The South Seattle Community College Foundation embarked upon a capital campaign to raise 1.2 million dollars in order to fund the renovation of the formal dining room and the construction of a new teaching and demonstration kitchen.

The campaign being a total success raising more than 1.3 million and the state of Washington adding matching funds of $500,000.00 for a total of almost 1.9 million.

This will allow for a complete remodel of the formal dining room, new construction of a T& D Kitchen, classroom and new exterior finishing of the current facilities

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The project includes a building expansion that will house a new teaching and demonstration kitchen.

The kitchen will feature a French designed, custom built Molteni cooking suite. It will be the only one of it’s kind in the Northwestern United States. The kitchen design has a component for an adjacent classroom that will enhance technical training, professional demonstrations and community activities.

In recognition of major support, the kitchen will be named, “The Food Services of America Teaching and Demonstration Kitchen”.


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Design
The Teaching and Demonstration Kitchen (T&DK) has been designed with an adjoining classroom. This will allow the instructor to deliver a demonstration in a twelve foot open door with overhead viewing mirrors, induction cook-tops and the custom suite in the background. Observers will have an unobstructed view of the demonstration tables and the kitchen

Events
Our new Teaching and Demonstration Kitchen (T&DK) will be the home of new and innovative classes tailored for, professional development, personal enrichment (continuing education) and entertaining demonstration classes. These classes will take place after regular program hours in order to accommodate the general public.
Many of Seattle's tops chefs will participate in demonstration style classes. Each chef will prepare a four or five course meal from their restaurant menu and present the finished dishes for tasting. Recipes and techniques will be share with the students.
Molteni
The Molteni company has deep roots in the restaurant industry. Joseph Molteni took great pride in the business that he started and the end result is a product that has stood the test of time in some of the greatest kitchens in the world, including that of Paul Bocuse, Fernand Point and Alan Ducase. The Molteni family has a rich and fruitful history. The progression of the product line reflects his dedication to perfection.
Each and every feature (element) of the Molteni line is designed for one thing. . . to deliver the highest quality cooking experience for the chef.
Paul Bocuse with his Molteni suite
Our new Molteni "Made to Order Suite" upon delivery, installed in the new "Food Service of America Teaching and Demonstration Kitchen

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French-top cooking areas are equipped with 10 Kw burners and the fire cavity is lined with refractory cement that distributes heat evenly from extreme hot for instant response to warm at the edges that will hold butter sauces at the perfect temperature.
10 Kw gas burners under enameled grids.
10 Kw gas burner. All with individually controlled pilot lights. The stainless still grid sits level with the stove-top and are equipped with a self-filling water bathes that will catch spills for easy clean-up.
All of the parts of the Molteni units are hand cast, polished and assembled. Oven doors (left) are individually made of nickel alloy or solid brass, then hand polished to a luster finish. The stainless steel tops are welded into one solid piece and placed on the unit.
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