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The site will be organized and designed around the feel of the European influence in her pastries.  It will be a collection of awards, food presentation and photos, and other career accomplishments.  Since the site is for  promoting Sharon online, the logo for the site will be her name.  The website will use  high-quality images. Not only will the website have a form to make it easier for users to contact her, it will also have direct contact information for Sharon.

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Chef Whitlyn Garrison Vail

L’artisan French Bakery is owned by Chef Whitlyn Garrison Vail but most people know her as Cricket. She grew up in sort of rural luxury. Her mother taught her cooking and baking and sewing; she learned still more about baking pies and cakes from an elderly couple — retired bakers — who lived next door. Cricket was a hard-working, serious child. A straight A student, she won a partial scholarship to The College of Saint Elizabeth in Morristown, NJ and worked as a bakery chef to help pay expenses. She began her college career intending to study pre-med, but later switched to art, European history and architectural history. Just after her sophomore year, she married Pierson Clairemont Vail the Sixth, a law student. After graduation, she continued a successful bakery chef career, working for several locale caterers until her daughter was born, and Cricket quit working outside the home.

After her daughter was born, she and her husband moved to just outside of Austin, where they undertook the ambitious restoration of an 1805 farmhouse. Cricket started a catering business when her daughter started attending a private school, first in partnership with a friend  and then on her own. In ten years this business, which she ran out of her farmhouse, had become a $1 million enterprise. She also opened a chain of retail stores to sell specialty foods and supplies for entertaining.

Chef Cricket uses the internet to do work, generate income and run her business. She sees the internet as a way for her to increase her brands exposure and sell her products. Cricket uses the internet to video conference with the managers of her stores for weekly meetings. She has found that this has cut down on issues of being late or complaints about traveling to the meetings. Cricket stays current on events by reading cnn.com daily.

Chef Blossom

Chef Blossom, is a baker that attended Harvard Law School but dropped out in favor of baking to “make the world a better place”. She is  highly averse to paying her taxes for things she doesn’t want them to pay for, and claims she is a tree hugger.

Blossom began working in other peoples bakeries where she noticed organic baked goods all had a few things in common – they were brown, heavy as rocks, and tasted weird. She became committed to using organic ingredients to make great pastries that looked and tasted like their conventional baked brethren, but were better for the earth. Blossom noticed that lots of customers were asking where to find things, like “the organic brown rice flour you put in the Maple Pecan Muffins or Berry Tea Biscuits.”  To keep her guests satisfied, Blossom opened Blossom’s Organic Bakery were she strives to be as eco-concious as possible without sacrificing taste or looks. From the start she was committed to offering her customers products made from the finest all natural ingredients.Having been born and raised in Texas, she knows the difference between naturally grown farm fresh foods, versus what she could buy in the grocery store. She even mills her own flour.

Chef Blossom mostly uses the internet to socialize. It helps her to communicate with friends by using social networking websites, through e mails, and chatting online. She also spends time researching her hobbies.  She is trying to improve on her hobbies by reading up on them. She also takes part in discussion forums about leading a healthy lifestyle. She likes to be able to express her ideas however she wants. Her friends have been encouraging her to try online dating and she is thinking about it.

Rolf’s Patisserie
Rolf’s Patisserie is a gourmet European style bakery located just outside of Chicago. Overall, there is a clear influence of European style with the use of the images and typeface in the logo. It also works as a good contrast against the soft color scheme. Rotating images are used in the header on the homepage. The navigation bar looks professional and gives clear direction as to what is contained within the links. The logo, however it isn’t clickable (taking me back to the home page as I would expect), which can be quite annoying to a web savvy audience.

Delectable Desires
You are immediately struck by the gorgeous header design and along with the use of color. The website is focused on European style cakes created by Carlene O’Garro. The sidebar is simple but effective displaying images. Page naming has not been done on this site.

My client, Sharon, is currently a student at Le Cordon Bleu where she is pursuing a certificate in Pâtisserie and Baking. She would like to have a portfolio website that will showcase her baking skills and proficiency in pâtisserie and baking including artisan bread production, design and creation of chocolate/sugar showpiece, classic European pastry production, and fine pâtisserie to potential employers in the pâtisserie and baking industry.
The the target audience for this site will be potential employers. The primary action of visitors to her site would be would be for future employers to view a showcase of her work, and skills.
Adjectives to describe the feel of the language, graphics, and approach for her portfolio would be  decorative, elegant, creative, professional, and refined. She would like her website  to impress and persuade potential employers to hire her.
When asked about the content of the site Sharon stated, “I also think of it as a place where I can provide more details about specific aspects of my work experience and my education history.” Contact information should be easy to find and prominently place on this website.

In

I found this article to very informative when discussing the transition between development to the editorial process. According to this article after a site has been launched a process manager needs to take over the site to keep it going. For example the article states, “When multiple people contribute to site maintenance, the site editor may choose to edit pages after they are created and posted to avoid becoming a bottleneck in the communications process.”

Throughout the article the author makes very good points when discussing that not all web sites fit neatly into a standard formula but is still able to provide means by which designers and developers can use an over all process to develop a site.

A user’s Internet experience can be frustrating if a site is not organized. I think this article addresses how to organize a sites content very well. For instance the article states, “Once a content architecture has been sketched out, you should build small prototypes of parts of the site to test what it feels like to move around within the design.”

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