New TV Commercials Feature Notable Alums

Now playing on a television near you–The Art Institutes new Create Tomorrow commercials, featuring the innovative work of five of your fellow graduates.

The TV commercials are also showcased on a website highlighting graduate success stories, instructor insights, and student stories that can inspire fellow creatives to bring their vision to life.

Josh Kenyon and Colby Nichols are proof that the creative community of The Art Institutes extends into real world careers. Josh and Colby are co-owners of Jolby, a design and illustration studio located in Portland, OR. Josh and Colby’s creation, Sir Beariston, is featured in the Create Tomorrow graphic design TV spot. “The process of creating him was a blast. We started with lots of sketching, moved to turn–arounds of the character, created textures and patterns, and then saw him made into a 3D model,” says Colby. Colby earned his Bachelor of Science in Graphic Design from The Art Institute of California — San Diego in 2004, and Josh earned his Bachelor of Science in Graphic Design from The Art Institute of California — San Diego in 2005.

Gustavo Cadile’s sought-after designs are featured in the fashion TV commercial. Gustavo’s eye–catching creations have been worn by Hollywood celebrities including Catherine Zeta Jones. Growing up in Argentina, he learned to sketch dresses while viewing photos of Evita Peron. Now, Gustavo's designs are renowned internationally. “I think I couldn’t do anything else in the world. My passion is fashion,” he says. Gustavo earned his Associate of Arts in Fashion Design degree from Miami International University of Art & Design in 1998.

Jeremy Tabor, who created the warrior character featured in the Game Art & Design TV commercial, was still a student when his drawings caught the attention of the Create Tomorrow production team. Now an alumnus of The Art Institute of Pittsburgh–with a national commercial featuring his creation–Jeremy encourages others to show their work via online forums. “You can receive additional feedback on your work and help others along the way,” Jeremy states. Jeremy earned his Bachelor of Science in Game Art & Design degree from The Art Institute of Pittsburgh in 2011.

Chef and restaurant owner Clayton Chapman is featured in the culinary TV commercial. Clayton’s restaurant, “The Grey Plume,” serves Contemporary American cuisine rooted in French technique. Clayton also prides himself in using locally grown ingredients–including house–grown micro greens. “We try to highlight the best of the season, sourcing all of our ingredients from small family farms, and, to our best ability, locally,” he says. Clayton earned his Associate of Applied Science in Culinary Arts degree from The Illinois Institute of Art — Chicago in 2006.

A big thanks to our talented alumni who contributed their time and amazing talent!

Tax Deductions for Freelancers

Tax time can be one of the most confusing times of year for freelancers. After a year of reporting federal estimated taxes, it’s time to sit down and look at a pile of receipts that will transform into deductions–everything from the purchase of a new computer to miles driven to and from client appointments.

For freelancers who choose to take on year-end taxes without the help of a tax professional, it’s important to investigate every write–off opportunity. With the proper documentation, freelancers can substantially lower their final yearly tax payment.

FreelanceSwitch’s Thursday Bram writes that “there are quite a few deductions available to freelancers that may not seem obvious when you first sit down with all those 1099s and receipts.”

She offers up the following insights into potential tax savings:

1. Check to see if you have unpaid client invoices. These may be written off as bad debts.

2. Research for niche markets are also deductible. “If most of your business comes from a specific industry–like a website designer who primarily creates websites for real estate agents, you can write off research into that area,” explains Bram.

3. Client meetings over coffee or lunch may also be deducted, provided you keep your receipts. For freelancers who frequently meet offsite, a year’s worth of coffee costs can really add up.

4. Home office space may also be deducted, though Bram explains that this can be a complicated process. “You’ll need to use IRS form 8829 in more cases to document your use, and you’ll need to know the exact area of your home as well as the space you use as an office.”

Additionally, freelancers may write off the use of subcontractors, cellphones, and professional advice.

For freelancers, tax time doesn’t need to come with too many unexpected surprises. Deductions can help to reduce the tax burden for 2011–and start 2012 off on the right financial foot.

NEWS UPDATES

• In our November edition, we reported that Art Institute of Houston alumna, Sarah Grueneberg, was a promising competitor on Top Chef: Texas. And now we have the outcome.

Millions of Top Chef: Texas fans' mouths were watering as Sarah Grueneberg served up a four–course meal on the show's season 9 finale Wed., Feb. 29. Grueneberg took first runner-up in a contest that was described as “about as close as it can get,” by head judge Tom Colicchio.

The two finalists' challenge was to create their dream restaurant's four–course tasting menu for 100 guests in Vancouver. Grueneberg's menu was inspired by German and Italian influences. The first course was a squid ink tagliatelle, spot prawns and coconut. For the second course Grueneberg served rye crusted steelhead trout with fennel sauce, pickled beets and gras pista. The next course consisted of braised veal cheek with crispy veal sweetbread and polenta. Grueneberg's dessert, which host and judge Padma Lakshmi called the best she's ever had on the show, featured hazelnut cake with kumquat and white chocolate ganache.

Grueneberg graduated from The Art Institute of Houston with an Associate of Applied Science in Culinary Arts degree in 2001. She is currently executive chef at Chicago's only four–star Italian restaurant Spiaggia. She started at Spiaggia in 2005 as a line cook and quickly moved up to purchasing sous chef and then onto chef di cucina before taking on her current position.

Chef Michael Nenes, Assistant Vice President Culinary Arts for The International Culinary Schools at The Art Institutes was Grueneberg's Culinary Academic Director at The Art Institute of Houston during her schooling. According to Nenes, “The focus, determination and hard work Sarah demonstrated during her studies at The Art Institute of Houston have clearly carried over to her career and to her outstanding performance during the Top Chef: Texas finale. We are so very proud of Sarah and everything she has accomplished.”

• Juan Contreras (Associate of Science, Culinary Arts, 2006, The Art Institute of California — Los Angeles) was recently awarded GQ’s Dessert of the Year and named as one of Zagat’s 30 Under 30 Up–and Comers. Contreras was also nominated for Food & Wine Magazine’s Best New Pastry Chef-West! Congratulations Juan!

• The Princeton Review has announced their “Top Schools to Study Video Game Design for 2012,” ranking The Art Institute of Vancouver, BC, Canada number five on the top 10 of the list for undergraduate schools. This is The Art Institute of Vancouver's third appearance on the list and the only school from Canada included in the top 10. Read more here.

• Seven culinary arts alumni from Art Institutes schools are up for Food & Wine Magazine’s “The People's Best New Chef Award”. Congratulations to Mike Isabella who captured the crown for the Mid–Atlantic Region!

Congratulations to the following nominees:

Clayton Chapman, Mid–West Region
(The Illinois Institute of Art — Chicago, Associate of Applied Arts, Culinary Arts, 2006)

Mike Isabella, Mid–Atlantic Region
(The New York Restaurant School, now The Art Institute of New York City, Diploma, Culinary Arts, 1999)

Jake Rojas, New England Region
(The Art Institute of Dallas, A campus of South University, Associate of Applied Science, Culinary Arts, 2003)

Jose Salazar, Great Lakes Region
(The New York Restaurant School, now The Art Institute of New York City, Diploma, Culinary Arts, 2001)

Landon Schoenfeld, Mid–West Region
(The Art Institutes International Minnesota, Associate of Applied Science, Culinary Arts, 2002)

Cassy Vires, Mid–West Region
(The Art Institute of Houston, Associate of Applied Science, Restaurant and Catering, 2002)

Sameh Wadi, Mid–West Region
(The Art Institutes International Minnesota, Associate of Applied Science, Culinary Arts, 2004)

We are looking for your expertise! Ai Insite, the online magazine of The Art Institutes, features insights from you, our graduates, on a variety of issues relevant to the creative community. If you're interested in being a source for an upcoming story, please email: EDMCAlumniSupportTeam@edmc.edu
with your name, contact information, and area of study.
We'd love to hear from you and utilize your expertise!

Kishya L. Greer

A portion of Greer’s seasonal Pier 1 Imports Christmas packaging design.
Her designs could be seen on all Fall, Halloween, & Christmas packaged
products in 2011. Her designs can also be seen on all plush animal hangtags
currently in the store.

Shoppers who entered a Pier 1 Imports store during last holiday’s season likely saw the work of Kishya L. Greer, who in 2005 earned a Bachelor of Fine Arts degree in Graphic Design from The Art Institute of Dallas, a campus of South University. Kishya, a packaging designer for the company, creates both Pier 1’s product packaging and seasonal packaging for Christmas, Halloween, and harvest.

Kishya worked her way up from the company’s Information Technology department–where she designed PowerPoints and collateral–to the marketing department. “There are very few career choices that can give you the flexibility that design can,” she states. Utilizing the skills she fine–tuned while studying graphic design, Kishya is now responsible for everything from sketching and researching to getting feedback from her fellow designers.

Looking back at over seven years of her own professional work, Kishya admits that she’s most proud of her 2011 holiday season packaging designs. “After seeing it hit the store and looking at the competition, I (thought) Pier 1 has the best Christmas packaging.”

Audra Schwartzmiller Azoury

Audra Schwartzmiller Azoury, 1992 Associate's Degree in Specialized Technology in Visual Communications, The Art Institute of Pittsburgh

Environmental artist, graphic designer, and jewelry designer Audra Azoury finds inspiration for her earth–friendly work in “the familiar and common things that people see daily–but never truly see the beauty in.”

Audra, who in 1992 earned her Associate’s degree in Specialized Technology in Visual Communications from The Art Institute of Pittsburgh, creates artistic pieces that express the partnership between Earth and industry. “A tiny smooth pebble, an aged piece of wood, a beautifully rusted bridge. There is such beauty in the most unexpected places, you just have to take the time to notice it,” she states.

Utilizing locally found, reclaimed, recycled, or recyclable materials in her jewelry designs has helped her to make her mark in the Western Pennsylvania cultural scene.

Audra has created exclusive jewelry sold at Fallingwater, the National Historic Landmark designed by Frank Lloyd Wright. And she’s creating a custom line for Pittsburgh’s Senator John Heinz History Center. Her Steel Town line will soon be carried by the Carnegie Museums of Pittsburgh shops.

View Audra’s artistry at www.audraazoury.com.

Joseph F. Forrest

Joseph F. Forrest, 2011 Associate of Science, Culinary Arts,
The Art Institute of Philadelphia

Joseph F. Forrest took a different path than most with his culinary arts degree. Instead of going to work in a restaurant, he chose to pursue a career as a family’s personal chef. But Joseph isn’t a stranger to trying new things. Before earning his Associate of Science degree in Culinary Arts from The Art Institute of Philadelphia in 2011, he worked as a businessman.

Each day, he prepares and personally serves a four–course dinner to the family. His job responsibilities include shopping, preparing, serving, and cleaning up after meals. “I smile a lot during my working hours and my clients also benefit from the sense of joy coming from the kitchen,” he states.

Joseph’s vast cookbook collection provides endless opportunities to experiment and innovate in the kitchen. He also finds time to continue learning from his culinary instructors. “I have had the good fortune to cook with them outside of class and we have played off (of) each other’s ideas,” he says. Joseph adds that his education helped to reinforce how he works in the kitchen–everything from performing mise en place to reinventing a dish to make it more nutritious.

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