BERNARDFAUL Portfolio
MOT IVATED • DR I VEN • PASS IONATE • FAST • ACCUR ATE • E AGER • CONCEPTUAL • CRE AT I VE
Be r na rd Fau l . M id We igh t G raph i c Des i gne r. T: 082 838 2361 E: be r na rd fau l@gma i l .com
The manwho has noimagination
has nowings
- Muhammad Ali
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Name: Bernard Faul Address: 20 Postma Street Oakdale Bellville 7530
Telephone: Cell: 082 838 2361
E-mail: [email protected]
Personal Information Date of Birth: 17 October 1988 Place of Birth: Cape TownCitizenship: South African Visa Status: None Sex: Male
Optional Personal Information Marital Status: Not Married Spouse’s Name: None Children: None
Employment History 1. cattle baron - waitron [2 years] 2. Cafe delicieux [1 year]3. Bravo Design [1 Feb 2011 - Date]
Academic Positions: 1. Deputy head boy [Bellville North primary school] 2. Prefect [Bellville High School]
Education High School: Bellville High
Afrikaans HG English Secondary Higher GradeMath’s SG Art HG Computer Studies SG Biology HG Business Economics HG
College: Advertising College of South Africa Art Direction [2008 - 2009]
Professional Qualifications Certifications: Art direction & Graphic Design diploma
Computer Skills: CS3 Suite : Photoshop, InDesign, Illustrator & Freehand
Awards: Top student 2008 & 2009 at Advertising College of South Africa
Other skills:I have worked on a variety of clients and thus exposed to packaging, retail, point of sale, label designs, car branding, corporate identities, brand manuals, logo design and brochures.
THINGSKNOW
TOAB
OU
T M
E
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BREAKFAST
INTRODUCING HARVEST’S NEW SUMMER MENU
LUNCH DINNER
Tel: 021 807 3095 | www.laboriewines.co.za/restaurant
LABORIE HARVEST ADVERTISINGFROM MAILERS TO ADVERTS
TABASCONeed I say more?
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Produced by: KWV (Pty) Ltd., 57 Main Street, Paarl, South Africa. Importeur für Deutschland: EGGERS & FRANKE, D-28217 Bremen. Imported by: KWV International Europe, Thierry’s Wine Services LTD.,Horsefair House, Romsey S051 8EZ, UK. www.thierrys.co.uk
CONTAINS SULPHITES, INDEHOLDER SULFITTER, BEVAT SULFIETEN, INNEHÅLLER SULFITER,
ENTHÄLT SULFITE
ALCOHOL REDUCES DRIVING ABILITY, DON’T DRINK AND DRIVE
6002323004479
750 mlA100 00.0 % vol
Rennaisance
f i n e w i n e o f s o u t h a f r i c a
D r y W h i t e
The rebirth of an era - The time that saw the "awakening" in art, culture and learning.A revival in culture in
the European countries that brought education and sophistication to a new level.
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CIAO COCKTAILSPackaging Design for KWV
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CIAO COCKTAILSPoint of Sale Elements
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UBUNTU WINESKWV WINES
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AFRICAN TALES WINESKWV WINES
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R5895
Sasko Cake Flour
10Kg
R1499
Sasko
Cake Flour
4 x 2.5Kg
R59.95 Bulk
HAVE YOUR
and EAT it�
this WINTERCAKE
WITH
VALID UNTIL3 SEPTEMBER 2011
R5999
Select Rice10Kg
VAT FREE
R4199
White StarMaize MealSuper Poly / Paper10Kg
VATFREE
R5450
Sasko
White BreadFlour10Kg
47 STANDFORD ROAD, KORSTEN, PORT ELIZABETH• TEL: 041 451 0534
UMS001-CHS1549-Sasko PE Powertrade.indd 1 8/16/11 4:22:45 PM
Side A.pdf 8/22/11 1:16:54 PM
FOR THE FILLING:
45ml sunflower oil
onion, chopped
1 cooked chicken, deboned and cubed
1 bay leaf1 large sweet potato, grated
4 medium carrots, peeled and cubed
2 chicken stock cubes
1x75g packet cream of chicken soup
500ml boiling water
salt and pepper to taste
60ml chopped fresh parsley
R2999
SaskoWhite Bread Flour4 x 5KgR119.99 Bulk
R1199
Select Rice
10 x 2KgR119.99 Bulk
VAT FREE
1. Sift the flour and salt together.
2. Rub in the butter/margarine using your fingertips.
3. Whisk the eggs, milk and buttermilk together in a sepa
rate bowl.4. Mix the egg mixture into the flour to make a thick, sticky
dough. Set aside while you make the pie filling.
5. Preheat the oven to 180ºC. Fry onions in a big pot over a
medium heat until soft.
6. Add the bay leaf, grated sweet potato and cubed carrots
to the pot and cook for five minutes until soft,
stirring continuously. Add the cooked chicken.
7. Mix the chicken stock cubes and packet soup with the
boiling water.
8. Add to the pot and cook until the mixture thickens. Stir in
the parsley, season and pour into a casserole dish.
9. Spoon the dough on top of the filling.
10. Flatten for a neat finish. Bake for 1 hour until the pastry
is puffed up and golden brown.
Hint: This pie is easy on your pocket and a good idea for
large family functions.
Method
IngredientsCHICKEN PIE WITH BUTTERMILK PASTRY
(Serves: 6)
R609
ImboSugar Beans
10 x 500gR60.99 Bulk
VAT FREE
R729
Sasko
Self Raising Flour10 x 1Kg
R72.99 Bulk
R2249
White Star
Maize Meal Super4 x 5Kg
R89.99 Bulk
VATFREE
Pastry:500ml Sasko Self-Raising
Flour (300g)5ml salt100g butter/margarine, cubed
250ml buttermilk
2 large eggs60ml milk
VALID UNTIL3 SEPTEMBER 2011
Available at participating stores: Tradevalue Powertrade Humansdorp/ Tams Powertrade Cradock / Tradevalue Powertrade, PE / Desais Food Town, Gelvandale /
Country Food Market Best Buy, Je�rey’s Bay
UMS001-CHS1549-Sasko PE Powertrade.indd 2 8/16/11 4:23:13 PM
Side B.pdf 8/22/11 1:16:34 PM
RET
AIL
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FALSE BAY COLLEGEDIARY COVER DESIGN
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BERNARDFAUL Portfolio
MOT IVATED • DR I VEN • PASS IONATE • FAST • ACCUR ATE • E AGER • CONCEPTUAL • CRE AT I VE
Be r na rd Fau l . M id We igh t G raph i c Des i gne r. T: 082 838 2361 E: be r na rd fau l@gma i l .com