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Creative Production Portfolio

Fall 2011
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MAIN USE FOR PROGRAM:
Photoshops software teaches
how to correct and enhance digital
photos, create image composites,
transform and distort images, and
prepare images in whatever unique
way possible for both the web and
print.
MY FAVORITE TOOL AND WHY:
My favorite tool is defnitely the
quick selection tool. It is great when
you need to take an image and crop
out a specifc part or object so that
you can take the object selected
and place it into another image. I
used the quick selection tool in the
photoshop image shown above,
specifcally to select every little de-
tail of the vintage looking car; i then
created a new layer and unlocked
the background before i adjusted
the hue/saturation of just the car
I selected, and made the color a
much more vibrant, or barbie
pink. I then cut the selection from
its original setting and pasted it
into a colorful image that I thought
would go nicely and look cool when
combined. I then adjusted the size,
and rotation of the vehicle so
that it was in alignment and
made perspective sense
with the road and back-
ground setting image.
COOLEST TECHNIQUE I
LEARNED:
Using either the magic wand
tool, magnetic or regular
lasso, or the quick selection tools
to select a specifc object or sec-
tion of an image and then be able
to change the color of it either com-
pletely or more to ones liking.
HARDEST THING TO DO:
I think its really diffcult to create an
image that is partially black & white
with specifc colored sections. It is
challenging because its hard to
create a fnal piece without creat-
ing a ridiculous amount of layers.
It is also hard sometimes to pre-
cisely select a complex image, and
there are seldom occasions when
the contrast in color is enough for
the magic wand to accurately se-
lect an image for the purpose of ei-
ther cropping or adjusting the hue/
saturation. MOST USEFUL TOOL/
TECHNIQUE:
When creating a collage, or incor-
porating a specifc object and plac-
ing it into a different image; check-
ing the small box that says show
transform controls is an easy way
to adjust an image to scale so that it
is not too big or small for the back-
ground image in which it is being
placed.
FAVORITE PROJECT/ EXERCISE
I enjoyed working with scenic im-
ages of places and colorful things
such as the pink door in-class ex-
ercise. I love to fnd colorful images
on tumblr and then edit them to my
liking or make a collage by com-
bining similar and potentially cool
looking images onto one canvas.
My favorite photoshop projects are
the ones I played around with and
created at home, such as the pink
car new image I created for this
portfolio.
Project 12: Photoshop Postcard
Photoshop New Image
Photoshop New Image
color of bike changed
via smquick selection &
hue/saturation
adjustment
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MAIN USE FOR PROGRAM:
Illustrators projects are perhaps
the most hands-on of all three
adobe softwares. Illustrator facili-
tates and teaches how to create
digital artwork for logos, illustra-
tions, posters, perspective
drawing, etc.
MY FAVORITE TOOL AND WHY:
I always enjoy the symbol sprayer
tool. The cornucopia of various sym-
bols add a nice touch to images and
shapes, such as the guitar and tran-
sistor radio I created. As you can
see, I loved using the daisy symbol
sprayer on both of the illustrations
because they are a favorite fower
of mine &
MOST USEFUL TOOL/
TECHNIQUE:
Though it is extremely challenging
& takes much practice, mastering
the pen tool & being able to use
only a few amount of points on a
path to create the proper curves
is really the best and most precise
route one should utilize when creat-
ing a complex shape.
FAVORITE PROJECT/ EXERCISE
My favorite project/ exercise was
the most recent project, the cre-
ate-your-own at home illustration
for this portfolio. I was pleased to
make what I think turned out to be
a good-looking radio. Its artsy and i
thought it would pair nicely with the
guitar we were asked to design ear-
lier in the semester.
provide a pretty consistency in
detail.
COOLEST TECHNIQUE I
LEARNED:
utilizing pathfnders various com-
ponents, such as uniting two ob-
jects, misusing the front or exclud-
ing the back, or uniting two objects/
shapes was really cool and useful.
Hardest Thing to Do:
Drawing different kinds of curves
using the pen tool was extremely
challenging for me. remembering
when to press & release certain
keys & at what points in the shapes
path was a constant struggle, The
direction line and direction handle/
points are also confusing at times.
This took a lot of practice, and my
inability to master this skill eff-
ciently caused me to waste nearly
5 hours making the guitar illustra-
tion because i was struggling so mu
ch with the shape and curves of the
instrument.
In-Class Tool Exercise
Project 6: Bus illustration
Project 8 Guitar Illustration
New Illustration: Vintage Transistor Radio
I n d u l g e n T ?
Paris Madrid New York
2 COLORADO EXPRESSI ON J ANUARY 2010 COLORADO EXPRESSI ON J ANUARY 2010 3
RestaurantProfle
Sure,
you can get Caesar salad prepared tableside for two at
any of the higher-end restaurants in townfor $25 plus
another $40 (just for starters) for a single slab of steak.
Or, you can visit Assignments Restaurant, run by students of the International Culinary
School at The Art Institute of Colorado, where tableside preparations include Caesar
salad for $4.50 and steak Diane for $19. No, this isnt Elways, but the chefs in training
create a charming experience for patrons from start to fnish.
Since 1992, the School of Culinary Arts has trained more than 4,300 chefsall of
whom were required to work in the restaurant. Those chefs are now working in the in-
dustry all over the country says Chef Instructor Stephen Kleinman, CEC, AAC. Whether
I go to a restaurant in Manhattan or San Francisco, people know me, Kleinman says,
describing encounters with former students. Although he claims to be a hippy from
the 60s, Kleinman apprenticed in Europe, attended a culinary academy in San Fran-
cisco and had the opportunity to cook at the prestigious James Beard House three
times. He admits that his experience
lends him credibility, but its his warm,
easygoing, approachable style that
leads to his success as a teacher.
Some of the best restaurants in
the world serve tableside; chefs are
more grounded this way, claims Klein-
man, who would never be mistaken
for a snob. By having the students
come to the front of the houseserv-
ing as waitpeople and preparing dishes tablesidewe break a lot of barriers.
THE RESTAURANT
Assignments Restaurant, tucked back by the Quest Diagnostics lab of South Broadway
near Alameda Avenue, seats 71 at its handful of booths and tables. The blissful quiet,
a welcome change from the typical hot
spot, is interrupted only by solicitous
servers dressed in chef attire. Despite
decor that is on the edge of institutional
with its cream-colored walls, faux cherry
furniture and kitschy cafe artwork, this is
a spot that welcomes intimate conversa-
tion with friends and family.
A perusal of the menu, while munch-
ing fresh bread and savoring a glass
of wine, tempts you with its carefully
planned variety. The menu is all de-
signed to teach cooking methods, says
Kleinman. It covers 80 to 85 percent of
what students have been learning in
classsaute, grill, braise, make vinai-
grettes, cook vegetables, bake and make
desserts. In a twist on You have to know
the rules to break them, Kleinman insists
that students need to frst learn the
basics before they can go on to create
their own dishes.
For our test dinner, an amuse
bouche, a crab-stufed mushroom
cap, arrives followed by an appetizer
of chorizo-stufed prawns wrapped in
applewood-smoked bacon. The table-
side Caesar preparation is a wonderful
ritual that tastes as good as it looks.
Entrees, all under $20, include grilled
trout, sweet and sour spareribs, spinach
lasagna, seared duck
breast, fatiron steak, steak
Diane prepared tableside
and pesto-crusted lamb
chops. We opted for a suc-
culent trout and tender
spareribs, and notice
that a $10 macaroni and
cheese entree makes As-
signments kid-friendly for
special occasions.
THE GOALS
The purpose of this unique restaurant is
to give students practical experience so
they can hit the ground running. The
goal is to make the students comfort-
able, thinking on their feet,
getting ready for reality, says
Kleinman. He wants students
to be able to read tickets,
perform, and recover and
learn getting valuable front-
of-the-house and business
experience in addition to
cooking.
Five to seven students
work in the kitchen at one
time. Students work toward
an associate of applied science degree in
culinary arts or a bachelor of arts degree
in culinary management.
With degree in hand, the school
places 99 percent of its students. While
many students are placed at country
clubs and resorts that prefer formal
training, chefs from all over townPan-
zano or Jax Fish Househave trained at
Assignments as well. Or try Os Restau-
rant, whose recent media darling chef
Ian Kleinman is not just a former student
but Stephen Kleinmans son. Make a res-
ervation, and maybe the next celebrity
chef to hit town will whip up a tableside
bananas Foster for you.
Kelly Kordes Anton is the ew
editor of Colorado Expression magazine and the coauthor of vari-
ous books on publishing technologies, including Adobe InDesign
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Assignments Restaurant
IF YOU GO
Name . . . . . . . . . . Assignments Restaurant
Address . . . . . . . . 675 S. Broadway, Denver
Reservations. . . call 303-778-6625 or visit
www.opentable.com
Hours . . . . . . . . . . WednesdayFriday, 11:30
a.m.1:30 p.m. and 68 p.m.
TRY IT AT HOME
CAESAR SALAD
2 cloves garlic
Taste kosher salt
2 anchovy fllets, chopped
1 coddled egg
Tbsp Dijon mustard
cup red wine vinegar
cup virgin olive oil
tspWorcestershire
Romaine lettuce heart,
washed and dried
cup croutons
cup Parmesan cheese
Taste cracked black pepper
Grind together the garlic
and salt. Add the chopped
anchovies. Stir in the egg
and lemon. Add the vinegar,
olive oil and Worcestershire
sauce, and whip briefy. Pour
over lettuce and toss with
croutons, Parmesan and
black pepper.
CHORIZO-STUFFED
PRAWNS
3 prawns, butterfied
3 Tbsp chorizo sausage
3 slices bacon, blanched
1 bunch parsley, fried
2 oz morita mayonnaise
(recipe follows)
1/2 oz olive oil
Heat oven to 350. Stuf the
butterfied prawns with
chorizo. Wrap a piece of the
blanched bacon around
each prawn and place in the
oven. Cook until the chorizo
is done. Place the fried pars-
ley on a plate and place the
prawns on top. Drizzle with
the morita mayonnaise.
MORITA
MAYONNAISE
1 pint mayonnaise
1 tsp morita powder
1 Tbsp lemon juice
Salt and pepper to taste
Mix ingredients and serve.
Maybe the next
celebrity chef to hit
town will whip up
a tableside banan-
as Foster for you.
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MAIN USE FOR
PROGRAM:
Adobe InDesign software
facilitates everything from
design, prefight, & pub-
lish layouts for magazines,
newsletters, & brochures
alike. Adobe InDesign is the
leading software program
in creating interactive docu-
ments with rich media. The
InDesign interface makes it
possible to create compelling
print and interactive pages
MY FAVORITE TOOL AND
WHY:
One of my favorite tools
would have to be the scale
tool. The scale tool equips
the resizing of any given
object around a fxed point.
This is extremely helpful
when dealing with specifc
interactive spreads; with dif-
ferent sized images & col-
umns, etc. It is easy to use
and is vital because it does not
ambiguously resize an image,
for instance, without keeping it's
dimensions evenly scaled, which
obviously is great because it
doesn't deform whatever it is you
might be resizing.
COOLEST TECHNIQUE I
LEARNED:
I think working with Glyphs & ad-
justing the typography circa proj-
ect 2 was very fascinating. I am
always one to boast about nicely
formatted text; and always ap-
preciate a visually pleasing font,
especially within a long article
or paper. During the typography
project (2), we were instructed to
reformat the frst word in it's para-
graph--specifcally, I learned that
you can make the frst character
or word in a paragraph a drop cap.
I think the aesthetic formatting of
a word, as well as the main body
font can make a huge difference
in whether or not someone will be
inclined to read whatever it is you
have to say. the glyphs provided
this unique aestheticism
HARDEST THING TO DO:
The most challenging thing to do
in InDesign, in my opinion, is ftting
images and long amounts of text in
the form of an article, into a limited
number of pages, with text wrap-
ping and sensible placement of im-
ages. During the magazine pages
spread (not shown)
Adjusting the format of a char-acter
or word in a paragraph & then mak-
ing the frst letter into a drop cap
& inevitably Replacing a charac-
ter with an alternate glyph, is, as
i mentioned, pretty cool to know
how to do, but its process is also
very time-consuming consisting of
many tedious steps.
Creating a straddle head & Creat-
ing a straddle head was also very
time-consuming & challenging
learning experience.
MOST USEFUL TOOL/
TECHNIQUE:
The gradient tool facilitates a tech-
nique in which I fnd to be very use-
ful in any type of InDesign project.
The subtlest change in contrast &
range in color, whether it be in the
font, shape box, or text frame can
make, for example, the chocolate
postcards incorporation of gradi-
ents (Proj. 4) gives the overall im-
age markedly more striking.
Project 4: Chocolate Postcard InDesign
Project 2: Typography InDesign
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Not Your Average
Street Food
Schnitzel. Crme brle. Normally,
you wouldnt expect to fnd these
dishes on the nearest street corner,
but the gourmet chefs of Meridien
have hit the streets. Te locations
and routes of the food trucks can
change at a moments notice, so be
sure to follow their news feeds!
Ofcial Edible City
Walking Tour
Let one of our Urban Foragers
show you the variety of edible
plants that go unnoticed by the
average urbanite. Finish the tour
with a salad made from your fnd.
Te Local Farmers
Market
Eat healthy! Eat local! Tats our
mantra. Visit the nearest farmers
market to fnd local produce and
meat grown and raised within 100
miles of the city.
We like food. We like to know where its
from, who made it, and whats in it. Our
mission is to showcase our local talent:
both in the kitchen and of the farm. Whether
its at the market, on the street, or at the table,
enjoy what our local artisans have to share.
Lets eat.

@thegreasecart

@ShawarmaKings


@cupcakecaravan

@WafeTruck


@theTacoGuy
EAT HEALTHY,
EAT LOCAL!
FAVORITE PROJECT/
EXERCISE
My favorite project was the eat
healthy fyer, or project 5. I liked
the use of drop shadows and the
vibrant contrast of teal with the im-
age of colorful berries. it was a very
sharp-looking fnished product.
Project 5: Eat Healthy InDesign
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