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: bernardfaul@gmail.com

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