Carlson, Sophie Nicole | Antonio’s

Carlson, Sophie Nicole

Affection Commitment Hardworking Young Adult Diligence RespectCooperation Rigor Polite Pleasant Faith Bravery

Determination Positive Inventiveness SelflessnessInnovationHonesty

To be a successful designer, you have to work well with others and use cooperation. There are parts of a design process that cannot be completed on your own. You must respect others opinions as people and as designers.

Also, you must have confidence in your own designs and be able to back them up. If you have put hard work into your creations it should show. It takes commitment to be a good designer because it takes time for ideas to fully come together. Also, in the adult world good jobs and incredible designs come from long research, intensive designs and redesigns, and diligence in the studio.

What is your favorite food and/or beverage? And describe why? My favorite thing to drink/ eat is Bubble Tea with tapioca boba. I like to order signature or house milk tea because every tea shop that you get bubble tea at is different and has their own specialties. I get light ice so that it doesn’t water down the tea and I order less sweetener because the tapioca has a very sweet honey taste. Also, it is the perfect thing to order when you’re not hungry but want something tasty to eat.

What food and/or beverage do you dislike? The reason is that? I dislike strong smelling foods like curry and I dislike foods with no flavor. I want the food I eat to be appetizing looking and smelling or else I won’t want to eat it at all.

What is your favorite F&B place (cafe, restaurant, etc)? And describe why? My favorite place to get a drink is Kokee Tea or Starbucks. With Kokee Tea, the environment is very clean and simplistic and the focus of the style in the shop is all tea and the flavors. I love to try new teas sometimes, but I will order a signature milk tea most of the time. I know that whatever I order it will always be satisfying. The same goes for Starbucks in the sense of familiarity and the confidence of knowing I will enjoy the drink I order even if it is at a steep price.

Which F&B place do you dislike? The reason is that? I dislike buffet style restaurants just because I feel as if I am missing out on paying for someone to make food specifically just for me. It’s not that I dislike the food or the wide range of options, I just would rather have food that is freshly What is your favorite ingredient? Why? My favorite ingredient is butter. I could honestly eat butter by itself, but it can be incorporated into every meal, especially growing up in the south. You put it on your toast or biscuits in the morning, into pasta dishes or while cooking steak and chicken.

Which ingredient do you dislike or can’t take? Why? I don’t like cheese. I associate it with mold since some types literally have visible spores on it. I will try foods with cheese in it, and I like pizza and mac & cheese and things like that, but I have never felt inclined to eat cheese on its own.

What cultural and social phenomena are you currently interested in? The cultural and social phenomena I am currently interested in is making and learning how to make foods from different cultures through the help of meal preparation companies. “HelloFresh” is a great company since they offer a radically more sustainable way for people to source their groceries. They offer American, Italian, Asian, Mexican, Indian, Mediterranean, Korean, Latin American, and more recipes to choose from.

What are your criteria when choosing what and where to eat? I change my mind on what I like to eat nearly every day, but besides the criteria of what I’m in the mood for, the restaurant that I choose to get food at must be clean and has to offer freshly made food. I don’t like to wait a long time for food and it can’t be too expensive since I’m a college student. My criteria for quality of food is When you read the answers to the above again, what kind of food ingredients, food culture, or food space are you interested in? I am interested in researching the high quality of food and drink in Norway and the appreciation they hold for local, organic, seasonal and artisan foods and beverages. I am going to focus on the culture around drinking coffee, as they are the world’s second largest consumer.

Antonio’s

This high end Italian eatery is perfect for special meals with a variety of flavors to be offered. There is a set menu with 4-5 smaller courses which feature classic Italian cuisine that supports the local setting. This restaurant will influence the community to buy from local farmers for fresher ingredients. The smaller plates serve the courses which feature rich flavored pastas, high quality meat and poultry, a variety of cheeses and fruits, and finally classic italian desserts like tiramisu or panna cotta. What sets apart Antonio’s from another high end restaurant is both the restaurant design as well as the food. Waiters have a strong knowledge of the menu, and they are able to inform customers of exactly where their food is sourced...not just how it has been prepared. The restaurant’s long and narrower shape brings customers eyes down one end to the other; The private dining area is a highly coveted spot as it is enclosed in glass walls framed with black wrought iron, and it is an experience to be in this enclosed space but not separated from the ambience of the entire restaurant. The other end of the space is where the kitchen is, and the glass window gives customers the opportunity to view the trained chefs at work on the food, and this wall separating the kitchen has all of the types of wine in a vertical display that follows the shape of jackson terminals ceiling. Instead of just “eating to get full”, Antonio’s prepares food in smaller portions so the guest can eat through the courses, rest in between, and enjoy their company with some good wine. Then finish with coffee, cordials or digestives: this is how European culture is, food is to be enjoyed with good wine and conversation.

SEQUENCE

PLANS

ELEVATION

How would you describe your design style? I enjoy modern design and I think my own design style is ever-changing just like my fashion sense. Overall I enjoy clean lines and well put together looks that are simple.

What problems did you encounter in your design internally and externally? I struggle with putting enough time and thought towards my designs and I wish I could convey my ideas faster, so it is frustrating to work on projects long term, but I know that as my skills improve I will be able to translate complex ideas into my designs with ease.

What type of F&B place would you like to design next? I think I would like to design a coffee shop of the future, it is my next favorite place to dine at/spend time and I have lots of ideas for this topic.

How would you define a well-designed or good F&B place? I think that a well-designed food and beverage place is both aesthetically pleasing and enjoyable to be in the space, and makes you want to take picture of or in the space. The food and beverage is supposed to be the focus, but populate f&b places draw people in because of the experience and how the space makes you feel; I aim to design places in the future where everyone can feel comfortable.

What did you realize while implementing your favorite F&B experiences into the interior? I realized I was designing a very “safe” design, I wish I had branched out more during these beginning stages of my design career where I can use my full imagination, but this design made me realize how many thoughts and aspects have to go into the design of a restaurant not only for a successful design but also for overall safety of customers.

How did your historical, cultural, ethical and/or social background contribute to your design? I have been fortunate enough to be able to travel with my family all over the world from a young age and dine in fine restaurants and this was a majority of the influence of my design. I think that spending time with family is so important and sharing meals is something I value a lot because there is tons of laughter and conversation; to be able to have some of these meals in such memorable and amazing places made me want to design something that felt like an experience of one I’ve had in Italy here in Knoxville.

What would you like to tell your instructor? I would like to thank Mr. Park for his patience and overall dedication to our studio. He puts in so many hours into creating presentations and reviewing our works every single week so that class could run smoothly and so that we could fully cover every aspect to our designs. I know that this year has been extra challenging for everyone, but he never let it show the workload that goes into being a professor in this college. I hope that he finds time during our winter break to rest and enjoy time with loved ones. He is such a great professor and is always so supportive of all of his students and it is easy to see that he wants all of us to reach our full potential and for that I am so grateful!! :)