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The National Culinary Review, March 2008 issue, American Culinary Federation - Design of a four-color, monthly, 60-page magazine on the national level. Each month, I worked as the primary designer, collaborating with multiple vendors to secure bids and independently execute all stages of the production process. NCR is distributed to more than 20,000 chefs and culinary professionals. Also available by individual paid subscription.
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The National Culinary Review, February 2009 issue, American Culinary Federation - Design of a four-color, monthly, 60-page magazine on the national level. Each month, I worked as the primary designer, collaborating with multiple vendors to secure bids and independently execute all stages of the production process. NCR is distributed to more than 20,000 chefs and culinary professionals. Also available by individual paid subscription.
H Favorite
The National Culinary Review, November 2007 issue, American Culinary Federation - Design of a four-color, monthly, 60-page magazine on the national level. Each month, I worked as the primary designer, collaborating with multiple vendors to secure bids and independently execute all stages of the production process. NCR is distributed to more than 20,000 chefs and culinary professionals. Also available by individual paid subscription.
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Sizzle, Fall 2007 issue, American Culinary Federation - Design of a four-color magazine. I worked as the primary designer through November 2007, at which point I began assisting in art direction.

Distributed quarterly to 280 culinary programs nationwide with more than 48,000 students enrolled. Also available by individual paid subscription. Copy and illustrations were provided.
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Sizzle, Spring 2007 issue, American Culinary Federation - Design of a four-color magazine. I worked as the primary designer through November 2007, at which point I began assisting in art direction.

Distributed quarterly to 280 culinary programs nationwide with more than 48,000 students enrolled. Also available by individual paid subscription. Copy and illustrations were provided.
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2008 Media Kit, American Culinary Federation - Part of the branding efforts at ACF required the re-design of the Media Kit. The kit is used by the advertising department and provided to existing and potential advertisers for print and web advertising within the organization. Final piece is a four-color, tri-fold brochure.

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