CFB Borden All Ranks Kitchen and Dining Facilities / FABRIQ Architecture + Zas Architects
The Curtiss and Vickers facilities are two new dining facilities intended to replace the dozen or so disparate ones currently being used at CFB Borden. These would integrate into the base?s masterplan of a pedestrian campus and nearly all diners would reach it by foot.
© Brenda Liu Photography
Architects: FABRIQ Architecture, Zas Architects
Location: Canadian Forces Base Borden, Adjala-Tosorontio, ON L0M 1C0, Canada
Architect In Charge: Jean-Christian Koch, Paul Stevens
Area: 104000.0 ft2
Project Year: 2015
Photographs: Brenda Liu Photography
Other Participants: Susan Lennox, David Bowick, Princ. Eng. - Pierre-Alexandre Koch, Anish Jain
© Brenda Liu Photography
From the architect. The Curtiss and Vickers facilities are two new dining facilities intended to replace the dozen or so disparate ones currently being used at CFB Borden. These would integrate into the base?s masterplan of a pedestrian campus and nearly all diners would reach it by foot.
© Brenda Liu Photography
The program includes the dining hall, kitchen facilities and office areas, as well as washroom and first aid facilities for the adjacent soccer pitches. The facility is designed to address current food service deficiencies and to prepare for future needs, seating 750 at a time, 1,500 diners per meal (through 2 sittings).
© Brenda Liu Photography
The design strategy for this new prot...
© Brenda Liu Photography
Architects: FABRIQ Architecture, Zas Architects
Location: Canadian Forces Base Borden, Adjala-Tosorontio, ON L0M 1C0, Canada
Architect In Charge: Jean-Christian Koch, Paul Stevens
Area: 104000.0 ft2
Project Year: 2015
Photographs: Brenda Liu Photography
Other Participants: Susan Lennox, David Bowick, Princ. Eng. - Pierre-Alexandre Koch, Anish Jain
© Brenda Liu Photography
From the architect. The Curtiss and Vickers facilities are two new dining facilities intended to replace the dozen or so disparate ones currently being used at CFB Borden. These would integrate into the base?s masterplan of a pedestrian campus and nearly all diners would reach it by foot.
© Brenda Liu Photography
The program includes the dining hall, kitchen facilities and office areas, as well as washroom and first aid facilities for the adjacent soccer pitches. The facility is designed to address current food service deficiencies and to prepare for future needs, seating 750 at a time, 1,500 diners per meal (through 2 sittings).
© Brenda Liu Photography
The design strategy for this new prot...
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