As someone who is passionate about design and food, I wanted to create a magazine that could highlight my overlapping design and culinary interests. The intersection between food and aesthetic is both public and private; from presentation and plating to the creative process of recipe development, chefs constantly push the boundaries of taste and presentation.

The concept behind Amuse Bouche is that both cooking and graphic design start with an audience in mind, and the idea is to surprise and appeal in so many different ways at once, while pushing the boundaries right to the edge of comfort, in order to cause effortless engagement and delight. Chefs create the amuse bouche as a simple display of their style and to debut of their commitment to the guest’s experience; the design of that experience is well worth examination.

For the cover, I chose to photograph a fruit bowl that I arranged as a still life. I manipulated the image to resemble a Norman Rockwell painting in an effort to highlight the feature story. I used san serif typeface to bring the balance of a modern feel to the traditional image. My exploration of this connection was a fascinating journey that cast a new lens on the deliberate intersection of beauty and function.

Print, Editorial, 16 page Mini-zine, Digital Design, Photography