Spring

2015

Brenau Student ASID

DesignSwatch
Brenau University ASID

BRENAU UNIVERSITY STUDENT ASID NEWSLETTER: Spring 2015

Chec k o ut o ur Spring 20 15 Highlights

Meet Your New President!

Meet Tiffany Hale Carter your
new ASID President!

Page 2

Hatch. is Hatching
Restaurant Design
Turn to page three to read
about Chick-fil-as innovative
design lab!

Page 3

Georgia ASID Student Day!

Our Georgia Chapter has been
terrific in educating Students.
Check out our experience at
this years Student Day!

Page 6

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Brenau Student Chapter ASID

Spring 2015

Hello ASID Members!

I am honored and excited to be your president for the
2015/2016 year. I was asked to share with our chapter a little
bit about myself, and my hopes for the upcoming year with
ASID.

Tiffany Hale
Carter
President
2015/2016

Meet Tiffany Hale

Carter, our ASID
President for the
2015/2016 Year!
Tiffany is a terrific
designer, business
woman, and mother!
We are excited to
have her lead us in
another incredible
and exciting year for
our Student Chapter!

I am a former event planner who stumbled into the

world of interior design. While working as an event planner I
wanted to gain a better understanding of how people
functioned in spaces. This led me to take a few interior
design courses, and once I entered the world of design, I
never looked back!
Interior design is a much larger world than I ever imagined.
The importance of universal design and sustainability has
become apparent. As designers, we have an impact on
protecting the environment while ensuring that no one
person, despite their physical capabilities, will ever feel like a
space wasnt meant for them. Upon receiving my BFA/MID in
May 2016, I hope to implement these principles at a
healthcare design firm.
My focus as your president is to grow our chapter through
student membership and off-campus exposure. To appeal to
students, I want to emphasize the benefits of being part of
this wonderful organization. Not only does it prepare
students for the professional world, but it also presents the
opportunity to network with some of Georgias biggest
names in design. To gain exposure for our chapter off-
campus, I want to make sure that Brenau is represented at
local major interior design events. By doing this, design
professionals will know that Brenau students are serious and
passionate about design. I also hope that the exposure will
warrant great internship opportunities as well as job
positions for our graduating students.
I hope that you are just as excited about the upcoming year
as I am! It is said that a leader is only as good as his/her
team, so I am looking forward to working with each of you.
Let the journey begin!
Tiffany Hale Carter
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Brenau Student Chapter ASID

Spring 2015

Hatch... is Hatching Innovative Restaurant Design.

By Jordan Ligon

Last week our student

ASID chapter had the
privilege of touring Hatch,
Chic-Fil-As 80,000 square
foot design research and
learning center, where a
team of 45 come together to
experiment ideas that push
the Chic-Fil-A experience
forward. It is evident that a
great deal of thought and
care went into the creation of this award winning space. Hatch designers have made the
effort to incorporate a Georgia theme through the use of peach baskets for lampshades.
In addition a local artist was commissioned for a unique Coca-Cola lighting fixture. The
warehouse is intentionally left unfinished to promote creativity and risk taking amongst
the team.
Elizabeth, our guide, walked us through the different sections, explaining the
purpose of each component and activity that occurred within every area of the
warehouse. She was thorough in pointing out the individual details that made each area
unique. Elizabeth emphasized that the priority of each space is to benefit the end-user.
She said, Good design comes from discipline, meeting the end-users needs is our top
goal at Hatch.
The Live Lab is perhaps the most innovative part of Hatch. Upon entering the
space it appears to be a normal room, however, the walls are made of foam core.
Elizabeth informed us that these foam core walls are part of the process in creating
layout concepts for future restaurants. This allows for risk taking when trying out a new
idea. If one layout does not work, one can simply tear it down and start over. It is through
this particular process, the team discovers the best plan for each space. Hatch is a
recent development for Chick-fil-a Headquarters. With a team of forty-five people, it is an
exciting endeavor not only for Chick-fil-a, but for the future of restaurant design.

Brenau Student Chapter ASID

Spring 2015

2015 Soup Cook Off

Winner Tiffany Hale
Carter
Chili Recipe on page 5!
Every Year Brenau ASID
hosts a Soup Cook off, This
year Tiffany Hale Carter is
our Souper Cooker chili
maker! It was the clear
winner of our Souper Bowl!!

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Brenau Student Chapter ASID

Spring 2015

Ingredients:
2 pounds ground
beef, turkey or
venison
4 tablespoons extravirgin olive oil
1 yellow or white
onion, chopped
1 green bell pepper,
chopped
4 cloves garlic,
minced
1/4 cup flat-leaf
parsley, finely
chopped
2 jalapeo peppers,
finely chopped
(optional)
3 tablespoons chili
powder
2 teaspoons cumin
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black
ground pepper
1/4 teaspoon
cayenne pepper
46-oz. can tomato
juice
28-oz. can diced
tomatoes
15-oz. can tomato
sauce
16-oz. can kidney
beans, drained and
rinsed
16-oz. can pinto
beans, drained and
rinsed
Shredded cheese
and sour cream, for
topping

Directions for Tiffanys Chili

In a large skillet, cook 2 pounds of ground beef, turkey
or venison over medium-high heat until the meat is no
longer pink.
Transfer the meat to a bowl. Drain the excess grease
from the skillet, but do not clean it. Leave those tasty
meat morsels right where they are so they can mingle
with their new veggie friends.
Add 4 tablespoons of extra-virgin olive oil to the skillet
and heat over medium-high heat.
Add: 1 yellow or white onion chopped, 1 green bell
pepper chopped 4 cloves garlic minced, 1/4 cup flatleaf parsley, finely chopped, 2 jalapeo peppers, finely
chopped (optional, but highly recommended)
Cook, stirring occasionally, until the onions and garlic
are fragrant and the onions and peppers are soft, about
5 minutes.
Remove the skillet from the heat and add:
3 tablespoons chili powder, 2 teaspoons cumin, 1
teaspoon sugar, 1 teaspoon oregano, 1 teaspoon salt,
1 teaspoon black pepper, 1/4 teaspoon cayenne
pepper
Stir it all together.
If you have the time, I recommend using a slow cooker. If you
don't have the time, the chili will be just as delicious and you
can finish up on the stovetop.
Either throw the entire contents of the skillet into a slow cooker
or keep them where they are.
ADD:
Cooked ground beef/venison/turkey, 46-oz. container
tomato-juice, 28-oz. can diced tomatoes, 15-oz. can
tomato sauce, 16-oz. can kidney beans, drained and
rinsed, 16-oz. can pinto beans, drained and rinsed.
Mix everything together.
If you are using a slow cooker, cook on Low setting for
7 to 8 hours, stirring occasionally.
If you are using the stovetop, bring the chili to a boil
over medium-high heat. Reduce to medium-low and
simmer for 1 to 2 hours, depending on how much time
you have.
Serve warm with a bit of shredded cheddar cheese and
a dollop of sour cream.

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Brenau Student Chapter ASID

Spring 2015

2015 ASID Student Day

Student Day With ASID President Kerry Howard and ADAC!
Georgia Chapter President, Kerry Howard hosted student day at ADAC this past
February. It was a huge success giving students a chance to see the very places
that designers use for resources. Macy Dwyer, a student at the Gainesville
campus helped to organize the event. Students toured multiple showrooms
gaining a better understanding of how the design industry operates. In addition
Niki Papadopoulos of Mark Williams Interior gave an educational talk on the
expectations of internships and what to anticipate after graduating from design
school. Overall the event was informative, and the evening mixer gave students a
chance to mix and mingle with design professionals. Mr. Howard as the ASID
president has worked with schools to give students a chance to get involved with
the Georgia chapter. Brenau University ASID has taken advantage of this
wonderful opportunity and has had a very successful year thanks to guidance
from the Georgia ASID professional chapter.
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Brenau Student Chapter ASID

Spring 2015

Spring 2015 Fundraiser

Brenau University ASID Student Chapter 2014/2015 holds the record for the
most money raised during a fundraiser for our student chapter! This years
fundraiser included a raffle basket worth nearly 700 dollars. It was a true
collaborative effort on everyone involved with the student chapter. The board
members worked together on marketing the event, securing donation items,
and selling tickets! We raised over one thousand dollars for next years
chapter! A big thank you to Nina Jackson our president who pushed everyone
to take part in the fundraiser. As a result we have the funds to secure training
in Washington, DC for next years president and president-elect!
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Brenau Student Chapter ASID

Spring 2015

Spring 2015 Volunteering!

The 2015 Atlanta
Symphony
Associates
Decorators Show
House is taking place
at the Chateau Soleil
in Buckhead from
April 18th until May
10th. The 14,000
square foot home sits
on two acres of
landscaped grounds
and is described as
one of the crown
jewels of Atlanta.

Our Volunteer Chair, Caty Clements has set up a terrific

opportunity for our chapter to participate in after school finals!
Yes, thats right, just because the school year is over doesnt mean
ASID stops! We keep going until the job is done.
This is a terrific fundraiser that benefits music educational
programs.
Our chapter is honored to have the opportunity to volunteer with
such a great cause!

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Brenau Student Chapter ASID

Spring 2015

Special thanks to the 2014/2015 Board for all

the hard work and collaboration to make an
incredible student chapter!

Faculty Advisor- Sandy McGowen, Secretary- Abbie Berryman, President- Nina Jackson, Fundraising Chair-
Darnell Reed, President Elect- Tiffany Hale Carter, Treasurer- Melody Elliot, Volunteer Chair- Caty Clements,
Communications Chair- Margaret Shippey, Faculty Advisor- Carol Platt, Not Pictured: Hospitality Chair, Ana
Matiz and Secretary Jordan Ligon

Newsletter Contributions by Jordan Ligon, Tiffany Hale Carter, and Margaret Shippey.
Newsletter created and edited by Margaret Shippey for the Brenau University Student ASID chapter.

Brenau Student Chapter ASID

Spring 2015