Courses
An Orchestrated Experience A Set Menu
Prepared by Stephanie Iwasaki
A n Orchestrated Experience Prepared by Stephanie Iwasaki
The Philosophy of Kaiseki
Kaiseki is a traditional Japanese multi-course dinner. Chefs use a collection of techniques to prepare each course. The philosophy of kaiseki is about showcasing seasonal and local ingredients. Various cooking styles are used to enhance specific f lavors, aromas and textures. As a designer, I find myself living by this philosophy— being resourceful and discovering new methods to create an orchestrated experience.
Prepared by Stephanie Iwasaki
Courses
An Orchestrated Experience A Set Menu
Prepared by Stephanie Iwasaki
Copyright Š 2016 All rights reserved. No part of this publication can be reproduced without express permission from Stephanie Iwasaki. Academy of Art University 79 New Montgomery Street San Francisco, CA Course Senior Portfolio Instructor Mary Scott, Executive Director
Dedicated to
My Supportive Family I couldn't have done it without you
Courses
Table of Contents A Set Menu
First Course Earth to Plate
Second Course Lost and Found at Sea
Third Course Why Did the Chicken Cross the Road
Fourth Course Ripe for the Picking
Fifth Course Protecting the Breakable
Sixth Course The Kitchen Is Your Oyster
Seventh Course Just Add Water
Eighth Course Fruits to Fermentation
Season Fall 2012–Fall 2016
First Course
Earth to Plate Shapes of Nature
Objective To design a scientific coffee table book with experimental typography.
Interpretation To apply clean and clinical design to portray the importance of the topic. The topic is about minerals and how they are beneficial to the earth and the health of the human body.
Attributes Clean Clinical Simple Minimal
Typeface Meridien, Normal, Italic Gilroy, Light, Medium, Bold Orator, Medium
Instructor Ariel Grey
Class Typography 3
Season Fall 2014
An Orchestrated E xperience
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Ear th to Plate
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First Course
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Earth to Plate
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First Course
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Earth to Plate
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First Course
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Earth to Plate
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First Course
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Earth to Plate
Second Course
Lost and Found at Sea Sink or Swim
Objective Create and design a board game for kids.
Interpretation This board game is about survival. You are the Captain during a shipwreck that leaves all your passengers in danger. It’s up to you to guide everyone to land.
Attributes Colorful Fun Suspenseful Nautical
Typeface Futura, Regular, Medium, Heavy
In s t r ucto r Christine George
Class Packaging 3
Season Fall 2015
An Orchestrated Experience
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Second Course
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Lost and Found at Sea
An Orchestrated E xperience
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Second Course
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Lost and Found at Sea
Primary Logo Color C–27 M–8 Y–8 K–0
Primary Logo Color C–12 M–91 Y–80 K–2
Primary Logo Color C–0 M–0 Y–0 K–0
Secondary Color C–93 M–83 Y–49 K–61
Secondary Color C–100 M–87 Y–38 K–32
Secondary Color C–93 M–65 Y–31 K–12
Secondary Color C–82 M–46 Y–17 K–1
Secondary Color C–74 M–31 Y–22 K–0
Secondary Color C–47 M–7 Y–12 K–0
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Second Course
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Lost and Found at Sea
DANGER
An Orchestrated E xperience
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CHANCE
Second Course
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Lost and Found at Sea
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Second Course
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Lost and Found at Sea
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Second Course
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Lost and Found at Sea
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Second Course
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Lost and Found at Sea
Purpose | Brand Identity
An Orchestrated Experience
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Third Course
Why Did the Chicken Cross the Road? Hina Yakitori
Objective Create a brand identity with deliverables for a Japanese restaurant.
Interpretation Based on what the client wanted, I created an identity that involves the overall atmosphere and concept of the restaurant. It is a Japanese yakitori, grilled skewer, concept that focuses on everything chicken.
Attributes Crafted Thoughtful Warm
Typeface Din, Condensed bold Gilroy, Light italic, Medium, Semi-bold
Client Hina Yakitori
Deliverables Identity, Restaurant sign, Business cards, Gift certificates, Menu designs
Season Summer 2016
Third Course
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Why Did the Chicken Cross the Road?
An Orchestrated E xperience
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Third Course
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Why Did the Chicken Cross the Road?
Primary Color C–0 M–0 Y–0 K–100
Primary Color C–12 M–23 Y–100 K–0
Secondary Color C–26 M–37 Y–100 K–3
Secondary Color C–46 M–40 Y–45 K–5
Secondary Color C–54 M–48 Y–52 K–16
Secondary Color C–63 M–56 Y–58 K–34
Secondary Color C–61 M–57 Y–59 K–68
An Orchestrated E xperience
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Third Course
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Why Did the Chicken Cross the Road?
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Third Course
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Why Did the Chicken Cross the Road?
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Third Course
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Why Did the Chicken Cross the Road?
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Third Course
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Third Course
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Why Did the Chicken Cross the Road?
A Set An Orchestrated Menu E xperience
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Third Course
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Why Did the Chicken Cross the Road?
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Third Course
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Fourth Course
Ripe for the Picking A Game of Jacks
Objective Create an infographic based on the information gathered from playing a game of Jacks.
Interpretation I created an infographic poster that displays how to play the game and helpful strategies to win. It show the different techniques that each player used and which one was the most successful.
Attributes Analytical Fun Educational Bold
Typeface Haas Unica, Regular, Bold
Instructor Hannah Coward
Class Information Design
Season Fall 2016
An Orchestrated E xperience
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Fourth Course
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Ripe for the Picking
An Orchestrated E xperience
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Fourth Course
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Ripe for the Picking
An Orchestrated E xperience
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Fourth Course
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Ripe for the Picking
An Orchestrated Experience
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Fifth Course
Protecting the Breakable Riedel Glassware
Objective Focus on a packaging structure for breakable glass.
Interpretation I packaged stemless wine glasses in a way that shows off the product while at the same time keeping them safe. The construction ensures safety on the shelves and stack-ability.
Attributes Durable Safe Minimal
Typeface Helvetica, Regular, Bold Archer, Medium
Instructor Thomas McNulty
Class Packaging 2
Season Spring 2015
Fifth Course
077
Protecting the Breakable
Secondar y Color C–69 M–62 Y–61 K–54
Secondar y Color C–70 M–6 4 Y–63 K–6 4
Primar y Color C–12 M–11 Y–11 K– 0
An Orchestrated E xperience
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Fifth Course
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Protecting the Breakable
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Protecting the Breakable
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Protecting the Breakable
An Orchestrated Experience
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Fifth Course
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Protecting the Breakable
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Fifth Course
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Protecting the Breakable
Sixth Course
The Kitchen Is Your Oyster Glaze Culinary Line
Objective Collaborate in a group to create a store from scratch with multiple lines. Create brands and have a package design system for all lines. My deliverables were the culinary line that competes at the level of Williams-Sonoma, Sur la Table and Crate&Barrel.
Interpretation Our group came up with a museum concept store called Untitled. It is a store which focuses on functional art and living. Glaze is the culinary line for the store. We categorized the line into two sections that vary on price points: daily essentials and dining essentials.
Attributes Tasteful Quality Elegant
Typeface Avenir Next, Light, Regular, Medium, Demi-bold Bodoni, Book Butler, Regular
Instructor Thomas McNulty
Group Members Jelita Aldrich, Zihua Chen, Miriam Martinez, Stephanie Iwasaki
Class Packaging 4
Season Fall 2016
An Orchestrated E xperience
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Sixth Course
091
The Kitchen Is Your Oyster
Primar y Color C–67 M–60 Y–56 K–4 0
Primar y Color C–26 M–19 Y–21 K– 0
An Orchestrated E xperience
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Sixth Course
095
The Kitchen Is Your Oyster
Primar y Color C–79 M–62 Y–50 K–37
Secondar y Color C–52 M–43 Y–39 K–5
Secondar y Color C–76 M–67 Y–54 K–51
Secondar y Color C–39 M–21 Y–21 K– 0
Secondar y Color C–49 M–3 0 Y–31 K– 0
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Sixth Course
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The Kitchen Is Your Oyster
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Sixth Course
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The Kitchen Is Your Oyster
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The Kitchen Is Your Oyster
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The Kitchen Is Your Oyster
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The Kitchen Is Your Oyster
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The Kitchen Is Your Oyster
An Orchestrated Experience
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Seventh Course
Just Add Water Colorhouse Paints
Objective Redesign and package an existing paint company to introduce a new and safer alternative to house paints.
Interpretation Creating a “painter’s kit” is a great solution to marketing something new. The kit includes a paint brush, paint roller refill, paint tray and four individual packs of powdered mix latex paint. Having a kit made with sustainable materials promotes that this new form of paint is environmentally friendly and safe.
Attributes Clean Sustainable Bright Versatile
Typeface Chronicle Display, Semi-bold Gilroy, Thin, Medium, Semi-bold, Bold
Instructor Thomas McNulty
Class Packaging 2
Season Spring 2015
Seventh Course
111
Just Add Water
Secondar y Color C–27 M–21 Y–22 K– 0
Primar y Color C–66 M–59 Y–58 K–4 0
Secondar y Color C–54 M–47 Y–46 K–12
An Orchestrated E xperience
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Seventh Course
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Just Add Water
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Seventh Course
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Just Add Water
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Seventh Course
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Just Add Water
Eighth Course
Fruits to Fermentation Sourhouse Beer
Objective Create a brand for a fictitious sour wheat beer company and design a six pack carrier and labels.
Interpretation Sour beer is a craft that takes time. There’s a little bit of age to sour beer which is what I wanted to convey with the over all design of of the labels. With the location of the brewery in mind, the design went with an old western vibe.
Attributes Rustic Character Western
Typeface Rosewood, Fill Century Modern, Regular Rockwell, Bold
Instructor Christine George
Class Packaging 3
Season Fall 2016
An Orchestrated E xperience
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Eighth Course
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Fruits to Fermentation
An Orchestrated E xperience
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Secondar y Color C–42 M–8 4 Y–74 K–62
Secondar y Color C–28 M–99 Y–94 K–29
Primar y Color C–11 M–24 Y–50 K– 0
Secondar y Color C–8 M–11 Y–18 K– 0
Secondar y Color C–79 M–62 Y–50 K–37
Secondar y Color C–32 M–53 Y–8 0 K–14
An Orchestrated E xperience
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Eighth Course
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Fruits to Fermentation
10168
04 50 1
B
rewed with dark, tart cherries and sweet cherries fermented with saccharomy ces, brettanom yces, lactobacillus and some other special microorganisms . This rustic blend displays notes of aged oak and citrus.
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An Orchestrated E xperience
GOVERNMENT W ARNING: ( 1) A CCORDING TO THE SURGEON G ENERAL WOMEN SHOULD NOT DRINK ALCOHOLIC BEVERAGES DURING PREGNANCY BECAUSE OF T HE R ISK OF B IRTH D EFECTS. ( 2) C ONSUMPTION OF ALCOHOLIC B EVERAGES I MPAIRS Y OUR ABILITY T O DRIVE A C AR O R OPERATE MACHINERY, AND MAY CAUSE HEALTH PROBLEMS.
% A LC FL . OZ
BREWED WITH CHERRIES, AGED in OAK
Eighth Course
rewed with dark, tart cherries and sweet cherries fermented with saccharomy ces, brettanom yces, lactobacillus and some other special microorganisms . This rustic blend displays notes of aged oak and citrus.
5.5% A LC 11.2 FL . OZ
B
SOUR ALE
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Fruits to Fermentation
An Orchestrated E xperience
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Eighth Course
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Fruits to Fermentation
Courses
Thank you Arigatoo Gozaimashita
Dad You have always supported and trusted me in whatever decision I made. I would not be here if it weren’t for you. You’ve taught me valuable lessons in life with your words of wisdom that I’ll never forget.
Obachama Arigatoo Obachama, for inspiring me to work hard everyday. The strong Japanese influence that you have surrounded me with has shaped me into who I am today.
Aunt y and Uncle “Do what you can today, for tomorrow may never come.” Thank you for the support and instilling good work ethic into my everyday life.
Cor y I couldn't have gone through design school without you. Through all the struggles and all nighters, you have kept me grounded and have shown so much support. You’ve helped me grow so much in life and as a designer. Thank you for always opening my eyes to different perspectives and teaching me new things.
Friends You know who you are. Thank you for all the late night critiques, moral support and having my back when I ran out of cyan. You guys have inspired me on so many levels and I'm really glad to have joined forces with you guys.
Instructors Mary Scott, Thomas McNulty, Christine George, Ariel Grey, Darrell Hayden, Sean McGuire, David Hake, Hannah Coward, thank you for your lessons and guidance. I have left all of your classes feeling inspired and motivated to becoming a better designer.
Ganbarimasu!
Courses
Colophon Production
Contact Stephanie Iwasaki stephaiwasaki@gmail.com stephaiwasaki.com 808 351 1744
Course and Instructor Senior Portfolio Mary Scott
Printing Giant Horse Printing
Binding The Key Printing and Binding
Material Arrestox B, Dove Grey 100# Finch Fine
Soft ware Adobe Creative Cloud InDesign, Illustrator, Photoshop, Lightroom
Typefaces Chronicle Display Lato
Photography Stephanie Iwasaki Nikon D3000
Season Fall 2016