PORTFOLIO - COLORIST DESIGNER
MARION.ZANDOMENEGHI
C U R R I C U L U M V I TA E
MARION.ZANDOMENEGHI APPLIED ARTS EXPERIENCES 3 months experience, Culinary Design, at Marc Brétillot Office in Paris - 2013 Projects creation - management & stand realisation for the Contemporary journey 2013 «Passe-moi le sel!» in Fontenay-le-Comte. Experiments & plaster molding of various culinary materials. 1 month experience in the traditional society Bleu Nature, based in Roubaix - 2012 Crafts materials work : floated wood, laquered wood, pebbles, leathers, skins. Development of a range of products, e x p e r i m e n t s , p r o t o t y p e s . Tr e n d s p a n e l s , c o l o r s c a l e c o m p o s i n g . Te a m w o r k . 2 months experience at Design & Décoration in Marseille - 2009 Creation of events & expositions of amateurs or confirmed artists works. Flyers realisation. Use of époxy resin in studio.
EDUCATION Master Creation, Search & Innovation Colors 2012/2014 in IUP Applied Arts, Montauban. Licence 3 Applied Arts Design 2011/2012 in University of Nîmes. BTS Products Design 2009/2011 in Jean Perrin, Marseille. MANAA 2008/2009 in Denis Diderot, Marseille. BAC ES 2007 i n Ly c é e d e l ’A r c , O r a n g e .
Address : 19 ter rue Marie Curie, 84850 Camaret - France
WORK EXPERIENCES SKILLS Colors & materials experimentation Creation of panels, mappings, colors charts & trends panels. P a i n t i n g , s ke t c h s , r o u g h s , m o d e l s composition. Foreign languages English & Spanish wrotten & s p o ke n . Mastered softwares
Banque Populaire, Marseille - 2013 Banque Populaire, Marseille - 2011 N’Décor House painting, Camaret - 2010 N’Décor House painting, Camaret - 2007 à 2008 Grapes harvests, Camaret - 2007 Collect, sort, sale of cherries & apricots, Camaret - 2006
INTERESTS L e i s u r e : C i n e m a , t h e a t e r, s h o w s , d a n c e Expositions: Maison&Objet 2010 & 2013, Bi-annual event Design S t- E t i e n n e 2 0 1 0 , I n t e r n a t i o n a l f a i r o f D e s i g n i n M i l a n 2 0 1 2 . R e a d i n g s : A r t , D e s i g n , U r b a n C u l t u r e ( A r t r a v e l , I n t r a m u r o s , Wa d , F r a m e , C i t i z e n K , F r i c o t e , YA M . . . ) Tr a v e l s : G e r m a n y, N e t h e r l a n d s , S p a i n , I t a l y, U S A .
COLOR ANALYSE
SEARCH
COLLECT
IMAGINE
CLASSIFY
CONCEIVER
LIST
CONTRETYPE
CATALOG
TRENDS
APPLICATION DOMAIN
COLOR CHARTS
GOALS
SAMPLES
APPROACH DEVELOP
COMMUNICATE
EXPERIMENT
DIALOG
COMPOSE
EXCHANGE
TRANSLATE
SHARE
MATERIALS
TOOLS
RANGES
PASSAGES
PALLETS
INTERACTION
COLOR DESIGN
COLOR AND TRIM From 3 tints, compose color charts for a specific application domain.
COMPOSITIONS For a color and materials project during this year, I have to create colors charts for an chosen domain: here the motor driving industry. My work was split in three compositions on a city car: a chart of textures for the internal cockpit; a chart of chromatic combinaisons for accessories; and finally a chart of colors & covers intended to a specific target type.
COLOR DESIGN
THE FOOD RED Development of a chromatic workbook for an application domain, free color choice.
CH R O M AT IC PALLETS During my first Master year, I realise a chromatic workbook on red aliments. I made experimenrs and searches for that project thanks to those chromatic pallets. These pallets define the chromatic domain of red food. Raw aliments are classified in 5 tints: - lively red - pink - purple - purple - pinkish red - orange colored red
GLOBAL DESIGN
LE LAB 3.0 Project development to link 3 specific territories within the same department.
WINNING PROPOSAL The “Lab 3.0” is a laboratory of innovations that develops an experimental tourisn on a territory, to achieve the creation of a relation between 3 culinary famous sites in Gard department: the Camargue, the Cévennes, and the Olivettes. The goal is to create a network around those 3 sites and the department of Gard to show people a new territorial perception.
That travel dedicated microarchitecture provide shelter to a mobile outpost of the innovations’ laboratory of the Gard’s tourist office. That structure is divided in four action areas: “welcoming”, “experimenting”, “collecting” and “dreaming”.
Communicate about the Lab 3.0 projects, its actions. That flyer present the project and the programmation of the travelling laboratory. The top can be cut to become an invitation to a particular event.
INNOVATION
CULINARY DESIGN
THE EGG Elaboration of a report about an aliment, its plastic & chromatic searches.
PLASTIC SEARCHES In that project, I experiment egg throught the 3 criterias that qualified every aliment: form, color and texture. My goal was to show that the more the aliment is altered, the less it’s idenfiable. Those experiments show the importance of the visual part over the recognition of the produit , and its “un-eatable” nature.
PRODUCT DESIGN
KOKUBO LAMP Conceive a product that use the physical properties of bambou.
PROTOTYPE The KOKUBO light conceive thanks to the partnership of Ekobo society, specialist of bambou. Its form is inspired of a cocoon and guide us in a poetic univers, mixing resistance and flexibility of the bambou, to a ceramic that glows a soft and soothing light.
modelisation by Chloé Lenté
Ceramic
Bambou
COLOR DESIGN
WORKSHOP TINTS Transcribe, through color ranges, differents territorial spaces.
COLORS & CULTURE For that vegetable dyeing project, I select to retranscribe the experiences linked to a place and its landscaped colors. The park of the Nègrepelisse island (in Tarn-et-Garonne) is a place that offers various landscapes. I search to express them through 5 colors ranges. Each of them completed by a herbarium and a book of photos, they transport us in a specific imagination.
photo book et vegeables dyes
RANGES
WORKSHOP CULINARY DESIGN
SURPRISES BONBONS Rethink the time of the tasting about the apĂŠritif by experimenting textures and food colors.
FINAL RENDER Surprises bonbons to make a playful and friendly moment at “apéritif”. Pixels, by their dispositions, create a game of construction and demolition that invite in the sharing and the tasting of flavors. The buffet mixed up salt and sweet bonbons, that disappeared progressively discovering a new picture. A picture that represents the aliments required to make the buffet but in different order. Thoses macro pictures of aliments lure the taster on its perception of the aliments and what he think he eat.
SALT
cake pepper/chorizo.
tomatoes jelly cheese paprika onions omelet
thinly sliced beetroot/radish
carrots cake
PIXELS
COLOR DESIGN
MOSAICS OF FLAVORS Creation of a chromatic decision-making tool on a free field of application.
SELECT TOOL In this work, I choose to create a decision-making tool for all the consumers. Recently, we notice the come back to the ancients varieties of fruits and vegetables, the return to the ancients flavors. This tool allow to discover again these aliments and the best way to prepare and cook them. Here are highlighted varieties of tomatoes to allow the consumers to reveal them by a chromatic approach.
The consumer select the wished color of its dish, pull up the tab and discover the variety of the chosen tomato and the best manners to consume the product (raw, salad, tin, jam... and so on).
COLOR DESIGN
METAMORPHOSIS From the expression “red deserts”, create chromatic ranges for urban space.
EXPERIENCES This project find its eccho in «The Garden in movement» of Gilles Clément, inspired from fallow land. Here the intention is to introduce the decay of plants from start at the conception of the garden or urban flourish spaces. Those differents ranges offers plants compositions, through effects combinations: contrasts, patterns, gradations, contaminations…
SENESCENCE
THANKS FOR YOUR ATTENTION +33 (0) 624 273 936
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marion_zando@hotmail.fr.