We began some renovations and physical design changes to Northwest soon after we made a very significant re-design of website over a year ago. Our website ended up with a feel and look completely differently than it was before – both purposely so, but also due to the “organic” process of finding a new voice. We have had, for the very, very most part, a positive response.
Then we noticed the space of the school needed serious revamping, from floors, to tables and benches, demo area, storage, completely revised pastry set-up, and even wholesale changes to school lighting. Most of our lights are now LEDs. Green, yes, but also a nicer shade of white too. Our sitting tables and benches, which double as learning “desks” and dining tables, were designed and hand-crafted by Greg Stanford, a professional cabinet maker, but also a graduate of our professional program. Who better to find the best of design and function than someone who sat many hours on the old benches and tables? He also built our new demo area, and the storage cabinetry running along the north wall of our culinary kitchen.
Then we noticed the space of the school needed serious revamping, from floors, to tables and benches, demo area, storage, completely revised pastry set-up, and even wholesale changes to school lighting. Most of our lights are now LEDs. Green, yes, but also a nicer shade of white too.
Our sitting tables and benches, which double as learning “desks” and dining tables, were designed and hand-crafted by Greg Stanford, a professional cabinet maker, but also a graduate of our professional program. Who better to find the best of design and function than someone who sat many hours on the old benches and tables? He also built our new demo area, and the storage cabinetry running along the north wall of our culinary kitchen.
So the new website spurred household renovations, with careful design and functionality in mind. But now the new space has instigated a revision of the website: obviously the old pictures of the school no longer apply. Perhaps the greater change lies ahead: we, as caretakers of the school, need to also re-think how we see our students in this new space and what curriculum changes will serve the learning better.
Thank goodness for change. And sometimes a simple physical change can snowball into a complete mind shift. I personally love it when graduates come and visit us and are intrigued by the constant changes we make. They always approve, and almost never need to ask why. It’s obvious.
There is no room for status quo in our food chain, water supply…or, for that matter, food education.