42010B u i l d i n g R e d e s i g n

C r y s t a l P a l a c e / P r a d a B u i l d i n g T o k y o

Architecture

Many projects during my rst year at Syracuse were slowly

revealed though out the development process as we achieved

bench mark skills.

This began as an investigation of famous structures and an

Auto CAD exercise. Working in teams we were to create 2

sections of the Crystal Palace. Then to combined with another

students building to create something new; combining the unique

structural aspects of each one in a series of combinations . I

used the Prada Building in Tokyo to create an open, exhibition

space that becomes almost sublime with its grandiose space and

ethereal light.

I was also able to work with render tools such as Rhino and use

the CNC machine to create the mold for the roof with a vacuum

form technique.

I found that much of my work at Syracuse, had translucent

skins showcasing the structure and exposing the program an

investigation I would love to continue to develop.



A M a r i n o s F a m i l y T r a d i t i o n s i n c e 1 9 7 4

C a t e r i n g Want more of Market? Get more with our effortl ess entertaing options

F o r t h e k i d s

O n t h e s i d eVegetable $1.69Crunchy Kettle Chips $.79Mac or Potato Salad $1.69Coleslaw $1.69Homefroes $1.99

French Fries $1.99Sweet Potato Fries $2.49Cottage Cheese $1.99Tony’s Greens $2.99Mashed Potato w/gravy $1.99Sour Cream $.49

10 and under all kids items include a fountain drink, milk or juice, french fries or chips.

Hofmann Hot Dog $3.69Chicken Fingers(2) $4.49Pasta with sauce or butter $3.49Add meatball or sausage $4.99(pasta does not include fries or chips)

Cheese/Hamburger $3.99/$3.69Grilled Cheese $3.49One egg, bacon or sausage, toast $3.29Pancake or French Toast $3.49(includes 2 bacon strips or 2 sausage)

Office Lunch Box. Includes sandwich or wrap with choice of deli meats, kettle chips, pickle, soft drink and cookies $6.99

We specialize in Pharmaceuticals, Medical Offices, Offices Parties, Baptisms, Holy Communions, Confirmation,Graduations, Birthday Parties, Family Reunions/Picnics, New Year’s, Super Bowl, Easter, Thanksgiving, Christmas

Holiday Dinner Party All include mixed green salad/dressing, choice of potato & vegetable. Add $2 per person for Prime

Rib dinner choice. $8.99

EasterPrime Rib Au JusLasagnaTavern Ham

Braised Lamb Shank

Thanksgiving ChristmasRoast Young TurkeyStuffing & GravyButternut Squash

Cranberry Sauce

Prime Rib Au JusLasagnaTavern Ham

Honey-glazed Pork Tenderloin

S e l f S e r v e P a r t y / P a n s / T r a y s1/2 Pan feeds 8-10 people, Full Pan feeds 16-20 people

Sausage, Peppers & OnionsChicken/Veal ParmesanEggplant parmesanItalian LasagnaPrime Rib Au JusBaked Rosemary ChickenBaked ZitiChicken RiggiesChicken, Broccoli & PastaMac & CheeseJumbo Chicken Wingsany style with Ranch orBleu CheeseChicken Fingerswith ranch, honey mustard,or bbqMeatballs or Gianelli Sausagein tomato sauceJumbo Shrimp Cocktail16/20 count size

Chicken/Veal MarsalaChicken/Veal PiccataFried or Broiled HaddockCorned Beef and CabbageTender Pork RoastFamous Meatloaf Tony’s GreensRoasted Pork TenderloinPulled BBQ porkChef SaladCaesar SaladGreek SaladAntipasto Italian SaladTomato & Cucumber SaladVegetable Platterwith ranch dressingDeli Meat & Cheese Tray

1/2 Pan Full Pan 1/2 Pan Full Pan

$20$35$35$35$65$40$25$35$35$251-49 pcs50-100pcs

1-49 pcs50-100pcs

1-49 pcs50-100pcs1-49 pcs50-100pcs

$40$65$65$65$125$75$45$65$65$45$.69per$.62per

$.49per$.44per

$.89per$.81per$1.49per$1.35per

Dish Dish

$40$35$50$35$35$30$30$35$35$15$20$22$25$221-49ppl50-100ppl1-49 ppl50-100ppl

$75$70$95$65$65$55$55$65$65$29$39$40$49$401.99per1.89per2.75per2.49per

S o u p s , S a u c e s , P i e s & S i d e sSoup or Tomato Sauce $6 qt, $22 galItalian/Greek Dressing $3.50pt $6 qtButter Cups (36ct) $2.50Cream & Fruit Pies $8.50Italian Bread Loaf feeds 6 $24” sandwich rolls (12ct) $3

Carrot Cake (12 slices) $18Rice Pudding $5.99 qt, $22 glPlastic Utensil set w/ Napkin $1.50Chafing Pan/Fuel Rental $10Serving Utensils for Chafer $1Delivery Fee $20

B e v e r a g e s

Soda $1.59 $1.89Milk or Juice $1.89 $2.39Milkshake $3.49

Coffee, Tea, Hot Choc. $1.19Cappuccino $1.69Root beer Float $2.99

Medium LargeLarge

v

v

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52011M e n u U p d a t eL o c a l D i n e r C l i e n t M e n u D e s i g n

Graphics Design

B r e a k f a s t Served Anytime!

All eggs, omelette’s and frittata’s include toast. Add homefries or grits to any breakfast for 99 cents! Add sausage links/patty,ham steak or bacon to any breakfast for 1.99 or corned beef hash for 2.49! Check our specials board for daily specials.

f r i t t a t a - Do your breakfast Italian-style with the famous saute of pepperoni, sausage, mushrooms,onions, peppers, eggs and diced potato served with toast.

Regular $6.49 Large add $1.49 “The Works” includes cheese add $.99

One Egg. $1.99Two Eggs. $2.49Three Eggs. $2.99

E g g s & S c r a m b l e s & O m e l e t t e s Any way you want!Whites or Egg Beaters add 69 cents. All omelettes include three eggs.

B r e a k f a s t S a n d w i c h e s

Market Diner Original. Choice of ham, bacon, sausage w/egg & cheese on a grilled DiLauro’s hand roll $4.99

Italiano. Gianelli’s Italian sausage, egg, provolone on grilled garlic-Italian bread

$4.99

Monte Cristo. Texas French toast stuffed with ham and Swiss cheese

$4.99

Wrap-it-up. Choose any omelette and throw it in your choice of garlic-herb, sun dried tomato, or wheat wrap add99 cents to omlette price.

Triple Cheese. 4.99Vegetarian. Your choice of 3 veggies and cheese 5.99New Yorker. Mushrooms, bacon and bleu cheese 5.99

Pizza. Italiano Sausage, mushroom, pepperoni, provolone,

marinara6.49Monterey. bacon, tomato and pepper jack cheese 5.99Spanish. Salsa, cheddar and pepper jack cheese 5.49Build Your Own. 4.49 plus 50 cents per item

Philly . Sirloin steak, peppers, onions, cheese 6.49Denver. Ham, peppers, onions 5.99Greek. Spinach, tomato, feta cheese 5.99

W a f f l e s & C a k e s & F r e n c h T o a s t

O n t h e s i d e . . .

Toast/Biscuit $.99English Muffin $1.19

Bagels $1.49

Cream Cheese .$69House-baked muffins $1.69

Hard Roll $1.49Pork/Turkey Bacon $1.99

Sausage link/patty $2.29Ham Steak $2.29

Corned Beef Hash $2.49

Italian Sausage $2.49Sausage Gravy $1.99

Homefries $1.99Gravy or Marinara $1.99

Oatmeal $2.29, rasins $.49Cereal and milk $2.49

Fruit cup $1.99

Grits $1.49

Hot Cakes $3.49Pumkin Hot Cakes $4.49

Strawberry or Blueberry $4.99

Chocolate Chip $4.49

Belgian Waffles $3.99

Cinnamon Waffles $4.49

Strawberry or Blueberrywith whipped cream $5.49

Regular french toast

(3 slices) $3.99Texas Style F.T. $4.99

Add cinnomon $.29One eyed Susan $1.99

s t e a k o r c h o p s & e g g s - A hand cut New York strip steak or twincenter-cut pork chops perfectly char-grilled with two eggs any style, homefries, toast, and coffee. $10.99

Pepper & Egg. $3.49Broccoli & Egg. $2.99Denver Scramble. $4.49

L u n c h

S a n d w i c h e s a n d W r a p s

B u r g e r s

Served Anytime!

Reuben. This is the best darn corned beef in Syracuse! Kraut, Russian dressing, Swiss all on grilled marble rye. $ 6.49Patty or Tuna Melt. Angus beef or Albacore tuna, sauteed onions, swiss cheese on grilled Marble Rye $ 5.99Quesadilla. Veggie-choose 3 veggies, jack chesse, tomato tortilla $5.49

Chicken-mushroom, onion, jack cheese, tomato tortilla $6.99Philly Cheesesteak. Steak or chicken, peppers & onions, provolone on a grilled Italian long roll. $ 6.49French Dip. Shaved top round, mushrooms, swiss, au jus on a grilled Italian long roll. $ 6.49Meatball or Sausage Parmesan. House-made meatballs or Gianelli Sausage Marinara, provoline on grilled Italian long

roll. $5.49New York State Fair Sausage Sub. Gianelli Italian sausage, peppers, onions, provolone on a grilled Italian long roll.

$5.49Buffalo Chicken Sandwich. Grilled Kaiser roll, fried chicken cutlet dipped in house-recipe buffalo sauce with bleu chesse

dressing. $6.49Hot Turkey or Roast Beef. With garlic-mashed potatoes and gravy $6.49

Market Diner Club. Choice of Turkey, ham, roast beef, with bacon, lettuce, tomato, mayo. $ 6.49BLT. With mayo on your choice of bread or wrap $ 3.99American. Ham, Turkey, Roast Beef, American cheese $ 4.99Roma. Salami, ham, turkey, roasted red pepper, provolone on an Italian sub roll or wrap $4.49Grilled Cheese. American, cheddar, mozzarella, provolone, or swiss on your choice of bread. $ 2.99 with tomato$3.49 with bacon or ham $4.49Chicken Casar Wrap. Romaine lettuce, grilled chicken breast, caesar dressing $ 5.99Philly Cheese Wrap. It’s a steak or chicken philly, peppers and onions choice of wrap $ 5.49Hoffmann Franks. $2.99 add chili & cheese $3.99Tuna Salad or Turkey Salad. With garlic-mashed potatoes and gravy $4.69

add lettuce, tomato, onion at no charge or have it as a wrap on your choice of garlic-herb, sundried tomato, orwheat to any deli style sandwich.

Black and Bleu Burger. Louisiana spices, melted bleucheese $4.49Mushroom & Swiss. Sauteed ‘shrooms and swisscheese $4.49New York State Fair. Gianelli sausage burger, peppers& onions, provolone $4.99Bacon Cheddar. Thick-cut bacon, vermont cheddar $4.99

Smokehouse. Bacon, BBQ sauce, jack & cheddar $4.49Spartan. Cucumber, tomato, tzatziki sauce, feta

$4.99Cheese or hamburger. Choose from six availablecheeses $3.99 or plain $3.49

All Melts, Wraps and Sandwiches served with pickle. Add crunchy kettle chips $.79, french fries $1.99 or sweetpotato waffle fries $2.49

G y r o - This classic Greek wrap of grilled beef or chicken, tzatziki garlic-yogurt sauce, lettuce,tomato & onion all wrapped up in pita bread $5.99

D i n n e r & D e s s e r t

H o t A p p e t i z e r s & S o u p s & S a l a d s

Plain or Buffalo Chicken Tenders (4) $4.99

Colossal Chicken Wings (10 any-style) $6.99Sampler Platter $6.99

(2 pot. skins, 2 mozzarella sticks, 2 chicken tenders,

6 0’rings)

Irish Style Potato Skins(4) $4.49

Loaded-Up Chili Cheese Fries $5.99Battered 0’Rings $2.99

Tony’s Greens $6.49Mozzarella Sticks(5) $4.99

Caesar Salad. crispy romaine, house-made garlic croutons,

romano cheese $6.49

add chicken for $1.99

Julienne Salad. grape tomato, onion, cucumber, black

olives, ham, turkey, cheese $7.49

Antipasto. genoa salami, ham, provolone, olives, roasted

peppers, grape tomatos, cucumber, onion $7.49

Greek. Imported feta cheese, kalamata olive grape tomatos,

cucumber, onion $6.49

Two soups made fresh everyday! Cup $2.49 Bowl $3.49 or Chili Cup $2.99 Bowl $3.99

E n t r e e sAll Entrees are served with soup or salad, and choice of one side.

Meatballs or Sausage Pasta. Two of your choice, or 1-n-1, marinara, choice of pasta. $8.49Baked Rigatoni. Marinara, Romano, and mozzarella cheese $7.49 with meatballs or sausage $9.49Veal or Chicken Parmesan. Lightly breaded and fried cutlet with marinara sauce with provolone over your choice of

pasta $8.99Chicken, Broccoli & Pasta. Sauteed chicken, broccoli and tomato in a creamy garlic-sauce all tossed in your choice of

pasta $8.99Chicken Riggies. Char-grilled chicken, spicy cherry pepper in a creamy marinara sauce tossed with Rigatoni pasta $ 8.49Nonna’s Lasagna. mozzerella, ricotta, romano, cheese all layered with beef and sausage $7.99

New York Strip Steak . A hand-cut, grilled 10oz NY strip dusted with Cajun spices topped with melted bleu cheese.

$10.99Chopped Steak. 16 ozs. of certified Angus Beef smothered in sauteed mushrooms and onions topped with silky gravy $8.99Meatloaf. Famous for our huge portion and tasty recipe for this american classic comfort food $8.49Pork Chops. Twin center-cut pork chops with stuffing and one side $8.99Liver, Bacon & Onions. This is a house favorite with bacon & sauteed onions $ 8.49New England Haddock. North Atlantic twin haddock fillets lightly breaded and fried in 100% peanut oil $10.99Fried Seafood Combo. Shrimp, scallops, haddock fried in 100% peanut oil $12.99

D i n n e r s i d e i t e m s

Ch e c k o u t t h e p i e c a se f o r o u r h o m e -m a de de s s e r t !

Garlic Mashed Potato

Baked Potato

Home Fries

French Fries

Sweet Potato Fries

Potato Salad

Pasta Marinara

Fruit Cup

Vegetable

Macaroni Salad

Cottage CheeseColeslaw

/

B R E A K F A S T L U N C H D I N N E R

W e ’ r e h e r e f o r y o u M o n d a y t h r u S a t u r d a y 5 am t i l 9 pm , S u n d a y 5 am t o 3 pm

The Market Diner is what al l diners should be, a f am i l y o r i e n t e d e x p e r i e n c e ,

s e e pe d i n t r a d i t i o n a l A m e r i c a n a v a l u e s .Purchased in 1974 by Pete Marinos, The Market Diner has since been careful ly handled

exclusively by h is fami ly - w i fe Georgia, and three ch i ldren, Mat ina, Kris, and E laine.

Our ph i losophy is not compl icated, “ t r e a t e v e r y o n e l i k e a g u e s t i n o u r h o m e . ” We hope everyone who dines at our tables feels welcome, relaxed and sat isfied.

Our food direct ly reflects our fami ly’s Greek, I tal ian, and American heri tage. The food you

enjoy here al l start w ith three common ingredients – c a r e , c o n c e r n a n d l o v e .

Enjoy…

T e l e p h o n e ( 3 1 5 )4 7 4 - 5 2 4 7 F o r T a k e O u t , D e l i v e r y a n d C a t e r i n g O r d e r s o r

v i s i t w w w . T h e M a r k e t D i n e r . c o m o r e m a i l u s a t i n f o @ t h e m a r k e t d i n n e r . c o m

M a r k e t D i n e r

This Menu Redesign was for a local Diner

, Market Diner that has become somewhat

icon in the community .

A mom & pop owned establishment, the

client sought to re brand the diner but

keeping i ts iconic diner identi ty and

incorporating i ts market fresh produce

from the regional market s teps away.

Original Photography, emphasized specials

and i tem menus organized by intentional

page breaks and mealt imes establish a

hierarchy of information that helps the

viewer to hone in on the information

they’re seeking.

This tr i-fold layout a llows not only a

physical break of information that is a lso

seamless, i t a l lows space to incorporate

an insert of original family photos that

show the families long commitment to food

and family and adding another layer of

information ult imately creating a s tronger

identi ty for the diner.



72 0 0 9S e n i o r T h e s i s

R e h a b i l i t a t i o n F a c i l i t y i n R i c h m o n d , V A

Interior Design

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Vicinity Map

This provides drug free ente rta inment and a de tox

fac i l i ty r ight a round the corner.

It is the centers location that makes the facility unique.

The facility should reflect the city context but also

generate an identity.

Placing the facility in downtown Richmond will not

displace the user from everyday life and possibly prevent

relapse.

Current rehab centers have opportunities for improvement.

They currently lack soothing spaces, such as, meditation

spaces, inviting offices, and therapeutic personal

space. This program aims to create a secure space, to

accommodate a multifunctional organization, promote

equality of individuals and for the facility to be self sufficient.

To make the facility more unique is the possible addition

of a non- alcoholic lounge area for the general pu blic

and patients in or out of recovery to use. It is a n eutral

space in which friends can hang out with out the presence

of alcohol and all proceeds can support the upstairs

facilities and aid in treatment.

1700 E. Broad Street is a perfect location for my

Rehabilitation center. It is located in downtown Richmond

between Church Hill and Shockoe slip. There are many

restaurants, clubs, markets and activities to distract from

drug and alcohol use and learn to deal with temptation.

Considered part of the Shockoe Val ley and Tobacco

Row Nat iona l Historic Dist ri c t . The fa rmer’s Marke t i s

only a 3min. walk away, and MCV is only 5min.

Patients learn to deal with temptations. This idea also

reflects the patients search for identity and conformity to

society.

Richmond Drug and Alcoho l Rehabi l i ta t ion Center

S i t e .

Background- Map of Venice, Inspiration to Project.

D e s i g n P r o c e s s .

R e f l e c t i n g t h e c i t y c o n t e x t , g e n e r a t i n g a n

i d e n t i t y .

3rd Floor Plan

2nd Floor Plan

1st Floor Plan

Selected space sketches

I n s p i r a t i o n .

After a semester of researching thi s projec t , conceept

models were in order, These models a re a way to swi tch

greas and think about the space and inspi ra t ion and how

they wi l l inte rac t .

W a y f i n d i n g .

R e p u r p o s e .

T e n s i o n .

N a t u r e .

Sketch Model Inspired by Eames House of Cards

These ideas were all considered while designing this

facility.

a t e r i a l s



P A V E 2 0 0 8 S t u d e n t D e s i g n C o m p e t i t i o n

82 0 0 9M a c y s D i s p l a y

D i s p l a y D e s i g n C o m p e t i t i o n

Interior Design

This s ix week project focused ona wel l des igned display withinMacy ’s s tores . I t i s a seasonaldisplay focusing on pract ica l i ty in c irculat ion and versat i l i ty.Circulat ion i s an important partof any f loor plan. I t takes t imeand considerat ion to f ind a planthat works . After much tr ia l anderror , my f ina l f loor plan has acomplex intent ion.

I t subconsciously invi tes thecustomer with i t s change of f loormateria l and defines the space .The a is les created by the productdisplays form a meandering paththat encourages the buyer to enterin both s ide and middle majoregress paths or “speedways”. Thesea is les a lso give the customer asense of discovery because of thea is les narrowness and privacy compared to the rest of the space .



9

This exerc ise began with Redesigning a boothwith mult i -funct ional purposes meet ing ADAcompliance in addi t ion to a set of programrequirements .

The booth provides s eat ing for four, and i sADA access ible . I t i s des igned with a threeto one rat io for seat ing. Th is presented aninnovat ing shape for booth seat ing. I t a l lows the

wheelchair access to become more interact ivewith the group.

Added features : I t a lso inc lude ample space fore lectr ica l wir ing for out lets in the booth. Hooksfor coats are located on the back of the threeseats . And for added privacy the third seat onthe larger of the two benches swings to the endof the table . L ight ing inc ludes dimmable f ixturesdesigned by v i t ra des ign.

Art is t ica l ly , the di f ferent heights of the space andmeta l canopy, give the booth both a publ ic andprivate fee l . I t ’s materia ls range f rom leather seat ingto l ight wood tables and s tee l roofing, a l l susta inablemateria ls . This project takes the exis t ing s tandard fora booth and brings i t to the next leve l . This b ooth i s ac lean, pract ica l des ign wel l made for i t s environment .

My plan for Design Bean i s overa l l very symmetrica l

and mimics the Pol lack Bui lding’s own f loor plan. Thestorage and preparat ion s ta t ion i s located direct ly inthe middle . This provides easy access . I t a lso a l lowsmaximum viewing of both courtyard and street . My seat ing booths are located throughout the plan and arelarge enough structures to break up the space . They can a lso be s l ight ly modif ied to add variety and f i tthe space . The f loor remains concrete but i s f inished,pol i shed, and sea led a fter the e lectr ica l t rench andheat t i les are insta l led.

Although the color pa let te remains monotone thereare many textures . L ight ing a lso keeps the spaceinvi t ing. In addi t ion, there i s a wide contrast of materia ls . There are del icate g lass panels , concretecolumns, red brick blocks and stee l support ing leatherseat ing. Please note the up l ight ing- there are spotl ights on each of the columns and luna t i les for theouts ide pat io glass ra i l ing.

2 0 0 9D e s i g n B e a n C a f e

S t u d e n t C a f e i n R i c h m o n d , V A

Interior Design



102 0 0 8C o r p o r a t e O f f i c eG r e e n o f f i c e s p a c e a n d f u n c t i o n a l p r o g r a m

Interior Design

This is a junior college level assignmentfocusing on interior corporate needs. Theprogram was given and the students managedthe rest of the project research and design.

The junior year des ign project was acorporate off ice : a 1 0 , 0 0 0 s q ua r e f oot of f ice

space for the research and development armof a large corporat ion. Based on furni turemanufacturers and behaviora l sc ient is ts , theend result wi l l be a model of off ice culture.We individual ly created a corporate conceptand produced a des ign based on that concept .The program includes execut ive , conference ,

off ice , and support funct ions .

In addit ion to c lass presentat ions on:-Bui lding codes and ADA requirements-Bui lding Systems (Mechanica l/Electr ica l/Plumbing)-Furni ture Systems-Light ing and Acoust ics

I t was this compi la t ion of researchthat contributed to the f inished des ignfor a susta inable product research anddevelopment company, located on the thirdf loor of the Edgeworth bui lding in Richmond,Virginia . Because of the nature of thecompany, a lot of research was devoted tothe nature of materia ls incorporated into thespace . Susta inable materia ls were v i ta l to thecompany, re inforc ing t heir company miss ion.

There are certa in spaces throughout the off icethat are v i ta l to the funct ion and best display the concept . The recept ion gives the f i rs timpress ion when you walk into the space .Approaching the entrance i s a gold wal l wi ththe company’s name, Okala . I t s purpose i sto confront v is i tors with an idea . The ideathat susta inable materia ls are beaut i ful , butnot necessari ly expensive . Using gold lea f tocover this wal l makes the wal l look impress iveand expensive . Immediate ly to the le ft i s theactua l recept ion room. I t i s a re la t ive ly smal lspace compared to the rest of the off ice ,making i t a more int imate area .

There are two di f ferent kinds of systemfurni ture . They are neutra l in color , very archi tectura l and make a s ta tement in theoff ice . The f i rs t , the workstat ions , are ta l land block-l ike des ignat ing there own space .The second is Herman Mil ler ’s My StudioEnvironment . I t i s 96% recyc lable and usesglass or poly carbonate . I t a lso shows thestructure whi le s t i l l g iv ing privacy . Theseworkstat ions keep the space looking c lean.The systems are a lso very f lexible andcompliment each other .

In order to develop an organized, e f f ic ientf loor plan, space planning is vital. This pageshows the t ra i l space planning that inspiredthe f ina l f loor plan. Using boxes thatrepresented the s ize of speci f ic areas des ired,they were arranged to depict a good f low of c i rculat ion, the space needed and the overa l lconcept .

The c lass received a program of the c l ient ’srequirements . Origina l ly the space the c l ientrequired was more than the Edgeworthbui lding a l lowed. The program was ski l l ful ly pa ired down so that i t worked within the

a l lot ted space .My company only required one conferenceroom instead of two. Some of the off ice ’ssquare footage was taken away , and made abi t smal ler , and the lounge was spread outagainst the window wal l . These changes a l lowthe program to f i t in the ava i lable space .

The non-tradi t ional concept lounge spansthe length of the bui lding. I t consis ts of awork bar placed against the windows. I t i s aplace to have lunch, to meet casual ly , or tos i t and work quiet ly . I t promotes interact ionand inspirat ion. I t i s made out of recyc ledships lumber, has div iders for added privacy and gives repet i t ion to the space .



rong, poses victoriousStymphalian man-eating

onze statue, cast in 1909,

Emile Antoine Bourdelle’s draw too

ogy and in this example the Grecian

igod Hercules. The vigorous and severe

nes of Hercules, particularly in the archer’s

face, illustrate the earlier impressions made

by mentor and fellow French sculptor Auguste

Rodin. Bourdelle’s art was influenced by

Rodin’s style, love for heroic subject matter,

and his habit of meticulously working from

life. Bourdelle eventually became known

for working in monuments and portrait

busts, and was increasingly sought-after for

commissioned work. Today, Bourdelle’s studio

in Paris, France has been turned into a museum

displaying his pieces, original plaster casts,

and art from his own collection. Versions of

this statue can be found in the world renowned

Musée d’Orsay in Paris, France and in the

prestigious Metropolitan Museum of Art in

New York City. Hercules aims triumphantly,

alert to all, and forever an example of strength,

courage, and victory.

Gifted by Mr. and Mrs. S. I. Newhouse.

Dancinginherent connec

child. Sculpting mot

demonstrates the influe

history to artist Chaim Gro

born of Jewish heritage in pre-

Austria. In 1921, at age 17, Gros

Educational Alliance Art School in

where he met Ben Shahn (who’s mur

Passion of Sacco and Vanzetti is install

opposite this piece). Although favoring b

in 1927, Gross began concentrating on usi

the “direct carving method” in both stone an

wood, which involves a more intuitive form

of sculpting, without using models, sketches,

or rulers. The affect of practicing this method

is demonstrated in Dancing Mother’s organic

nature.

Profoundly affecting the later part of his life

was the murders of his brother and sister

in World War II by the Nazi Party. The

connection to family and childhood influenced

Gross’artistic career as Dancing Mother

displays. The eternal nurturing embrace of

Dancing Mother extends to all who look upon

her.

Gifted to Syracuse University by Saul and

Helen Rosen

Bro

Banner, created by American artist AlbertPaley, is a sculpture that embodies the

coupling of art and architecture. Paley is

the first metal sculptor to ever receive the

lifetime achievement award from the American

Institute of Architects. Paley has completed

more than 60 site-specific works, including

the Portal Gates for the Renwick Gallery of

the Smithsonian Institution in Washington DC,

and more recently a 120-foot long entryway

sculpture in Forrest park for the St. Louis

Zoological Park, St. Louis Missouri. Paley’s

sculptures possess energetic architectural

features. Creating dynamic focal points, his

work promoted a stimulating and natural

gathering of people for rest, reflection and

inspiration. The “piece is solely self-referential

and celebratory. I guess it could be considered

a type of Herald.”-Albert Paley. Banner is

an impressive embodiment of all of these

features. Commanding attention with its

prominent campus location, towering height,

and bold geometric shapes, it is a paradox

of heavy, industrial material portraying

movement and defying grav ity. Albert Paley

believes The artist’s desire to generate a

cultural profile, create a meeting place, and

foster an appreciation for art and architecture,

culminates in this celebratory piece of art.

lbert Paley (American b. 1944)

Banner , 2003

Fabricated Cor-ten Steel.

artworksmagazine.c

“Flying Trapezeon Ice”

edia.org/ / / / /

Welderatwork on Paley Sculpture“TheThinker”by influentialsculptorAugusteRodin

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hem.

ates on

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