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Coasters & Posters: Principles of a Victor

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  • Principles of a Victor
    A Series of Coasters & Posters partly influenced 
    by lessons from various eating experiences.
  • Statement of Intent

    In an attempt to clarify my beliefs and nourish my personal development, I wanted to devise a set of life-guiding principles and explore different ways that these principles could be represented.The “Principles of a Victor” serve as my own personal guidelines to living a fulfilled life. While I hope that others can relate to them, they are not to be interpreted as a declaration of “truths”. Everyone should decide for themselves what they believe in and what makes them fulfilled. Because even though we are all one, we are not the same.

  • Lessons I've Learned from Meals I've Had

    Inspired by the saying "Friends are more important than money," I decided to create a series of posters and coasters designed around lessons that I've learned through various meals I've had. I chose coasters as the format because I've always seen food as a way to connect with people and build relationships. Eating is a basic human need that when enjoyed encourages us to live in the present moment and just enjoy the simple pleasures of taste and smell. At the dinner table, people share stories and lessons they've learned from their experiences, so I decided that it would be appropriate to design these coasters around the theme of some of my own experiences, in hope that these stories would help to cultivate more story-sharing at the dinner table!
  • The Lesson & Story:


    In summer 2010, some friends and I sailed through the Aeolian Islands of Sicily. We went out for dinner on one of the islands, in what we thought was a reasonably priced restaurant. We are about to order when the waiter suggests that we should switch our selections to their more exciting specials. We were on a tight budget but the price difference was only_

    When the food came out, we all stared at our plates and began laughing hysterically. I had just ordered a single shrimp with some garnish for €17.00! We made fun of the situation so intensively that we were all peeling over laughing and almost kicked out of the restaurant. 

    Getting ripped off isn’t so bad when you’re surrounded with people that make you laugh!
  • The Lesson & Story:


    I always had a hunger for adventure and trying new things, except when it came to eating sea food. I got sick from eating sea food once when I was young, and claimed for over 10 years that I was “allergic” to almost anything from the sea. 

    One day, when traveling in Tokyo with my father, we got up at 4:00 A.M. to experience the Tsukiji Market, the world’s biggest wholesale fish market. Here, we observed caviar, 300kg tuna, sea weed, controversial whale species, and crabs being unloaded, transported, iced, sliced, and packed by thousands of fishermen. These people were serious about their sea food and offering us all sorts of different tastes. This was a rare opportunity  so I swallowed my pride 
    and tried all sorts of fresh clams, snails, and fish parts. 

    Today sushi is my favorite food. 

  • The Lesson & Story:


    When I was in high-school, we used to eat at a restaurant three towns over called Pat’s. Their chili was so good that students from all over would race during their 52 minute lunch periods to eat there. Pat’s had very dedicated customers and won many awards for their chili. Since they had such loyal customers they decided to start using lower-quality ingredients in order to increase profits. 

    I haven’t been to Pat’s in almost 3 years. We caught on that their chili was no longer excellent and we stopped going. 
    Even when it comes to chili, Artistotle is correct: “Excellence... is not an act, but a habit.”
  • The Lesson & Story:


    In summer 2010, some friends and I sailed through the Aeolian Islands of Sicily. After eating pasta for 8 days straight we wanted to give our palette something new to taste. The Co-Owner of the boat was a local and suggested that we go hunting for sea urchins.  had never embarked on such an adventure but was instantly ready to participate. We grabbed some snorkling masks, hunting knives, and a bucket, dove off the boat and began our hunt. The Sicilian explained that we had to swim deep into the sea grass to find the female sea urchins, because the males are not edible.  

    We ended up catching a bucket full of sea urchins which made a delicious addition to our pasta. The hunt and preparation of the meal was the exciting part of the experience, not the meal itself. 

    "The process is the reward." 
    -Frank Chimero 
  • The Lesson & Story:


    One summer, I had the pleasure of traveling through various parts of Spain. While I was there I ate all sorts of deliciously complex concoctions like paella, but the best dish I had was composed of solely three ingredients: sea salt, olive oil, and beef loin. It was served raw with a burning stone plate on the side. We cooked the meat ourselves and it was, to this day, the best meat I’ve ever tasted. The ingredients were all of superb quality and complimented each other.  The simplicity made it feel special… it made it worth chewing, tasting, and savoring. 

    By focusing on essentials and avoiding unessentials we place an emphasis on quality. We can make things feel special and worth appreciating. Perhaps I’m a hypocrite for eating meat in the first place. Since it’s not essential.
  • Coasters with some stories and lessons about experiences I've had through various meals.  Created in hope that these stories would help to cultivate more story-sharing at the dinner table!
  • Extra unused piece. 
  • Extra unused piece. 
  • Free Hi-Resolution Wallpapers
    (2560 x 1440)
  • Thank you! 

    Hope you also share the stories and the lessons 
    you've learned at the dinner table!

    Prints available soon at:

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