During my Erasmus exchange program period in Barcelona I had the opportunity to follow a culinary magazine course held by a professional art director specialised in food publications.
My project has grown naturally by my previous experiences in the food industry: i choosed to develop an high targeted magazine using only traditional recipes from the mediterranean area.
The constant mood of the magazine appears to be rustic, traditional and organic while being proposed to a top-level audience. I used and edited only personal photos i have been taking while working in kitchens as commis chef to make them as if they were studio shots.
The complete project consists in four different covers and two articles with an internal recipe and a full project developement explanation to be used when continuing the magazine following the same project rules.