Julia Leigh Walker Portfolio

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Portfolio Julia Leigh WalkerJLWTable of contentsabout meKiosk DesignResidential Design1 2 34 5 6Food Truck DesignRestaurant DesignContact meAbout Me SKILLS InDesign…
Portfolio Julia Leigh WalkerJLWTable of contentsabout meKiosk DesignResidential Design1 2 34 5 6Food Truck DesignRestaurant DesignContact meAbout Me SKILLS InDesign Sketchup Photoshop AutoCad EDUCATION Appalachian State University Pursuing a B.S. in CIDA Accredited Interior Design Program Minor in Entrepreneurial Studies August 2016-PresentRevit IllustratorHELLO, as a designer my goal is to create spaces that support people seamlessly and efficiently through both function and aesthetic. As an interior designer I have a unique power to affect peoples experiences and I believe that environment is a very important part of peoples everyday lives and I love the idea of creating the perfect experience through thoughtful design. Community is also an important aspect of design & community is what I have found in the program at App State. We are a small family and therefore I strive to find a future position at a company that promotes teamwork, inclusiveness, & support. 11Kiosk Design Spring 2017Wine to Water is a non-profit organization that strives to provide water to places around the world that are deprived of it. The organization was created in 2007 by Doc Hendley after he spent time volunteering and providing water for people in other countries. The organization wants a portable kiosk that represents and promotes their cause. The kiosk needed to be something that engaged people and easily and quickly communicated the desired message.22The Goal:The Concept:The Solution:to create a portable kiosk for the Wine to Water organization that will help them promote their cause and engage people in their missionThe concept behind the design was Hydrate which is defined as a crystallized compound of water moleculescreated a kiosk that could fit into many different settings and promoted the organization on all sides using projections, TV screens, merchandise, and signage.Features Wall projection showing photos from volunteering Computer for people to sign up to volunteer Wine tasting bar Flyer holder and facts about clean water Cabinet with Wine to Water products for sale TV Screen with Doc Hendley and mission statement Entrance on all sidesProcess Workresidential design Fall 2017This apartment is located in the Flatiron Building in New York City. The triangular skyscraper made for an interesting and innovative design challenge that pushed me to think about a space differently. While the shape of the space created a fun twist the main goals of this project were also to make the space functional by focusing on universal design, sustainable design, and human factors. All considerations were made through NKBA and ADA guidelines. In addition to function, all furniture and accessories had to be selected from High Point Furniture Market33The Floor PLanThe Goal:The Concept:The Solution:to create an upscale apartment using furnishings from High Point designers. The challenge was designing for an apartment in the Flat Iron Building in NYCThe Modern Minimalist, all about creating a modern, beautiful and innovative environment in a minimal and space conscious way for a young journalist who just moved to the citycreated a space that was stripped down to the most necessary elements needed for a young up-and-comer in the city by using light, simple furniture and removing any unnecessary doors to resemble a loft styleFurniture was chosen from High Point Showrooms such as American Leather, Christopher Guy, and Baker FurnitureBedroom PerspectiveRestroom PerspectiveDesign Considerations Sustainable Design LED Lights Non-VOC paint Recycled Counter tops Energy Star Appliances Recycled FlooringNKBA Guidelines Sink to range: 4’, Range to Fridge 6’7”,Fridge to sink: 5’2”, Total work triangle is 15’9” All tall cabinets are at the ends of main work spaces There is 15” of landing space next to refrigerator & either side of range, oven and microwave Dishwasher is located directly to the left of the sinkUniversal Design All Doorways 36” wide Grab bar in powder room 5’ Turn-Around space High-Mounted Toilets Roll-Under VanityHuman Factors 3.5’ Traffic Clearance in Kitchen Power Outlets 28” above ground Space on both sides of bed Curtains in private areas Space between seating and coffee table is under 1.5’ Kitchen ElevationFood Truck Design Fall 2018This food truck was designed for a Boone couple who wants to open their own food truck. I worked with the wife, Lauren, who is originally from New Orleans Louisiana and grew up in a family influenced by Cajun culture, to create a truck that accurately depicted her culture and goals for the business. She wanted a truck that served authentic Cajun food for the Boone community. The project required in depth research about Cajun and Louisiana culture and food truck design.44PerspectiveThe Goal:The Concept:The Solution:To create a mobile food truck for the Boone area that serves authentic Cajun food, accurately represents Cajun culture thats functional, family and environmentally friendly.Geaux Home Cooking - real Cajun cooking bringing the culture, love, and lifestyle of Cajun Louisiana to Boone through authentic food and community aspectDesign inspired by the traditional architecture of Cajun shotgun homes & includes environmental & functional aspects that make the experience easy & enjoyable for the customer and workerShotgun Home Features • front porch • overhangs • cast iron • wood sidingInspiration ImagesDesign Features Collapsible back porch Hot water and electric solar panels Foldable Chairs Sliding Service ShutterElevation 1Under carriage storage Erasable daily menu Separate areas for order and pick up Vinyl Wrap Black Pebbled Glasbord (back wall of kitchen)Elevation 2The Floor PLanStorage Seat for cashierCleaning Food service Food PrepBar and ServingPrep areaRefrigeratorStorage (Above vehicle)Porch4 Burner Stove topPrep areaDish SinkPhysical Model made to scaleHand SinkBranding As a part of this project I focused on the branding of the food truck and the clients business. The design and brand go hand in hand so it was important to remain consistent while keeping in touch with the clients goals.The logo features a crawfish in the shape on a Fleur de Lis, two staple items in Cajun/ Louisiana cultureStaff AttireAlong with the solar panels, the truck will also use bio friendly containers and utensilsRestaurant Design Fall 2018ZeytindaliThis project focused on global design and cultural collaboration. I was tasked with designing a contemporary restaurant in Ankara, Turkey. My client was an Ankara local who wanted to create a place for the community to come together. I was assigned a Turkish design student as a consultant for the project who I used along with in depth research about Turkish food, restaurants, and culture, to ensure the authenticity of the design.55The Floor PLanMEThe Goal:The Concept:to feature authentic Turkish cuisine in a modern and fresh environment that honors the Turkish culture, while focusing on inclusivity and peacefulnessSacred Sanctuary - design will create a GROUND relaxed and calming environment perfect for coming together with friends and familyThe Solution: used color, form, and materials to1/100 create a FLOOR space that invoked peacefulness, incorporating the theme of olives and doves.Memorial Viewconcept -In DepthIn 2015 there was a terrorist bombing in this area, so in light of that event and the effect on the community the concept focuses on promoting tolerance, peace, and inclusiveness. Inspired by two universal symbols of peace that also have a strong meaning in the Turkish culture, the olive tree and a pigeon/dove.Interactive Memorial a way to memorialize the people that died from the bombing and to also allow a positive way for people to express their feelings and promote peace.X Participate in interactive memorialX Donate 5 percent of Xyour bill to charity of the month Enjoy your mealuse the table projector to type out a quote, thought, or message that will be shown on the public memorial screen ask your waiter what the charity/organization of the month is and tell them you would like to donate sit back, relax and enjoy a delicious meal, good company, and great conversationBlock Diagram Freezer/ Cooler CookingTrash/ RecycleBeveragesSculleryOutdoor Bar/LoungeOutdoor SeatingPrivate Dining Dry StorageRestroomsBar/LoungeDining oneStaff RestroomsStaff LockersDry StorageCan WashExpeditingJanitors closetHot PrepProcess workReceivingDining TwoCold PrepHost/WaitingOfficeEntryGROUND FLOOR 1/100Entrance ElevationHost Area60ADAAG Guidelines45 6045Bar sectionFurniture & Finishes TrayDining Area Perspective9310514145 105 105ACCESS AISLES: at least 36” clear between parallel edges of tables or wall and table edges DINING AREAS: all dining areas including mezzanine and patio seating is wheelchair accessible KNEE CLEARANCE: tables at least 27” high, and 19” deep TABLE HEIGHT: accessible tables from 28”34” above finish floor TURN-AROUND: 5’ diameter space at entrances and exits for wheelchairs60Host Stand SectionContact me JLW704-517-3987 walkerjl8@appstate.edu linkedin.com/in/julia-leigh-walker66
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