Situated near various community spaces, such as schools and parks, this culinary institute holds a flexible program, to ensure that it is not only meeting the required spaces, but can hold additional multi-purpose spaces for the community to occupy in whichever way is most beneficial to them. Designed with Chef Alice Waters' main goals in mind, such as green spaces, local resources for farm to table cooking, transparent processes and lasting relationships with providers, this space works towards the healthy and community oriented space we believed Waters would encourage.