By the late 1980s, the Praediniussingel building that had accommodated the Groninger Museum for 100 years, had become too small for the museum’s modern and contemporary art, fashion and design, and historic arts collections and exhibits. By 1994, new premises on the Verbindings Canal in Groningen, in the northern Netherlands, were designed by the Italian Alessandro Mendini and guest architects Philippe Starck from Paris, Italian Michele de Lucchi and the Coop Himmelb(l)au group based in Vienna and Los Angeles.

Since 1994, nearly 4 million people have visited, leaving behind wear and tear. The premises have now been renovated and new spaces by Antwerp-based Studio Job, Spanish designer Jaime Hayon and Maarten Baas have been added. The Info Center by Hayon is one of the coolest areas in the new building. Computer stations embedded in a many-armed desk provide information about the museum’s exhibits. Tuija Seipell

You can relax now and forget all of your bad memories (should you have any…) of drab and dreary home economics classes because the newest cooking schools are cool.

 
It is true that The Culinary Art School in Tijuana, Baja California, Mexico is not of the high-school variety – it is for serious chefs with high aspirations – but it oozes a new, cool confidence that could potentially turn even the most nonchalant teenager into a passionate chef.

 
The elegant use of wood is the key attribute in The Culinary Art School. Its new building was designed by San Diego, California-based Jorge Gracia Arquitecto whose founder, Jorge Gracia, was born in Tijuana in 1973.

 
The entire school complex carries an air of strict order, almost an ascetic solemnity. If you didn’t notice the stoves or wine racks, you could mistake this for a place of religious study.

 
And, passionate chefs certainly express a fervour for food, ingredients and cooking that could be likened to religious zeal. It is easy to imagine how the colours, textures and aromas of various ingredients stand out in this kind of environment. It is like a stage for culinary creation or like a frame for gastronomic artwork.

Also in the category of cool cooking schools is the Sydney Seafood School established in 1989 and completely refurbished for its 20th anniversary. It conducts cooking classes for all skill levels and draws more than 12,000 students annually.

 
Words such as handsome and sexy come to mind when you look at this space, the creative work of Dreamtime Australia Design, based in Sydney, Australia.

Some time ago, we have featured Dreamtime-designed Churchill Butcher Shop in Sydney.

In Sydney Seafood School, a tactile intrigue, and a contrast between serious study and serious fun, are evident in every space. The school’s entry wall is a honeycombed sandstone creation by sculptor Michael Purdy.

The dark and impressive hands-on kitchen looks formidable with lots of shiny stainless steel and glass, but its gravity is lightened by chalkboard walls with “fish graffiti” as art. The cool auditorium’s walls are lined with Icelandic fish leather. In the dining room, the harbour view competes for attention with a row of fun fishnet chandeliers and their more than 6,000 little globes. Where do we sign up? Tuija Seipell