Anny Follesøy
Bergen, Norway




I am a visual communicator, with a background as a gourmet chef.
My knowledge and passion for food, the overall restaurant experience and especially the plating, has had a lot to say for how I ended up in this field. For me, cooking is a form of design, one must think through how the crockery would bring out the best in the specific dish, and one should plate the dish in terms of both composition, negative space, color choice and especially how you choose to prepare the raw material. This is just a small part of how the guest experiences both the different dishes, the atmosphere, the service, the room design, the menu, simply the overall experience of a restaurant visit. Everything is carefully designed and thought out, just like in the field of design.







Education and work:


2018 - 2021
--
Bachelor in Visual Communication
University of Bergen at KMD, Bergen

2020
--
May
Internship, designer
Overhaus, Bergen

2019 - 2021
--
Chairwoman of the Board
Linjeforeningen Raster,
Student organisation for Visual Communication

2018 - 2021
--
Student elected representative
University of Bergen at KMD, Bergen

2017:
--
Craft Certificate, Chef

2017:
--
February - April
Intern, Chef
Mathias Dahlgren:
Matbaren & Rutabaga, Stockholm

2016 - 2017:
--
Apprentice, Chef
Mingel Gastrobar, Bergen

2015 - 2016:
--
Apprentice, Chef
BARE Restaurant & BARE Vestland, Bergen
I am a dedicated, hard-working and organized woman. Always motivated to learn something new, positive and very engaged in what I do. What interests me most in the field of design is comprehensive design such as the development of logo design, visual identities, branding, and especially packaging design, i am also open for developing more in motion graphics and animation.


My strengths in the field of design I would say are particularly systematic parts of design, such as layout design, branding and packaging design. I also find it very interesting to experiment with different forms of expression and visual instruments throughout the design process. I probably use most of my knowledge and experience from the physical and analogue, considering my background as a chef, and take a lot of inspiration from food and various raw materials.










































©2021 Anny Follesøy