Originally designed as a standard cafeteria, Mary Jemison Dining Hall had become outdated in its ability to provide the meal choices and type of services desired by today’s college students. However, as it was situated at the heart of the campus, it was clear that renovation would allow the dining hall to realize its potential.
The State University of New York at ASSOCIATED FIRMTallinger Associates, Inc.COST PER SQ FT$180.00FEATURED IN2004 Educational InteriorsINTERIOR CATEGORYCafeterias/Food-Service Areas is on a west-facing hillside, and the original building took advantage of the natural beauty of the sloping site. The redesign not only addressed the food services necessary to provide for 1,500 students daily, but also embraced the spectacular view of the Genesee River Valley to the west through a two-story curtainwall. A Marché style or “marketplace” plan was developed, providing a variety of food-preparation stations scattered throughout both levels of the building. With the food-service stations opening up to the atrium of the 400-seat dining area, the interior architecture creates a vibrant and active space.
Natural materials and colors reinforce the marketplace style and create a welcoming environment.