*Transcription Disclaimer: the following transcription was automatically generated, and may have errors, or lack context.*
Alex Lazaris:
Welcome back to day two with Allie. I am so excited for you all to be here. Experience it with us. We are. Ali is designing a chicuteri brand. So I want to know where you're tuning in from and what is your local cheese? So tell us all about your local cheese, maybe some meats. Tell us what's going on in your part of the world. We want to know everything. So Ali, tell us a little bit about yourself. What are we going to be working on? I'm just super excited for Day two.
Allie Mitrovich:
Cool, me too. I'm super excited to be back. So yesterday we were working on just kind of getting the basic of my logo going. So I don't know if you can see my screen yet, but a Charcuterie food truck was my idea. Kind of like a build your own board for a food truck. So we started off with just some fonts over here and then we started to do some logo concepts and through the process we ended up with this guy right here. And then we moved over to color, which was definitely my favorite part of yesterday, and then kind of narrowed it down to this color palette with this as the main logo and these being like sub logos. And then I started the business card yesterday and then the 2 hours was up. It went by way faster than I thought it was going to. So today we're going to do the business card menu and then if there's time, which I'm hoping there is, a few mockups on Photoshop.
Alex Lazaris:
So before we tuck into all that great work that you're about to do, tell Chat a little bit about you. Show us some of the cool things you're working on. I see that you've got hoodies behind you. Tell us a little bit about the merch.
Allie Mitrovich:
Yes, I do. Yeah. Sorry, I forgot that some people probably weren't here yesterday. So my name is Allie. I'm 23 from Maryland, and I am a small business owner. My business is Ally Rose Co. Basically it sells apparel, stationery and stickers. It's all handmade and curated by me. I'm kind of big into handwritten calligraphy and stuff like that. So that is what I do. And then I majored in graphic design in college, so I do logo work on the side. So this is my website and yeah, you can see I work from home, obviously. This is my office. It's my childhood bedroom. So you can see a lot of my stuff that's going on in the back. And I'll show you some of my logos that I have done in the past to give you a feel for. Yeah, so here is some previous logos that I've worked on. I generally stick to like a bright color palette. That's kind of what my brand is, bright. But I'm super excited to be working on this logo for Midi Charcuterie because it's a lot different than what I would normally do. Obviously the color palette's a lot more muted and kind of more subtle.
Alex Lazaris:
Yeah, I love that. I love when you can start taking on projects, especially self initiated ones that push your creative talents and maybe your comfort zone and all that great stuff.
Allie Mitrovich:
Yeah, for sure.
Alex Lazaris:
We've got some really fun, wonderful people in here. We've got Wade voodoo.
Allie Mitrovich:
Val.
Alex Lazaris:
William Cedric from Rwanda. There's a bunch of people from holy moly.
Allie Mitrovich:
Wow. Hi guys. That's so exciting.
Alex Lazaris:
Good evening.
Allie Mitrovich:
What time is it there?
Alex Lazaris:
Well, tell us about your favorite meats and cheeses. That's what you're into. But yeah, this is great. So I'm super excited to see kind of where we get to by the end of this.
Allie Mitrovich:
Me too. It's making me wish that it was longer than 2 hours. At first I was worried that it would be too long, but after yesterday, I'm like, I don't know how much I'll get done.
Alex Lazaris:
Yeah. So what's first on the agenda for today?
Allie Mitrovich:
So the more I've been staring at this, to be honest with you, I'm going to change these background colors. I was going to do it before we got on, but I was like, no, I don't want to deceive anyone and do anything without showing everyone. So I think I'm going to make it like a little bit of a lighter blue. I think I'm going to make this a little bit did I already? Yeah, I want it a little bit lighter than this so that the green pops out a little bit more. Yeah, I think I like that better. I don't know. This one was like a little bit too green. I wanted to be a little bit more blue. So right when we left yesterday, I was working on this pattern, which I'm super excited about. I think it turned out really well. I do think though, that I might edit the pattern and make it bigger. I know we made it smaller yesterday, but I'm going to make it just a little bit bigger now because realistically, it's a business card. So if you think about it's only going to be yay big. And then I'm just afraid that the details will get lost.
Alex Lazaris:
Absolutely.
Allie Mitrovich:
So I'm going to edit that pattern. And the nice part is that patterns go directly into your swatches, which is like the best feature ever.
Alex Lazaris:
I do love that feature as well. There's so many incredible countries represented in Chat today. Got, Luxembourg, a guy from Egypt.
Allie Mitrovich:
What in the world? This is so exciting.
Alex Lazaris:
Lots of people Netherlands in here. It's amazing.
Allie Mitrovich:
Wow.
Alex Lazaris:
And if you are tuning in on YouTube, make sure you come over to Adobe Live so you can actually comment and chat and we can see your stuff and respond. I think today I've let Chat down yesterday and I apologize. I did not have enough cheese related puns.
Allie Mitrovich:
Oh, no. Do you have more today?
Alex Lazaris:
I don't but I'm hoping that chat will help us.
Allie Mitrovich:
Yeah, I would love to hear some.
Alex Lazaris:
I think just like a good cheese, this stream will get even better with age.
Allie Mitrovich:
I saw the description of this, and it was all guda vibe. I was like, what a good catchphrase. That should be the slogan.
Alex Lazaris:
I love that.
Allie Mitrovich:
That's amazing, right? Whoever came up with that description is a genius. Okay. Feel like this is lagging a little bit. I'm just rearranging it because I made it bigger, and now things are overlapping.
Alex Lazaris:
Carol asked, what's a pirate's favorite cheese? What is it, Carol? Please tell us.
Allie Mitrovich:
I'm not good at these. Okay. Yeah, I like that better. All right, so now for the front of the business card.
Alex Lazaris:
Oh, gosh. Carol says it's havarti.
Allie Mitrovich:
I am so bad at thinking of those things on the spot. Like, puns like that. I'm impressed. Carol.
Alex Lazaris:
Between the two colors that you're kind of messing with right now, which one do you think is cheddar?
Allie Mitrovich:
Wait, good one. Like, better. Okay. Yeah. It took me a little bit longer than I like to admit to say that I understood that. That's a good one.
Alex Lazaris:
I had to Google some cheese puns.
Allie Mitrovich:
Did you?
Alex Lazaris:
I'm going to parmesan and just sprinkle it throughout the stream.
Allie Mitrovich:
That was a good one too. You're kind of on your A game today. Okay. So I'm trying to think how I want to have this formatted. Thinking I might do, like, a line here. Cool.
Alex Lazaris:
What advice would you give to a designer that's just starting?
Allie Mitrovich:
Oh, honestly, I think passion projects are so helpful. It's nice to be able to work on something. I did passion projects through. There's some Instagram pages that will have weekly or not even weekly, like monthly. Little challenges, kind of. And they'll be passion projects, basically, and they'll give you a prompt. So I think designing stuff like that, that's just for you to kind of figure out your style is really important because it's kind of hard to find your style at the beginning. I don't think if I went to school for graphic design, I would have known yet what it is. So definitely doing stuff for yourself before working on a client is really important, I think.
Alex Lazaris:
Absolutely. Would you say that they should in themselves?
Allie Mitrovich:
Oh, my gosh. Brie Larson, what you said yesterday there we go.
Alex Lazaris:
Okay.
Allie Mitrovich:
I was honestly about to put my real phone number on accident. Why was I about to do that?
Alex Lazaris:
Rookie moves.
Allie Mitrovich:
I know. I was like, by default, just typing. Okay. And then obviously this isn't a website, but one day it will be.
Alex Lazaris:
So pro tip. What I like to use for mockups for numbers is I like to use Mike Jones's phone number because he had in the rap song for so long.
Allie Mitrovich:
Wait, what is it? I'll change it.
Alex Lazaris:
It's 281-33-0800 foe. There you go.
Allie Mitrovich:
All right. There we go.
Alex Lazaris:
So if you ever look at my mockups, and if I've got, like, numbers in there, it's always that.
Allie Mitrovich:
That is amazing. I'm like blanking on what other information needs to go in a business card? I guess location? I don't really know. Well, actually, no, it would be mobile, so there wouldn't be a specific location.
Alex Lazaris:
Email address? If it's potentially yeah, we'll do. Val has a great pun.
Allie Mitrovich:
Okay, let's hear it.
Alex Lazaris:
She says when it comes to branding, Ali is a beast. A design monster, you might say.
Allie Mitrovich:
That's a good one. Thanks, Vallarious. That is stellar. Okay, let's see. And then okay, so I was kind of trying to think of, like, a slogan for this, and my sister came up with the idea for BYOB, and then it would be like, bring your own board or build your own board instead of like so I kind of want to put a slogan on here.
Alex Lazaris:
Okay.
Allie Mitrovich:
But I don't know if I'm loving that one.
Alex Lazaris:
I feel like that's a good one for on the menu, maybe.
Allie Mitrovich:
Okay, yes. I don't know what a good like, I think it would be cute to have the slogan in this cursive over here.
Alex Lazaris:
Like, life is gouda or something.
Allie Mitrovich:
I kind of like that. Okay, yeah, I'm going to do that. How do you come up with it so quick?
Alex Lazaris:
That is just had my coffee today, so I'm ready.
Allie Mitrovich:
Yeah, I have my coffee too. Again. A 03:00 p.m coffee.
Alex Lazaris:
Cheese puns are in my wheelhouse, guys.
Allie Mitrovich:
I should have came up with more. I'm not on my game.
Alex Lazaris:
This is what I'm talking about. It's your brand. You get to have fun with it. So might as well. Just ridiculous cheese puns throughout, for sure.
Allie Mitrovich:
Life is gouda. I love it. Okay, I'll make it even. Center these. There we go. I think I might make this. I love this feature in Strokes. Making it a dashed line and then, like, making it a polka dot situation.
Alex Lazaris:
So do you ever collaborate with other creators?
Allie Mitrovich:
I do. I have collaborated with some people on apparel. Not really in logo work at all, but I've done collabs for giveaways and for just, like a variety of different stuff. Kind of more so with the apparel than with anything else.
Alex Lazaris:
Do you enjoy that or do you.
Allie Mitrovich:
Prefer oh, I love it.
Alex Lazaris:
A provolone ranger.
Allie Mitrovich:
Wow. I'm getting blown away every time you come up with one. I do like it. I think it's a cool experience, like the community of graphic designers or small business owners. In that case. It's really fun to work with them and get to know them, and I learn a lot from it because everyone does stuff so differently and you don't realize it, but yeah, I love it.
Alex Lazaris:
So I see you've got the logo on one side and then the kind of copy on the other. What are you doing for the back or the front?
Allie Mitrovich:
Well, so this is going to be the back.
Alex Lazaris:
Oh, I see what you're saying.
Allie Mitrovich:
This pattern. So this will be, like, technically, the front.
Alex Lazaris:
Got it.
Allie Mitrovich:
Ideally, I'm going to give it a little I'm like a sucker for rounded corners, so ideally, the business cards would be rounded corners. So I'm going to give it, like, a stroke because I think that looks nice. Whoops. I actually have a rounded puncher, like a rounded corner puncher. And you just have it right here up the edges? Yeah. It's literally the best invention of all time, so I am such a sucker for that.
Alex Lazaris:
That's hilarious. Is there any specific reason why you would want rounded corners for this, or is it just kind of a gut feeling?
Allie Mitrovich:
I don't know. I just think it was a little bit bare, in my opinion. And it just needs something really subtle. Like, this is obviously nothing insane or wild, but I think it adds a nice touch. And I don't know, it just makes it look nice. And I would still like there to be more, like, the blue right here. I still want that to be there. So technically, if this were around a corner, it would just cut off right here. Like, just that one part? Yeah. Okay. I think that looks good. What are we thinking? This is not centered.
Alex Lazaris:
Do you think you might need a testimonial for any of the collateral you're.
Allie Mitrovich:
OOH, I did not think of that, but that is a good idea.
Alex Lazaris:
Val has given the perfect one.
Allie Mitrovich:
Okay, let's hear it.
Alex Lazaris:
When it comes to cheese, midis is the goat.
Allie Mitrovich:
That would definitely appeal to the younger crowds. I think that's iconic.
Alex Lazaris:
Yeah, it's brilliant.
Allie Mitrovich:
That's something that would be good. Like, I love when pages have testimonials on their website, so if I were doing a website design, I would definitely.
Alex Lazaris:
Probably add that Val just utterly impressed.
Allie Mitrovich:
With your she's killing it. Okay. So I think I like that. I think that looks nice. I also think it would be cool to do, like, a variation of colors. I love when people do when they have oh, goodness, where are we now? When they do more than one business card, like, the same information, same idea, but different colors. I think it looks really nice.
Alex Lazaris:
Yeah, absolutely.
Allie Mitrovich:
Like, I do that around the holidays. I'll make a Christmas business card. I just think it's fun, so I'm just going to do that simply for fun.
Alex Lazaris:
Carol says utterly. So, like, these designs are utterly delicious.
Allie Mitrovich:
Utterly. Yes.
Alex Lazaris:
Amazing.
Allie Mitrovich:
Cool. I'm going to do, like, a work in these browns, or I guess orange, technically, but just to try it.
Alex Lazaris:
So I guess we talked about your favorite cheese yesterday, right?
Allie Mitrovich:
Yeah.
Alex Lazaris:
Are you still sticking with it?
Allie Mitrovich:
Oh, I'm brie cheese till the day I die. Yeah, absolutely. It's so good. What is yours? I forget.
Alex Lazaris:
I said drunken goat. Google it.
Allie Mitrovich:
I've never had that, but I don't like goat cheese, to be honest with you.
Alex Lazaris:
It's not really? That goat cheesy. Oh, it's bathed in red wine. And that's why I'm in. Okay.
Allie Mitrovich:
Yeah. Now that's my favorite. Joking. I don't really know what I'm doing here. I'm just kind of messing.
Alex Lazaris:
Makes us hey, I just joined. Why is everyone talking about cheese?
Allie Mitrovich:
Well, let me tell you why.
Alex Lazaris:
Yes.
Allie Mitrovich:
Because I'm making a brand for a Charcuterie food truck, and that's known for its cheese. So we've been having a lot of fun with cheese jokes and cheese puns.
Alex Lazaris:
Not to get confused with cheese pies.
Allie Mitrovich:
No. Sorry, did I sound like I said pies?
Alex Lazaris:
No.
Allie Mitrovich:
Whoops. Cool. Okay, so this is I just like to give like, if this were a client, I think it's nice to give options and I think that this looks nice. Okay.
Alex Lazaris:
Would you do an alternative to the illustrations on that or would you keep it white still?
Allie Mitrovich:
I'd probably keep it white to make it cohesive. Yeah, I think I'll keep it white, but obviously you could do it could look nice if I made it this orange color. Okay. So that's that. I'm going to mock that up on a business card template type thing at the end. I'm going to do all the mockups at the end. So I'm going to keep this here and then this is the main logo. So I'm going to copy this and then we're going to move over into InDesign and I'm going to be making a menu, which I'm super excited about. So going to put the logo right there. Now, I don't have many. I kind of had an idea of what I wanted the logo to look like. And for the menu, I really don't have a specific idea in mind, so I'm excited to just get into it and try actually going to copy just the midis.
Alex Lazaris:
Have you already kind of built your own little copy doc for the menu? How do you typically go about these things?
Allie Mitrovich:
Honestly, I've only done one menu in the past. It was for a local restaurant in my hometown, but I don't have a specific one because I don't think it needs that's why I didn't do columns for this, because I find myself being feeling like it needs to be fitting in the column. So I kind of like to have it as a blank slate and then I can add them in later once I figure out the format that I'm going for.
Alex Lazaris:
That's fair. Yeah. And also menus, it really just depends on how much content you have, that's all. What are you trying to put in there?
Allie Mitrovich:
So my idea for this is I want it to be like it's build your own. So you'll see what I mean when I start to make it. But my idea was that you would get like a pencil. It would be like a paper menu, and you would get a pencil, and then you would check off the boxes saying which fruit, vegetable, cheese? You would want. So I'm going to try and make it like that. We'll see.
Alex Lazaris:
Cool. So you're not doing any prefixed menus for the customers?
Allie Mitrovich:
No.
Alex Lazaris:
Choose your own dairy experience. Like it.
Allie Mitrovich:
Yep. Okay.
Alex Lazaris:
Val is asking do you have any tips when laying out menus or techniques? She says she's never done one herself before.
Allie Mitrovich:
I am not the most experienced in menus, to be honest with you. But again, I get a lot of inspiration from Pinterest and Behance. So I think that looking up that and like, I feel like menus are really specific towards the style that you're going. Like, you can really convey the vibe that you're going for through a menu, in my opinion. But I would recommend my piece of advice would be to start with a blank slate like this because you can do that's. Why? InDesign is so great that you can do columns when you set up your pages, but it does get a little bit more I feel constricted when I do that, so yeah, that's fair.
Alex Lazaris:
Val says when it comes to restaurant branding, I don't know, Jack.
Allie Mitrovich:
Me too.
Alex Lazaris:
Val, what a great pun. Thank you, Val. It's amazing. Yeah. I think the same thing that makes a good restaurant menu good is the same thing that makes a good resume really good. And it's hierarchy and clarity and digestibility. I think it's never fun when you go to a restaurant and the menu is very difficult to read.
Allie Mitrovich:
There's nothing worse than that or the.
Alex Lazaris:
Columns are messed up and so you can't figure out the pricing and you're trying to play connected dots between each line.
Allie Mitrovich:
I completely agree with you.
Alex Lazaris:
You can get all as fancy as you want with your menus or you can keep it just really simple.
Allie Mitrovich:
Yes.
Alex Lazaris:
So what are you thinking for typefaces for this to keep that kind of legibility.
Allie Mitrovich:
So for the actual information, of course, I'm not going to use either of these typefaces just because I think that it's really, in my opinion, just for logo. I think that it would get a little bit jumbled, but I think I went for the heading. I think I might use this script that I use for Midis for the heading and I'm kind of just going to explore for the type, I like a good San serif, but I also liked what was it? The slab serif that we used yesterday when we were messing around with it. So I don't know. We shall see.
Alex Lazaris:
Cool. I'm excited.
Allie Mitrovich:
So for this menu, I'm not going to keep it exactly like the logo just because I don't think that a badge would be necessary for the beginning of the logo. Yeah. So I'm just going to keep it like this for now. And I think it could be nice to put this badge, like kind of small in this bottom corner, maybe something like that, like the official logo. But that's why it's nice to have good elements outside of the logo as a whole because you can pull it apart and make it look nice like this. I'm going to make this all a little bit smaller, though. Oh, goodness. Okay, now for the fun part. So let's see how we want to format this. So I'm going to have it like my idea for this always was. It for it to be like, step one, choose two cheeses. Step two, choose three fruits. So I'm going to start with that, and we're just going to go from there.
Alex Lazaris:
Do you need help picking cheeses?
Allie Mitrovich:
Okay, this is embarrassing to admit, but I literally wrote down chees on a postit note because I knew I wasn't going to be able to think of it on the fly when I'm nervous and people are watching. So I have a good list, but I want to put people's favorites on there. So if anyone wants to give me some cheeses to list, I will absolutely include that.
Alex Lazaris:
Give us your cheeses chat. Give it to us.
Allie Mitrovich:
So I'll do step one, choose we'll say three cheeses because that's kind of like the bulk of what a charcuterie board is for. And I'm going to make this the I think this will look nice as the same font as Midis because if I want to include a script, you don't want to do that for the bulk of the information. So it's nice to do that as a header.
Alex Lazaris:
Absolutely. Voodoo. Val says goat cheese is her favorite right now.
Allie Mitrovich:
Okay.
Alex Lazaris:
Laura says gouda. Colby okay, let's see.
Allie Mitrovich:
Oh, I have all of those on my list. I have Colby, I have goat, and I have what's the other one? Gouda. Yeah, I have that. We are on the ball today, you guys.
Alex Lazaris:
We've got to give more than three.
Allie Mitrovich:
We're going to give we're going to give a lot of choices for sure.
Alex Lazaris:
Or else it's like, here's two three cheeses, and you're like, here's three cheeses.
Allie Mitrovich:
And here are three cheeses. And that is all we have today.
Alex Lazaris:
It's amazing.
Allie Mitrovich:
I don't know if I want to center this or have it flush left. Try centering it first. Okay, so I'm just going to type out all right, I'll do gouda for the first one.
Alex Lazaris:
Go, Colby. Jack.
Allie Mitrovich:
Colby. Jack. I'll do parmesan. We got to do brie, actually. How many do I have? 123-45-6789. We'll do three rows of three then. And now I'm going to go and find a good font for this. Let me move this over so I can see it. All right. I still can't see it.
Alex Lazaris:
Val says add sharp chowder.
Allie Mitrovich:
I'll do sharp chowder just for you, Val.
Alex Lazaris:
Steve says BB king's blue cheese.
Allie Mitrovich:
I am the biggest hater of blue cheese of all time, I hate to admit. I I can't do blue cheese, so.
Alex Lazaris:
I'm banning it from Midi stinky to non stinky cheeses. Where do you fall?
Allie Mitrovich:
Does anyone love stinky cheeses? I mean, obviously, blue cheese, but definitely not stingy.
Alex Lazaris:
I think Anthony Bouranne liked his stinky cheeses, and I don't know why.
Allie Mitrovich:
Not me. Couldn't be me. Okay, so now I'm deciding. I love rig shaded. I think that that's a good and I love how it's by default in all caps. I think that looks nice. But let me check what we did yesterday and just see what I'm thinking about that okay. I don't hate that. I think I like the other one better, though. I think I'm going to go with rig shaded. Rig shaded is a good trusty. San Serif going to go thin. Cool. So, for example, now that I know I'm doing it in sections of three, now I might go in and edit the layout, which is why I said, because again, I didn't have that in my mind. So I'm going to go in and add three columns here. There we go. So I don't know how well you can see that. It's pretty fair, but it'll be nice because now I can center this in between these columns. Ah, maybe not. Okay, then I'm gonna answer.
Alex Lazaris:
Steve loves his stinky cheeses. I got all caps.
Allie Mitrovich:
Does he?
Alex Lazaris:
Yes. Stinky cheeses, three exclamation marks.
Allie Mitrovich:
I wish I agreed with you, Steve. Oh, my goodness. I'm accidentally changing this font.
Alex Lazaris:
Carol asked sorry, I'm like catching up on chat. Wow. Crazy. Carol asked, why would you eat mold on purpose?
Allie Mitrovich:
Thank you, Carol. I agree with you. I don't know why people do it.
Alex Lazaris:
I do penicillin mold.
Allie Mitrovich:
I would just rather eat other things that are good for, like there's no need to eat mold.
Alex Lazaris:
Cagney agrees. Blue cheese is the worst.
Allie Mitrovich:
Yeah. Okay. I'm glad that some people are my tag, because normally when I say that, like when I get wings or something, I'll always get ranch. I'll never get blue cheese. And some people just think that I'm insane for it.
Alex Lazaris:
But thanks for making me crave wings now, so I appreciate that.
Allie Mitrovich:
I know, I'm sorry. And I'm about to type in even more food. So this isn't going to help you.
Alex Lazaris:
It's always the food streams right at noon. It's amazing.
Allie Mitrovich:
Okay, see, it's 03:00 my time.
Alex Lazaris:
So you've already ate?
Allie Mitrovich:
I'm okay. Yeah.
Alex Lazaris:
Smart.
Allie Mitrovich:
I don't know why these guides aren't telling me where the center is there. Okay, can someone tell me how to pronounce this? That one?
Alex Lazaris:
Grier.
Allie Mitrovich:
Grier. Grier. I will never me to.
Alex Lazaris:
Another question for you.
Allie Mitrovich:
Yes.
Alex Lazaris:
Would you deliver grayscale logos or things to a client?
Allie Mitrovich:
Yeah.
Alex Lazaris:
And if so, would you call it grier scale?
Allie Mitrovich:
Good one. Yeah, maybe I should do that part at the end. No, I think the presentation was there. For sure.
Alex Lazaris:
Thank you.
Allie Mitrovich:
You're welcome. That was a good one. Okay, I'm going to move these in a bit, and then I'm going to make, like, little boxes because ideally you would check off which ones you would want. You know? Just going to do an outline for it. I'm not going to give it a.
Alex Lazaris:
Filly says, keep these cheese jokes coming. Oh, we've got plenty.
Allie Mitrovich:
I don't so I hope that you just take one for the team.
Alex Lazaris:
I've got it. I'm just, like, trying to pace them out so I don't yeah, we still.
Allie Mitrovich:
Got an hour and a half left.
Alex Lazaris:
Yeah, I'm trying to sprinkle them throughout, but don't worry, it's nacho problem. I got this.
Allie Mitrovich:
That's a good one.
Alex Lazaris:
Thank you. I think the four year old in me is really enjoying making nacho jokes.
Allie Mitrovich:
You love a good nacho. I'm going to actually make these a little bit thinner because I kind of wanted to match, like, the thickness of the type. Let's try zero point 75. Yeah, I think that's perfect.
Alex Lazaris:
Nice.
Allie Mitrovich:
Eyedropper is like a lifesaver. There we go. Cool. Feel like I work. So zoomed in.
Alex Lazaris:
Val goes, keep them coming. Are you sure you're not fed up feta up with them?
Allie Mitrovich:
That's one of my favorites.
Alex Lazaris:
I think, actually, it was a really good one.
Allie Mitrovich:
Okay. And just to make sure that these are all in line, I'm going to select oh, you know what? It's because I typed all of this on the same board.
Alex Lazaris:
Yeah. Val, I don't know how we're going to get cheddar than that.
Allie Mitrovich:
You googled that. You were definitely just on Google.
Alex Lazaris:
I definitely was on Google for that one. You're right.
Allie Mitrovich:
I can tell.
Alex Lazaris:
You mean the five minute delay between me being able to respond. Little delay on that one.
Allie Mitrovich:
Okay. So I'm separating these now because I want to be able to do this and then make sure that they're all going to align the selection, make sure that they're all centered and they weren't. So good thing I did that. And then now I forget what I had there. We're going to have to improvise.
Alex Lazaris:
Colby. Jack. Go.
Allie Mitrovich:
And then I always click this button up here, fit frame to content so that it wraps it in tight, and then it will help you to align things better.
Alex Lazaris:
That's a good one.
Allie Mitrovich:
What am I missing?
Alex Lazaris:
I almost feel like you should just keep everything left aligned and not center them.
Allie Mitrovich:
You think?
Alex Lazaris:
Yeah, I think the centering them is going to create some weird jumbling. Not the art direct or anything.
Allie Mitrovich:
No, please do. Okay, so then I'll just do that, and it's going to make it nice so that these boxes will be in line with each other.
Alex Lazaris:
And don't forget, chat. In about an hour, we will be doing the Artist Spotlight. Make sure you go to the tab at the top if you want to nominate yourself or a friend of yours or whatever to be featured in the Artist Spotlight. So we'll do that in about an hour, but make sure you nominate somebody for future streams.
Allie Mitrovich:
Yeah, I am excited. Cool. Okay, now I'm forgetting the other cheeses that we did. We need two more.
Alex Lazaris:
Osiago nasiago. Okay. All right.
Allie Mitrovich:
Getting fancy.
Alex Lazaris:
Like it.
Allie Mitrovich:
I'm looking at my note and I feel like I'm still chat.
Alex Lazaris:
We need one more cheese. We've lost it.
Allie Mitrovich:
Oh, wait, how do you pronounce that one? You made a joke about it.
Alex Lazaris:
Like Greer.
Allie Mitrovich:
No, it sounds like monster.
Alex Lazaris:
Monster. Monster. Yeah.
Allie Mitrovich:
How do you spell that? Does anyone know? Because I know I don't. Is that it?
Alex Lazaris:
M-U-N-S-T-E-R. Good guess, Allie. Okay, close. Just take out the E. Oh, I don't think you need the E. This in the middle? Yeah.
Allie Mitrovich:
Really? Okay.
Alex Lazaris:
I think that's it.
Allie Mitrovich:
I swear it had an E, but I could I've also never had that cheese. I have no idea what it tastes.
Alex Lazaris:
You were right.
Allie Mitrovich:
Was I?
Alex Lazaris:
I failed.
Allie Mitrovich:
Nice going.
Alex Lazaris:
Well done.
Allie Mitrovich:
Okay.
Alex Lazaris:
Val says there's two ways to spell it.
Allie Mitrovich:
Is there? That stuff always confuses me. Like, why wouldn't you just give it one know or one spelling? I guess I should say I'm going.
Alex Lazaris:
To google why there's two ways to spell it.
Allie Mitrovich:
Yeah, I would actually love to know.
Alex Lazaris:
Cora is not helping me, though.
Allie Mitrovich:
Oh, another thing that's really nice about InDesign, I remember we were forced to use in school and I hated it at the time, but now it's so helpful. Is making paragraph styles or character styles? I guess. So when I type next, I can just go here and I can just click. I'll call this step so that I know and then it'll automatically format it to what I have.
Alex Lazaris:
Smart. Yep. That's huge. Val says I believe one is the German spelling and one is the American, which would make a lot of sense. Thank you, Val, for being our etymologist.
Allie Mitrovich:
All right, step two. Now, I guess this will be like fruits choose. How many fruits should we do? Like four? I feel like that's a good filler.
Alex Lazaris:
Do you want to do a fruit nut combo?
Allie Mitrovich:
So my idea actually was I would do my steps. It would be like cheese, fruit, vegetables, and then add ons at the bottom.
Alex Lazaris:
Okay.
Allie Mitrovich:
Like that kind of I thought. I don't know. We'll see. Okay, so I'm going to hold down option and then just drag this down, actually. So I guess I wouldn't be using character styles because I'm just going to drag everything. But it is really nice to use them in the event that you need them. Okay.
Alex Lazaris:
That you can change them really quickly now.
Allie Mitrovich:
Right. I also have a list of fruit. I'm not going to lie to you guys right now, but I only have like, five because I feel like not every fruit is fitting for a Shahuri board. You know what I mean? Like you can't just shove in any fruit you want. I don't know.
Alex Lazaris:
It's true. What other fruits you got? What else?
Allie Mitrovich:
I have strawberries, blueberries, of course, blackberries, grapes, apples, and pomegranate. Because remember the doodle had the pomegranate. That nice. Pomegranate. Yeah. I figured I had to do that.
Alex Lazaris:
Are we still debating if tomatoes are fruits or vegetables?
Allie Mitrovich:
I will stand by that. They are vegetables. I will die on that hill. But I understand the reasoning why it's like, technically not. I'm trying to move this. You can't see this hold on. My screen share thing at the top is, like, covering up and stuff. There we go. Yeah. I don't know. What is everyone saying?
Alex Lazaris:
Oh, Carol asked what if summer seasonal?
Allie Mitrovich:
Oh, that is a really good point. I guess this would be an editable menu then. I guess it would just yeah.
Alex Lazaris:
I mean, if this is a single sided menu, you can just print it off real quick.
Allie Mitrovich:
Right?
Alex Lazaris:
No problem, right? Yeah. Really interesting. Good question. Give us some fruit choices you guys would like. Like pineapple.
Allie Mitrovich:
Pineapple is a good one.
Alex Lazaris:
Put that on everything, including pizza.
Allie Mitrovich:
You do you're one of those.
Alex Lazaris:
Yeah. I also want to just get chat going crazy.
Allie Mitrovich:
Yeah, that's a really controversial topic, so I'm sure people are going to have opinions.
Alex Lazaris:
What are your thoughts on pineapple pizza?
Allie Mitrovich:
Honestly, I'm such just like a basic just cheese person that I don't like any toppings. But I have had it, and I didn't think it was as bad as everyone made it seem. So I guess my answer is yes, but I don't think I would ever order it. Like, if someone had it, I would have a bite or a slice, but I wouldn't order it myself. Do you order it?
Alex Lazaris:
Yeah, it depends on from where and who's making it.
Allie Mitrovich:
What's your favorite pizza joint?
Alex Lazaris:
There's one in Portland that I miss dearly now that I'm not living in it.
Allie Mitrovich:
That is sad.
Alex Lazaris:
Pop Pizza. I think it was made by two art directors from Wednesday Kennedy.
Allie Mitrovich:
Oh, I love that. How cool.
Alex Lazaris:
The pizza is incredible. It's Detroit style pizza.
Allie Mitrovich:
I've never had Detroit style pizza.
Alex Lazaris:
Fun a. I don't know how to explain it. It's thicker. Like, the crust is thicker, but it's, like, very buttery and crispy. And it's like square pan pizza. So thick and big and beautiful. Cagney says fig. You could throw fig in.
Allie Mitrovich:
Oh, that is a good one. That is very Charcuterie esque. Okay. Also, I'm just now realizing that these are not in line.
Alex Lazaris:
Laura and Voodoo Valor talking about no pineapple on their pizza, which is incredible.
Allie Mitrovich:
I think that that's the general answer, though, right? I feel like if we had to guess the population's choice, it would probably be no. I don't know.
Alex Lazaris:
Cagney says cantaloupe.
Allie Mitrovich:
Oh, cantaloupe is a good one. What should I swap out for cantaloupe?
Alex Lazaris:
Oranges.
Allie Mitrovich:
I feel like I see them on there, but, like, I think maybe it's just for decoration, like a really thin orange slice. You know how they do that at garnishes at restaurants and they'll hold it? I think maybe that's yeah.
Alex Lazaris:
I feel like the acidity of it probably doesn't pair as well. I don't know.
Allie Mitrovich:
Did I say. Okay. I'm sure someone on the chat was.
Alex Lazaris:
Oh, Kenta.
Allie Mitrovich:
Does that look right? I don't know. I guess I don't spell this word off.
Alex Lazaris:
I'll be your Google.
Allie Mitrovich:
Okay. Thank you. Okay.
Alex Lazaris:
That is cool.
Allie Mitrovich:
I think that looks good. Okay, great. Thank you. Got to get some coffee, and then I guess we'll do step three. Let's see what it's looking like. Obviously, I'll add some more fun elements to it once we're done. I'm just kind of laying out the base of it. I like the layout, though. I think it's, like, clean and nice.
Alex Lazaris:
Yeah. Steve says that it sounds like Chicago pizza, which is soup. Okay.
Allie Mitrovich:
Okay.
Alex Lazaris:
You're wrong, Steve. You're wrong. Both chicago pizzas.
Allie Mitrovich:
How does it feel to be wrong?
Alex Lazaris:
Just wrong.
Allie Mitrovich:
Just wrong.
Alex Lazaris:
Okay, thanks. Start coming to Adobe Live and finding out your pizza choice is wrong. Yeah, no. Chicago style pizza deep dish is a beautiful concoction, but it's not the same as Detroit style. One has way more sauce.
Allie Mitrovich:
See, I don't like a lot of sauce. I'd rather more cheese, I think.
Alex Lazaris:
I think you'd like a Detroit style then, because it's like the crust makes up more of the pizza. Deep dish is, like, still thin crust.
Allie Mitrovich:
Right.
Alex Lazaris:
But lots of cheese and lots of sauce. Gotcha. New York City pizza has neither crust nor sauce.
Allie Mitrovich:
Are you an anti New York pizza?
Alex Lazaris:
No, it's fine. I'm an equal opportunity pizza lover. I love all pizzas.
Allie Mitrovich:
I agree with you.
Alex Lazaris:
I could eat pizza every meal absolutely. Every day of my life.
Allie Mitrovich:
Absolutely. Okay. Do we think three vegetables is enough? I think that's good, but we're still going to give the same amount of options. And as a surprise to no one, I also wrote down vegetables that I'm going to use so I don't have to think of them, but I still don't have enough. My favorite is cucumbers on a charcuterie board. For sure.
Alex Lazaris:
Love Ali more and more each day after telling Alex like, it is first on comic papyrus, then on pineapple pizza. Now ask her how she pronounces GIF or GIF.
Allie Mitrovich:
Oh, is this going to be a make or break? I say GIF, like, hard g. It is GIF. It is. Okay. I never knew, like, the correct I always said that, though.
Alex Lazaris:
Voodoo Val is just wrong about a lot of things.
Allie Mitrovich:
No, I think I mean, and I say this as I had to guess, I think that we're on the same page, me and her.
Alex Lazaris:
I'm the biggest fan and cheerleader of voodoo Val, but she's wrong about how you say, oh, okay. I got another one that will okay.
Allie Mitrovich:
I can't wait to hear.
Alex Lazaris:
Thank you. When you pronounce the word that is described to talk about viral images with, like, copy over them, what are those called? It's spelled like M-E-M-E-S. Like, is that memes?
Allie Mitrovich:
I don't even know what that word.
Alex Lazaris:
Alex, no, don't do it. Is it memes? Or memes.
Allie Mitrovich:
Oh, my gosh. Memes.
Alex Lazaris:
No, it's memes.
Allie Mitrovich:
Are you kidding me? Wait, you actually say that? I've never heard someone say that.
Alex Lazaris:
And they're being serious for the sake of Adobe Live.
Allie Mitrovich:
It's a I don't even think that's an argument. I've never heard someone say memes.
Alex Lazaris:
Memes.
Allie Mitrovich:
That is the most interesting pronunciation. Yeah. Val, I'm on your side again for sure.
Alex Lazaris:
Just like all caps. Ally, thank you.
Allie Mitrovich:
Yes, of course. I'm not even just saying this. I've never in my life well, you.
Alex Lazaris:
Need to get know.
Allie Mitrovich:
Yeah, I guess I need to experiment.
Alex Lazaris:
Exactly.
Allie Mitrovich:
Meet more people.
Alex Lazaris:
Steve says now Alex's hat is explained. It hides his massive headwind. So good.
Allie Mitrovich:
Okay, I'm completely blanking on vegetables. I put cherry tomatoes in the vegetable category. I don't know if it's going to be controversial or not, but it's not fruit to me.
Alex Lazaris:
That's fair. Val quoted you. I don't even think that's an argument, an all caps response. Because it's not.
Allie Mitrovich:
She's right. We should make that a meme.
Alex Lazaris:
Yeah.
Allie Mitrovich:
Okay. Can people tell me some vegetables? I'm blanking right now.
Alex Lazaris:
Vegetables chat. What do we got? Why can I literally asparagus? Okay, I like your cucumbers. Peppers are good.
Allie Mitrovich:
I think nine options for this is a little bit of a stretch, but I want to keep it the same look amongst all three categories. So we're going to stick to nine.
Alex Lazaris:
We could just do I could do.
Allie Mitrovich:
Just six if I just took out.
Alex Lazaris:
Who needs vegetables on a charcuterie platter?
Allie Mitrovich:
I feel like you must have never had a charcuterie then. Vegetables are such a staple.
Alex Lazaris:
Putting vegetables on it. I typically do like sweet and savory. I just skip the vegetables.
Allie Mitrovich:
Really? My family likes to put dips and stuff.
Alex Lazaris:
I guess olives.
Allie Mitrovich:
That's actually going to be in my add ons, I think.
Alex Lazaris:
See, missing out on a great opportunity for a vegetable there.
Allie Mitrovich:
It'll be an add on. Got to make the extra money, you know?
Alex Lazaris:
It's true. I like that.
Allie Mitrovich:
Okay. I'm not liking this. Cherry tomatoes. How it doesn't look center because it's so much longer.
Alex Lazaris:
Gosh. So good. Val says also side note, Cagney is very upset about the lack of meat. He's got beef with you. If you might essay hold on.
Allie Mitrovich:
Oh, beef with me. Got it. I thought he was recommending putting beef on the no board. I was like, I don't think that's necessary.
Alex Lazaris:
Adding the pun train.
Allie Mitrovich:
I got it. I like that. So I'm just going to center these now.
Alex Lazaris:
We're going to get meat in there, Chap. Don't you worry. We're going to have meat. Steve is already starting to petition against boycotting Midis because the lack of meat on the menu.
Allie Mitrovich:
Oh, no. That's step four. Don't even worry. Yeah, I have my list of that too. But you guys are going to have to help me because I'm not going to lie. I only have three written down, I believe. Yeah.
Alex Lazaris:
What do you have prosciutto.
Allie Mitrovich:
Yeah. Salami and pepperoni. Because I don't know of any others that are fitting. And I feel like how many should we choose for that? How many should they be able to choose?
Alex Lazaris:
A million?
Allie Mitrovich:
Unlimited.
Alex Lazaris:
Unlimited.
Allie Mitrovich:
Okay, don't boycot me just yet. We're about to do that. I think I might actually put that up on. I might make meat step two, because I feel like it's fitting to have it like cheese and then meat. I think I'll eventually swap that, but I think I'm going to do two meats.
Alex Lazaris:
Two meats. Oh, come on, let's get more.
Allie Mitrovich:
Okay. The only reason I'm only saying two, though, is because I don't have many options. You know what I mean?
Alex Lazaris:
I got you, girl.
Allie Mitrovich:
Okay, so let's do three meats. Oh, rapid fire. Hold on, give me 1 second. Okay, so I'll do pepperoni first.
Alex Lazaris:
Steve got six meats. Steve's going to make his own charcuterie place called Six Meats.
Allie Mitrovich:
Now, ideally, I'm just going to talk this into existence. So when Midi's charcuterie happens, I think I would do different packages per se, of like you can do package one, which is two of each option, or package two, which is like you can add extra stuff. I don't know. So maybe it would be an appropriate amount of meat for you. Or you could add on a meat, maybe.
Alex Lazaris:
Yeah, that works. Steve was saying that Bartering technique is you start with six and then you can negotiate down to four. Amazing. And if you guys are missing chat and you're watching on YouTube and you're wondering why, it's because we're over on Behance. So make sure you go to Adobe Live so you can actually comment and we can read it and you can join the puns and games and learn how to pronounce memes correctly by calling it memes.
Allie Mitrovich:
It's definitely not. Anyways, I need some more help with I need three more memes.
Alex Lazaris:
Okay, mortadella.
Allie Mitrovich:
Oh, I never heard of that. Can you spell it?
Alex Lazaris:
M-O-R-T-A-D-E-L-L-A.
Allie Mitrovich:
What is that?
Alex Lazaris:
It's like a bologna. But Americans made bologna as a response to Mortadella, but mortal is like the OG Italian version.
Allie Mitrovich:
Okay.
Alex Lazaris:
There is also calabrese. C-A-L-A-B-R-E-S-E.
Allie Mitrovich:
Okay.
Alex Lazaris:
And then we can do A. Sorceta.
Allie Mitrovich:
Once again, never heard of that.
Alex Lazaris:
Okay, so persetus. S-O-P-P-R-E-S-S-A-T-A.
Allie Mitrovich:
Okay, hold on. You're going to have to back it's like a spelling.
Alex Lazaris:
B-S-O-P-P-R-E-S-S-A-T-A-T-A-S-P-R-E-S-S-A-T-A.
Allie Mitrovich:
There we go.
Alex Lazaris:
Craig says Soylent Green. I don't think we're going to do that, unfortunately.
Allie Mitrovich:
What in the world is this? Oh, I was that's why I was typing a bunch of random stuff, it seems. Does it end in E or an A? Okay, my bad. That was a disaster of spelling. Okay, good.
Alex Lazaris:
It'S A-T-A by the way, not ETA.
Allie Mitrovich:
There you go.
Alex Lazaris:
Just in case you wanted a wider word.
Allie Mitrovich:
Yes, g. Thanks.
Alex Lazaris:
Steve says we'll open up an all meat cafe next to Midi's and put it out of business.
Allie Mitrovich:
Like a whole like, barbecue joint?
Alex Lazaris:
Yeah. So this is three. Three, three. Deal. You pick three of each.
Allie Mitrovich:
No. Is it three? Three, three? Yeah. Four fruits. No, it's three cheese, four fruits. I don't know, does that sound right? Like, I don't know what's normal? Because I don't think anyone's ever come up with a charcuterie food trick idea as far as I know. No one better steal it because Midis is coming.
Alex Lazaris:
Realize Midi's is going to sue the shit out.
Allie Mitrovich:
Absolutely. Okay. I'm going to swap these two because I think that the cheese and meat need to be next to each other.
Alex Lazaris:
So he says, hey, Steve, it's a truck that can leave you alone at any moment. That's so funny. We'll take this battle of the businesses to the road. La says they just made an account just so they could say summer sausage but it was late.
Allie Mitrovich:
Oh, no. Should I change one?
Alex Lazaris:
Yeah, why not? Let's give Ellie one.
Allie Mitrovich:
Okay. Because I hate how long it took me to sell that. I'm definitely going to swap that. You said summer sausage.
Alex Lazaris:
Yeah.
Allie Mitrovich:
Ellie, this is going to be too long, but we are going to make it work just for you.
Alex Lazaris:
Put sausage and then the summer will be.
Allie Mitrovich:
Makes me that fits a lot better. It's a better look. See that?
Alex Lazaris:
This is designer's copyright. It's like we don't need that word.
Allie Mitrovich:
Yeah. And this is the joy of it being simply a passion project is that I can change whatever I want to change and no one can tell me now.
Alex Lazaris:
Amazing. I love.
Allie Mitrovich:
It.
Alex Lazaris:
So how many accessories or kutraman are you looking for?
Allie Mitrovich:
What do you mean?
Alex Lazaris:
You have the add ons. Yeah, the olive section that you're talking about.
Allie Mitrovich:
So I have 1234, but I don't know if anyone has any other ones that they love on charcuterie. We can add them.
Alex Lazaris:
Oh, are you making this hold up?
Allie Mitrovich:
What?
Alex Lazaris:
What are we doing for crackers and things?
Allie Mitrovich:
It's going to be like I guess I need to put that on there somewhere. I was thinking just being like complimentary crackers and bread.
Alex Lazaris:
No, really? Some people do nuts, right?
Allie Mitrovich:
We're doing like yeah, I feel like those are like an accessory with it fair. Okay, well, let's see what people say.
Alex Lazaris:
Yeah, let's see what the response is on social media once this launches. Where's my complimentary bread?
Allie Mitrovich:
Right, I'm going to make this a little bit smaller because I'm worried that we won't have room for there we go. Move everything up.
Alex Lazaris:
Nuts aren't a vessel.
Allie Mitrovich:
I don't know, I don't think they're like absolutely necessary, but I personally like them, but I don't know if they're as important as bread or know.
Alex Lazaris:
Steve good people are very specific about bread and crackers. Except for in Detroit and Chicago.
Allie Mitrovich:
Dude, this is why it's nice, right, to build your own because if you don't like it, you don't have to get know.
Alex Lazaris:
Just comes full circle back to Steve not liking other people's pizza.
Allie Mitrovich:
Okay, I think I'm only going to do six.
Alex Lazaris:
Oh, val said you could add at the top comes with midi's famous crisps and nut mix. So there isn't a choice. It comes on your own thing.
Allie Mitrovich:
Okay, I don't hate that. But I'm wondering should that be like crackers and bread? I think I'm going to keep nuts as an add on. But then just say that I like.
Alex Lazaris:
Having the add ons because you get the olives and the nuts.
Allie Mitrovich:
Yeah, like the fun things that don't always come on. I feel like my spacing is like off. I can't pinpoint exactly what it is. There we go. Okay, so going to do olives course.
Alex Lazaris:
Are you going to do a so this is the question. You've got cucumbers at the vegetable section. What happens with pickles?
Allie Mitrovich:
I have pickles question mark as an add on. I don't know.
Alex Lazaris:
Because it's a cucumber.
Allie Mitrovich:
Yeah, that is true. I don't have an answer for you. I'm just probably not going to put it on there at all. Again, this is the joy of passion projects.
Alex Lazaris:
Sign me up for the dark chocolate.
Allie Mitrovich:
Right? That's like the best, most essential. Okay, so now I'm going to do, like, preserves. You know how you put like, I know brie. At least you know how you do, like, cracker, brie and then some sort of jam. Going to put preserves and I don't know what flavor it'll be. The flavor of the day. We'll see.
Alex Lazaris:
Voodoo. Val just pointed out in 30 minutes we'll be doing the artist spotlight. So make sure that you click the tab at the top and learn more details around how you can nominate yourself or friends or family members to be spotlighted.
Allie Mitrovich:
I'm excited for that. What are two more add ons that people would want? Trying to think should I do pickled?
Alex Lazaris:
Pickled? Okra. But I don't.
Allie Mitrovich:
That's okay. That's some fancy stuff.
Alex Lazaris:
Steve still wants his pickles and olives.
Allie Mitrovich:
But I don't think okay, maybe I'll combine both and I'll just do pickles for one.
Alex Lazaris:
Yeah, might as well.
Allie Mitrovich:
That is kind of an essential. And I feel like pickles are as controversial as pineapple on pizza.
Alex Lazaris:
You think pickles are that controversial?
Allie Mitrovich:
Maybe not that much. But I feel like they're very you either absolutely love them or absolutely hate.
Alex Lazaris:
The pineapple on pizza thing.
Allie Mitrovich:
Okay, so maybe it's definitely not to that level. But I feel like pickles you either absolutely love or you absolutely know.
Alex Lazaris:
Yeah, that's true. Or I don't know. I'm kind of indifferent to pickles, but I know people that are just fiends.
Allie Mitrovich:
I'm not a fiend. I think, like trained myself to like them because I always wanted to like them.
Alex Lazaris:
I should ask Steve about the Pickle Festival. That happens in New York.
Allie Mitrovich:
That's so actually, there was a Pickle Festival in Baltimore recently. I didn't go, but I might just do five for this and then center the two. Do you know why it's not giving me the center mark snaps in the individual columns? Do you know what you mean?
Alex Lazaris:
The center snap mark, like, individual columns?
Allie Mitrovich:
You know how for this, it would tell me that it's in the center. Here the way that this tells me it's the center, like, with the pink.
Alex Lazaris:
What you could do is just left align. If you group that box, you can left align that box to all the other boxes above it in that column.
Allie Mitrovich:
I see what you're saying. Okay. That's smart.
Alex Lazaris:
Sometimes things get wonky.
Allie Mitrovich:
Oh, no. Okay. That'll be a later.
Alex Lazaris:
Yeah, for sure.
Allie Mitrovich:
Okay. Is everyone happy with the layout of this? What are we thinking about the layout? I think I like it. I think it's clean and simple.
Alex Lazaris:
Yeah, I think so. I'm hoping that you have some chicagri pictures for us.
Allie Mitrovich:
I'm definitely going to bring over those ones that we found yesterday from Adobe Stock. For sure.
Alex Lazaris:
I love it.
Allie Mitrovich:
Okay, let's see. Does this centering look good? I'm just trying to make sure the spacing is good. This, I think, will be moved down a bit. Cool. Okay, cool. I really like it. I think it looks cool. So now I'm going to open.
Alex Lazaris:
Val says that she actually loves it with the two underneath the center.
Allie Mitrovich:
Okay, cool. Yeah, I think it gives a good variation, so it's not so exact. Okay. I don't know exactly how I'm going to incorporate these, but I definitely want to because I think, oh, we forgot mushrooms as a vegetable.
Alex Lazaris:
Do people like that on a Shakuri board?
Allie Mitrovich:
Okay. I get made fun of for this, but I think raw mushrooms are the most underrated vegetable. It's so good.
Alex Lazaris:
What do you put with them?
Allie Mitrovich:
Like, just good ranch, I guess. I don't know. I definitely am the minority. There not many people agree with me.
Alex Lazaris:
But do you make your own ranch, or do you just buy?
Allie Mitrovich:
Yeah, I love it's. Like sour cream, and then you mix into, like, Hin Valley Ranch packet. I think it is. That's my go to.
Alex Lazaris:
Oh, you need to up your game further.
Allie Mitrovich:
Do I?
Alex Lazaris:
Oh, yeah.
Allie Mitrovich:
There's what do you do?
Alex Lazaris:
I'll see if I can find the recipe for okay.
Allie Mitrovich:
Gee. Thank you.
Alex Lazaris:
Yeah, the when you realize how pretty simple making your own ranch is, it gets so good.
Allie Mitrovich:
So I used to work at a restaurant, and they made their own ranch, and I saw the amount of mayonnaise that went into it, and I was like, I swore I was never going to eat ranch again, because I was like, that is repulsive. So I think that it's probably what does yours incorporate? A lot of mayonnaise. I feel like it does.
Alex Lazaris:
Yeah. Sour cream, ranch, all that good stuff.
Allie Mitrovich:
I mean, it does make it taste so good, but the amount of mayonnaise really threw me for a loop, I'm not going to lie.
Alex Lazaris:
Yeah.
Allie Mitrovich:
Okay, let's decide how I want to.
Alex Lazaris:
Laura says Razukini is also yep.
Allie Mitrovich:
Oh, that's an interesting one. I might just put some illustrations just like around the specific one. I really am not entirely sure though.
Alex Lazaris:
Val says she had a ranch with real fresh bacon in it and now she doesn't want any other ranch.
Allie Mitrovich:
Oh, yeah. I feel like once you turn onto that, you can't go back to your hidden Valley.
Alex Lazaris:
Chipotle bacon ranch with a bunch of citrus. It's good.
Allie Mitrovich:
Oh, wow.
Alex Lazaris:
I don't doubt that's.
Allie Mitrovich:
I don't know if that looks dumb or not. Let's see.
Alex Lazaris:
So did you do your homework yet last night and register for Adobe Max?
Allie Mitrovich:
Are you going to be mad at me if I say no? No, but I think that they're listening to us because I got so many ads for it today and I was like, this is my sign, but I want to do I saw one of the ads was like I think it was a TikTok I saw of telling you, like, are you on this side of TikTok? Then you should sign up for this part of Adobe Max, if you know what I'm talking about. I loved it. It was so good.
Alex Lazaris:
Yeah, I've been seeing a lot of reddit ads for Adobe lately.
Allie Mitrovich:
Okay.
Alex Lazaris:
Which is like for photoshop battles subcommunity oh, cool.
Allie Mitrovich:
Yeah.
Alex Lazaris:
Showing like, really fun challenges that people are doing.
Allie Mitrovich:
That's fun.
Alex Lazaris:
But in case you didn't know, Adobe Max is next week from the 26th. 25th. Let me just double check dates real quick. 26th to the 20.
Allie Mitrovich:
Eigth.
Alex Lazaris:
That is correct. And it's free. Just sign up, register there. And if you love your Behance profiles and love hanging out on Behance, there's also a community section that you can add your profile to and whenever you upload your project, it'll automatically go to that community page.
Allie Mitrovich:
Yeah, I'm excited. It'll give me something to do and why not? It's free. Yeah, I'm really pumped for that.
Alex Lazaris:
That was one incredible part of the whole COVID thing is these online great creative festivals, right.
Allie Mitrovich:
That would have never came to life if it weren't for COVID. I mean, I'm not going to wish COVID over good speakers, but are these nuts? I think they are.
Alex Lazaris:
Those look like black eyed peas too. I don't know.
Allie Mitrovich:
I'm going to just hope that they're nuts because I need something different for the add ons. So we're going to set that's your illustration now. So if you say, yeah, they're nuts for sure. I don't know what to put for the meats. Maybe I could put like these little leaf decorations because I don't want to put like this whole turkey right here or this sausage link is scaring me. I'm definitely not going to probably pull.
Alex Lazaris:
Out some of those sausage links, too. You just have, like, one.
Allie Mitrovich:
That's true. Because I don't like this whole connection thing. I'll take it all over and then figure it out in design. But trying to find other things. Let's see.
Alex Lazaris:
Steve says cashews.
Allie Mitrovich:
He thinks those are cashews?
Alex Lazaris:
I think so.
Allie Mitrovich:
Okay, then that makes me feel better. We'll say they're cashews.
Alex Lazaris:
Yeah.
Allie Mitrovich:
Let's see. All right, I'll just take that and I'll probably come back. Yeah, I don't love that. Okay. But ungrouped all these little pieces. Whoopsies. Command G is a lifesaver, too.
Alex Lazaris:
To group everything.
Allie Mitrovich:
Oh, yes. And then command option G. Shift G. You're right.
Alex Lazaris:
Option. Yeah. I've been staring at this menu a long time and I can honestly say I'm really getting quite fondue of it.
Allie Mitrovich:
You googled that, didn't you? That was one of your better ones, I'd say.
Alex Lazaris:
Thank you.
Allie Mitrovich:
You're very welcome. It yeah. Something has to be done about this. Let's see what we can do. I don't know if oh, now it's all connected.
Alex Lazaris:
Just grab the select direction tool, the white arrow, and then just grab one of the links and then copy paste it out.
Allie Mitrovich:
There we go. Oh, goodness.
Alex Lazaris:
Allie yeah. You're missing a couple anchor points, but that's not a big deal.
Allie Mitrovich:
Let's see if that works. There we go. Okay. I feel like if you do just one, though, it's not let's try and do another.
Alex Lazaris:
Do you know what the Greek name for fettywap would be?
Allie Mitrovich:
I don't. Tell me.
Alex Lazaris:
Fettawap.
Allie Mitrovich:
Fettawap. Okay. I could have guessed that one. I think.
Alex Lazaris:
Pretty close.
Allie Mitrovich:
That's a pretty good one.
Alex Lazaris:
It's all right.
Allie Mitrovich:
It's really interesting that there's this many just, like, online. Like the fact that there's, I did it again. There we go.
Alex Lazaris:
Justin Breeber.
Allie Mitrovich:
That's a good one.
Alex Lazaris:
Grier's Anatomy.
Allie Mitrovich:
I've never watched Grey's Anatomy. Fun fact.
Alex Lazaris:
Kim Kurdashian.
Allie Mitrovich:
Kurd. I feel like that's a oh, my gosh. What am I doing wrong?
Alex Lazaris:
The cheese curd.
Allie Mitrovich:
All right, I'm just going to actually let me save this while I'm here. I haven't saved it yet.
Alex Lazaris:
I've gotten sucked down into rabbit hole looking for funny facts. I'm here chat. This can't be right. Google says that the most popular cheese recipe in the United States is macaroni and cheese.
Allie Mitrovich:
I feel like I believe that.
Alex Lazaris:
You think so?
Allie Mitrovich:
I mean, it's just the most like every age likes that. You know what I mean?
Alex Lazaris:
That's fair.
Allie Mitrovich:
But there's what were you thinking it would be?
Alex Lazaris:
Varieties of cheese?
Allie Mitrovich:
Yeah. That is a lot. Oh, my gosh. I keep accidentally deleting this entire thing. I just want two sausages and it's giving me a hard time. Sorry. Everyone watching is probably like, hurry it up.
Alex Lazaris:
No, you're doing great.
Allie Mitrovich:
Oh, my gosh. Okay, we're just going to have that little hiccup right there. Okay. Let's try and format this somewhere on here and see what we're working with. See, I just. Feel like that looks so uncomfortable.
Alex Lazaris:
Just long boy. I mean, if you do it horizontally, maybe it's fine.
Allie Mitrovich:
I think if I gave it a curve, kind of like, have it.
Alex Lazaris:
Yeah.
Allie Mitrovich:
Okay. But now do I need something on the other side since the rest have two?
Alex Lazaris:
No, I would just maybe just do one for each of them because I think the top two don't have two. Right?
Allie Mitrovich:
Yeah. I was thinking that I could find another vegetable, though, if I just did every other so I will rotate or reflect. Can I not reflect on.
Alex Lazaris:
There you go. Yeah. Flip horizontal. Flip vertical.
Allie Mitrovich:
That's interesting. Okay.
Alex Lazaris:
Oh, my goodness. Yes. Voodoo Valdeval's put back on her cheese hat.
Allie Mitrovich:
She's got it.
Alex Lazaris:
So she's, like, prepare to haveardi a good laugh.
Allie Mitrovich:
Good one.
Alex Lazaris:
That's good.
Allie Mitrovich:
All right. Grapes or pomegranate? I think grapes are more fitting for charcuterie, especially because you generally, like, drink wine with charcuterie.
Alex Lazaris:
MMM. So we have about 13 minutes left before our Artist Spotlight series.
Allie Mitrovich:
Yay.
Alex Lazaris:
Means we have about 45 ish minutes left. So menu is looking real good. Feeling good.
Allie Mitrovich:
Okay, I think that looks good. I'm not sold on the illustrations. I just definitely think it needed something, and I'm just going to take a look at it without anything, just so we can see. Cool. I love it. I do think it needs, like, a border of sorts, though, so I'm definitely going to give it a border, and I think this is a good time. I can bring the blue back in or, like, whatever you would consider this color. I think it's blue, right?
Alex Lazaris:
Yeah. The charcuterie type is really close to Midis as well.
Allie Mitrovich:
Wait, what was that?
Alex Lazaris:
It's just the charcuterie type is really close to Midis. Like, it's touching the M. Oh, is it?
Allie Mitrovich:
Okay, I'll pull that down in a SEC. So I'm going to do no, it's not giving me a hold on 1 second. It it where did that square go? It's not letting me do a stroke. There we go. Yeah, I think I'll do, like, a big old blue stroke. It.
Alex Lazaris:
I know you've got your own kind of merchandise that you've been making. Who are some of the brands that you look to when looking at trying to make new merch lines and things?
Allie Mitrovich:
Like, really, like so my stuff is generally graphic tees. It's, like, comfy clothes, so it's not really, like, boutique clothes. But I really love there's this brand called Olive and Frank. I believe they're based outside of the US. But they do, like, a lot of embroidery stuff, and it's really simple, but, like, really high quality clothes. And I absolutely love them. And honestly, I really love Paxun's graphic tees. I think that they have, like, a really nice compilation of tees. And same with Urban Outfitters. I just like the vibe of theirs. I recently put a distress texture on my tees, and I got that idea from Paxon, so just like stuff like that. I take little bits of it, inspiration from other places, but yeah, kind of like the main popular.
Alex Lazaris:
Love it.
Allie Mitrovich:
Stores. Cool. I think that looks good.
Alex Lazaris:
Fun.
Allie Mitrovich:
I feel like there could be we could use something right here. Like, it's a little bit bare up there, but I'm not really sure.
Alex Lazaris:
I feel like with how dense the menu is. I think it's fine.
Allie Mitrovich:
It works.
Alex Lazaris:
Giving yourself a little bit of white space up there for sure.
Allie Mitrovich:
Cool. All right, I want to see if I can round these edges.
Alex Lazaris:
What?
Allie Mitrovich:
What?
Alex Lazaris:
You never round your edges?
Allie Mitrovich:
Never. Um there we go.
Alex Lazaris:
Get crazy with it.
Allie Mitrovich:
Oh, I wanted the inside to be rounded.
Alex Lazaris:
I'm wondering how that you should click the corner button. They're not giving it to you with the center option. Where do you align stroke in this? Maybe click.
Allie Mitrovich:
I don't know it's okay, well then, now that kind of looks funky. Let's see what other stuff there is. Oh, that looks kind of cool.
Alex Lazaris:
That's cool.
Allie Mitrovich:
See, that's like for like, a fancy restaurant, I feel like. All right, we'll just round those corners then. And then ideally, I would round the actual menu corners for sure. Because if you know me, I round corners of everything.
Alex Lazaris:
You've got the corner rounder.
Allie Mitrovich:
Yeah, I do. Oh, my goodness. Amazon. Best Amazon purchase, honestly, that I've ever had. Okay, so I'm going to save that command S, get some coffee, and then move into Photoshop.
Alex Lazaris:
Love it. Got about nine minutes before the auto spotlight, so probably get like, a mockup done.
Allie Mitrovich:
Yeah. Perfect timing, actually. Okay, so I'm going to take this and duplicate it because let me just show you what I have. I found this on Adobe Stock, and I was like, this is perfect for my brand. I don't really know exactly what it would be for. I'm kind of envisioning it as a sign or I've seen food trucks where the whole side of the truck is wooden, so maybe on that, I'm not really sure. I'm going to make all of this white because I like the look of the white on the wood. And I don't know how well the green would show up, like, for the actual uglino. So I'm going to group it and then copy and paste. And so to be honest with you, all right, now, I'm not the best at Photoshop, but I still wanted to do it to show you how simple it is to do mockups with smart objects. So I opened it up from Adobe Stock, and it'll tell you where to edit it. And then you just click right here. You double click that little guy and then select everything that they have and then delete it.
Alex Lazaris:
You just make another layer too.
Allie Mitrovich:
Oh, okay.
Alex Lazaris:
Bottom. There you go. Plus cool.
Allie Mitrovich:
And then just command V and then paste it in. It'll pop up with that, and then it'll paste as a smart object. And then you just click the check and you have to save this or else it won't transfer over. But once it saves, it's getting a little slow, but it'll automatically put it in the mockup for you. Like, look at this. TADA. Look how fun that is.
Alex Lazaris:
So fun. Love that. If you want to, you can edit the filters on that. So you got the visual effects happening in that drop down. Now click that layer.
Allie Mitrovich:
Which one?
Alex Lazaris:
Open up. Sorry, I can't really see in that Layers panel yet. Open it up a little bit more. Cool. So go to the layer that says edit this and then it's got the drop down effects happening. So on the far right side of that layer, click the drop down, the down carrot, and then you can tighten up some of the things if you need to. So because it's the spray paint effect on it, there's some of the ripple effect, the effects that it has around it, you can open those up and.
Allie Mitrovich:
Then let's mess with them. That's fun.
Alex Lazaris:
So the ripple and the Gaussian blur are the two things that are probably making it so pixelated for you, right? So you can either make it more pixelated by going to the right or lower that pixelation and blurriness to the left.
Allie Mitrovich:
I'm just trying to see how much of a difference.
Alex Lazaris:
So it's going back and doing essentially the same thing because it goes from 0% to positive and negative.
Allie Mitrovich:
So I see.
Alex Lazaris:
Get it at zero B, probably clip CRISPR. There you go.
Allie Mitrovich:
Cool.
Alex Lazaris:
And then a little bit of Gaussian blur not preview. So then you could just pull that down to zero if you want. That's fine.
Allie Mitrovich:
Cool. Looks awesome. Okay, so I'm going to save this actually. I'm just going to open up some more and you can exit this out. Once you have that done, I'm going to open up another mockup that I have.
Alex Lazaris:
Would you ever choose to do something fancy like a gold leaf of the logo or something?
Allie Mitrovich:
Oh, I love the gold leaf look. I don't know. I don't know if that's fitting for this brand per se, but I love the look of the gold leaf. I've done mockups of gold leaf as well. Okay, so this is the business card mockup that I found and I just liked that it was sitting on this one thing. And the nice thing is that again, you can edit this color in the back. So like this turquoise, I'll probably swap to one of the brand colors, but I'm going to go get my business card and then so double click the front and then erase all this.
Alex Lazaris:
Zoe says gold leaf for the little icon illustrations would be so cute.
Allie Mitrovich:
Okay, maybe we can go on Adobe stock and find that and find one if we have time. I would love to do that. So then I'm pasting this in again as a smart object. Oh, and I think my background okay. Don't judge my layers. I'm not good at you're.
Alex Lazaris:
Good.
Allie Mitrovich:
I don't really organize my layers per se. There we go. Okay. And I guess I didn't make the business card lockup.
Alex Lazaris:
Might not be the correct size.
Allie Mitrovich:
Right.
Alex Lazaris:
But you can just pull the yeah.
Allie Mitrovich:
It might just cut out some stuff. What if we just did this real quick? It it cool. Let's see if this is better. Oh, check that out. Perfect.
Alex Lazaris:
Look at you.
Allie Mitrovich:
Wow. Okay, I'm going to save it. I love it. Okay, let's do the background. Just going to do a quick clipping mask of command cup. That's okay. All it did that warp that a little bit.
Alex Lazaris:
I think I pulled one side more than the other, right?
Allie Mitrovich:
Okay, there we go. Cool. And then save it. Sweet. I think that looks so good. So now I'm going to change the background. Double click. Maybe I'll make it the green.
Alex Lazaris:
That's a great idea.
Allie Mitrovich:
Just going to get the hex code from it. Copy that, and then paste that hex code. I think that looks cool. I think it could be a little bit lighter. I think that it kind of is distracting.
Alex Lazaris:
Yeah, it seems like it's pulling a different color. Maybe there's lighting on the background that's making it not.
Allie Mitrovich:
Yeah, I might have to edit that. Go in there and edit that. Let's see. Okay, I think that's a little bit better. Let's see. Lights. Oh, goodness. That doesn't really do much. Make it a little bit brighter. Cool.
Alex Lazaris:
Once we get to a good spot with this, we'll do the Artist Spotlight.
Allie Mitrovich:
But time. Okay. I think I'm looking really good. About done. I love the way that the shadows are on it.
Alex Lazaris:
I think with that wooden plank there also just is such a nice nod to the business.
Allie Mitrovich:
For sure. It's funny, I was trying to look up a mockup for a charcuterie board. You've seen, like, engraved charcuterie boards. I was like, how cool would that be? I couldn't find one. But the first mockup, I guess, is good enough. Okay, I'm going to save these and.
Alex Lazaris:
Then well, if you do have an Adobe stock version of that or still have a credit, we can do it the real time together. Find one, and I'll show you how to do the burn effect.
Allie Mitrovich:
Oh, I'm in. Yeah, I have plenty of credits.
Alex Lazaris:
Perfect. I love it. So we are going to go and do our Artist Spotlight, right? Meow. But first of all, if you have not already done so, make sure you go to Adobemax.com or Max Adobe.com and register for Adobe Max. It's free, 99. So just do it. Sign in with your Adobe account or your Behance account. All those good things. Just do it. Or as Val said earlier, fawn do it. Which is amazing. So anyway, so today's Artist Spotlight is an amazing designer. I'm sorry if I'm going to mispronounce your name. I think it's Kong do han. Congratulations on being the featured Artist Spotlight for today. Make sure if you are not Kung and you want to be featured, or if you know somebody who should be featured, make sure that you go up in the top panel and click the Artist Spotlight section and learn more information about how you can nominate yourself for friends or family. So anyways, this is their profile and it's super exciting. Make sure that you give them follows. I'm going to give them a follow real quick. They've got their Facebook. Dribble Pinterest all linked there. So make sure you go clickety click and go follow them. Give them some thumbs up. We are going to go straight into their projects right now. I always love little projects like this that are just full brand identity. It's already really clear up top saying what they've done. Branding, logo design, visual identity, verbal identity, and illustrations. Scroll down. Love when you see some challenges. It's great. Cool. Little social mockups or like invite postings business cards. We were just talking about those. Cool mockups. This is cool. This is exciting. I like the color palette. One little illustration there. Nice. Good stuff. Let's see here. Which do I click on? Just scroll through it real quick. Got the training club. Cool. Oh, man, this is cool. I love when people break down their gradient processes, especially with like brand colors and things like that. It's super helpful.
Allie Mitrovich:
Looks really nice.
Alex Lazaris:
Yeah, it's cool. Some collateral, some guidelines.
Allie Mitrovich:
Awesome.
Alex Lazaris:
It's cool. Whenever you see the illustrations coming together with the gradient system. Nicely done. This is a case that it keeps on going. I like it. I love when you get all the kind of facets, a logo, folio. Nice. Some really fun color palettes going on. That's fun. Yeah, these are great. These are super fun. I like the diversity of the work and the kind of typesetting and iconography that you've brought to a bunch of these brands. I want to see this. So Vietnamese tet holiday. These holiday cards.
Allie Mitrovich:
I love that.
Alex Lazaris:
So pretty. The Vietnamese tradition. Lunar new year. We get to see all this. It's really good, though. It's really nice. Oh, I love these. These are great.
Allie Mitrovich:
Surely.
Alex Lazaris:
Wow. These are cool. I love gifts like this that show that it's not just like a stationary mockup or anything like that. Super fun. Bringing its emotion. Lewis asks, hey, where can I get those card templates? The card templates? Either you can find them on Adobe stock, not for this, but I know you're talking about the training club stuff. You can find some templates like that on Adobe stock or you can make them yourself. Things like this are pretty easy to make yourself in Photoshop, in Illustrator. This super easy to do in Illustrator Photoshop. So you don't always need to buy them or get stock credits or anything. But super helpful sometimes. All right, let's do one more. What are you thinking? Logo Folio, brand identity nails? I'll let you choose.
Allie Mitrovich:
I like the brand identity. Let's try that one.
Alex Lazaris:
The one on the right. This one?
Allie Mitrovich:
Yeah. Perfect.
Alex Lazaris:
Oh, nice.
Allie Mitrovich:
That looks really nice.
Alex Lazaris:
It feels like a really nice that's a clothing brand. Nice. It feels very relaxing. Like a spa almost.
Allie Mitrovich:
Yeah.
Alex Lazaris:
It whoa, that's cool.
Allie Mitrovich:
It it looks like it's a real picture. It doesn't even look like a mockup.
Alex Lazaris:
I know. That's what I'm like. Wow, it's a long, right?
Allie Mitrovich:
Oh, I like that one.
Alex Lazaris:
This paper mockup.
Allie Mitrovich:
Yeah, it's a cool mockup. Looks so good.
Alex Lazaris:
That's exciting.
Allie Mitrovich:
Oh, that's a nice addition. The social media to make it. Yeah. And the instagram. It looks nice.
Alex Lazaris:
Yeah, there's a bunch of really great kits. I probably would change out the no.
Allie Mitrovich:
SIM there just to whatever, 1.9 million followers, though. Wow.
Alex Lazaris:
Popular brand, especially for having a Lore mitsubaya. Details like that are super important to just nail to make it feel a little bit more real sometimes, but great mockups.
Allie Mitrovich:
Super awesome.
Alex Lazaris:
Make sure that you give them a, like, follow, subscribe, all those things. Voodoo Val is linked to some Adobe stock templates and things like that that will help you. But speaking of mockups, we still have got about 20 minutes, so I would love to start diving into the rest of your work. Let's do it.
Allie Mitrovich:
Let me share my screen. Cool. So we just finished up this and then the business cards. There they are. And I'm going to mock up a menu. Like, obviously we already made the menu, but I found this really nice looking wooden menu holder. I don't really know. We'll see. So I thought it could be cool to see the menu standing up like that. So we're going to go ahead and mock that up. So I'm going to go into InDesign. I just realized that this should probably have a white fill so that it's not transparent on the there we go. And then I'm just going to copy whoops. Not that. Copy all of that and then double click here's. And again. I probably should have messed with the sizing earlier. Honestly. Didn't think of oh, no.
Alex Lazaris:
That is one of the tough parts is finding a mockup that fits your perfect size.
Allie Mitrovich:
Right? I'm trying to figure out how I should go about doing this. I'm wondering if I could just center it, what it would look like. Let's try that.
Alex Lazaris:
Yeah, you can absolutely do that. I would just do a background color, though.
Allie Mitrovich:
Okay. It let me where am I filling?
Alex Lazaris:
Press I and you can get the eyedropper. And then you can press G and then just paint into it. It's a gradient. Sorry. Press go down to the gradient tool and you can change it to paint bucket.
Allie Mitrovich:
Cool. I don't love that. But we're going to keep it just for the sake of.
Alex Lazaris:
Just trying to see how it fits on the model.
Allie Mitrovich:
For me right now. Right. Okay. So I'm going to save it. Let me get back to this tool and then let's see. Okay. I think that looks so cool. Obviously the bottom is cut off because it's got to fit in this. So if this were real life, I would of course keep that in mind and then bump everything up so that it was all being seen. But I think this is such a nice looking mockup. I feel like if I were presenting this to a client, this is such a good way to show them real life situations. And I think the wooden menu holder just kind of ties everything together because there's the unison of the wood features amongst all the mockups. So I think it looks cool.
Alex Lazaris:
Absolutely. Yeah. Agree.
Allie Mitrovich:
So, I mean, I'm not going to do this just for time's sake, but I would probably go back into InDesign and pull this down so that there's more of this blue up here so that the borders are all the same width. But again, if I were a client, I would definitely do that. So just going to save that as the menu.
Alex Lazaris:
Yeah. And don't forget, if you're a chatter or whatever, or even you if you wanted to, you could print these things really easily and shoot them yourselves. So that way you don't have to rely on a Photoshop mockup or anything.
Allie Mitrovich:
The best form of mockups is just a real life. Yeah. Okay.
Alex Lazaris:
That way you can control the lighting. You can go to a thrift store and buy your own plank of wood.
Allie Mitrovich:
All these good things. Obviously this looks real, but it does give an added touch. When it's actually real, you can kind of tell the difference. The shadows are more accurate. And what was you were saying? Let's do something together on Adobe stock.
Alex Lazaris:
Yeah, if you can go to Adobe stock and then just look up like a wood board.
Allie Mitrovich:
Let's see.
Alex Lazaris:
So you almost just like oh, I.
Allie Mitrovich:
Think that looks kind of.
Alex Lazaris:
Oh, there you go. Look at that.
Allie Mitrovich:
Where'd she go? Oh, perfect.
Alex Lazaris:
Do you have credits?
Allie Mitrovich:
Yeah.
Alex Lazaris:
Cool. Grab that baby.
Allie Mitrovich:
That's going to be cool. How fitting. Okay.
Alex Lazaris:
Yeah, just post that. Pull that into photoshop.
Allie Mitrovich:
All. It's a JPEG too.
Alex Lazaris:
Yeah, that's fine. Just pull it straight in. So you got a couple of different options with this now. So you can try to use the full color mockups you have of the logo, or you can just convert the logo straight into black and white.
Allie Mitrovich:
Okay. I think I'll probably use the white.
Alex Lazaris:
That I used for the you'll probably want to use a black version of it.
Allie Mitrovich:
Okay, let me go make that black, this effect. Right? Okay, so make everything black.
Alex Lazaris:
Yeah, I would just make everything black.
Allie Mitrovich:
Cool. So I'll just take that one and then just copy and paste?
Alex Lazaris:
Yes, just copy and paste. Correct.
Allie Mitrovich:
Sweet.
Alex Lazaris:
Then pull it over to that. Like, circle one, whichever one you want.
Allie Mitrovich:
Yeah, I like this. Circle one right here.
Alex Lazaris:
Yeah, it's cute.
Allie Mitrovich:
I think that looks nice. Oh, goodness. Why do I keep doing this?
Alex Lazaris:
Because the command changed. I still haven't gotten used to it.
Allie Mitrovich:
Yeah. What is the command change? I'm just so used to Illustrator.
Alex Lazaris:
It used to be like Illustrator, I think. And then it changed where now it's equidistant. So you don't need to hold anything. It'll just always stretch dimensionally.
Allie Mitrovich:
Okay. I'm always holding Shift because of and.
Alex Lazaris:
If you're holding shift, then that's the.
Allie Mitrovich:
Breaking point, I think. Okay, there we go. Cool.
Alex Lazaris:
So that's your logo. So now you can just place it down. It's a vector smart object. And what you'll do is you just change the blending mode on it so you can go from normal. I'd probably do like a multiply or do a multiply, maybe a dissolve, even. Might work really well for that.
Allie Mitrovich:
Does that work? I didn't notice the difference. Really?
Alex Lazaris:
It's not showing yet. But I think what we'd do is also change the opacity needed. So there's a couple of things we can do it through layer effects. So if you want that embossed look, I would double click on so what you can do is just double click that layer. Not the title on it, just the.
Allie Mitrovich:
Other sorry, it's taking me to libraries now. My bad.
Alex Lazaris:
Very good. Don't click the icon and don't click the type. Click next to it. Yeah, click anywhere. Double click it.
Allie Mitrovich:
There we go. Can you tell I'm not a Photoshop guru?
Alex Lazaris:
No, you're good. No worries. And so what you can do is you can now add like an inner shadow or sorry, you got also the bevel and emboss button above. So I would turn off the inner shadow because you've turned it on now. So now you can mess with everything in the bevel and emboss section.
Allie Mitrovich:
Cool.
Alex Lazaris:
Which allows you to control that depth. So you can kind of see how on the top part of it, you've got the glow of it looking like it's been pressed a tiny bit.
Allie Mitrovich:
That's so cool.
Alex Lazaris:
And you can adjust the opacity as well of the inside and the bevel.
Allie Mitrovich:
You're just going to mess with them and see what yeah, it's a great.
Alex Lazaris:
Idea.
Allie Mitrovich:
Noticing a difference in that it.
Alex Lazaris:
Might be because the layer is currently on multiply. So we might need to let me.
Allie Mitrovich:
Change that back to normal.
Alex Lazaris:
To normal.
Allie Mitrovich:
Cool.
Alex Lazaris:
And then you can also change the contour and the texture by clicking on those things in the left side of that screen. So above where your bevel and emboss is, there's two sections. One's a contour and one oh, right.
Allie Mitrovich:
Okay. Yeah, that looks really nice.
Alex Lazaris:
Alexa says, looks so real obsessed with the logo type.
Allie Mitrovich:
Yay. That makes me so happy. I think this looks really nice on top of this.
Alex Lazaris:
And then you can also adjust the blending options, specifically on the section above, the blended emboss above.
Allie Mitrovich:
Okay, cool. I don't like that much texture, but I think some looks good. Cool.
Alex Lazaris:
So I would do not styles. Go one more down. There you go. And then that should allow fill opacity. So that fill opacity should be that inside section.
Allie Mitrovich:
Oh, that looks so nice. I love this.
Alex Lazaris:
And then you can change the mode as well, if you needed.
Allie Mitrovich:
Let's mess with the mode.
Alex Lazaris:
Which dissolve might be a good one. I'm not sure if you'll break it or not. Resolve difference, maybe.
Allie Mitrovich:
Oh, here's, dissolve. That looks super grainy.
Alex Lazaris:
Yeah, super grainy, maybe.
Allie Mitrovich:
Oh, I kind of like that. Obviously, that's not really what we're going for, but I think that's a cool look.
Alex Lazaris:
So you can do this with multiple pairings, right? So if you were to do that, if you like that effect, I would grab that layer. So do the difference if you want, and then duplicate it. Duplicate it, and then you can look at that, and then you can turn off the layer effects on the duplicated version. So you just turn off the eyeball, and then you can change the blend. So I think you had maybe it was overlay. Might give you a little bit of that burn.
Allie Mitrovich:
Oh, I like darker color. I think that looks really nice. That looks super realistic. I think I'm going to do that.
Alex Lazaris:
So you can do that, and then if you wanted to, you can lower the opacity to get it even more of that.
Allie Mitrovich:
Yeah, something like that. That's too much. Wow, I love this.
Alex Lazaris:
Yeah, there you go.
Allie Mitrovich:
That looks so nice. Yeah, and so realistic. I feel like it looks like you took, like, a burning hot stamp and just stamped into it.
Alex Lazaris:
Yeah, absolutely. If you ideally geeky with it, you can eventually get your burn tool out and burn edges around the type.
Allie Mitrovich:
Oh, goodness. That would look awesome. I'm going to put it on something else just to see. I like this one. Too funky.
Alex Lazaris:
What a fun shape.
Allie Mitrovich:
I'm going to just duplicate another one.
Alex Lazaris:
And Val says we have ten minutes left. That's true. We have about, like, math. Math is hard.
Allie Mitrovich:
Math is so hard.
Alex Lazaris:
I think about seven minutes left now, so make sure you get your questions in. If you have any, we want to hear them.
Allie Mitrovich:
I'm so glad this is about to be over.
Alex Lazaris:
I know.
Allie Mitrovich:
Why can't I make this smaller?
Alex Lazaris:
What are you trying to do with it?
Allie Mitrovich:
Why can't I make it smaller?
Alex Lazaris:
Just command t. There we go.
Allie Mitrovich:
Thank you. Oh, I click shift again. There we go. Okay, this one, I think I would look cool to do, like, on the bottom, not the whole yeah. Honestly, I like the way it is. And this is only one layer because I didn't do both, and I kind of love that look. That one looks super realistic to me. I feel like this would be fun too. Like, if I were to take just one of these and then put it on another mockup of, like, a table or something, and then you could get it really realistic.
Alex Lazaris:
Absolutely.
Allie Mitrovich:
I love that. That looks awesome. Sweet. I'm glad we did that.
Alex Lazaris:
Yeah. You're a burn wood burner expert.
Allie Mitrovich:
I know. Check this out. Actually, this reminds me. I have one more mockup, and I think we have time for it.
Alex Lazaris:
About five minutes.
Allie Mitrovich:
Cool. That's perfect. Then I was going to put this all together in, like, a formatted way, but I think that we get the gist of it.
Alex Lazaris:
Absolutely.
Allie Mitrovich:
But actually, I probably will put all of this stuff together, and I'll probably put it on my behance if anyone wants to see, like, a condensed version of it. And I'll do, like, colors and stuff.
Alex Lazaris:
What a great idea.
Allie Mitrovich:
Thank you. Thank you. Yeah, because it always looks nice to have it, like, the artist spotlight to have it all together.
Alex Lazaris:
Absolutely. Great.
Allie Mitrovich:
Okay, so obviously, I guess there's not really bags per se for this, but if you got, like, a to go charcuterie I don't know. I just like the look of these bags. I think they look nice.
Alex Lazaris:
Do they have a paper textured one, or is it only white?
Allie Mitrovich:
I think it's only white. Oh, wait, here. We can change it. Let's try, like, a craft brown.
Alex Lazaris:
Yeah. I was also thinking if I had it's so hard to make a white bag look like paper bag.
Allie Mitrovich:
That's not don't worry about it. I'll keep one white, and then I'll do that.
Alex Lazaris:
Well, this could be a good opportunity for one of your brand colors as well.
Allie Mitrovich:
Oh, true. Okay. Not your worst idea.
Alex Lazaris:
Thank you.
Allie Mitrovich:
Okay, what is this? I'm going to grab the white one. Something about white on, like, a brown craft, actually, that would be so cool. If I could print the menu on a craft paper, I could not figure it out. Make it smaller.
Alex Lazaris:
Alex says for this, personally, I like to do command. Click the smart object and then command J, a layer of substrate wood in this case. Oh, interesting. That's a good idea too.
Allie Mitrovich:
Okay.
Alex Lazaris:
You have, like, another layer of wood. Texturing it.
Allie Mitrovich:
Right?
Alex Lazaris:
Kind of smart.
Allie Mitrovich:
Oh, I love beautiful. Yeah. Okay, now I'm going to do the colored logo with the background for this white one and see how that works. Mockups are so fun once you get the hang of them. It took me a long time.
Alex Lazaris:
Yeah. Mockups really help.
Allie Mitrovich:
Solid 100%.
Alex Lazaris:
And it's fun whenever you have a really fun logo to play with and all those things. Yeah. It's like you're done with running a marathon and you're just, like, feeling good and excited.
Allie Mitrovich:
Absolutely can't relate to the marathon part.
Alex Lazaris:
But neither can I, but I would imagine I'm kidding.
Allie Mitrovich:
Yeah, that's what I can only imagine.
Alex Lazaris:
That's what it feels like, you know, whenever you finish that. Pineapple pizza. And you just feel so good.
Allie Mitrovich:
Yeah. And your brie cheese.
Alex Lazaris:
Yeah.
Allie Mitrovich:
Going to make it a little bit smaller. I'm going to move it down a bit, but I really like it. Cool. Okay. Actually I'm going to move it back up a teeny bit and then I think I'm all set.
Alex Lazaris:
Cool. Once you get this moved up, let's do a recap of all the radness that you've made today and yesterday.
Allie Mitrovich:
Awesome. I think it looks so fun.
Alex Lazaris:
That's so fun.
Allie Mitrovich:
I love that. Wrap everything up. So obviously it's a charcuterie food truck. Fictional, but one day will be nonfiction. It's coming to life. Shortened version of my last name. It's where I got the name from. And then I kind of wanted a badge situation. So started messing around with options on this artboard and then tried some other ones, which I definitely think were good contenders, but homey cozy vibes. So I think this color palette kind of nailed that on the head. And then here we have some other shortened versions of the logo. Sub logos for elements that I would give a client if this were a real project or to put as social media icons or like a favicon. I don't know if I'm pronouncing that correctly. And then I made business cards here. Really simple, but I love when people give business cards and they're all different colors, so just two different options. Obviously this orange brown isn't our main color, but I thought it looked nice just to see. Then we went over into InDesign and let's do presentation mode. And then we came up with a menu. It's kind of a build your own charcuterie. So ideally this would be like a piece of paper and then you would have a pencil and you would check off what you would like. The burn effect, which was super cool because it's obviously really fitting. Charcuterie board, menu holder. And then I might have cleared out of it, but oh, no business cards. Okay. And yeah.
Alex Lazaris:
Well, thank you so much, Ali, for two wonderful days. We really appreciate having you.
Allie Mitrovich:
Thank you so much for having me. I've had so much fun. It's been amazing.
Alex Lazaris:
Yeah. And so make sure Chat stay around for the XD daily creative challenge and draw along with Kyle T. Webster. We'll be back very shortly. Thank you again for hanging out. We'll see.
Allie Mitrovich:
Thank you so much today.
Alex Lazaris:
Bye.
Allie Mitrovich:
See ya. Cause I feel better? You it? Cause I get you me? Cause I wanna be? If I get a type of night? If it's all you like to be? That's what you get from night? Oh deep? And I wouldn't be house?
