hmvdesigns portfolio
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La Voogue La Voogue is a magazine that represents college fashion for men and women. The magazine is almost a spoof of the Magazine Vogue in a sense that it isn't for High class men and women but for the average college students who wants to be fashionable but cant a�ord to.
Martha G Hair Design Martha G Hair Design is a re-branding of a upscale salon. The concept was to go with Clean lines and bright blues and basic white to show crisp clean lines in the logo as well as other aspects. The re-branding includes a Mirror, stationary set, and a bag for products.
Typography BookBook designed on the di�rent font familys , inspired with the simplicty of black and white.
AIDS Project RIAIDS Project Rhode Island a none pro�t organization in the new England area came to me asking how they could design towards a demographic of 18-25 which is the general college student ages. I designed a poster, coaster and a business card for them to hand out or hang up in areas where the demographic could see to promote HIV/AIDS testing.
Animal Testing The animal testing booklet/ informational booklet was designed to show facts about animal testing and how it e�ects the the community. There animal testing booklet is a square fold up square then when you unfold it a series of large tile like cards are their with facts that can be saved or passed around or even used as decoration.
Typography BookBook designed on the di�rent font familys , inspired with the simplicty of black and white.
Paper Collage Series Each paper collage represent something di�erent for example one has the aspect of symmetry otherhas the e�ect of a moving background, with This in hand each collage was made into a T-shirt that someone could wear.
Resturant Branding
Mini Ma rtini
Menue
B reakf ast
Lunch
Appetizers
Dinner
Dessert Drinks
Omelette Du Berger goat cheese, f resh tomatoes and �ne herb, served with mix green and home fries
Normand normand poached eggs over roasted potatoes & mushrooms, brie cream sauce
Mussels Mariniéres add steamed mussels in a white wine, shallots, thyme and parsley, bay leaves served with f rench fries
Classic Eggs Benedict apple wood, smoked ham, english mu�ns, hollandaise sauce, home fries & mix greens
Merguez Et Des Oeuf s grilled spice lamb sausage served with fried eggs (or scrambled) served with whole wheat bread and home fries fries
Crepe Metisse stuffed with brie cheese, ham, chopped sautéed spinach and béchamel sauce, served with greens and mashed potatoes
Crepe Du Chef stuffed with mushroom, chopped sautéed asparagus, blue cheese and béchamel sauce, served with greens and mashed potatoes
Crepe Enchanté stuffed with chunks of sautéed garlic chicken, onions, soy parmesan cheese, béchamel sauce, served with greens and mashed potatoes
Strogono� De F rango delicate cubes of chicken breast sautéed with mushrooms in a light pink sauce, topped with potato stick
Striped Bass Des Iles pan seared �let of striped bass, served with polenta, red peppers coulis, sautéed spinach, mache salad and portobello mushrooms
Fraldinha Com Ba tata Fri ta "Br" grilled skirt steak, served with f rench fries
Calamari Frits crispy calamari served with home made basil tomato sauce
Soupe A L’oignon classic onion soup, white onions, chicken stock, croutons and swiss cheese
Crème Caramel traditional caramel custard, served with whipped cream
Mousse Au Chocolat chocolate mousse topped with whipped cream
Mini Martini
Mini Martini
Mini Martini
Menue
Breakfast
Lunch
Appetizers
Dinner
Dessert Drinks
Omelette Du Berger goat cheese, fresh tomatoes and �ne herb, served with mix green and home fries
Normand normand poached eggs over roasted potatoes & mushrooms, brie cream sauce
Mussels Mariniéres add steamed mussels in a white wine, shallots, thyme and parsley, bay leaves served with french fries
Classic Eggs Benedict apple wood, smoked ham, english mu�ns, hollandaise sauce, home fries & mix greens
Merguez Et Des Oeufs grilled spice lamb sausage served with fried eggs (or scrambled) served with whole wheat bread and home fries fries
Crepe Metisse stu�ed with brie cheese, ham, chopped sautéed spinach and béchamel sauce, served with greens and mashed potatoes
Crepe Du Chef stu�ed with mushroom, chopped sautéed asparagus, blue cheese and béchamel sauce, served with greens and mashed potatoes
Crepe Enchanté stu�ed with chunks of sautéed garlic chicken, onions, soy parmesan cheese, béchamel sauce, served with greens and mashed potatoes
Strogono� De Frango delicate cubes of chicken breast sautéed with mushrooms in a light pink sauce, topped with potato stick
Striped Bass Des Iles pan seared �let of striped bass, served with polenta, red peppers coulis, sautéed spinach, mache salad and portobello mushrooms
Fraldinha Com Batata Frita "Br" grilled skirt steak, served with french fries
Calamari Frits crispy calamari served with home made basil tomato sauce
Soupe A L’oignon classic onion soup, white onions, chicken stock, croutons and swiss cheese
Crème Caramel traditional caramel custard, served with whipped cream
Mousse Au Chocolat chocolate mousse topped with whipped cream
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$45.00
$70.00
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The Restaurant branding was a design that was developed with a restaurant that I created called Mini Martini, The restaurant branding consisted of a menu design, a full truck wrap, a mock up twitter as well as packaging for food items.
Addicted To Co�ee Poster Series The poster series is developed around a make believe holiday. The holiday is Addicted to co�ee both posters show a di�erent design styles one being simplistic and the other being simple but with movement from top to bottom on the poster.
State PostersThis series of posters is based on an era of design. Texas represents post modern while Wyoming represents art nouveau and Florida represents Russian constructive.
National Toothache DayThis poster was designed from a made up holiday. With that in hand the design was made torepresent of what a “toothache” feels like if our teeth had feelings. All aspects of the poster are hand drawn. The poster was designed for the targeted audience of children.