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Index CV

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Who I am?

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What I do

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Contact

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CV


Work experience

Televisa Editorial - MKT’s Creative Pool Graphic Designer Since June 2016 Harper’s Bazaar Magazine Graphic Designer Bazaar Art 2017’s Edition Empire Magazine LATAM Graphic Designer April’s edition Agency ADAcosta Jr. Designer March 2016 - June 2016 Newspaper The News Editorial Designer December 2014 - February 2016

Academic Information

Faculty of Art and Design - UNAM Design and Visual Comunication Specialty: Editorial Design

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Lenguages

*Native Spanish *Advanced English (TOEFL IBT 91 pts) *Basic French

Skills

Software -Photoshop -Illustrator -InDesign -Sony Vegas -After Effects -Adobe Acrobat -Microsoft Office Operating Systems -MacOS -iOS -Microsoft Operating System

Internships

Faculty of Architecture - UNAM Graphic Design October 2013 - May 2014


TRISTA Graphic Design February - May 2014

Extra Curricular Activities

Discovery Fashion Business Taller FDP February - June 2017 Fashion Comunication Taller FDP June - August 2017 Merchandising Taller FDP September 2017 - February 2018 Editorial Design and Digital Publications Diploma Faculty of Art and Design - UNAM August 2014 - January 2015

Intensive English Course International House New York June 9 - July 18 2014 Advanced English Speaking Sharing Languages AIESEC Summer 2013 Digital Photography Course eduMac - Digital Arts Center (Apple authorized training center) February 2012 Fashion Styling and Photography in Editorial Design Course CENTRO of design, cinema and television Summer 2012 Course of Tipography Applied in Logotypes “Ideando Diseño” Congress November 2012

Fashion’s Section Collaborator Young Offenders Media June 2013 - February 2016

FERNANDA MARTINEZ


Who I am?

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FERNANDA MARTINEZ


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I believe that a good design can change the world. Everything that surrounds us tries to communicate something, with a good work this message will make you feel something. I have three years of labor experience and all I’ve done has taught me something that makes me a better designer and person. Fashion is my biggest passion and the goal of my work life. It expresses every feeling and every thought, even when we don’t realize it, that’s why I love it so much, no matter the field, the fashion industry is beauty for me. Anyway, I’m not closed to that, every creative path is an open and interesting way to develop my knowledge. Friendly, responsible, perfectionist and a little hyperactive, I give the best of me in every project.

FERNANDA MARTINEZ


What I do

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FERNANDA MARTINEZ


PAGE DESIGN The News

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FERNANDA MARTINEZ


PAGE DESIGN

NEWSPAPER DESIGN

The News

HILO NEGRO - FASHION NEWSPAPER

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>friday march 6, 2015

BY THÉRÈSE MARGOLIS The News

They are called superfoods and, according to some sources, are so rich in antioxidants, polyphenols, vitamins and minerals, they can actually reduce the risk of some chronic diseases and even help you lose weight. Although the list of superfoods is long (and debatable), most nutritionists agree that whole grains and pulses are among the top contenders. Whole grains consist of three major parts: the bran (the outer layer, which is a good source of fiber, omega-3 fatty acids, vitamins and minerals), the endosperm (the main part of the grain, which is primarily starch), and the germ (the smallest part of the grain, which is rich in vitamin E, folates, thiamine, phosphorus and magnesium). Whole grains, such as brown rice, barley and oats, provide all three components, as opposed to refined grains (think pasta, white rice and white flour), which are mostly starch. Whole grains are cholesterol-free, low in saturated fats and an excellent source of carbohydrates. There is reliable evidence that diets with relatively high amounts of whole grains may be associated with increased nutritional levels, quality of life and survival in older adults. There is also a positive association between the consumption of whole grain cereals and a decreased risk of heart disease and excessive weight gain. Oats, in particular, are high in beta glucan (a soluble fiber that helps keep cholesterol down), have a low in glycemic index (to help keep diabetes at bay) and are full of B vitamins and minerals. Pulses (legumes) are not only an inexpensive

source of low-fat fiber, vitamins and minerals, but these versatile pod and seed vegetables make up the primary source of protein for more than 15 percent of the world’s population. The leguminous pulse family includes chickpeas, lima beans, lentils, pinto beans, peas and more than 1,000 other edible species and is considered by nutritionists to be one of the healthiest foods you can eat. Pulses provide a valuable low-saturated alternative to meat, as well as a high-fiber content and a low glycemic index rating. Low in fats, low in cholesterols and packed with a plethora of vitamin Bs and fiber, these extraordinary little kernels are a fundamental ingredient in many national dishes, particularly in Asia and Africa. But in Mexico, the noble bean has too often been relegated to a status of a lowly gastronomic repast, reserved for people with limited budgets and culinary challenges. That all-too-familiar refrain “para frijoles, en mi casa” (“for beans, in my house”) epitomizes the insolent disrespect most well-heeled Mexicans have for the legume, implying that if someone wishes to invite them for a meal, it had better be something more than a humble plate of beans. And it is precisely this disregard for healthy, unprocessed superfoods like grains and pulses that has led to Mexico becoming the fattest nation on Earth, with more than more than two-thirds of Mexicans severely overweight and a full 30 percent obese. Poor dietary habits and an insatiable yen for oily processed foods that are full of calories but lack fiber and nutrients has also won Mexico the dubious distinction of being one of the countries with the highest incidence of diabetes and hypertension. In an effort to promote better eating habits (and their own sales of grains and pulses in Mexico), the Canadian Embassy, in cooperation with Western Canadian Functional Food Ingredients Association, set out to revamp the national image of the berated legume by organizing a one-day seminar celebrating whole grains and the multifaceted bean. The seminar, which was aimed at food industrials, supermarket buyers and media representatives and included a gastronomic sampling of dishes prepared by Mexican chef Mónica Hernández of La Ruta de Pan catering company using Canadian pulses and grains, highlighted both the culinary and dietary values of grains and pulses, which make up

over half of Canada’s agricultural exports to Mexico. “Everyone knows about Canadian maple syrup and canola oil, and a lot of people know about our wonderful wines, but there is an entire sector of Canadian agricultural goods that we have to offer Mexico and it includes a broad range of legumes, seeds and cereals,” Canadian Embassy First Secretary for Agricultural Affairs Melanie Spénard said at the start of the seminar. “Mexico is one of our biggest markets for agricultural goods, and demand for Canadian food products here is growing.” Spénard said that in 2014, Mexico imported about $3.1 billion in goods and services from Canada, and $1.6 billion of that was in the form of foodstuffs. In fact, according to Canadian government figures, since the implementation of the North American Free Trade Agreement (NAFTA) in 1994, bilateral agricultural exchange has grown by more than 400 percent. “Canada is a major agricultural exporter and we feel that there is the potential for growth in the demand for our quality products here in Mexico,” Spénard said. “That is why we organize these types of workshops and seminars.” “We want to show how legumes can be used in gourmet cooking,” said Hernández, who created a number of salads, main courses and desserts using the Canadian legumes and grains. “They are so adaptable that they can be included in nearly any type of recipe to add flavor, fiber and nutrition, while also cutting costs because pulses and grains are very affordable.” Hernández’ recipes included a lettuce, tomato, black bean and cheddar cheese salad, a barley and mushroom risotto and a creamy crema poblana chowder with lentils. She also prepared cupcakes and brownies using lentils and whole oats. Hernández noted that pulses and grains can be added to desserts and muffins to give them more fiber and substance, as well as vitamin content. “It is important that we, as Mexicans, go back to eating more natural foods such as superfoods,” she said. “The ingredients can help us all to eat better and live better because they can help us combat obesity and diabetes, two serious medical concerns that are now a major focus of public health in Mexico.”

MCT PHOTO/BRIAN PETERSON

MCT PHOTO/JOHNNY ANDREWS

Eclectic Epicure

The News

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advertorials Esquire

EDITORIAL DESIGN Repentina FA - UNAM

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MAGAZINE DESIGN

LUST MGZN - EROTIC MAGAZINE FOR WOMEN

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COVER AND ARTICLES DESIGN PROPOSAL HARPER’S BAZAAR LATAM

INSTAGRAM POST

HARPER’S BAZAAR LATAM

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MAGAZINE DESIGN

harper’s bazaar art 2017

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Contact

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FERNANDA MARTINEZ


Shamil Fernanda Martínez Villalba

fernandamartinez9@hotmail.com Cel. (55)3906 2940 March 30th, 1992 Vicente Garcia Torres 215, La Concepción Coyoacan, Coyoacan, ZIP code 04020, Mexico City, Mexico

/Shamfer

Fernanda Martinez

FERNANDA MARTINEZ


Book' 18 English  
Book' 18 English  

Samples of my professional work. Includes my CV.

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