AYÇA YILMAZ multidisciplinary
2012 - 2015 works
edu
Ana Indu
L’eco Prod
Buca
AYÇA YILMAZ
exp
Uret 9th I Exhi
Yedi Desi
Hotp Was durin
Cent M.Ap durin
Bebe Crib
sk
So Au Ad Ad Ad Ke
ucation
adolu University 2011 - 2015 ustrial Design
ole de Design Nantes Atlantique 2014 duct Design
a Anatolian Highschool 2007 - 2011
periences
tim Bandi Exhibition 2015 International Terra Cota Syhmposium ibition Organisation Member
idokuzarasi 2014ign Studio
point Indesit Comapny 2014 shing Mashine Design ng erasmus programme
tre Culinaire Contemporain 2014 ppert Jar Identity Design ng erasmus programme
eDecor 2014 b Design
kills
olidWorks AutoCAD Adobe Illustrator Adobe Photoshop Adobe Indesign eyshot Renderer
workshops Structured Journalism and Network Mapping Hackathon Graph Commons Istanbul 2015 Game Design Workshop with Hakan Diniz Design Studio Anadolu University 2015 How to do too in Kadikรถy TAK Design Atelier 2014 Not as You Think 6th International Student Trienale Marmara University Faculty of Fine Arts 2013 Brand Design Workshop with Adnan Serbest Anadolu University 2012 Print Art Workshop Eskisehir Art Festival 2012
certificates TOMER Ankara University B2 English Language Certificate Acumen and Ideo.org Design Kit: The course for Human-Centered Design certificate Design Kit: Prototyping certificate
STEAM COOKING UNIT by Ayca Yilmaz
WASHING MACHINE
by Ayca Yilma Shahriar As
YEDIDOKUZ ARASI
JAR DESI
by Ayca Yilma Alina schrรถ Louise Dum
G E
az ssadi
CATALOGUE by Ayca Yilmaz
IGN
az รถdinger mon
CANOPY by Ayca, Deniz Elif, Eray Erdem
OTHERS
Gustative is a 2/1 steam cooking unit for commercial kitchens. Gustative customizes steam cooking on aromatization with plant extracts. It is adaptation of traditional techniques to modern and easy cooking of steaming.
in a collobration with
Steaming is a very old technique in cooking history. Variety of tecqniques offers delicious taste. There is minimal leeching of water - solube vitamins and minerals. So there is optimum nutrition, colour, flavour and moistness.
fog zone
steam zone
Steam; water in the form of an invisible gas or vapor. Fog; a cloudlike mass or layer of minute water droplets or ice crystals It submits desired steam zone to cook under fog.
Special pieces can be used on different cooking tecniques. Pieces facilitates usage of steaming techniques to cook homogeneous in cavity. It requires efective cooking while steam fills.
Compared with boiled vegetables, steamed vegetables retain much more of the natural sugars and salts that give them their distinctive flavors, more of the pigments that provide their attractive colors, and more of the vitamins that make them so healthful to eat.
modernist cuisine 7 s.73
Steam blanching is also far easier than boiling to perform on large quantities of food.
Wood aromatizing tool offers tree extracts. Oak, mesquite, walnut, hickory, pecan can be used for aromatization. Aromatization effect on flavor and appearance.
Wooden aromatizing parts are preserved in tree sap.
Aromatization tool is placed to ground in cavity. Wooden parts are alterable.
steam
DRAWER AROMATIZATION FOR &SMOKING SMOKING Embed and scented tissue are used in drawer. Chefs can extract any flavor and dip it by tissue to aromatize any food. Carbon molecules in ember bonds extracts on food.
MECHANISM
Ember and scented tissue are placed in drawer
cavity
drawer
Diffrencial pressure between drawer and cavity causes airflow. Carbon and extract molecules spread by airflow. Carbon bonds extract on food.
Air flows oneway through cavity by one way valve.
drawer
Steamed and Aromatized Steak* Ingredients
Procedu
For Sauce
Combin Put emb Take it o
Red Vine 1 cup Turnip Juice 1 cup Garlic Chopped 2-3 clove Chili Pepper 2 Salt 1 teaspoon Thyme 1 teaspoon Olive oil
Steak 4 slice Gralic 2 clove Butter 50 gr Salt 1 teaspoon
Combine garli Marinate steak Cook at 60 C Aromatize wit Take it out and Serve it with s You can serve
*
ure
ne them all. Put in oven. ber in drawer. Smoke about 1 h. out and let rest.
ic, butter and salt. ks. for 4h. th alder wood. d combine with sauce. sauce. it with risotto.
Steamed Live Spot Prawn Ingredients
Procedure
Live Spot Prawns 720 g (12 prawns)
Steam at 90ËšC/195ËšF with %100 humidty for 3 min. Shock in ice-water bath. Peel and refrigerate.
Abalone and Foie Gras Shabu-Shabu with Yuba and Enoki Ingredients
Procedure
Abalone 120 g
Steam at 100ËšC/212ËšF for 12h. Reserve. Cut into slices 3 mm .Refrigerate. Measure and reserve. Cut from stem into individual mushrooms. Select tender leaves and tips, refrigerate. Sweet onions until very tender. About 30 min. Deglaze onions and simmer for 30 min to make shabu-shabu brath. Strain Centrifuge at 27.500 g for 1 h. Combine all.
Raw foie gras 120 g Soy Yuba 120 g Enoki mushroom 60 gr Pea Vines 80 g Onions 300 g
Hon dashi 350 g
Recipes from Modern Cuisine
WHAT IF WASHI MACH ACTS LIKE NATUR
When we look to the history of washing, what was interesting is they were washing their clothes at the river without deterjant and they were only using rocks and water.
T
ING HINE
RE?
Our inspirations are about designs that have organic forms with industrial design aspects. After observations we decided to design in context which is form follows nature.
cor ia n
DRUM VIEWS
transparent
It has reflecions of water, rock and river according to create flowing movements
CATALOGUE
2015
back cover
cover page
manifesto
index page
FONTS IN USE endpapers
LOVELLO abcçdefghıİjklmnoöprsştuüvyz 0123456789
Gill Sans MTV Condensed abcçdefghıİjklmnoöprsştuüvyz 0123456789
endpapers
COLORS
70 mm
OPTIONAL SIZES FOR JARS
120 mm
Brand desires to produce a variety products in jar. Most of them will be prepared by fresh ingredients which are produced by Cente Culinaire Contemporain. Such as; Raw producs peppers,nuts etc. Processed products roasted peppers, walnuts with honey and cinnamon,pesto etc. Prepared dishes The elements of a dish: meat or fish / sauce or spices / accompaniment - Just to warm - Ready to cook (eg ingredients jar of soup vegetables / dry pulses) Entries salad (with sauce share), antipasti, rillettes, terrines The desserts - Cream dessert (preparations support good canning: rice pudding semolina, milk, eggs, cream dessert, creme brulee, apple sauce, etc.) - Cake (Cake pasta ready to cook / Dry ingredients ready to mix fresh, ex. cookies), - Biscuits and sweets pot. Packed Lunches provide a packaging and interesssant equipment for reheating on the point of sale (for shop the amrque / corners) - Pack for ingredients of a dish - Pack for an entire meal Beverages syrups, soups, juices etc.
SEASONAL INGREDIENTS
#7A2E36
#5B632B
#DFD733
#943B20
ADDITIONAL LIDS Brand want to conduct strategic campaigns in M. Appert stores to promote their product. Lids are made for jars to serve foods. Components can be bought from M.Appert stores or can be promotion. Lids supply sustainable use of products.
lid for pooring
lid for serving
Yedidokuzarasi is design atelier which is founded by 7 friends in 2015. We built up an atelier where we can work together. We worked on recycling and DIY projects. Group took a recess for self-development.
Group Members Ayca Yilmaz Yaprak Deniz Yurt Eylül Danisman Emre Aktay Izel Altinören Elif Kadayif Burak Sürmen
EDITIONS FOR YEDIDOKUZ ARASI MANIFEST We, Hang the garbage to our walls as ornaments. Sell everything you want to kick back to you. Walk around the streets between 7 and 9 pm. There is not even a day that we don’t take. There is not even a day that we don’t throw away. Continuously accumulating trashes... Why not the things some people throw away would be the things some other buys? We, yedidokuzarasi, are a design studio focusing on Designs-productions- by putting the materials Thrown away and defined as garbage to good use. yedidokuzarasi.tumblr.com facebook.com/yedidokuzarasi
Our mission is to ensure the recycling of the spent objects to produced ones.
1+ CANOPY 1+ is modular and duplicatable canopy design for ecovillages. 1+ is designed for one person.
1+ MANIFEST We belive that sustainable life will be able to exist with interconvertible intellect. Conscious generations are self sustaining and enhancing communities only can grow with their continuity. What we dream is the world that makes behaviours that yields consciousness with a certain social satisfaction and awareness. The origin of our opponent idea is design’s effect on consumption and unbounded non renewable relation with people. In this context we believe that consious and collective designs are going to make better world. What gives shape to our design is the community compose the individuals, these individuals’ composing the community. 1+ believes equivalence and assocation of all the units in animate and inanimate system and purposes these unis asist in their interaction also not to limit them.
POLE TENT PEG GAPS FOR WIND RESISTANCE
1+ CANOPY 1+ can be articulated to each other to create larger shadow area. Users can duplicate 1+ while social activities in ecolvilages. Users can arrange heigt by reflective guy ropes.
REPLACEMENT PART TENT FABRIC
REFLECTIVE GUY ROPE
There Is No Design Without Discipline There Is No Discipline Without Inteligence. Massimo Vignelli
*Massimo Vignelli
*Massimo Vignelli
*Massimo Vignelli
*Massimo Vignelli
AYÇA YILMAZ