Cultures Culinaire Magazine
Our class had the opportunity to be a part of Canon's University Inkjet Program (UIP) and got to participate in a contest to design a booklet that used photos to tell a story. The final product was a 24 page, 8.5 x 11 saddle stitch photobook. There were three different design options to choose from, cooking, travel, or fashion and our group (4 people) decided to do cooking. We got out images from Getty Images and we used InDesign the create the print ready files. The contest had two winners and both would have their photobooks printed out, distributed, and used for future examples. Our group got the second place position and along with getting to have our photobook printed, we also received a prize for winning.
Along with actually designing the photobook, we were tasked with creating a brand identity. The main idea we started with was that we wanted to create a restaurant that served food from all over the world while still keeping that high end aspect. The mission we came up with for Cultures Culinaire was to offer a variety of dishes from many cultures around the world using sustainable ingredients, and creating a comfortable environment for out guests. For the layout of the booklet, we wanted to talk about multiple points about the restaurant so that it would inform people about its mission and values. To start off, there was an introduction page that talked about who the chef was and what qualified him to lead this position along with a background of what Cultures Culinaire is and what makes them unique. After that, we talked about the location of the restaurant and some of the interior design and architectural choices that works toward creating that comfortable environment. Next were the meal sections which included appetizers, lunch, dinner, and dessert. Each one of theses sections talked about a dish or two and gave a detailed description of the dish along with pictures to go beside each one. Lastly, after all of the meals, we put a customer reviews and feedback page were some testimonies from customers and food critics were put to show how much people enjoyed the diversity, environment, and food at Cultures Culinaire.
Group members involved: Ryan Pallas, Archisha Pamecha, Christina Opaso, and Olivia Pantangco
