have had an interest in art since a very early age. In High School I started exploring many fields of Fine Art, including photography, illustration, painting, 3D design, ceramics, drawing and more. Graduating from Frank Sinatra School of the Arts in New York City I knew I would continue pursing a degree in Graphic Design. As a Graphic Designer I create bold, clean and simplistic work where my passion for typography is expressed. After taking my first typography course I was reshaped as a designer as I had found the style that now dominates my work. My strength and passion as a Graphic Designer has recently been to explore the limits of design with the use of typography. I have understood how typography can be used as a tool to incorporate powerful and emotional appeal through minimalistic text combined with image. Iâ€™m a highly ambitious creative with a strong sense to execute and deliver detail-focused work. Recently I have found an interest in photography, which has been contributing to my creativity and given me a broader perspective as a designer. I have also taken a very deep interest in Scandinavian minimalistic design, which I continue to explore and incorporate in my most recent work. Working freelance for the few past years has allowed me to gain experience in various types of projects. Some include designing for advertising and marketing agencies, logos, posters, brochures, packaging design, stationary, and booklets. I have worked for leading industry companies such as Apple, Time Inc., BBDO, Hearst, Wenner Media, Johnson & Johnson, H&M and Shake Shack just to name a few. My work shows I always strive to deliver an effective, cohesive, well focused end product that fits my clientâ€™s needs and goals.
01 Rebrand & Print Design Born This Way Foundation This project consists of a complete re-brand for Lady Gagaâ€™s Born This Way Foundation. A nonprofit organization whoâ€™s mission is to create a society that is more accepting of all differences, regardless of race, gender or sexual orientation. They aim to create a world where differences are embraced and individuality is celebrated. Along with a re-brand of the Foundation I have also made a full advertising campaign, designed to create awareness, bring understanding and a need for more knowledge on the subject.
Convene Convene provides meeting, events, and conference spaces that include award-winning cuisine, the latest technologies, production support and simplified pricing. Throughout multiple freelance projects, some of the most important ones were the creation of sales package presentation sheets. These presentation sheets are used by their in-house sales team and found their way in their current field-marketing toolkits.
Shake Shack Shake Shack is an American fast food restaurant chain based in New York City. For this project I was asked to redesign Shake Shackâ€™s one-page menu into a one page-double sided menu. Some key elements that were changed were the use of white space through the page, larger type for easy reading and a better organization in the breakdown of menu elements. This project consisted of 73 different menus, as each location has a different menu for their homemade concretes-each sourced from local purveyors.
Buon’Italia Buon’Italia is a family-run artisanal Italian food marketplace. For over twenty years, Buon’Italia offers the highest quality Italian food and other related products. To allow the public to experience true Italian cooking, Buon’Italia will begin to create specialty pasta dishes made from the freshest ingredients and house made rolled pasta. In order to keep within their traditional Italian theme, they asked me to create a menu that screamed out classical artisanal as well as true Italian cuisine. Elements such as the hand-drawn pasta illustrations and art deco typeface come together to build upon that feeling of a true Italian establishment.
MAC Cosmetics MAC is a cosmetics manufacturer founded in Toronto in 1984 by Frank Toskan and Frank Angelo. Known for their bold, fashion forward and modern style- I was commissioned to create their Brand Strategy presentation for the upcoming 2019-2021 line. Kept within the bounds of their design style, I created a 200 plus page presentation which included, custom graphics, charts, videos, and infographics. An extreme attention to detail was put into this project, in order to translate large amounts of data into a visually pleasing presentation. Sectional openers for each section also included custom made graphics made only for the purpose of this report.
Bass Magazine Bass Magazine is a concept publication showcasing the best in Electronic House Music. This magazine is based on my preference in music and transmits my bold, clean and minimalistic design style throughout each page. The design includes twelve covers with live cover lines, four front of book stories, one cover story, three feature stories and a back of book story.
Foot Locker Inc. Foot Locker Inc. is a leader in athleisure apparel with a market all over the United States and Europe. For this project I worked along the marketing team as well as the social media team to create a presentation for their yearly 2018 Seasonal plan. This project required from me to create an array of layouts and organizational pages to present a large amount of data and information. Along with this I also worked along the marketing team to create the feel and look that drives the presentation.
Identity / Branding Design
Candid Schools Ltd. Candid Schools Ltd. is a brand new school opening for fall 2016 in Abuja, Nigeria. It was commissioned to me to create a logo emblem to represent the four principles on which the school will run and gain itâ€™s foundation from. These include Science, IT, Evolution and Technology. The colors used are similar to those of royalty. But more importantly the Gold color which dominates most of the logo is a representation of success, achievement, triumph and inspires knowledge. While the purple is a representation of Elegance, Luxury and Education.
Viva la Lucha A unified branding identity for a Mexican Taqueria with a Lucha Libre theme. Lucha Libre is Mexicoâ€™s variation of professional wrestling that has developed over past 75 years. To target a young and hip demographic, I kept a traditional Lucha Libre theme featuring key elements of traditional Mexican design, while delivering a contemporary twist through a modern aesthetic. The project includes logo, business cards, letterheads, envelopes, menu, place mats, napkins, uniforms, packaging design for take out, bags, stickers, and takeout menu (with a brief history of Lucha Libre) three advertising campaign posters, indoor and outdoor signage, website, and a branding guide.
the banda perro aguayo / 3.5 grilled chorizo hijo del Perro aguayo / 3.5 grilled chorizo and potato 947 Avenue A, New York, NY 10009 212.280.0965 Vivalalucha.com
super porky / 3.5 roast pork el santo / 3.5 marinated gyro style pork mascarita sagrada / 3.5 grilled steak
LA CASITA sour cream & green tomatoes AND A HINT OF JALAPEñO.
LA QUEBRADORA ROASTED JALAPEñOS AND GREEN TOMATOES HANDCRUSHED IN OUR MOLCAJETE.
Blue demon / 3.5 braised beef dr. wagner / 3.5 beef tongue
Gran Molcajete Guacamole / 15 El Rey de Reyes Nachos / 8 NACHOS, PEPPERJACK CHEESE, JALAPEÑOS Quesadilla Atomica / 9 CHEESE & CHICKEN Sopes del Santo / 10 HAND MADE BREAD W/ REFRIED BEANS ADD MEAT + 3.5
octagon / 3.5 grilled chiken
EL ULTIMO SINIESTRO SMOKED CHIPOTLE PEPPER, SEMI-CRUSHED IN OUR MOLCAJETE
mil mascaras / 3.5 beef tripe abismo negro / 3.5 marinated pork belly rey mysterio / 3.5 crispy pork ear Mystico / 3.5 grilled vegetables
Ceviche rudo / 12 SHRIMP COCKTAIL, AVOCADO, RED ONION
EL PERRO DEL MAL roasted chile de arbol, red tomatoes, and jalapeños.
Ensalada de aguacate / 6 ROMAIN LETTUCE, AVOCADO, TOMATOES, RED ONION Ensalada Mystica / 8 GREEN SALAD W/ MEXICAN DRESSING
EL CHAMUCO DE LOS RUDOS AGUAS FRESCAS / 3 JAMAICA, ORCHATA, MELON, PIÑA
PAKETAZO / 20 (chelas) 14 (REFRESCOs) PICK OF 6 DIFFERENT chelas OR REFRESCOS DELIVERED IN A ONE OF A KIND 6-PACK!
REFRESCOS MEXICANOS / 2.5 JARRITOS LIMON, TORONJA, TAMARINDO, MANDARINA / SIDRAL MUNDET, sangria REFRESCOS AMERICANOS / 2 coke, sprite, dr.pepper, gingel ale CHELAS MEXICANAS / 5 victoria, corona, modelo, negra modelo OTRAS CHELAS / 6 coors light, sam adams, blue moon, amstel light, becks, guiness
roasted chile de arbol, HABANEROS, GHOST PEPPER, and jalapeños. HANDCRUSHED IN OUR MOLCAJETE.
ALL TACOS COME SERVED WITH CILANTRO, ONION, GUACAMOLE AND YOUR CHOICE OF SALSA FROM OUR SALSA ROSTER.
King Kale Chips In order to create a brand that would stand out from the rest, I needed to develop a striking logo and a fun pattern that can represent the product and attitude the company wants to offer their customers. As a complete package for its branding identity, this project consist of a logo, brand packaging, advertisements, a style guide exemplifying typographic instructions and color palette. This includes writing style, voice and proper logo usage.
2015 Rock and Roll Hall of Fame Election Nominees Ballot Cover ÂŽ
While designing this project my main focus was to create a well organized piece, in which I could display typographic hierarchy and exceptional organization of information. While trying to maintain a cohesive and well balanced design, I had to try a variety of changes in the organization of all elements in order to create a pleasing design. This design also included a redesign for the Rock and Roll Hall of fame award icon.
U2 Special Collectors Edition Magazine While interning at Rolling Stone Magazine I took on self directed projects, which include the 2015 Rock and Roll Hall of Fame Inductees Ballot, and fully conceptualized and designed two feature stories for the Special Edition U2 publication. Working on these two features I was challenged to design in a more expressive manner, while working with the Art Director to establish a distinct and cohesive typographic language.
Food Network Magazine During my time at Food Network Magazine I was able to gain experience working with front and back of book page design. I worked on page layouts for recurring monthly sections of the magazine such as Weeknight Cooking. In addition I laid out two features, in which I had to typographically organize preparation time, recipe elements and the description along with pulled quotes by the chefs.
L L FU ckets
“Just a little mixing and you’ve got awesome empanada dough that turns just about any filling into party food.”
CHORIZO AND POTATO EMPANADAS
ACTIVE: 50 min l TOTAL: 1 hr 15 min l MAKES: 10 empanadas FOR THE DOUGH ¾ cup all-purpose flour, plus more for kneading ½ cup masa harina (corn tortilla flour) ½ teaspoon baking powder ½ teaspoon salt ¼ cup vegetable oil, plus more for the baking sheet
Try your hand at homemade empanadas: Chopped judge Aarón Sánchez gives us his go-to recipe.
FOR THE FILLING 1 large boiling potato, peeled and cut into ½-inch cubes Salt 1 cup Mexican fresh chorizo (pork or beef) 1 small yellow onion, chopped 3 tablespoons sliced pimiento-stuffed green olives 3 tablespoons golden raisins 1 teaspoon dried oregano (preferably Mexican) Freshly ground black pepper 1 egg Salsa, for serving
You can also fry your empanadas: Working in batches, fry in an inch or two of 350˚ vegetable oil, turning, until golden brown and crisp, about 5 minutes. Drain on paper towels.
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1. Make the dough: Mix the flour, masa harina, baking powder and salt in a large bowl. Stir in the vegetable oil and ½ cup warm water and mix well. Turn out onto a floured surface and knead lightly to form a smooth, supple dough. (If you need more water, add it a teaspoon at a time to avoid making the dough sticky.) Wrap the dough in plastic wrap and refrigerate 20 minutes while you make the filling. 2. Make the filling: Put the potato in a small saucepan of lightly salted water, bring to a boil and cook until tender, 5 to 7 minutes. Drain. Meanwhile, in a heavy skillet over medium heat, cook the chorizo, stirring and breaking it up, about 5 minutes. Add the onion and cook another 5 minutes, until the onion is tender and translucent. Stir in the potato, olives, raisins and oregano. Cook, stirring occasionally, until the mixture is heated through, 3 to 4 minutes. Season to taste with salt and pepper. Let cool slightly. 3. Preheat the oven to 375˚ and lightly oil a large baking sheet. Divide the dough into 10 balls. On a lightly floured surface, roll each ball into a circle about 4 inches across. Place a couple of tablespoons of the filling just off-center on 1 circle, then fold the dough over to make a half circle. Crimp the edges with a fork to seal and transfer the empanada to the baking sheet. Repeat with the remaining dough and filling. 4. Lightly beat the egg with 1 tablespoon water in a small bowl; lightly brush on the empanadas. Use the tip of a paring knife to slash a few holes in the top of each empanada. Bake until the empanadas are golden brown, about 25 minutes. Serve hot with salsa for dipping.
Aarón likes to serve these with a homemade chile de arbol salsa. Find his recipe at foodnetwork.com/ TKTKTKTKTK. MONTH MARCH 2014 2015
FOOD NETWORK MAGAZINE
PHYLLO Make super-flaky Greek pastries—savory or sweet— with store-bought phyllo dough.
FOOD STYLING: ANNE DISRUDE; PROP STYLING: PAIGE HICKS.
TIPS AND TRICKS For the best results, thaw frozen phyllo in its packaging in the refrigerator overnight. Do not thaw in the microwave.
While you’re working, keep unused phyllo covered with a slightly damp kitchen towel until ready to use—it dries out quickly.
Use the palm of your hand— not just your fingertips—to help transfer phyllo sheets. The dough is very delicate.
If the edges of your phyllo are dried out or clumped together when you open the package, just trim with kitchen scissors.
To store extra phyllo, stack on a baking sheet and cover with a damp towel, then wrap tightly with plastic wrap. Store in the refrigerator for 1 to 3 days; do not refreeze.
FOOD NETWORK MAGAZINE
Find your favorite Food Network celebs in this issue:
Anne Burrell Chef Wanted with Anne Burrell; Worst Cooks in America pg. 95
Melissa d’Arabian Ten Dollar Dinners; Guy’s Grocery Games pgs. 32, 80
Ree Drummond The Pioneer Woman pg. 22
Food Network stars answer your burning questions.
Guy Fieri Diners, Drive-Ins and Dives; Guy’s Grocery Games; Guy’s Big Bite pg. 97
“as a family, We love to create positive memories around sports and physical recreation. So this year, I want us to try a new activity together—maybe surfing or tennis!”
“I want to learn how to temper chocolate perfectly and to make a pulled-sugar swan— with wings, a beak, everything. I will not put 2015 to bed until that is achieved.” Bobby Flay Beat Bobby Flay; Iron Chef America; Brunch @ Bobby’s and Throwdown with Bobby Flay ( both on Cooking Channel ) pg. 96
Jeff Mauro Sandwich King; The Kitchen pgs. 32, 95
Ina Garten Barefoot Contessa: Back to Basics pgs. 22, 34
Marc Murphy Chopped pg. 32
Alex Guarnaschelli Iron Chef America; Chopped; Alex’s Day Off pgs. 22, 91
Chris Santos Chopped pg. 32
Katie Lee The Kitchen pg. 22
Curtis Stone Kitchen Inferno pg. 36
“My resolution is to save up for a bigger bathtub. As it stands, my robust figure, coupled with my tiny tub, leads to extreme water displacement and mild flooding—2015 is the year, baby!”
“I do not make resolutions—I only believe in evolutions.”
Katie, I know there are a lot of gluten-free flours available, but I am having issues balancing them with the right amount of xanthan gum or other binding agent. Do you have any tips on how to master this enigma?
Michael, you’re so busy. How do you keep your energy up every day? Don’t you ever get tired of working all the time?
Michele Trump Southampton, NJ
I am naturally full of energy! But seriously, I feel it’s important to keep yourself healthy, and I find that eating good foods and keeping to a regular exercise regimen gives me good energy.
Carol Peach Brownsburg, IN
Good question! It might as well be a science project, trying to get the right ratio. I recommend buying a gluten-free flour mix to take out the guesswork. There are some great mixes available now at the grocery store. I really like Cup4Cup and Bob’s Red Mill. You can use these flours just as you would regular all-purpose f lour.
Ree, you use a flat whisk to stir almost everything on your show. It looks like the perfect multipurpose tool. Where can I find one?
Ann Marie Haraway Florence, AL
Just Google “flat whisk” and you’ll find plenty to choose from! I love them because they flatten against the bottom of the skillet and scrape up all the wonderful flavor.
Have a for a question ork Food Netw ? ar st
at Write to us.com/ ork foodnetw magazine.
Michael Symon Iron Chef America; Symon’s Suppers (on Cooking Channel ) pg. 22
FOOD NETWORK MAGAZINE
Marcela Valladolid Mexican Made Easy; The Kitchen; Guy’s Grocery Games pg. 32
Ina prefers San Marzano canned tomatoes.
Geoffrey Zakarian Iron Chef America; Chopped; The Kitchen pg. 32
FOOD NETWORK MAGAZINE
Ina, on your show you sometimes put a can of whole tomatoes in your food processor. Is there a reason that you don’t use canned tomato puree? Is there a difference in flavor?
Jessica Musumeci New York City
I like to use San Marzano canned tomatoes, but sometimes I can’t find them crushed. So I’ll take a can of whole San Marzano tomatoes and roughly chop them in a food processor. —Ina Garten
Alex, you are such a big inspiration to me. Because I am 12, people don’t always believe that I can cook something stunning. Are there any starters that will really give that wow factor?
Leela Cullity Younger West Hartford, CT
I say make starters that play to your strengths and that you genuinely enjoy making. That’s what will yield the best-tasting food. Most of all, don’t pay so much attention to what other people think. Keep cooking! —Alex Guarnaschelli
The content of all submissions (including letters, recipes and photographs) should be original and becomes property of Food Network Magazine, which reserves the right to republish and edit all correspondence received. By making a submission, you guarantee that you possess all necessary rights to grant the material to Food Network Magazine.
TOMATOES: MARKO METZINGER/STUDIO D.
“What’s your New Year’s resolution?”
Weeknight Cookıng Cook something new: Try these easy international dinners from our test kitchen.
FOOD STYLING: JAMIE KIMM; PROP STYLING: KARIN OLSEN.
You’ll swear you’re in Vietnam with this shrimp noodle salad. See page tk.
FOOD NETWORK MAGAZINE
A Snapshot of NYC A series of five infographics that gives an overview of the effects of the recession in New York City between 2007-2009. Infographics are sorted into five categories which include unemployment, suicide, hunger, homeless and gender disparity. All icons are of my own design, along with all the graphs presented. For this project I researched and grouped various informative reports, essays and economic trends from a list of about fifteen different sources. After analyzing all the information found, it was my task to present it in an organized yet interesting manner to my viewers.
Unicef Presented here are the original Unicef logo and my Unicef rebrand - A stationary kit including letterhead, envelope, and business cards. Project highlights all three logo variations which include logo + type, type only, and logo only. Hand logo created and inspired by the handprints of children. A series of six hand stamps aligned to create a semi circle representing the rising sun, a metaphor for a new beginning.
DJ Sebastian Ingrosso A performance promotional package for Sebastian Ingrosso. A Swedish DJ formerly part of the Swedish House Mafia. In order to create a successful performance package I needed to capture the attitude of his music and understand the type of artist he is. I have redesigned his logo and branded several elements to become part of his Intimate tour. Assets to the project involved the development of a tour poster, cd, VIP pass, flyer, promotional t-shirts and event tickets.
Typographical Calendar A typographic Calendar based on the idea of inspiration and motivation. Each month represents a human virtue. I decided to represent the virtues of perseverance, leadership, and balance. The weeks and days explore the virtues with their characteristics. All designs include the Alphabet and a Display letter, creating distinction between months and connections with weeks and days of the same month.
Deck of Cards A medieval themed deck of cards, created with icons. The set comes complete with all suits and a dragon theme joker card. All number cards are represented by dots, and high cards are represented by letter and dotted illustrations. Illustrations and suit icons were made by hand and then digitized. The project is also an experiment to test my knowledge of hierarchy, layout, and balance through a design.
Playwrights Horizons A redesign for the Playwrights Horizons current season theater brochure. Cover influenced by Paula Scherâ€™s Public Theater poster designs. Inside type layout kept clean and minimalistic to replicate Scandinavian style of graphic design.
Made with Love Made with loveâ„˘ is an all American advertising campaign which promotes the purchase of products made in the USA. We want to teach our nation that we have some of the best products in the world and there is no reason to import from other places. The campaign consists of a series of posters that hope to provide an impacting yet fun take on the topic of buying local. Ultimately the campaign will consist of about 20 different posters. All made to promote a different US. City and what it is that they produce.
Years By Italo Calvino
The Light Years A hand bound typographic book created to give design to Italo Calvinoâ€™s The Light Years. This book experiments with complex layouts to express the emotion and attitude in the story. The bookâ€™s intent is to take the reader into a typographic experience.
The Think Different Years An e-book editorial design, made to be part of a larger story in which the history of Apple computer advertising is illustrated. The section presented was design and researched by me. It portrays Steve Jobs during the Think Different Years at Apple and the birth of the famous Think Different Campaign. Its a section which includes slide shows, videos, and in depth analysis of the creation of the campaign.
Top 5 King Techno DJs A booklet design based on 2014â€™s World best Tech house DJs. I took inspiration from music publications, music blogs and new contemporary web design. Body copy was taken from various musical sources and musical references as well as interviews presented on the artist website or twitter feed.