STEPHY CHANG’S
PORTFOLIO Freelance Graphic Designer
BOOK DESIGN
Save Our Endangered Animals Project I created this interaction book provides illustration of animals, their habitats, and descriptions of animals and threats. The purpose of this project is letting children learn about our environment and creating educational source about endangered animals.
1 Front Cover
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2 Spine
3 Back Cover
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BOOK DESIGN 4 Ivory-Billed Woodpecker
5 Details of moving part
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6 Open the tree can see animals’ information
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7 Siberian Tiger
8 Open the tree so the Siberian Tiger can move
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9 Details of illustration
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EDITORIAL DESIGN
1 Magazine Covers Silver April 2013 issue numero 10
Silver Magazine
Dessert cooking for beginners
April 2013
City’s Best Dessert Chefs
Top places to eat desserts
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French and Tasty Macarons Recipes
Tips and tehcniques
A Journey around the World through Macarons Best Macarons in the World: Ladurée in Paris
Dessert cooking for beginners
This is a dessert magazine, Silver is focus more on dessert related. The content includes information of dessert, recipe, famous dessert restaurant in the city, and also other countries’ dessert. I create the magazine cover, contents, front page, and features.
Silver
www.silver.com
US $6.99 CAN $8.99
www.silver.com
Tips that every baking newable should know (Preheating in oven is required)
2 Features
Recipes Rose petal Pumpkin Cinnamon
Raspberry with Green Tea Blackcurrant Violet
Mango with Jasmin
Ispahan
Caramel Sea Salt
Kristin Hohenadel
How to make Macarons?
Are you fan of the French macaron? I’m not talking about the heavy coconut lump macaroons; I’m talking about the light sandwich pastry with a filling in between, the upscale Oreo, the delicate, sweet hamburger.
Who does not love a Macaron? These chewy, delicious French cookies are truly a sweet treat. Filled with almonds, sugar, egg whites and a creamy ganache. They can be made into a variety of flavors, chocolate, vanilla, almond, pear mousse; the list goes on and on. We had so much fun with our Do It Yourself Meringue featuring the culinary skills of Caitlin Knoop that we just had to get together for another amazing treat! All of the beautiful table decor you see was provided by our very own Hand-Picked Boutique Rental Company – Casa de Perrin. Caitlin and Diana were both amazing to work with. Steal worthy idea: Make macarons for your wedding guests. Place a few in a cellophane bag wrapped with a bow and a personalized message and voila you have a 10
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handmade budget friendly wedding favor. Read on to find out how to make Macarons as well as all their heavenly fillings. A very popular treat in France for some time now, French macaroons have been slowly charming Anglo speaking countries with their delicate texture and pretty colors. These are not to be confused with the cherry, almond or coconut macaroons that you’re probably used to – unless it’s used as a flavoring, coconut is not used as a French macaroon ingredient. Making French macaroons takes skill and is not advised for the beginner or timid baker but if you’re ready to spread your baking wings, this is the ideal recipe to try.
Ingredients • The measurements are very precise––do not adjust them: • 1 cup, 4.5 oz confectioners’ sugar • (icing sugar) • 3/4 cup, 2.5 oz almond flour, • 2 egg whites from large eggs, room temperature • Pinch of cream of tartar • 1/4 cup, 1.5 oz superfine sugar • (caster sugar) • Food coloring paste or liquid (usual colors are the best for pastels, such as soft green, lilac, pink, etc.) • 3/4 cup seedless raspberry jam, for filling (or ganache, or cream, or buttercream) Steps • Place the icing sugar and almond flour in the food processor. Process both items until mixed well. After processing, sift the mixture 2 times. The almond flour and icing sugar should combine well. • Whisk the whites on a medium speed until the mixture is foamy. Then add the cream of tartar until soft peaks form. Add the caster (superfine) sugar a teaspoon at a time, whisking well after each addition. Increase the speed to high for 8 minutes. The meringue should look stiff and glossy. Add the food colouring towards the end of whisking the whites using the tip of a wooden skewer. Any type of food colouring should work fine––just be aware that many pictures of French macaroons are more pigmented than how they’ll actually turn out due to “photo shopping” beautiful food shots for recipe books!
Recipes
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• Sift the almond flour and icing sugar mix into the meringue. Using a large metal spoon, fold until the mixture is smooth and shiny. Do about 50 folds until the batter has a magma-like flow. It should have a soft sheen when it things are ready. • Put the batter into a pastry bag with a 1/2 inch (1.3cm) tip. Pastry bags are not expensive and can be found a local grocery store. If need be, make your own pastry bag.
Casa De Perrin
“In Paris, desserts can be an every day occurrence with the café gourmand.” - Sophia Kerzner
Casa De Perrin
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4 Features
3 Contents
Recipes
Contents
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Photographys by Evangeline
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Tips 1. Watch the macarons carefully, they are very delicate. If they don’t turn out right, carefully revise every step you took to make sure you haven’t deviated with anything––a single change can cause these fragile food items to fail. They’re best made by an advanced cook. 2. Be creative with your colouring. Use bright colours to make them stand out, and if baking during spring and summer, use the bright colours associated with these seasons. 3. If this is your first time baking them, don’t expect them to come out perfectly. Just keep trying and you’ll get the hang of them soon enough. They still taste okay even when don’t look so good––unless you burned them! 4. These make a great gift wrapped in clear cellophane with a ribbon bow or arranged in a cookie box.
COLUMNS
Pastry Chef Zac Young’s Peanut Butter Cheesecake with Grape Jelly Young talented pastry chef
Bachmann’s apprentice wins UK Young Pastry Chef of the Year Award The interview of Anabelle Wilson
FEATURES Caramel Sea Salt How to make Macarons? Are you fan of the French macaron? I’m not talking about the heavy coconut lump macaroons; I’m talking about the light sandwich pastry with a filling in between, the upscale Oreo, the delicate, sweet hamburger.
Ladurée: The birth of Macaron Lengend Sweets Surrender - Best Macarons in the World Casa De Perrin
City’s Best Dessert Chefs Top places to eat desserts
Tips that every baking newable should know Preheating in oven is required
Perfect Pears 3 Sweet recipes
Color Trends Cakes in shades of lavender and blue
Cake Quen Marina Sousa Talks about her past, present, and future
Love is in the air Sweetheart cakes and a long stem red rose tutorial
Spring Trend Colorful floral inspired cake
Simple Sophisticated Budget- friendly cakes make a big statement
Putting out pudding Tapioca flavor
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• Pipe 3/4 inch (2cm) rounds 1 inch (2.5cm) apart on baking sheets covered with parchment paper. Tap the bottom of each sheet or the work surface to release trapped air bubbles. If any of the macarons appear a bit peaky, use a dampened fingertip to press them down slightly. • Reduce the oven temperature to 325ºF/170ºC. Bake 1 sheet at a time, rotating halfway through, until the French macarons are crisp. This will take around 12-15 minutes. After each batch, increase the oven temperature to 375ºF/190ºC, heat for 5 minutes and reduce back to 325ºF/180ºC. • Cool the macarons for 2 to 3 minutes and put them on a wire rack. Watch they don’t stick! To help the macawwrons cool down quickly, baker Eric Lanlard recommends lifting the parchment paper and pouring a little cold water beneath the sheet and the paper. This will create steam, enabling you to remove the macarons with ease. Then place the macarons on the wire cooling rack. • Sandwich the macarons with 1 teaspoon of jam, ganache, cream or buttercream.
Arrange prettily on a serving plate or stand and serve. - Good macarons will taste chewy in the middle and daintily crisp on the outside. - French macarons should be consumed with 3 days of baking. They can also be frozen.
Warnings 1. Avoid heat. These are not compatible with heat other than that advised for cooking. best made by an advanced cook. 2. These are very tricky pastries to bake. They’re not ideal for beginner cooks. 3. Since this is baking, never take out or add in any ingredients not listed or needed here. Baking is a science as much as a creative art and you risk ruining your macarons if you don’t follow the recipe properly. Things You’ll Need 1. Food processor 2. Flour sifter or fine sieve 3. Electric mixer with bowl 4. Wooden skewer for food coloring 5. Large metal spoon 6. Pastry bag 7. Baking sheets 8. Parchment paper Text by Kt Oliviara
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Recipes
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ww
Food Blogger Spotlight: Anita Chu The lady who has thePassion of Baking and Dessert.
Brian Lee
Anita Chu, also known as pastrygirl, is the creator of Dessert First, an award winning blog dedicated to all things sweet. Anita was professionally trained in the pastry arts at Tante Marie’s Cooking School in San Francisco. After graduating, Anita started Dessert First to combine her passions for pastry, writing, and photography. Her weekly posts document her adventures in the kitchen through vivid descriptions and mouth-watering photos, along with recipes. Her first cookbook, a Field Guide to Cookies, was published in September 2008 and was a comprehensive survey of the world of cookies, with over 100 entries on cookies from around the world, complete with histories, baking tips, and recipes. Anita’s book and blog have been profiled in the New York Times, Sunset and The Washington Post, among other publications. Anita’s second book, A Field Guide to Candy, will be published in Fall 2009. - By Stephanie Stiavetti Anita Chu blog: http://dessertfirstgirl.com/w
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6 Features
5 Front page
Dessert
Dessert
Photographys by Lee Zalben
Photographys by Lee Zalben
Column
Pastry Chef Zac Young’s Peanut Butter Cheesecake with Grape Jelly Young talented pastry chef
Three farmers from around America were recently honored by Planters for their efforts to make peanut farming more sustainable. Otis Lee Johnson from Seminole, Texas; Billy Bain from Dinwiddie County, Virginia; and Barry Martin from Hawkinsville, Georgia. Their sustainable farming practices range from innovative modifications to existing farm equipment to using fertilizer more efficiently, to reviving traditional farming practices that yield water conservation, and planting a myriad of native plants around their farms to promote biodiversity. At the awards luncheon, dessert was provided by Zac Young, executive pastry chef of Flex Mussels Restaurants, perhaps best known for his stand-out performance on Top Chef: Just Desserts and for his frequent appearances on Cooking Channel’s Unique Sweets. Young talked about his love for the PB&J from an early age, opening up with an admission: “My mother was a horrible cook! PB&J was often breakfast, lunch, or even dinner.” His dessert creation, this peanut butter cheesecake with a grape jelly glaze, is served on a dark chocolate brownie. “I love the combination of chocolate and peanut butter in a peanut butter cup. This cheesecake combines that with the classic PB&J and creates a playful, nostalgic, and indulgent dessert,” said Young. But the most exciting part of the dessert were the “Disco Peanuts,” which are made by candying some peanuts in honey, then rolling them in edible glitter. “I’ve done disco blueberries and disco strawberries, when I heard that you guys were coming to town, I realized that it was time for disco peanuts!” he told the peanut farmers.
Guillermo Fdez
Zac Young
AGE: 27 HOMETOWN: Portland, Maine – currently resides in New York, N.Y. PROFESSION: Executive Pastry Chef, Flex Mussels CULINARY EDUCATION: A.O.S. Baking and Pastry Arts, Institute of Culinary Education FAVORITE SIMPLE FALL DESSERT RECIPE: “UpsideDown” Apple Crisp with Creme Fraiche Ice Cream. While employed in the wig department of the Radio City Rockettes, Zac Young had an epiphany: he would rather be baking cookies than fluffing Santa beards. Born to a vegan mother, Zac never had chocolate mousse, but knew all too well the flavor of a tofu and carob pudding. After graduating with honors from the baking and pastry arts program at the Institute of Culinary Education, Zac went straight to the top, working under Sebastian Rouxel and Richard Capizzi at Bouchon Bakery. In 2006 he was offered a position of Pastry Chef at the New York City hot-spot Butter Restaurant. While there, Zac developed his signature style, using classic French technique, bold flavors, and fun to put a creative twist on American desserts. Always hungry for more, he trained in France with such renowned chefs as Philippe Givre at Valrhona and Philippe Parc at Chocolate Michel Cluizel. In 2009, Zac moved uptown to the bustling bivalve mecca Flex Mussels. His whimsical creations caught the fancy of New York Times’ Restaurant Critic Frank Bruni, causing him to exclaim, “how lucky of us to find room for dessert” in his review of Flex. In his free time, he can be seen making dresses out of chocolate for the opening night of the International Chocolate Show. His mother is proud, even though his desserts are not vegan. 5
Guillermo Fdez
History of Ladurée The history of Parisian tea salons is intimately tied to the history of the Ladurée family during the 19th centruy. It all began in 1862, when Louis Ernest Ladurée, a miller from France’s southwest, created a bakery at 16 rue Royale in Paris. During the same year, the first stone of the Garnier Opera was laid, and the area surrounding the Madeleine was rapidly developing into one of the capital’s most important and elegant business districts. The most prestigious names in French luxury goods had already taken up residence in this neighborhood on that time. In 1871, while Baron Haussmann was giving Paris a ‘‘new face’’, a fire made access to the transformation of the bakery to a pastry shop. The decoration of the pastry shop was entrusted to Jules Cheret, a famous turn16
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of-the-century painter and poster artist. M Cheret sought inspiration from the painting techniques used for the ceiling of the Sistine Chapel and the Garnier Opera. By incorporating them in his work, he added depth and relief to the ceilings ornamented with cherubic children. Under the Second Empire, cafes developed and became more and more luxurious. They attracted Parisian high society. Along with the chic restaurants around the Madeleine, they became the showcases of the capital. The beginning of this century found Paris wrapped up in a frenzy of distraction and going out in public. Parisians flocked to the Universal Exposition. Women were also changing. They wanted to make new acquaintances. Literary salons and literature circles were outmoded.
Ernest Ladurée’s wife, Jeanne Souchard, daughter of a well-known hotelier in Rouen, had the idea of mixing styles: the Parisian café and pastry shop gave birth to one of the first tea salons in town. The “salon de thé” had a definite advantage over the cafés: they permitted ladies to gather in freedom. Jeanne Souchard succeeded in combining the turn-of-the-century trend to modernism with knowledge of the merits of a craft transmitted by her family. The rue Royale tea room was enlarged in 1930 by Pierre Desfontaines, second cousin of Louis Ernest Ladurée. When he retired, his son, Jean Marie, and his niece, Dominique, presided over the tea salon. Ernest Ladurée’s wife, Jeanne Souchard, daughter of a well-known hotelier in Rouen, had the idea of mixing styles: the Parisian
café and pastry shop gave birth to one of the first tea salons in town. The “salon de thé” had a definite advantage over the cafés: they permitted ladies to gather in freedom. Jeanne Souchard succeeded in combining the turn-of-the-century trend to modernism with knowledge of the merits of a craft transmitted by her family. The rue Royale tea room was enlarged in 1930 by Pierre Desfontaines, second cousin of Louis Ernest Ladurée. When he retired, his son, Jean Marie, and his niece, Dominique, presided over the tea salon. This site imbued with a refined atmosphere and charged with history seduced David Holder and his father Francis Holder, founder of the Holder Group. In 1993, they decided to buy this Parisian institution, and promote and enlarge the famous “Maison”. In September 1997, a new prestigious Ladurée address both a restaurant and tea room opened on the Champs-Elysées. The mission of the President David Holder is thus to bring back the great classics, which have contributed to the reputation of this ‘salon de thé’, as well as create an environment for gastronomic creativity in Paris. With him, Ladurée will be a tea salon, pastry shop, restaurant, chocolate shop and an ice cream parlor. The Holder group intends to introduce this century-old name in the main capitals of the world and develop new business opportunities in another countries. Text by Sylvie Bigar
The True Story of the Ladurée Macaron
It happened at the beginning of the 20th century.... These small, round cakes, crisp on the outside, smooth and soft in the middle, are the most famous creation of Ladurée. The story of the Ladurée macaron starts with Pierre Desfontaines, second cousin of Louis Ernest Ladurée, who at the beginning of the 20th century first thought of taking two macaron shells and joining them with a delicious ganache filling. These small, round cakes, crisp on the outside, smooth and soft in the middle, are made every morning in Ladurée’s “laboratory”. The pastry chefs measure out very precisely the required amounts of almonds, eggs and sugar, before adding one final ingredient, a pinch of unique “know-how”, essential
Guillermo Fdez
to the making of such a delicacy. Once cooked and filled, the macarons are put to one side for 2 days before going on sale, the time it takes to achieve a perfect balance between texture and flavour. This way will give rich taste. With each new season, Ladurée pays tribute to its most famous creation by creating a new flavour. The existing range of macarons is always the starting point when a new one is created, as the variety of colours is as important as the range of flavours and a vital part of their appeal.
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BRAND DESIGN
Re-brand Company
Stora Enso - Rethink
This is a re-brand project of a global rethinker of the paper, biomaterials, wood products and packaging industry called Stora Enso (Rethink). I design logo, applications, and business card for company.
Rethink Rethink Rethink Rethink 1 Colour Logo
2 Black & White Logo
Rethink
Rethink
Rethink
David Blair Supervisor
Rethink
David Blair Supervisor
Rethink
Rethink
Tel: 203 541 5100 Tel: 203 541 5100 1143 Broad Street 201 Broad Street Fax: 203 353 1143 Fax: 203 353201 CT 06901 USA www.storaenso.com Stamford, CT 06901Stamford, USA www.storaenso.com
3 Front business card
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4 Back business card
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5 Application - Handbag
6 Application - Paper box and packaging
7 Application - Truck
Paper. Packaging. Innovation Rethink
Rethink
Paper. Packaging. Innovation knihteR
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BRAND DESIGN
8 Application - Truck
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9 Application - Billboard Poster
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PACKAGE DESIGN
Redesign Packaging Devas Shower Gel
These are redesign shower gel packaging design for the company, Devas. I redesign the packaging by using simple illustration to reveal natural and organic ingredients. There are three flavours such as fir and orange, sage and bergamot, trefle rouge and grape.
1 Devas Logo
2 Fir and Orange Flavour
Devas
Purity, Quality, Simplicity 3 Sage and Bergamot Flavour
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4 Trefle Rouge and Grape Flavour
Stephy’s Portfolio
5 Fir and Orange Flavour Packaging Fir & orange
Our Signature Shower Gel is newly superchanged with
Devas Devas
Purity, Quality, Simplicity
Purity, Quality, Simplicity
Fir & orange Fir & orange Sapin & orange Sapin & orange Shower gel gel moussant Shower gel 99% natural ingredients gel moussant
99% natural ingredients
that make it the world’s best daily luxury. It Fir &benefits orange has been reformulated to provide the ultimate shower
Our Signature Shower Gel is newly superchanged with experience, pampering you with luxurious lather, benefits that make it the world’s best daily luxury. It moisturizing essential oil and nourishing Vitamin E that has been reformulated to provide the ultimate shower gently clean, soften your skin. experience, pampering you with luxurious lather, Enjoyessential in the shower in the bath. moisturizing oil andornourishing Vitamin E that gently clean, soften your skin. Enjoy inCette the shower or in the bath. nouvelle formule ultra-enrichie fait de notre gel
Sapin & orange
moussant Signature le meilleur produit de luxe au Sapin & orange quotidien qui soit. Sa mousse onctueuse et
Cette nouvelle formule ultra-enrichie fait de notre gel bienfaisante composée huile essentielle hydratant et moussant Signature le meilleur produit de luxe au de vitamine E nourrissante nettoie, adoucit et laisse la quotidien qui soit. Sa mousse onctueuse et peau délicatement pour une douche tout simplement bienfaisante composée huile essentielle hydratant et divine. de vitamine E nourrissante nettoie, adoucit et laisse la Pour le bainpour ou laune douche. peau délicatement douche tout simplement divine. INGREDIENTS: Aqua, Sodium Cocoamphoacetate (and) Glycerin Lauryl glucoside (and) Sodium Cocoyl Glutanate Pour le bain ou (and) la douche.
(and) Sodium Lauryl Glucose Carboxylate (Coconut and palm oil Aqua, Sodium (and) INGREDIENTS: and glucose), Water (and)Cocoamphoacetate Alcohol (and) Solidago canadensis Glycerin (and) Lauryl glucoside (and) Sodium Glutanate (Goldenrod) Flower extract*, Water Cocoyl (and) alcohol (and) glycerin (and) Sodium Glucose Carboxylate (Coconut and palm oil (and) (and)Lauryl cucumis Sativus (Cucumber) fruit extract*, Water and glucose), Water (and) Alcohol (and) (Sage) Solidago canadensis Alcohol (and) Salvia officinalis leaf extract*, Water (and) (Goldenrod) Flower extract*, Water (and) alcohol (and)flower glycerin Alcohol (and calendula officinalis (Calendula) extract*, (and) cucumis (Cucumber) fruit extract*, Water (and) CitrusSativus Aurantium amara (Fleur d'oranger) flower Water*, Coco Alcohol (and) Salvia(Coconut officinalisand (Sage) leaf Water (and) Glucoside palm oilextract*, and glucose), Coco-Glucoside Alcohol (and calendula (Calendula) flower extract*, (and) Glycerylofficinalis Oleate, Glycerin, Abies balsamea (Fir) needle oil, Citrus Aurantium amara (Fleur d'oranger) flower Water*, Citrus aurantium (Orange) oil, Benzoate sodium,Coco Gluconate Glucosidesodium, (Coconut andacid, palmcolorant oil and glucose), Coco-Glucoside Citric végétal naturel. (and) Glyceryl Oleate, Glycerin, Abies balsamea (Fir) needle oil, 99% natural Citrus aurantium (Orange)ingredients oil, Benzoate sodium, Gluconate 99%acid, ingrédients naturels sodium, Citric colorant végétal naturel. THIS FINISHED PRODUCT IS NOT TESTED ON ANIMALS.
CE PRODUIT FINI N’EST PAS TESTÉ SUR LES ANIMAUX. 99% natural ingredients 99% ingrédients Devas, Distr.naturels THIS FINISHED IS NOT TESTED ON ANIMALS. 397,PRODUCT route des Pères CE PRODUIT FINI N’EST PAS TESTÉ SUR LES ANIMAUX.
e 295 mL/10 FL OZ LIQ e 295 mL/10 FL OZ LIQ
Val-d'Espoir (Percé) Devas, Distr. Gaspésie (Qc) G0C 3G0 397, routewww.devas.ca/cosmetics.com des Pères Val-d'Espoir (Percé) Made in Quebec/Fabriqué au Québec Gaspésie (Qc) G0C 3G0 www.devas.ca/cosmetics.com Made in Quebec/Fabriqué au Québec
6 Sage and Bergamot Flavour Packaging Sage & bergamot
Devas™ products are fabricated in Gaspesie, Quebec
plants, vegetables and honey harvested on their Sagefrom & bergamot
Devas Devas Sage & bergamot Sage && bergamot Sage bergamote Sage & bergamote Purity, Quality, Simplicity
Purity, Quality, Simplicity
Shower gel gel moussant Shower gel 99% natural ingredients gel moussant 99% natural ingredients
farm. They are a cooperative Devas™certified productsorganic are fabricated in Gaspesie, Quebec situated in thevegetables heart of a GMO free valley. All Devas products from plants, and honey harvested on their minimum natural origin ingredients certifiedcontain organicafarm. They of are90% a cooperative situated and of 12% organic in the heart a GMO freeingredients. valley. All Devas products in the of shower or in theorigin bath.ingredients contain Enjoy a minimum 90% natural
Sage & bergamote
and 12% organic ingredients. Enjoy inDevas the shower or in the bath. ™ produits sont fabriqués en Gaspésie, au
les plantes, les légumes et le miel récolté sur SageQuébec, & bergamote
fermesont biologique certifiée. Ils sontau une Devas ™leur produits fabriqués en Gaspésie, au cœur sans Québec,coopérative les plantes,située les légumes et d'une le mielvallée récolté surOGM. Tous les produits DevasIls contenir un minimum de 90% leur ferme biologique certifiée. sont une d'ingrédients d'origine naturelle et 12% d'ingrédients coopérative située au cœur d'une vallée sans OGM. Tous lesbiologiques. produits Devas contenir un minimum de 90% Pour led'origine bain ou naturelle la douche.et 12% d'ingrédients d'ingrédients biologiques. INGREDIENTS: Aqua, Sodium Cocoamphoacetate (and) Glycerin Lauryl glucoside (and) Sodium Cocoyl Glutanate Pour le bain ou (and) la douche.
(and) Sodium Lauryl Glucose Carboxylate (Coconut and palm oil INGREDIENTS: Aqua, Sodium (and) and glucose), Water (and)Cocoamphoacetate Alcohol (and) Solidago canadensis Glycerin (and) Lauryl glucoside (and) Sodium Glutanate (Goldenrod) Flower extract*, Water Cocoyl (and) alcohol (and) glycerin (and) Sodium Glucose Carboxylate (Coconut and palm oil (and) (and)Lauryl cucumis Sativus (Cucumber) fruit extract*, Water and glucose), Water (and) Alcohol (and) (Sage) Solidago canadensis Alcohol (and) Salvia officinalis leaf extract*, Water (and) (Goldenrod) Flower extract*, Water (and) alcohol (and)flower glycerin Alcohol (and calendula officinalis (Calendula) extract*, (and) cucumis (Cucumber) fruit extract*, (and) CitrusSativus Aurantium amara (Orange) flowerWater Water*, Coco Glucoside Alcohol (and) Salviaand officinalis leaf extract*, Water (and)(and) (Coconut palm oil(Sage) and glucose), Coco-Glucoside Alcohol (and calendula officinalis (Calendula) flower extract*, Glyceryl Oleate, Glycerin, Citrus Aurantium Bergamia (Bergamot) Citrus Aurantium amara (Orange) flower Water*, Coco Glucoside oil, Salvia officinalis (Sage) oil, Benzoate sodium, Gluconate (Coconut sodium, and palmCitric oil and glucose), Coco-Glucoside (and) acid, Water Annatto seed extract. Glyceryl Oleate, Glycerin, ingredients Citrus Aurantium Bergamia (Bergamot) 99% natural oil, Salvia99% officinalis (Sage) oil, Benzoate ingrédients naturelssodium, Gluconate sodium, Citric acid, Water Annatto seed extract. THIS FINISHED PRODUCT IS NOT TESTED ON ANIMALS. CE PRODUIT FINI N’EST PAS TESTÉ SUR LES ANIMAUX. 99% natural ingredients 99% ingrédients Devas, Distr.naturels THIS FINISHED IS NOT TESTED ON ANIMALS. 397,PRODUCT route des Pères CE PRODUIT FINI N’EST PAS TESTÉ SUR LES ANIMAUX.
e 295 mL/10 FL OZ LIQ e 295 mL/10 FL OZ LIQ
Stephy’s Portfolio
Val-d'Espoir (Percé) Devas, Distr. Gaspésie (Qc) G0C 3G0 397, routewww.devas.ca/cosmetics.com des Pères Val-d'Espoir (Percé) Made in Quebec/Fabriqué au Québec Gaspésie (Qc) G0C 3G0 www.devas.ca/cosmetics.com Made in Quebec/Fabriqué au Québec
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PACKAGE DESIGN 7 Trefle Rouge and Grape Flavour Packaging Trefle Rouge & grape
Devas
Purity, Quality, Simplicity
Trefle Rouge & grape Trèfle Rouge & du raisin Shower gel gel moussant 99% natural ingredients
The wonderfully delicate foam of especially mild surfactants cleanses your skin thoroughly yet gently, pampering it with valuable extracts of organic trefle rouge and organic grape. Nurturing organic aloe vera provides your skin with intensive moisture even while showering. Enjoy in the shower or in the bath.
Trèfle Rouge & du raisin
La mousse merveilleusement délicate de particulier tensioactifs doux nettoie votre peau en profondeur mais en douceur, il dorloter avec des extraits précieux de l'agriculture biologique trefle rouge et de raisin biologique. Cultiver l'aloe vera bio apporte à votre peau une hydratation intensive, même sous la douche. Pour le bain ou la douche. INGREDIENTS: Aqua, Sodium Cocoamphoacetate (and) Glycerin (and) Lauryl glucoside (and) Sodium Cocoyl Glutanate (and) Sodium Lauryl Glucose Carboxylate (Coconut and palm oil and glucose), Water (and) Alcohol (and) Solidago canadensis (Goldenrod) Flower extract*, Water (and) alcohol (and) glycerin (and) cucumis Sativus (Cucumber) fruit extract*, Water (and) Alcohol (and) Salvia officinalis (Sage) leaf extract*, Water (and) Alcohol (and calendula officinalis (Calendula) flower extract*, Citrus Aurantium amara (Grape) flower Water*, Coco Glucoside (Coconut and palm oil and glucose), Coco-Glucoside (and) Glyceryl Oleate, Glycerin, Citrus Aurantium Bergamia (Bergamot) oil, Salvia officinalis (Sage) oil, Benzoate sodium, Gluconate sodium, Citric acid, Water Annatto seed extract. 99% natural ingredients 99% ingrédients naturels THIS FINISHED PRODUCT IS NOT TESTED ON ANIMALS. CE PRODUIT FINI N’EST PAS TESTÉ SUR LES ANIMAUX.
e 295 mL/10 FL OZ LIQ
Devas, Distr. 397, route des Pères Val-d'Espoir (Percé) Gaspésie (Qc) G0C 3G0 www.devas.ca/cosmetics.com Made in Quebec/Fabriqué au Québec
8 Fir and Orange Flavour Mock-up
Devas
Purity, Quality, Simplicity
Trefle Rouge & grape Trèfle Rouge & du raisin
Fir & orange Sapin & orange
Shower gel gel moussant 99% natural ingredients
e 295 mL/10 FL OZ LIQ
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Devas
Purity, Quality, Simplicity
Shower gel gel moussant 99% natural ingredients
e 295 mL/10 FL OZ LIQ
Stephy’s Portfolio
9 Sage and Bergamot Flavour Mock-up
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Trefle Rouge and Grape Flavour Mock-up
Stephy’s Portfolio
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ILLUSTRATION
Poster Design for
Illustrator, Isabelle Aresnault This is exhibition design project for illustrator, Isabelle Aresnault. By imitating her illustration style, I design letters, a poster, post cards, and application to meet her aspect.
1 Letters Design
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Stephy’s Portfolio
2 Application - Postcards
An Exhibition of Isabelle Arsenault
Illustraion by Isabelle Arsenault
An Exhibition of Isabelle Arsenault
Illustraion by Isabelle Arsenault
Stephy’s Portfolio
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ILLUSTRATION 3 Application - Poster Design
An Exhibition of Isabelle Arsenault
June 8 - August 28
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Art Gallery of Ontario
Ticket Price
Opening Hours
317 Dundas Street West Toronto Ontario Canada M5T 1G4 Website: http://www.ago.net/home Phone: 416 979 6648
Member Free Adult $19.5 Senior $16.0 Student $11.0 Youth $11.0 Family Pass $49.0 Child Free
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
CLOSED 10 am – 5:30 pm 10 am – 8:30 pm 10 am – 5:30 pm 10 am – 5:30 pm 10 am – 5:30 pm 10 am – 5:30 pm
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4 Application - A poster in front of AGO
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ILLUSTRATION Second Cup - Taiwan This is a poster design for Second Cup by showing the beauty and modern aspect of Taiwan culture. The watercolour drawing is a famous Taipei 101 building in Taiwan.
1 Poster of Second Cup
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Stephy’s Portfolio
Helping Disadvantaged Children This is a poster design for United Way. It’s a volunteer event to finding big brothers and big sisters to experiences art, dance, music, sports, math and science with children. They are helping each other and learn something from each other to identify themselves and find their own interests. 1 Poster of Helping Disadvantaged Children
2014 July 7-11
Discover yourself through teaching kids for art, music, dance, sports, math and science skills.
A Volunteer Recruitment Event
10am-3pm
McKee Community Centre www.unitedwaytoronto.com
Stephy’s Portfolio
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ICON DESIGN & APPLICATION 1 Volleyball Symbol
Olympic Sports Symbol Design
This is Olympic sports symbol system development project. By showing approximately 70% percent of the human body is made up of water, I create a water drop feel symbols for five sport logos with tickets and applications.
2 Diving Symbol
3 Gymnastics (Artistic) Symbol
4 Badminton Symbol
5 Athletics Symbol
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Stephy’s Portfolio
6 Application - Ticket
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August
9:00
Start time
Badminton Entrance B Block 802 Row A Your seat 47
Stephy’s Portfolio
D54
Entry code
Price: $45 Category: B
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August
9:30
Start time
Beach Volleyball Entrance A Block 369 Row B Your seat 25
W28
Entry code
Price: $32 Category: D
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August
9:
Sta
Badminton Entrance B Block 80 Row A Your seat 47
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ICON DESIGN & APPLICATION 7 Application - Billboard
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Stephy’s Portfolio
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THANK YOU FOR YOUR TIME & CONSIDERATION E-mail: stephy801220@hotmail.com