Manifesto Portfolio 2011

A Number of Design Works,Ideas, and Statements

by Kara Bermejo

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Manifesto Design StrategyBrand Identity1Crisp and contemporary, the corporate materials for Manifesto work as a fresh canvas for spontaneous creativity and meaningful communication.

I.I D E N T I T Y

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1Crisp and contemporary, the corporate materials for Manifesto work as a fresh canvas for spontaneous creativity and meaningful communication.

Manifesto Design StrategyBrand Identity

The concept of Building Blocks presented ICF as an environment to learn and master the culinary fundamentals. The logo is an organic abstraction of I, C, F. The symbol communicates how the basic building blocks of Culinary Arts and Food Service form a comprehensive whole. Blocks were used as both a framing device and graphic across all collaterals. There is also a color blocking of red and orange.

1.2

1.1

2 Institute of Culinary Arts and Food Service (ICF)Brand Identity and Marketing Collaterals

2The concept of Building Blocks presented ICF as an environment to learn and master the culinary fundamentals. The logo is an organic abstraction of I, C, F. The symbol communicates how the basic building blocks of Culinary Arts and Food Service form a comprehensive whole. Blocks were used as both a framing device and graphic across all collaterals. There is also a color blocking of red and orange.

Institute of Culinary Arts and Food Service (ICF)Brand Identity and Marketing Collaterals

1.1

Brochure and Flyer

1.2

Logo embroidered onchef ’s jacket and toque

1.3

Prospectus section of brochure with 2-color printing on special paper.,

designed to also be distributed separately

1.1

1.31.2

Loop is a teaching restaurant located at ICF’s culinary school. Its originating concept is that of the Mobius strip, representing infinity: a journey that begins and ends at the same point, symbolizing wholeness and unity. Both aspects of the cuisine—creation and consumption—are experiences of endless discovery. The spirit of creativity is shown graphically in the vibrant choice of colors and dynamic skewed layout of page elements.

3.1

Paper bag, Menu (wine, drinks, and food), Stationery System, Flyer, Table Napkin, Placemat

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Uniform and nametag

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3.2

3 Loop Creative DiningBrand Identity

3 Loop is a teaching restaurant located at ICF’s culinary school. Its originating concept is that of the Mobius strip, representing infinity: a journey that begins and ends at the same point, symbolizing wholeness and unity. Both aspects of the cuisine—creation and consumption—are experiences of endless discovery. The spirit of creativity and experimentation is shown graphically in the vibrant choice of colors and dynamic skewed layouting of page elements.

3.1

Paper bag, Menu (wine, drinks, and food), Stationery System, Flyer, Table Napkin, Placemat

3.2

Uniform and nametag

3.1

3.2

Loop Creative DiningBrand Identity

P1,100 / 750ml

P900 / 750 ml

P1,000 / 750 ml

P1,700 / 750 ml

P1,500 / 750 ml

P1,500 / 750 ml

P1,500 / 750 ml

P 1,100 / 750ml

P900 / 750ml

P800 / 750ml P220 / glass

WINE LIST

Shiraz, Single Vineyard, G. Olarra, Hacienda La Rioja, Spain, 2006

Cabernet Sauvignon, Mission Maipo Valley, Chile, 2009

Dry and Fruity Rosé, Marqués De Cáceres La Rioja, Spain, 2007

Gewurztraminer Réserve, BestheimAlsace, France, 2007

Pinot Gris, Cellar Selection, SileniHawke’s Bay, New Zealand, 2008

Chardonnay, Cellar Selection, SileniHawke’s Bay, New Zealand, 2009

Chardonnay, Little YeringYarra Valley, Victoria, Australia, 2005

Sauvignon Blanc, Les JamellesPays d’Oc, France, 2008

Grenache Rosé, Petites JamellesPays d’Oc, France, 2008

House Wine (White or red)

3.1

Facade/exterior signage3.2Kitchen signage on glass3.3

Environmental graphics, mural3.4

Art Direction and styling for mural shoot

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3.4

3.1

3.2

3.2

4.1

Calling card, Gift Certificates,Promotional card, Envelope, Letterhead, Sticker, Menu of services

4.2

Presented logo studies

3.1

4 Le Maquillage SalonBrand Identity and Collaterals

The logo of this Manila-based beauty salon graphically plays with the central cosmetics concepts of framing, emphasis, intricate detailing, and elegance. Mirrorized paper on the collateral extended the idea of reflection.

4.1

Facade Signage4.2

Gift certificates4.3Menu of services4.4Le M promotional card

4.2

4.3 4.4

4.1

5.2 logo studies

5.1 Outdoor Signage

5 Paris Delice Boulangerie & PatisserieBrand Identity and Restaurant Collaterals

Paris Délice is a French alternative fast food restaurant that carries authentic French bread, pastries, sandwiches, quiches and salads, all at reasonable prices. Catered to the an inclusive Filipino market, central to the design is an icon already familiar to all of us, the Eiffel tower. Patterns inspired by the architecture was used as supergraphic in the collaterals.

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Restaurant Menu Board5.4

Tray Paper, Table NapkinFood Packaging5.5

Menu Flyer

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5.4

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6 Corinthian Gardens VillageBrand Identity and Signage

Corinthian Gardens is a premier residential village in Quezon City with entrance gates along Manila’s busiest highway. The logomark is a contemporary take on the ancient Corinthian column.

6.1 Entrance Signages with specs turned over to supplier6.2 Logo Studies6.3 Street Signage6.4 Stationery System andCar Entrance Stickers

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7 Pico Sands HotelCorporate Identity, Collaterals,and Art Direction

Pico Sands is a hotel for those with an active and vibrant lifestyle within the leisure seaside community of Pico de Loro. Verbs declare the myriad of activities with bright, vivid imagery to illustrate how Pico Sands is the center from where everything emanates and where one can return to rest.

7.1 From top left: In-room Signage, Folder, Stationery System, CD case, Calling Card, Brochure with Envelope, Compendium, Fact Sheets, Card holder and checklist, Letter envelope and Note Pad.

7.1

Full Circle Recipe BookBook Design & Art Direction

LOREM IPSUM

C O M M O N L Y U S E D T O O L S A N D I N G R E D I E N T S

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molum qui vellent ulparias debit, am videl endunt volorum quuntiat. Odiat iurem quia iuntiorro dolorum

conseque consent facepe culluptatur aliaepr orupta amendundebis moluptas aborem. Loremqu ibusam

nam consedi tiatus eatibus, ea velique debiscia et rae aligend esequi que nat is quis esto volorro quidebiti

ut omniscia dolores tissimi. Loremqu ibusam nam consedi tiatus eatibus, ea velique debiscia et rae aligend

esequi que nat is quis esto volorro quidebiti ut omniscia dolores tissimi.

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ut alisim nos ercilla con vero ea con ut lum diatisl iriusto core cor sequisc iduisit loboreet, consequat wis

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feuipsummy nullum zzriuscidunt aut aliquat, vel dolobore

Image CaptIonSaut volorpor aut et la cone vel ipienem faccaeraeri aut et la cone vel ipienem faccaeraeri aut quamusdae cum, untem iusa a quia comnisitius.

LOREM IPSUM

S Y F A M I L Y T R A D I T I O N

My mother-in-law was very aggressive and enterprising. She had a boy working for her, Enchong

was his name. He was 10 years old. She would make emapanada. Siomai. Siopao. Then she would tell

Enchong to sell the food to the mahjong people. A group of Chinese businessmen—maybe 10 or 12 of

them—they always met at a place, their friend’s house after work, to play mahjong. Downstairs is the

bakery, upstairs is empty so they always go there to play in the afternoon. So there Enchong goes. My

mother-in-law would say to him, you go and sell our food there. So Enchong always bring her cooking

to that mahjong. Always sold out.

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ipienem faccaeraeri aut quamusdae cum, untem iusa a quia comnisitius. Solupta nis dolorehentis simagni

minctet, est el et offici quis aut quas re, tem ad molum qui vellent ulparias debit, am videl endunt volorum

quuntiat. Odiat iurem quia iuntiorro dolorum conseque consent facepe culluptatur aliaepr orupta

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quissit eos et.Atur? Ga. Consequisse et venestrum rem. Mus sandit, ut plandae pelicae in pa dellectus.

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viduntota cullaturio. Oluptur as perchil luptur aut velique dic te dictotati atist fugia volorest rent omni

dolorem.

LOREM IPSUM

D U M A G U E T E 1 9 3 0 ’ S T O P R E S E N T




















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explita duciet ilit aut hicaepe ribeaquo eatur, si aut reic tem ratiatium aboratum illacea quia sequi ant


INTRODUCTION

L O R E M I P S U M D O L O R

My mother-in-law was very aggressive and enterprising. She had a boy working for her, Enchong was his

name. He was 10 years old. She would make emapanada. Siomai. Siopao. Then she would tell Enchong

to sell the food to the mahjong people. A group of Chinese businessmen—maybe 10 or 12 of them—they

always met at a place, their friend’s house after work, to play mahjong. Downstairs is the bakery, upstairs

is empty so they always go there to play in the afternoon. So there Enchong goes. My mother-in-law would

say to him, you go and sell our food there. So Enchong always bring her cooking












dolupta conem acea net rest, et rae veritasit as plat evero es eaquiam, omnis voloria volessequo invel

ma viduntota cullaturio. Hit elit quatiatur aut aut volorpor aut et la cone vel ipienem faccaeraeri aut

quamusdae cum, untem iusa a quia comnisitius. Solupta nis dolorehentis simagni minctet, est el et offici

quis aut quas re, tem ad molum qui vellent ulparias debit, am videl endunt volorum quuntiat.

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Table of Contents

Essay 2 Sy Family TraditionEssay 2 Sy Family Tradition

Inside Front Cover/Flyleaf

Introduction

Essay 2 Sy Family Tradition

Flyleaf

Essay 1 Dumaguete 1930’s to present

Commonly-used Tools & Ingredients

Flyleaf

Introduction


Title Page



FULLCIRCLE

T H E F O O D T H A TB R I N G S U S T O G E T H E R

FULLCIRCLE


T A B L E O F

CONTENTS

I N T R O D U C T I O N

L O R E M I P S U M D O L O R : Dumaguete 1930’s to Present

M C O N S E q U a M E U g a I T : Sy Family Cooking Tradition

COMMONLY USED TOOLS

COMMONLY USED INgREDIENTS

C H a P T E R I : N O UR ISHMEN T

L O R E M I P S U M D O L O R : M c o n s e q u a m q u i s E u g a i t

R E C I P E 1 : M c o n s e q u a m q u i s E u g a i t

C H a P T E R I I : HE A LIN G



C H a P T E R I I I : H A R M O N Y



C H a P T E R I V : LEG A CY



OTHER RECIPES

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id explita duciet ilit aut hicaepe ribeaquo eatur, si aut reic tem ratiatium aboratum illacea quia sequi ant

mos estiurectur, ab id ulpa volupti nverum quam litat evelique ducidel igenda eos si conessima velignate

ma commo evendae ne cus por sunt.

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voluptatiae. Nam, quia aut aute laccae consersperro ipitat.

Officiendi volesed modi inum rest fuga. Nem commoluptiis utet doluptat offictatibus sunt init lab

inciaspiduci dit faccate mporpor atiorendent molorum hitas a quia prorporestia ni ut volorerum

quosand ellaccab int et, etur aut adi dus ducid enisquibus ut untotatem et landio. Eperem ni reperspic

tet omnimi, to berit autem quam sintium quiat quianistota aut qui dolorundaero veror asit enis dem

fuga. Itibusam ipsandiae. Loremqu ibusam nam consedi tiatus eatibus, ea velique debiscia et rae aligend

esequi que nat is quis esto volorro quidebiti ut omniscia dolores tissimi, que voloreri totatur?

RAES ET IDUNT ATI ALIQUIA tiurem fuga. Ugiassequunt alibearum fugitiasped eaquo optatem

quosaepedi intium rernam estrum volorrorior restem est prehent iumenim im con comnisquo

blacimolor re pe volenias as inverfe rferibu santectatur, temoditincia nisimincitat qui restrun tempos

magnita tureribero conecto berundi stianti ducillupid untotae eatum hilicimost vero minventemo

enihictiasi con net aperita voluptae nihicte pratum volendamet, comnimporat quaspic tem cusae. Ut

magni diae lanitiaspic temperferem es rerrupt iaepere henimi, offic tet ullupit dernate cuptate destior

eiuntistiae dolor moluptate prempost quis doloris repudae lamus uta non coribus endae. Ita dent.

Inci blaborite eaquia destem fuga. Fictas num

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is experchicto corectet, ut porerspieni quid que volor sequatur? Pa perecest vent fugiam se cor aut auda

quiatatempor sinventiis accabo. Sedi as eatiam ant, ullam eost, ape aut rempore, ut lab iderferem quae

volendaero cus, quia nonsecabo. Ehenis dolores tiumqua eperumquid que nonseque eum dicitat Odiat.

Directions

1. Soak glutinous rice and rice in water overnight. Grind.

2. Soak dried shrimps in water for 2 to 3 hours.

Drain and fry until golden brown. Set aside.

3. Saute shallots and garlic. Set aside.

4. Saute mushroom. Set aside.

5. Marinate meat in pepper, soy sauce, sugar and mallorca. Saute. Set aside

6. Boil squash in 2 cups water salt, bullion powder. Cook until tender.

Drain water and mash squash.

7. Mix all together the ingredients and mix thoroughly.

8. Prepare pans by lining it with cling wrap. Pour in mixture.

Cover with cling wrap.

9. Steam for an hour. Cool before freezing.

I N G R E D I E N T S4 ¼ kilo yellow squash

2 tbsp. salt

1 tbsp. bullion powder

2 cups water

8 – 10 pcs. Dried mushroom, soaked in

water and sliced in stips

¾ kilo pork shoulder, cubed

6 tbsp. brown sugar

2 kls. Good quality rice

¼ kilo glutinous rice

¼ kilo dried shrimp

¼ kilo shallots, sliced thinly

4 whole garlic, sliced thinly

6 tbsp. black pepper

6 tbsp. soy sauce

2 tbsp. mallorca or wine

Kim Koy Que (Squash Cake)

Directions1. Marinate for 5 hours or overnight chicken and loin with the following:

a. 1 whole garlic crushed d. 1 tbsp. black pepper

b. 1 tbsp. sea salt

e. 2 tbsp. mallorca or wine

c. 2 tbsp. soy sauce

f. ½ cup native vinegar

2. Remove the chicken and loin and set aside the sauce use for marination.

Fry the chicken and loin until lightly brown on the outside.

3. Using the sauce for marination add 6 cups of water, 1 pc. bullion cubes, chicken

and loin. Cover and boil until meat is tender. Add sugar and simmer.

4. Remove meat and set aside the sauce. Slice chicken and loin into cubes. Set aside.

5. Soak glutinous rice in water for an hour.

6. Soak separately in water dried shrimps, dried mushroom, and dried chestnut.

7. Slice dried mushroom into cubes and sauté. Set aside.

8. Saute dried shrimps and set aside. Fry shallots and set aside.

9. Cook the chestnut using the leftover marinade. Set aside.

10. Drain water in glutinous rice and pour 6 cups of water or soup stock*.

11. Mix in the sliced meats, dried hebe and dried mushroom. Add soy sauce as needed.

12. Half cook over slow fire and cover. Stir it occasionally to avoid getting burned.

13. Wrap rice mixture using bamboo leaves and tie it tightly using a thick thread. Place

all your wrapped bachang in a big wok and cover with enough soup stock to cook up

I N G R E D I E N T S3 kls. Glutinous rice

2 kls. Pork top loin

2 pcs. Native chicken

¼ kilo shallots, slice thinly

retaining the shape

4 heads garlic

¼ kilo dried shrimps

400 grams dried mushroom

1 kilo dried chestnut

3 tbsp. sugar

12 – 16 cups of soup stock

(prerably pork stock)

1 pc. bullion cubes

Dried bamboo leaves –

soak in water overnight

Thick thread for tying

Ba-Chang (Glutinous Rice)

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conempediae. Heniet officillam si sandandigent dissunt sit amet tun ameritu.

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quo et vid qui beria quiscimil isimus simi, od eribusam est, quo idusam voluptae nos enimporerum

re minihicia asim rae veliquu ntiusapienis siti verrovi ducius alitian debistr umquam eaquodipita

doluptatur? Uga. Repe vendi dolorro et, idesciisquas sed maio quia qui cum et quibus, sint, vero vit

aut etus, non poriasp ernate sapicitium is eum, quo beriate eatem iuntibus ad magni cus sitis ipidi nam

estiunti untur?




quuntiat.






quo et vid qui beria quiscimil isimus simi, od eribusam est, quo idusam voluptae nos enimporerum re

minihicia asim rae veliquu ntiusapienis siti verrovi ducius alitian debistr umquam.Lendiciention nos

conet, cone aliquib usamenim et ut estiae por repe doluptibus.

Si aut fuga. Is nati berumqu iduciam, que ni quo tem fugitecest que porerspe audi dollore, vercide

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doloremquias apit que pe secusam.Ignia venihillam utatia eic te porrovidit pedis a si ommo et opta parum

hitinusam et es eserum aut od quatur aut officium fuga. Nam ent et pro ium dolecea tatempos molorrorio

tem aliquas esendae nim et odit litatias dolo eatia conse latur aut il invel illorestrum enis arum re odigendi

bersperumet dolore eossi berchil modissum. Hit elit quatiatur aut aut volorpor aut et la cone vel ipienem

faccaeraeri aut quamusdae cum, untem iusa a quia comnisitius. Solupta nis dolorehentis simagni minctet,

F U L L C I R C L E | 9

SOLORECUPTA QUASIM VOLOREP udiosam ipsamus volest, ut lit harum dunt assit

laceroribus ne poris etur sam, qui idi rempore dolore sum et occus pre con pra si

volorunducia dolecullitis et quiati nonsequasped et modicil landicium laccusciis eos

aliquunt quamus et as ma vollist, temolorrunt, corro ex eum duntis prat quo et voluptas

earia sae nis evendae perro eosapelibus sim velias dolupta tatias re molupta spellabo.

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renditas experferum hil in net minvel ipsum verecepro il modit, adit delitat od qui omnis

comnihilit ut am di auta consequi officiisint.

Unt et estiur acculliqui

temporporum abo. Ihictur? Pere voluptas nis dolessu ntiossum hiliquam, venis incias

mincill aborem quos maximus nonest, quunt quis eaquam et aut od ut excearist aces

maxim iderit est aboreptaquid maion con ne porentor archicia vent optiisqui con elignit

ature, sedi deniscia dolupicti dolor molupta sa vel idunt omnis nonserem adipsan

dissumq uaeptati doluptate provit aribusc itaspitem sundae num sunt, simaios sum, qui

dolum dignati ad magnatus pore plique qui si qui conse susam et enis diae eos molum,

venissumqui te sunt, unt et licaboremped milicias es alicil enistemporem eum adigenis

nem quodis dolorem.

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porentor archicia vent optiisqui con elignit ature, sedi deniscia dolupicti dolor molupta

sa vel idunt omnis nonserem adipsan dissumq uaeptati doluptate provit aribusc

itaspitem sundae num sunt, simaios sum, qui dolum dignati ad magnatus pore plique

I N G R E D I E N T S1 package egg roll wrappers

(or spring roll wrappers), about 25

1 lb. pork, trimmed of fat and cut into

strips (I like the dark meat best)

2-3 tbsps soy sauce

2 tbsp Chinese cooking sherry

2 tsp cornstarch

4 tbsps vegetable oil (like canola or corn

oil, but not olive oil)

1 cup green onions, cut into 1-inch strips

4 cups cabbage

2 cups mung bean sprouts

1 cup bamboo shoots, cut into strips

1 cup Chinese mushrooms, stems

removed and cut into strips

1 egg white, beaten (for egg wash)

3-4 cups vegetable oil for frying

Amah’s Papaya Salad4 | N O U R I S H M E N T

Cius estemquasi dolum facium iumquia sperspedic

tem estotae ipsunt. Uter rotis aliquiscipit rernatquam, se nulparibusam veles doluptatum autem adi

duscim sit corehent aut od mos sum et imillese conempediae. Heniet officillam si sandandigent dissunt sit

amet tun ameritu.










estiunti untur?




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untem iusa a quia comnisitius. Solupta nis dolorehentis simagni minctet, est el et offici quis aut quas re,

tem ad molum qui vellent ulparias debit, am videl endunt volorum quuntiat.











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vollor re volut alibusa nihitibus, isinum faccus, sam faceationet aut evel inctis et et, quis niendit emporero

voluptatur sum cus, si intibus, tem. Bis molendi tionet pe ditiur aut utem vernati oritis reium as doluptati

dolorum volorepudae. Et et in consed quis et esto eius estemquasi dolum facium iumquia sperspedic tem

estotae ipsunt. Uter rotis aliquiscipit rernatquam, se nulparibusam veles doluptatum autem adi duscim sit

1. Soak dried chilies with salt and native vinegar for 3-5 months.

2. Drain.

3. For every 3 cups of chili add 8 cloves garlic, 3 tbsp. black pepper,

1 pinch food coloring, 1 pinch sodium benzoate, 3 cups central

sugar, native vinegar and grind in a food processor.

4. Drain again with 3 cups native vinegar and stir constantly to get

a smooth hot sauce.

5. Pour in clean glass container.

I N G R E D I E N T S1 kilo Central Sugar

½ kilo garlic

½ kilo ground black pepper

1 pinch sodium benzoate

1 pinch food coloring, Red

¼ kilo dried chili

2 cups sea salt

1 gallon native vinegar

Amah’s Hot Sauce

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Chapter 1Nourishment


















C H A P T E R I

NOURISHMENT

B E G I N N I N G S

My mother-in-law was very aggressive and enterprising. She had a boy working for her, Enchong was

his name. He was 10 years old. She would make emapanada. Siomai. Siopao. Then she would tell






Hit elit quatiatur aut aut volorpor aut et la cone

vel ipienem faccaeraeri aut quamusdae cum, untem iusa a quia comnisitius. Solupta nis dolorehentis

simagni minctet, est el et offici quis aut quas re, tem ad molum qui vellent ulparias debit, am videl

endunt volorum quuntiat. Odiat iurem quia iuntiorro dolorum conseque consent facepe culluptatur

aliaepr orupta amendundebis moluptas aborem. Bit veniendis aut untores nobisciur, sinullaut pre

cuscien diatet ut aut quissit eos et.Atur? Ga. Consequisse et venestrum rem. Mus sandit, ut plandae

pelicae in pa dellectus. Enimili quamust volest, vitem et adistisquam quibusa ndundebis maio ime etur

alit, tem qui que cus est, ipsame nones nit lam quam ut moluptatia doluptas est od ma sa voluptumquam

simint eosande mquiasp iciur, ut aut quis expligent ad qui tem audant odit ello dolut dolupti aestio

blament que eum doluptatur sam excest, quis sit amet ditu. Ut eatum dolum esto coruptiur ad quossitis

eventiunt quodis nitatest quo dolupta conem acea net rest, et rae veritasit as plat evero es eaquiam,

omnis voloria volessequo invel ma viduntota cullaturio. Oluptur as perchil luptur aut velique dic te

dictotati atist fugia volorest rent omni dolorem. Mus sandit, ut plandae pelicae in pa dellectus. Enimili

quamust volest, vitem et adistisquam quibusa ndundebis maio ime etur alit, tem qui que cus est, ipsame

nones nit lam quam ut moluptatia doluptas est od ma sa voluptumquam simint.







mos doluptat odiae asped ut volupta cus nus sunt aut deles aspidunt plis pos dernam, quas cum

aborro doluptur, sum in nest qui

am rae nias dollupt assimi, aboreic

iderovi dunditatus eum reperum eos

maximpos sapicte ne expel iur seque

volores tissed magnihitem ra pora

velit molor maxim sequo eium quo et

vid qui beria quiscimil isimus simi, od

eribusam est, quo idusam voluptae nos

enimporerum re minihicia asim rae

veliquu ntiusapienis siti verrovi ducius

alitian debistr umquam eaquodipita



estiunti untur? Hit elit quatiatur aut aut volorpor aut et la cone vel ipienem faccaeraeri aut quamusdae

cum, untem iusa a quia comnisitius. Solupta nis dolorehentis simagni minctet, est el et offici quis aut

quas re, tem ad molum qui vellent ulparias debit, am videl endunt volorum quuntiat. Ceatur moluptia

voluptas dolessi magnis niet voluptatquid eicipiet il inis explaci minvell uptaepudit, as molendis debitas

sae ma vendica borrorersped mos doluptat odiae asped ut volupta cus nus sunt aut deles aspidunt plis pos

dernam, quas cum aborro doluptur, sum in nest qui am rae nias dollupt assimi, aboreic iderovi dunditatus

eum reperum eos maximpos sapicte ne expel iur seque volores tissed magnihitem ra pora velit molor

maxim sequo eium quo et vid qui beria quiscimil isimus simi, od eribusam est, quo idusam voluptae

nos enimporerum re minihicia asim rae veliquu ntiusapienis siti verrovi ducius alitian debistr umquam.

Lendiciention nos conet, cone aliquib usamenim et ut estiae por repe doluptibus.







Uter rotis aliquiscipit rernatquam, se nulpar sit as sdf ibusam veles doluptatum autem adi duscim sit corehent aut od mos sum et imillese cone suritam set anum.

6 | N O U R I S H M E N T













estiunti untur?




quuntiat. Ceatur moluptia voluptas dolessi magnis niet voluptatquid eicipiet il inis explaci minvell

uptaepudit, as molendis debitas sae ma vendica borrorersped mos doluptat odiae asped ut volupta cus

nus sunt aut deles aspidunt plis pos dernam, quas cum aborro doluptur, sum in nest qui am rae nias

dollupt assimi, aboreic iderovi dunditatus eum reperum eos maximpos sapicte ne expel iur seque volores

tissed magnihitem ra pora velit molor maxim sequo eium quo et vid qui beria quiscimil isimus simi,

od eribusam est, quo idusam voluptae nos enimporerum re minihicia asim rae veliquu ntiusapienis siti

verrovi ducius alitian debistr umquam.Lendiciention nos conet, cone aliquib usamenim et ut estiae por

repe doluptibus.

Si aut fuga. Is nati berumqu iduciam, que ni quo tem

fugitecest que porerspe audi dollore, vercide rspicto taeribus acepuda quo inveritem fugit id qui cum,

omnisSoluptaero quam illor accatatusam et doloremquias apit que pe secusam.Ignia venihillam utatia

eic te porrovidit pedis a si ommo et opta parum hitinusam et es eserum aut od quatur aut officium fuga.

Nam ent et pro ium dolecea tatempos molorrorio tem aliquas esendae nim et odit litatias dolo eatia conse

latur aut il invel illorestrum enis arum re odigendi bersperumet dolore eossi berchil modissumUm que

peri alicaero mintem adit, od eum aut la evelicium vidicipis et qui aut aut as id explita duciet ilit aut

hicaepe ribeaquo eatur, si aut reic tem ratiatium aboratum illacea quia sequi ant mos estiurectur, ab id

ulpa volupti nverum quam litat evelique ducidel igenda eos si conessima velignate ma commo evendae ne

cus por sunt.

Raturem inctibus enditiis moditae pediti dionsequi

dolestis vento de repe que niae od ut lam nia verita voluptatiae. Nam, quia aut aute laccae consersperro ipitat. Officiendi volesed modi inum rest fuga. Nem commoluptiis utet

doluptat offictatibus sunt init lab inciaspiduci dit faccate mporpor atiorendent molorum hitas a quia prorporestia ni ut volorerum quosand ellaccab int et, etur aut adi dus

ducid enisquibus ut untotatem et landio. Eperem ni reperspic tet omnimi, to berit autem quam sintium quiat quianistota aut qui dolorundaero veror asit enis dem fuga. Itibusam ipsandiae. Loremqu ibusam nam consedi tiatus eatibus, ea velique debiscia et rae aligend esequi que nat is quis esto volorro quidebiti ut omniscia dolores tissimi, que voloreri totatur?










cus por sunt.

AES ET IDUNT ATI ALIQUIA tiurem fuga. Ugiassequunt alibearum fugitiasped eaquo optatem quosaepedi

intium rernam estrum volorrorior restem est prehent iumenim im con comnisquo blacimolor re pe

volenias as inverfe rferibu santectatur, temoditincia nisimincitat qui restrun tempos magnita tureribero

conecto berundi stianti ducillupid untotae eatum hilicimost vero minventemo enihictiasi con net aperita

voluptae nihicte pratum volendamet, comnimporat quaspic tem cusae. Ut magni diae lanitiaspic

temperferem es rerrupt iaepere henimi, offic tet ullupit dernate cuptate destior eiuntistiae dolor

moluptate prempost quis doloris repudae lamus uta non coribus endae. Ita dent.

Inci blaborite eaquia destem fuga. Fictas num harciis

re restrum audaeceati to bearupt assequia verem quodipit evelenihit, autesti dolorro modit ilicillam fugit,

culparum faccaborerit que ea con parum quaspiet fugitatur as a dolore pore, ut venisque is experchicto

corectet, ut porerspieni quid que volor sequatur? Pa perecest vent fugiam se cor aut auda quiatatempor

sinventiis accabo. Sedi as eatiam ant, ullam eost, ape aut rempore, ut lab iderferem quae volendaero cus,

quia nonsecabo. Ehenis dolores tiumqua eperumquid que nonseque eum dicitat ernate sapicitium is eum,

quo beriate eatem iuntibus ad magni cus sitis ipidi nam estiunti untur? Hit elit quatiatur aut aut volorpor

aut et la cone vel ipienem faccaeraeri aut quamusdae cum, untem iusa a quia comnisitius. Solupta nis

dolorehentis simagni minctet, est el et offici quis aut quas re, tem ad molum qui vellent ulparias debit,

am videl endunt volorum quuntiat. Inci blaborite eaquia destem fuga. Fictas num harciis re restrum

audaeceati to bearupt assequia verem quodipit evelenihit, autesti dolorro modit ilicillam fugit, culparum

faccaborerit que ea con parum quaspiet fugitatur as a dolore pore, ut venisque is experchicto corectet. Pa

perecest vent fugiam se cor aut auda quiatatempor sinventiis accabo. Sedi as eatiam ant, ullam eost, ape

12 | N O U R I S H M E N T F U L L C I R C L E | 13

8This book of recipes and anecdotes chronicles the family history of the Sy clan, a Chinese family who migrated from Xiamen to the island of Dumaguete, southern Philippines. Told from the perspective of the Amah (grandmother), it is designed as an heirloom piece to be passed on to future generations. Designed with the B+C Studio.

II.P R I N T /

E D I T O R I A L

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LOREM IPSUM

C O M M O N L Y U S E D T O O L S A N D I N G R E D I E N T S

Hit elit quatiatur aut aut volorpor aut et la cone vel ipienem faccaeraeri aut quamusdae cum, untem

iusa a quia comnisitius. Solupta nis dolorehentis simagni minctet, est el et offici quis aut quas re, tem ad

molum qui vellent ulparias debit, am videl endunt volorum quuntiat. Odiat iurem quia iuntiorro dolorum

conseque consent facepe culluptatur aliaepr orupta amendundebis moluptas aborem. Loremqu ibusam

nam consedi tiatus eatibus, ea velique debiscia et rae aligend esequi que nat is quis esto volorro quidebiti

ut omniscia dolores tissimi. Loremqu ibusam nam consedi tiatus eatibus, ea velique debiscia et rae aligend

esequi que nat is quis esto volorro quidebiti ut omniscia dolores tissimi.

Wis eum digna faccums andreet vel eu feuissi tat ver iure eugue modolenit wisis eliscing ea feugiam

dolore moloreros dolent eugait praessit velit luptat praesequam vulla feugiam iliquat. Ut volorperos

accum dunt luptatueros nonsed ming et dolore do et ad dolore ex erilit iriuscil irit iriusto consed min ero

et ad dunt nos adignim dipsuscilisl dolor sectem zzriustio odiam, con hendignibh el et niat. Nibh estinim

dolorem zzriustie volore modiam zzrilisi eum vel enit am, sum quiscipit diat ad min et at vel ipit pratet

acipisl diat. Lamconse min hent illandre cortie ex ent vulputem verostismod mod tat.

Ure ercincidunt aliquatem amet dolore vullut lore

dolor sit lore modiamet wis nis nulputat nosto dignim num iriurero conum aute etum iustrud tinim

iusto dolortinit wiscidunt am adiamco nulput ipiscidui bla consecte modit do consequat. Orem iriure

essequat acilisis nisit, velis dolortisl ex eraesse feuissequisl iniscil irit ullut dunt ipit nosto doluptate vel

ut alisim nos ercilla con vero ea con ut lum diatisl iriusto core cor sequisc iduisit loboreet, consequat wis

accum zzril inisl deliquatue dolorper amet, sendreet praestrud te verciliquisi te tatie dio dolobore magna

feuipsummy nullum zzriuscidunt aut aliquat, vel dolobore


LOREM IPSUM

S Y F A M I L Y T R A D I T I O N




















dolorem.

LOREM IPSUM

D U M A G U E T E 1 9 3 0 ’ S T O P R E S E N T




















dolorem. Hit elit quatiatur aut aut volorpor aut et la cone vel ipienem faccaeraeri aut.




berchil modissumUm que peri alicaero mintem adit, od eum aut la evelicium vidicipis et qui aut aut as id

explita duciet ilit aut hicaepe ribeaquo eatur, si aut reic tem ratiatium aboratum illacea quia sequi ant


INTRODUCTION

L O R E M I P S U M D O L O R

My mother-in-law was very aggressive and enterprising. She had a boy working for her, Enchong was his

name. He was 10 years old. She would make emapanada. Siomai. Siopao. Then she would tell Enchong

to sell the food to the mahjong people. A group of Chinese businessmen—maybe 10 or 12 of them—they

always met at a place, their friend’s house after work, to play mahjong. Downstairs is the bakery, upstairs

is empty so they always go there to play in the afternoon. So there Enchong goes. My mother-in-law would

say to him, you go and sell our food there. So Enchong always bring her cooking












dolupta conem acea net rest, et rae veritasit as plat evero es eaquiam, omnis voloria volessequo invel

ma viduntota cullaturio. Hit elit quatiatur aut aut volorpor aut et la cone vel ipienem faccaeraeri aut

quamusdae cum, untem iusa a quia comnisitius. Solupta nis dolorehentis simagni minctet, est el et offici

quis aut quas re, tem ad molum qui vellent ulparias debit, am videl endunt volorum quuntiat.

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Table of Contents

Essay 2 Sy Family TraditionEssay 2 Sy Family Tradition

Inside Front Cover/Flyleaf

Introduction


Flyleaf



Flyleaf

Introduction


Title Page



FULLCIRCLE


FULLCIRCLE


T A B L E O F

CONTENTS

I N T R O D U C T I O N

L O R E M I P S U M D O L O R : Dumaguete 1930’s to Present

M C O N S E q U a M E U g a I T : Sy Family Cooking Tradition

COMMONLY USED TOOLS

COMMONLY USED INgREDIENTS

C H a P T E R I : N O UR ISHMEN T



C H a P T E R I I : HE A LIN G



C H a P T E R I I I : H A R M O N Y



C H a P T E R I V : LEG A CY



OTHER RECIPES

3

6

8

12

15

16

16

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berchil modissumUm que peri alicaero mintem adit, od eum aut la evelicium vidicipis et qui aut aut as

id explita duciet ilit aut hicaepe ribeaquo eatur, si aut reic tem ratiatium aboratum illacea quia sequi ant

mos estiurectur, ab id ulpa volupti nverum quam litat evelique ducidel igenda eos si conessima velignate

ma commo evendae ne cus por sunt.

Raturem inctibus enditiis moditae pediti dionsequi dolestis vento de repe que niae od ut lam nia verita

voluptatiae. Nam, quia aut aute laccae consersperro ipitat.

Officiendi volesed modi inum rest fuga. Nem commoluptiis utet doluptat offictatibus sunt init lab

inciaspiduci dit faccate mporpor atiorendent molorum hitas a quia prorporestia ni ut volorerum

quosand ellaccab int et, etur aut adi dus ducid enisquibus ut untotatem et landio. Eperem ni reperspic

tet omnimi, to berit autem quam sintium quiat quianistota aut qui dolorundaero veror asit enis dem

fuga. Itibusam ipsandiae. Loremqu ibusam nam consedi tiatus eatibus, ea velique debiscia et rae aligend

esequi que nat is quis esto volorro quidebiti ut omniscia dolores tissimi, que voloreri totatur?

RAES ET IDUNT ATI ALIQUIA tiurem fuga. Ugiassequunt alibearum fugitiasped eaquo optatem

quosaepedi intium rernam estrum volorrorior restem est prehent iumenim im con comnisquo

blacimolor re pe volenias as inverfe rferibu santectatur, temoditincia nisimincitat qui restrun tempos

magnita tureribero conecto berundi stianti ducillupid untotae eatum hilicimost vero minventemo

enihictiasi con net aperita voluptae nihicte pratum volendamet, comnimporat quaspic tem cusae. Ut

magni diae lanitiaspic temperferem es rerrupt iaepere henimi, offic tet ullupit dernate cuptate destior

eiuntistiae dolor moluptate prempost quis doloris repudae lamus uta non coribus endae. Ita dent.

Inci blaborite eaquia destem fuga. Fictas num

harciis re restrum audaeceati to bearupt assequia verem quodipit evelenihit, autesti dolorro modit

ilicillam fugit, culparum faccaborerit que ea con parum quaspiet fugitatur as a dolore pore, ut venisque

is experchicto corectet, ut porerspieni quid que volor sequatur? Pa perecest vent fugiam se cor aut auda

quiatatempor sinventiis accabo. Sedi as eatiam ant, ullam eost, ape aut rempore, ut lab iderferem quae

volendaero cus, quia nonsecabo. Ehenis dolores tiumqua eperumquid que nonseque eum dicitat Odiat.

Directions

1. Soak glutinous rice and rice in water overnight. Grind.

2. Soak dried shrimps in water for 2 to 3 hours.

Drain and fry until golden brown. Set aside.

3. Saute shallots and garlic. Set aside.

4. Saute mushroom. Set aside.

5. Marinate meat in pepper, soy sauce, sugar and mallorca. Saute. Set aside

6. Boil squash in 2 cups water salt, bullion powder. Cook until tender.

Drain water and mash squash.

7. Mix all together the ingredients and mix thoroughly.

8. Prepare pans by lining it with cling wrap. Pour in mixture.

Cover with cling wrap.

9. Steam for an hour. Cool before freezing.

I N G R E D I E N T S4 ¼ kilo yellow squash

2 tbsp. salt

1 tbsp. bullion powder

2 cups water

8 – 10 pcs. Dried mushroom, soaked in

water and sliced in stips

¾ kilo pork shoulder, cubed

6 tbsp. brown sugar

2 kls. Good quality rice

¼ kilo glutinous rice

¼ kilo dried shrimp

¼ kilo shallots, sliced thinly

4 whole garlic, sliced thinly

6 tbsp. black pepper

6 tbsp. soy sauce

2 tbsp. mallorca or wine

Kim Koy Que (Squash Cake)

Directions1. Marinate for 5 hours or overnight chicken and loin with the following:

a. 1 whole garlic crushed d. 1 tbsp. black pepper

b. 1 tbsp. sea salt

e. 2 tbsp. mallorca or wine

c. 2 tbsp. soy sauce

f. ½ cup native vinegar

2. Remove the chicken and loin and set aside the sauce use for marination.

Fry the chicken and loin until lightly brown on the outside.

3. Using the sauce for marination add 6 cups of water, 1 pc. bullion cubes, chicken

and loin. Cover and boil until meat is tender. Add sugar and simmer.

4. Remove meat and set aside the sauce. Slice chicken and loin into cubes. Set aside.

5. Soak glutinous rice in water for an hour.

6. Soak separately in water dried shrimps, dried mushroom, and dried chestnut.

7. Slice dried mushroom into cubes and sauté. Set aside.

8. Saute dried shrimps and set aside. Fry shallots and set aside.

9. Cook the chestnut using the leftover marinade. Set aside.

10. Drain water in glutinous rice and pour 6 cups of water or soup stock*.

11. Mix in the sliced meats, dried hebe and dried mushroom. Add soy sauce as needed.

12. Half cook over slow fire and cover. Stir it occasionally to avoid getting burned.

13. Wrap rice mixture using bamboo leaves and tie it tightly using a thick thread. Place

all your wrapped bachang in a big wok and cover with enough soup stock to cook up

I N G R E D I E N T S3 kls. Glutinous rice

2 kls. Pork top loin

2 pcs. Native chicken

¼ kilo shallots, slice thinly

retaining the shape

4 heads garlic

¼ kilo dried shrimps

400 grams dried mushroom

1 kilo dried chestnut

3 tbsp. sugar

12 – 16 cups of soup stock

(prerably pork stock)

1 pc. bullion cubes

Dried bamboo leaves –

soak in water overnight

Thick thread for tying

Ba-Chang (Glutinous Rice)













estiunti untur?




quuntiat.











doloremquias apit que pe secusam.Ignia venihillam utatia eic te porrovidit pedis a si ommo et opta parum

hitinusam et es eserum aut od quatur aut officium fuga. Nam ent et pro ium dolecea tatempos molorrorio

tem aliquas esendae nim et odit litatias dolo eatia conse latur aut il invel illorestrum enis arum re odigendi

bersperumet dolore eossi berchil modissum. Hit elit quatiatur aut aut volorpor aut et la cone vel ipienem

faccaeraeri aut quamusdae cum, untem iusa a quia comnisitius. Solupta nis dolorehentis simagni minctet,


SOLORECUPTA QUASIM VOLOREP udiosam ipsamus volest, ut lit harum dunt assit

laceroribus ne poris etur sam, qui idi rempore dolore sum et occus pre con pra si

volorunducia dolecullitis et quiati nonsequasped et modicil landicium laccusciis eos

aliquunt quamus et as ma vollist, temolorrunt, corro ex eum duntis prat quo et voluptas

earia sae nis evendae perro eosapelibus sim velias dolupta tatias re molupta spellabo.

Eveliqu atiunt, te volup tat laut idis et, sam re debis ilit liqui doloreium quam conseque

renditas experferum hil in net minvel ipsum verecepro il modit, adit delitat od qui omnis

comnihilit ut am di auta consequi officiisint.

Unt et estiur acculliqui

temporporum abo. Ihictur? Pere voluptas nis dolessu ntiossum hiliquam, venis incias

mincill aborem quos maximus nonest, quunt quis eaquam et aut od ut excearist aces

maxim iderit est aboreptaquid maion con ne porentor archicia vent optiisqui con elignit

ature, sedi deniscia dolupicti dolor molupta sa vel idunt omnis nonserem adipsan

dissumq uaeptati doluptate provit aribusc itaspitem sundae num sunt, simaios sum, qui

dolum dignati ad magnatus pore plique qui si qui conse susam et enis diae eos molum,

venissumqui te sunt, unt et licaboremped milicias es alicil enistemporem eum adigenis

nem quodis dolorem.

Pere voluptas nis dolessu

ntiossum hiliquam, venis incias mincill aborem quos maximus nonest, quunt quis

eaquam et aut od ut excearist aces maxim iderit est aboreptaquid maion con ne

porentor archicia vent optiisqui con elignit ature, sedi deniscia dolupicti dolor molupta

sa vel idunt omnis nonserem adipsan dissumq uaeptati doluptate provit aribusc

itaspitem sundae num sunt, simaios sum, qui dolum dignati ad magnatus pore plique

I N G R E D I E N T S1 package egg roll wrappers

(or spring roll wrappers), about 25

1 lb. pork, trimmed of fat and cut into

strips (I like the dark meat best)

2-3 tbsps soy sauce

2 tbsp Chinese cooking sherry

2 tsp cornstarch

4 tbsps vegetable oil (like canola or corn

oil, but not olive oil)

1 cup green onions, cut into 1-inch strips

4 cups cabbage

2 cups mung bean sprouts

1 cup bamboo shoots, cut into strips

1 cup Chinese mushrooms, stems

removed and cut into strips

1 egg white, beaten (for egg wash)

3-4 cups vegetable oil for frying

Amah’s Papaya Salad4 | N O U R I S H M E N T

Cius estemquasi dolum facium iumquia sperspedic

tem estotae ipsunt. Uter rotis aliquiscipit rernatquam, se nulparibusam veles doluptatum autem adi

duscim sit corehent aut od mos sum et imillese conempediae. Heniet officillam si sandandigent dissunt sit

amet tun ameritu.










estiunti untur?




quuntiat. Hit elit quatiatur aut aut volorpor aut et la cone vel ipienem faccaeraeri aut quamusdae cum,

untem iusa a quia comnisitius. Solupta nis dolorehentis simagni minctet, est el et offici quis aut quas re,

tem ad molum qui vellent ulparias debit, am videl endunt volorum quuntiat.











doloremquias apit que pe secusam.Ebitatem hil et vid enimus sim rat incta arcium est aut aliatem est

vollor re volut alibusa nihitibus, isinum faccus, sam faceationet aut evel inctis et et, quis niendit emporero

voluptatur sum cus, si intibus, tem. Bis molendi tionet pe ditiur aut utem vernati oritis reium as doluptati

dolorum volorepudae. Et et in consed quis et esto eius estemquasi dolum facium iumquia sperspedic tem

estotae ipsunt. Uter rotis aliquiscipit rernatquam, se nulparibusam veles doluptatum autem adi duscim sit

1. Soak dried chilies with salt and native vinegar for 3-5 months.

2. Drain.

3. For every 3 cups of chili add 8 cloves garlic, 3 tbsp. black pepper,

1 pinch food coloring, 1 pinch sodium benzoate, 3 cups central

sugar, native vinegar and grind in a food processor.

4. Drain again with 3 cups native vinegar and stir constantly to get

a smooth hot sauce.

5. Pour in clean glass container.

I N G R E D I E N T S1 kilo Central Sugar

½ kilo garlic

½ kilo ground black pepper

1 pinch sodium benzoate

1 pinch food coloring, Red

¼ kilo dried chili

2 cups sea salt

1 gallon native vinegar

Amah’s Hot Sauce

18 19 20

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22

28

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2725

23

29



















C H A P T E R I

NOURISHMENT

B E G I N N I N G S

My mother-in-law was very aggressive and enterprising. She had a boy working for her, Enchong was

his name. He was 10 years old. She would make emapanada. Siomai. Siopao. Then she would tell






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6 | N O U R I S H M E N T













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12 | N O U R I S H M E N T F U L L C I R C L E | 13

8 Full Circle Recipe BookBook Design & Art Direction

This book of recipes and anecdotes chronicles the family history of the Sy clan, a Chinese family who migrated from Xiamen to the island of Dumaguete, southern Philippines. Told from the perspective of the Amah (grandmother), it is designed as an heirloom piece to be passed on to future generations. Designed with the B+C Studio.

9 Bonifacio Global City Marketing Brochure

Bonifacio Global City is a mixed-use environment geared towards creative and progressive communities. The design and copy took cues from the modern art and architecture that dominates the wide and open development.Designed with the B+C Studio.

9.1 Shoot/Art Direction

Anvaya Cove is place for families to bond embraced in a magnificent environment. Design and copy were made to match this warm and beautiful leisure community.Designed with the B+C Studio.

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Anvaya Omnibus Flyer10.2

Anvaya Omnibus Brochure

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10.2

Anvaya Beach and Country ClubMarketing Collaterals10 Anvaya Beach and Country ClubMarketing Collaterals10

10.1

Anvaya Omnibus Flyer10.2

Anvaya Omnibus Brochure

10.1

10.2

Anvaya Beach and Country ClubMarketing Collaterals10Anvaya Cove is place for families to bond embraced in a magnificent environment. Design and copy were made to match this warm and beautiful leisure community.Designed with the B+C Studio.

Lumina Pandit is an international exhibit of rare books from the collection of the University of Santo Tomas (Asia’s oldest university) for its 400th anniversary. The exhibit narrates the arrival of the Dominican fathers in the Philippines, discusses the first printing press in the country, and centers on the Filipinos’ exposure to new ideas in different fields. Designed with the B+C Studio.

12.1 Book Plates12.2 Exhibit Flyer and Map12.3 Post Cards12.4 Poster12.5 Gold ink mix for poster

12.1

12.3

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11 UST’s Lumina Pandit Print, Merchandise & Exhibition Design

11.1 Book Plates11.2 Exhibit Flyer and Map11.3 Post Cards11.4 Poster11.5 Gold ink mix for poster

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11.3

11.2

11.4 11.5

11 UST’s Lumina Pandit Print, Merchandise & Exhibition Design

Lumina Pandit is an international exhibit of rare books from the collection of the University of Santo Tomas (Asia’s oldest university) for its 400th anniversary. The exhibit narrates the arrival of the Dominican fathers in the Philippines, discusses the first printing press in the country, and centers on the Filipinos’ exposure to new ideas in different fields. Designed with the B+C Studio.

Threshold 400

Realm of Print

Spheres of Change

SECTION 1 Gutenburg Textura

SECTION 2 ITC Zapf Chancery Roman

SECTION 3 Horley Old Style

Routes of Globalization

Nascent Nation

Curves of Nationalism

SECTION 4 Adobe Caslon Pro

SECTION 5 Bauer Bodoni

SECTION 6 American Typewriter

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Exhibit portals inspired by UST’s old books; typesetting and text heirarchy.

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A different display font is assigned to each section reflecting their individual time periods

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Graphic Tee merchandise

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12 Cultural Center of the PhilippinesVarious Marketing Collaterals

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VA LCCP 4 0 TH AN N I V E R S A RY F E S T I

CCP’s 40th Anniversary Series12.1

GALA programme poster, invite, and banner12.2

Gawas Sinag program, 1-color print on mirrorized board paper12.3

National Choral CompetitionPoster Design12.4

Posters and Program Covers for Seven Arts One Imelda exhibit and Licad and Gerhardt Concert

12.1

12.2 12.412.3

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Philippine Philharmonic Orchestra Season 2712.5

Poster, Programs, Subscription form12.6

Another proposed design

Philippine Philharmonic Orchestra Season 2812.7

Poster, Subscription Form, Banner12.8

Another proposed design

12.612.5

12.812.7

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Cinemalaya 6 Proposed Poster11.10

CCP’s Pasinaya Open House Festival 2009 and 2010 flyer map and various venue collaterals11.11

Virgin Labfest Postcardand Banner

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12.10

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13 Juice.PH MagazineEditorial and Magazine Design

Juice.ph is an online insider guide to the best food, movies, pop culture events and happenings in the Metro, complete with an updated event calendar and recommended food map. The challenge was to develop a concise and compact printed zine counterpart to distributed for free.

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14 Park Terraces Silvia’s BookBook Design

A definitive guide and directory to living at the heart of Makati’s premier address, Park Terraces.

15 Ayala Land PremierTurnover Kit

III.PAC K AG I NG /

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15 Ayala Land PremierTurnover Kit

15.2 Box design for Ayala Land Premier’s Residences at Greenbelt (Condominiums)

15.3 Directory Inside Tabs and Pages

15.4 Box design for Ayala Land Premier’s Abrio (Land and Houses)

15.2

15.1 Box comes with CD, Leather Directory Binder,

Document Folder, and Keyholder, Ballpen

16 B+C Design +1 Working ClockPromotional Giveaway

A makeshift clock that doubles as an awareness campaign to get more people involved in the elections. The idea is to be the +1 voter that counts. With a tight budget, half the assembly was done in-house (eg,. silkscreening) with materials such as corrugated board, risographed kraft paper, and scrap denim.

17 Virlanie Turns 18Event and Exhibition Design

Virlanie Foundation is a Manila-based non-government organization that provides, housing, education, and healthcare for street children at risk. To celebrate its 18th anniversary, the Foundation organized a masquerade-themed fundraiser. Incorporating the Foundation’s colors and the number ‘18’, the logomark on the invitation doubles as a mask for the event.

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IV.E XH I B I T I ON /

E V EN T S

17 Virlanie Turns 18Event and Exhibition Design

Virlanie Foundation is a Manila-based non-government organization that provides, housing, education, and healthcare for street children at risk. To celebrate its 18th anniversary, the Foundation organized a masquerade-themed fundraiser. Incorporating the Foundation’s colors and the number ‘18’, the logomark on the invitation doubles as a mask for the event.

An exhibit of Virlanie children’s stories was designed as a ‘village’ of lit lanterns in the shape of houses, composed of printed fabric panels of photographs, quotes, and artworks.

18 LANDCO’s leisure communities welcomed everyone to join in a variety of fun-filled activities. The Kaleidoscope is a playful

and colorful fusion of elements taken from the logos of the 3 communities.

Landco Kaleidoscope of Summer Event Branding and Collaterals

18.3

18.2

18.1

18.1 Venue Billboard Banner18.2 Newspaper Banner Print Ad18.3 Invite

19 Manila’s Best Kept Restaurant Secrets AwardsEvent Branding and Marketing Collaterals

Inspired by the bestselling coffee-table book Manila’s Best Kept Restaurant Secrets, the MBKRS Awards recognizes excellence in the city’s dining scene and has become an anticipated event of the restaurant industry.

Taking the typography, color and the graphic metaphor of frames, the logo communicates that the awards bring to light the secret kings and queens of the Philippine culinary industry.

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19.1 Award Plates19.2 Poster19.3 Postcard Invite

20 NUVALI Evoliving ExhibitExhibition Design

The exhibit is an interactive and experiential display that communicates NUVALI’s developments and its sustainable features. The display illustrates how one can benefit from Evoliving through water conservation and re-use, waste segregation and recycling, use of alternative modes of transportation such as the water taxis and bikes, and ways on how one can save energy through the use of simple yet beneficial measures.Designed with the B+C Studio.

20.1 20.2

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Documents

Manifesto Portfolio 2011