SHIPPING CONTAINERS

INTRODUCTION 01

CULINARY INSTITUTE FLORIDA

From Shipyard to KitchenApalachicola, Florida serves as the perfect destination for the design of a culinary institute. Once considered the third largest shipping port in the Gulf, the city is well known for its seafood and saturated with restaurants and cafes. The site is located along the coastline at the mouth of Apalachicola, within Battery Park. Panoramic views surround the site, overlooking the Gulf.

ShipyardThe idea of the shipyard was pivotal in the organization of the Culinary Institute's structure and organization. The design em-phasizes the building's long span cantilevers which propel over land and river, creating the feeling of floating architecture. These cantilevers are supported by rigid space framing members which are fixed on one end by the building, and supported on the canti-lever side by tension steel rods. These rods span from a vertical steel support member emerging from the atrium space and tower-ing over the building. The inspiration for this derived from the mast of a sail boat.

Additionally, many of the program spaces were conceived as shipping container units. These containers are assembled in groups adjacent to each other with slight modifications, to allow for functional work, study, and leisure spaces. Modifications include the removal of some walls to provide for larger spaces, and also the addition of construction building elements which improve the thermal performance of the units. These containers add structural diversity as they support the roof of The Institute and also act as self structural members.

BiomimicryApalachicola's vast variety of sea creatures afforded the opportu-nity to incorporate biomimicry in the design. The local creature chosen as inspiration- the Apalachicola cave crayfish- was criti-cally examined in an attempt to create a design of both aestheti-cally pleasing elements and structural integrity. Moreover, the building to site relationship mimics that the natural habitat of the crayfish- as parts of the building are submerged by the land-scape. The hovering landscapes blankets the kitchen spaces on the ground floor of the Institute, assisting in keeping those spaces cool during the harsh summer heat.A series of parti sketches were conducted, highlighting the differ-ent parts of the crayfish. From the parti diagrams it was deter-mined that the tail of the crayfish would be most appropriate for further exploration. Each individual segment of the tail is concep-tualized as a different program space on the ground floor. They are oriented towards the Apalachicola River providing views from the kitchen spaces. The glazing on these spaces is conceived as the skin of the sea creature, which is symbolic of a translucent thin membrane. In general, the design is a simple, yet accurate reflection of Apalachicola. It utilizes ideas from the shipyard typology in addi-tion with the Apalachicola cave crayfish to create a functional, structural, and expressive Culinary Institute design.

VIEW OF ENTRANCE TO CULINARY INSTITUTE

EASTERN VIEW FROM THE GULF

STEEL VERTICAL MEMBER AS SHIP MAST

OF APALACHICOLA

RECYCLED STEEL SHIPPING CONTAINERS

SPACE FRAME AS STRUCTURE

By: Dario Mcphee

SHIPPING CONTAINERS

0.01: DRAINAGE ISSUES

0.02: SITE ELEVATION & CONTOURING

0.04: BUILDING (CRAYFISH) NESTLED UNDER LANDSCAPE (CAVE)

0.03: BUILDING AS CRAYFISH

0.05: BUILDING CANTILEVERS OVER OCEAN

SHIPPING CONTAINER ARCHITECTURE

WHOLE 20 FT. CONTAINER

CONTAINER FLOOR ASSEMBLY

CERAMIC TILE ON THINSET

CONTAINER WALL ASSEMBLY

WEATHER BARRIERSTUDSRIGID INSULATIONDRYWALL

CONTAINER FRAME

SITE DEVELOPMENT

SITE & PARTI 02

CURVED SPACE FRAMETREE COLUMN CONNECTIONS

SHIPPING CONTAINERS12” CONCRETE FLOOR SLAB

STEEL REINFORCEMENT BARS

STRUCTURAL EXPRESSION 03

METAL CORRUGATED FORM

2” RIGID INSULATION

VAPOUR BARRIER

12” CONCRETE FLOOR SLAB

STEEL REINFORCEMENT BARS

METAL CORRUGATED FORM

STAINLESS STEEL SPACE FRAME

STAINLESS STEEL TREE COLUMN

SHIPPING CONTAINERS

ARCHITECTURAL EXPRESSION 04

UP

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GROUND FLOOR PLAN

1. ATRIUM2. DEMONSTREATION KITCHEN3. PASTRY KITCHEN4. TEACHING KITCHEN5. TEACHING KITCHEN6. LECTURE HALL7. MECHANICAL SPACE8. RECEIVING

SECOND FLOOR PLAN

9. ADMINISTRATION10. ATRIUM 2 ENTRANCE11. BAKERY12. WINE STORE13. RESTAURANT14. KITCHEN15. EXTERIOR COURTYARD16. LIBRARY17. ATRIUM 3 ENTRANCE18. CLASSROOM19. STUDENT LOUNGE20. EXTERIOR BALCONY

CRAYFISH ANATOMY

HEAD BODY TAIL

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910

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VIEW OF ATRIUM 3 VIEW OF BOARDWALK

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