FM 60 80 100 160

AM 50 70 125 140

Creative Production Portfolio

Fall 2011

Ph

oto

sh

op

Ph

oto

sh

op

Main Use for PrograM:Photoshop’s 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 definitely the quick selection tool. It is great when you need to take an image and crop out a specific 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, specifically 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 specific object or sec-tion of an image and then be able to change the color of it either com-pletely or more to one’s liking.

hardest thing to do:

I think its really difficult to create an image that is partially black & white with specific colored sections. It is challenging because it’s hard to create a final 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 specific 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 find 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 Imagecolor of bike changed

via smquick selection & hue/saturation

adjustment

Illu

str

ato

r FM 60 80 100 160

AM 50 70 125 140

Illu

str

ato

r

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 flower 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 pathfinder’s 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 shape’s 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 effi-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 Co lo r a d o E x p r E s s i o n J a n ua r y 2010 Co lo r a d o E x p r E s s i o n J a n ua r y 2010 3

RestaurantProfile

Sure, you can get Caesar salad prepared tableside for two at

any of the higher-end restaurants in town—for $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 isn’t Elway’s, but the chefs in training

create a charming experience for patrons from start to finish.

Since 1992, the School of Culinary arts has trained more than 4,300 chefs—all 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 it’s 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 house—serv-

ing as waitpeople and preparing dishes tableside—we break a lot of barriers.

THE rEsTaUranTassignments restaurant, tucked back by the Quest Diagnostics lab off 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

class—saute, 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 first learn the

basics before they can go on to create

their own dishes.

For our “test dinner,” an amuse

bouche, a crab-stuffed mushroom

cap, arrives followed by an appetizer

of chorizo-stuffed 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, flatiron 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 GoalsThe 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 town—Pan-

zano or Jax Fish House—have trained at

assignments as well. Or try O’s restau-

rant, whose recent media darling chef

Ian Kleinman is not just a former student

but Stephen Kleinman’s 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

Man

gia

Assignments Restaurant

if YoU Goname . . . . . . . . . . assignments restaurant

address . . . . . . . . 675 S. Broadway, Denver

reservations . . . call 303-778-6625 or visit

www.opentable.com

Hours . . . . . . . . . . Wednesday–Friday, 11:30

a.m.–1:30 p.m. and 6–8 p.m.

TrY iT aT HomE

CaEsar salad2 cloves garlicTaste kosher salt2 anchovy fillets, chopped1 coddled egg½ Tbsp dijon mustard¼ cup red wine vinegar¾ cup virgin olive oil¼ tsp Worcestershire romaine lettuce heart, washed and dried¼ cup croutons¼ cup parmesan cheeseTaste 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 briefly. Pour over lettuce and toss with croutons, Parmesan and black pepper.

CHoriZo-sTUffEd praWns 3 prawns, butterflied3 Tbsp chorizo sausage3 slices bacon, blanched1 bunch parsley, fried2 oz morita mayonnaise (recipe follows)1/2 oz olive oil

Heat oven to 350°. Stuff the

butterflied 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 maYonnaisE1 pint mayonnaise1 tsp morita powder1 Tbsp lemon juicesalt 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.

InD

es

ign

InD

es

ign

Main Use for PrograM:Adobe InDesign software facilitates everything from design, preflight, & 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 fixed point. This is extremely helpful when dealing with specific 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 first word in it's para-graph--specifically, I learned that you can make the first 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 fitting 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 first 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 it’s 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 find 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 postcard’s incorporation of gradi-ents (Proj. 4) gives the overall im-age markedly more striking.

Project 4: Chocolate Postcard InDesign Project 2: Typography InDesign

InD

es

ign

Not Your Average Street FoodSchnitzel. Crème brûlée. Normally, you wouldn’t expect to find these dishes on the nearest street corner, but the gourmet chefs of Meridien have hit the streets. The locations and routes of the food trucks can change at a moment’s notice, so be sure to follow their news feeds!

Official Edible City Walking TourLet 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 find.

The Local Farmer’s MarketEat healthy! Eat local! That’s our mantra. Visit the nearest farmer’s market to find local produce and meat grown and raised within 100 miles of the city.

We like food. We like to know where it’s from, who made it, and what’s in it. Our mission is to showcase our local talent:

both in the kitchen and off the farm. Whether it’s at the market, on the street, or at the table, enjoy what our local artisans have to share. Let’s eat.

@thegreasecart

@ShawarmaKings

@cupcakecaravan

@WaffleTruck

@theTacoGuy

Eat hEalthy, Eat local!

favorite ProjeCt/ exerCise My favorite project was the eat healthy flyer, 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 finished product.

Project 5: Eat Healthy InDesign

MRD