a portfolio by Agrippina Brescia
2018 Welcome to good, better, best. This portfolio edition covers about design and cuisine; both needs a sense of taste, a touch of creativity and of course, passion.
7 About Bebe //Design
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The Basics The Next Level The Final Stage
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LIFE RUINED
Ruined (2013)
//Cuisine
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Introduction Home-made The Ritz Paris Soup and Appetiser Others Baking and Pastry Credits
25. Fruit King
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#indonesianborn #ukgrad #swisstrained
Hello there! My name is Agrippina Brescia and people call me bebe. Oui, je m’appelle bébé! (Yes I call myself bebe!). I’d like to take you to a journey through my portfolio, of what I love and what I have done. It is not only to be good, but always getting better and to aim for the best.This portfolio is made for my beloved parents (the reason for my existance), the friends and families who has been supporting me in whatever I’d do, and to the future! 7
/dɪˈzʌɪn/ A plan or drawing produced to show the look and function or workings of a building, garment, or other object before it is made.
The basics : some of my first college projects Dust Clears feat Noonie Bao
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Rather Be feat Jess Glynne
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Real Love feat Jess Glynne
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Come Over feat Stylo G
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Extraordinary feat Sharna Bass
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CLEAN BANDIT
// Visual Communication in Graphic Design Dust Clears by Clean Bandit. (2013) One of my all time favorite song and band in simplified visualification. The concept is to use repetition of pattern and creating typography with the shapes.
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CHILDHOO D RUINED
adulthood RUINED // Digital Illustration Ruined (2013)
LIFE RUINED
This Illustration was one of my first digital illustration. It was created to be printed on t-shirts, through screen printing, which is the reason why is has only one color each other than black and white. It is inspired by the short videos of instagram, vines and many more where the falling food that ruines everything relates so much to the real life.
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The basics : some of my first college projects
// Introduction to Typography The Music Won’t Stop (2013) My first typography design assignment was to create your own typeface with a theme. I take music as my concept as during this time, i am very into music instruments and instrumental songs.
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5P
5P
5P LONDON BRIDGE
THE GHERKIN
LONDON BRIDGE
THE GHERKIN
5P
5P
5P LONDON BRIDGE
THE GHERKIN
5P
5P LONDON BRIDGE
THE GHERKIN
LONDON BRIDGE
THE GHERKIN
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LONDON EYE
LONDON EYE
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5P
LONDON EYE
LONDON EYE
// Digital Design United Kingdom Stamps (2013)
LONDON EYE
I first fell in love with UK when I visited my brother studying there, and London is a very busy city, yet people are humble and nice. These are the landmarks that wow-ed me when I visited London. 13
The next level : branding, packaging, editorial.
// Project Design Implementation Eighteen Fifteen Coffee (2014) This is a brand of my imagination, as I am a coffee lover, and inspired by Tambora’s Coffee, where they have this unique coffee flavor with a wonderful history of the volcano on 1815. It is a brand, a coffee shop and a history. It is a part of my college project and It might be implemented in real life one day, who knows?
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// Gerakan Tanah Air Kita Exhibition Tambora’s National Treasure (2014) Indeed, it is another natural treasure from Tambora. This project is made for the exhibition in collaboration of Gerakan Tanah Air Kita and my college. I created a series of poster and a visual map about coffee, and some other national treasures.
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The next level : branding, packaging, editorial.
// Packaging Cizz Lebaran x Christmas (2014) This is a challenging packaging project to me as the client wants a simple design that goes for both christmas and lebaran. Cizz is a cheesecake company with a signature of a ‘window’ on its packaging. Here, I use the graphic element that symbolises both Lebaran and Christmas, and play with the color of the season. This is a project that makes me fall in love with Packaging and Food Design.
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// Editorial Home Living Magazine Remake This project is the reason why I always use Adobe Indesign for any layouts, presentations, reports and essays today. It is very interesting to remake and fix mistakes of a magazine and making them look better and easy to read; with hierarchy and the right typography anatomy.
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The final stage : Advertising in Northumbria
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// Advertising #experiencekultur Another coffee branding is taken for my project. Here, I decided to deliver the story of Indonesian coffee to the people in Europe. The main supply is roasted coffee beans for cafes, restaurants and homes. It is delivered in a hashtag called #experiencekultur where people post and share their experience of enjoying coffee kultur and knowing the history of Indonesia’s coffee. 19
The final stage : Advertising in Northumbria
You can give them all, all the money you have, golds and diamonds, ships or jets, your lands and estates, but what about the memories?
Treasure memories, Preserve time.
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// Copywriting Patek Phillipe Advertising (Renew) Patek Phillipe is elegant, timeless, priceless and prestigious. Thus the copywriting for the poster itself should describe their brand very well. They have a series of poster about not really owning the watch but instead looking for it to pass down to the next generation; thus I renew the sentences with a short poem about memories and time.
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/kwi-zeen/ A style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region.
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An introduction of my view in cuisine.
I’ve been loving food since a very long time, from the incredible street foods of Indonesia, the ancient recipes passed down from my grandmother to my mom and my aunt, and many more. I am not from a family that runs a cuisine or hospitality business, in fact we have no correlation at all, but thanks to my parents’ full support I am here today being who I am right now. But just loving food is not enough; I then fell in love with the process of making food; as food is one of the human needs. I am interested in the knowledge of cuisine, all the spices, techniques, skills and ideas. Cuisine is not just the food, its the art and the incredible process. I started as a home cook, and I left to Newcastle; where I always supply my friends with Indonesian food such as Martabak, Bakmie and Klepon. To be honest, by that time when I began having an interest in the process of cooking, I never really cooked on my own, as I have housemaids helping me out with every preparations. In Newcastle, I learnt to cut fruits on my own (and I cut myself on my first time cutting melons), preparing meals from scratch on my own, everything for the first time.
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“My whole life goal just changed into implementing both food and design into a business someday.” My curiosity of cooking grows and when visiting Switzerland, and I found my school: Culinary Arts Academy Switzerland. Not only cuisine, I am actually going to learn events management and business planning. My whole life goal just changed into implementing both food and design into a business someday. Learning European cuisine is a very great opportunity for me and I love them; breads, pasta, sauces, soups and many more. So here, I am going to compile the foods that I have done, some creations that I have explored and many more.
// Home-made Fruit King (Happy Father’s Day 2016) My dad loves fruit so much, and so do I. Everytime it’s father’s day it is very difficult to surprise him. He doesn’t like branded stuffs and he likes the simple things in life. So I came up with the idea of a cake out of fruits; watermelon, grapes, blueberries and strawberries. It’s not perfect, but it is the beginning of my interest in the art of cuisine.
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// Ritz Paris French Cuisine From the Classic Lobster Bisque, to the Famous Crème Brûlée, I spent one week learning wide varieties of french cuisine in the wonderful fivestar hotel, Ritz Paris. 1. Raspberry Gazpacho 2. Artisan Salmon 3. Lobster Bisque 4. Beef Steak with Rösti and Figs 5. Lobster Creation 6. Fregola and Cod 7. Sol Goujons 8. Crème Brûlé
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// Soup and Appetiser Indonesian food with a twist. For a la carte class, I made the traditional Clear Chicken Soto with Poached Eggs. You can either break the poached egg and let the runny yolk mix up with the soup; or keep the poached egg for yourself in one bite! While for cold appetiser I served rujak with brown butter crumble; replacing peanuts.
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// Soup and Appetiser “Like� Si Rujak I met a reporter from Kompas during a School event and got a chance to share my experience in the kitchen and in the school, with a theme discussion of the influence of social media to what our generation is doing, and I as well am an active social media user, sharing the things that I do. It was a very great opportunity to be in the newspaper for the first time.
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// Others Authentic European Cuisine
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More of the things I’ve learnt and did in Culinary Arts Academy Switzerland. 1.Vegan Pasta 2. Hiltl Tatar (Vegan) 3. Carving Roasted Lamb 4. Zigerbutter Amuse Bouche 5.Vegetarian Winter Salad Creation
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// Baking and Pastry Authentic European Cuisine Baking and Pastry never really crossed my mind when it comes to cuisine, In the beginning I was only interested with the process of Savory food. After I had my first lesson in Baking and Pastry, It was actually very fun, and addicting! Raspberry Bliss is my final exam in Baking and Pastry. Raspberry Mousse, with Orange Sauce and Orange Segments, Almond Tuilles and Brown Butter Crumble. It truly is a Bliss!
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// Mom and Dad For supporting me in pursuing anything I want to do in my life, shaping me into who I am right now. // Lecturers and Chefs For all the knowledges and for the patience of teaching me from zero. // MIB Team My best kitchen team, can’t imagine learning in school without you guys, you guys are the best! // All of my friends Either you’re from home or from elsewhere, thank you for being there for me when i need you. // You! For reading this Portfolio, thank you so much!
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