Spotlight: Amanda Brill

Welcome back to the Anchour Spotlight series, where we interview the people behind our company and who are dedicated to telling the stories of businesses around the world.

Tell us a little about yourself (How old are you? Where are you from? Describe how you became interested in design and decided to pursue it as a career, etc.).

AB: I am 21-years-old, I was born in New Jersey, but my hometown is Sabattus, Maine. I was inspired by my grandfather to pursue art as a hobby, but honestly, I had no concept of how these skills could translate into branding and graphic design. That changed about a year ago when Stephen spoke to me about joining Anchour. Both Stephen and Victoria — Anchour’s Managing Director and Director of Design, respectively — have been instrumental in helping me along the way. I'm blessed that I get to do what I love and so grateful to be a part of this company.

What’s the best part of your job?

AB: I really love picking up a sketchbook. I also love designing posters, t-shirts, coasters — package design as well.

What’s the worst part of your job?

AB: I love everything that I do here at Anchour, but like every job there are some tedious parts. Brand guidelines, for example. It’s essentially taking everything you have created in a project and summarizing it — teaching a person / business how to use it. While tedious, it can often be the most important part, so there are no shortcuts.

“Oh, I had a salad, so that means I can eat a cupcake.”

Who inspires you?

AB: My grandfather. And Vincent van Gogh — he is my favorite painter of all-time. I am also inspired by Louise Fili, she has her own studio called Louise Fili Ltd. that specializes in package design and restaurant identities. Oh, and I can’t forget about Sha'an d’Anthes, she’s an artist from Australia. I started painting animals just because of the art she posted on her Instagram.

What is one of your favorite projects you’ve worked on thus far?

It’s really a tie between Vena’s Fizz House and Gorgeous Gelato. The Gorgeous Gelato project is not finished yet, but I am incredibly proud in the direction it is going in.

What’s the biggest misconception people may have about your job or working at Anchour?

AB: People may not realize how difficult the work is. We all pull very long days here — sometimes 12 hours. But I can honestly say that my worst day at Anchour is better than a good day anywhere else.

Where do you see Anchour in 5 years?

AB: Bigger and better in all areas. I can’t wait to see what’s in store.

So I hear you are everyone’s favorite at Anchour because you bring in baked goods.

AB: I don’t all the time! Once in a while, I’ll bring in pie or chocolate-peanut butter fudge. But yeah, we love baked goods — anything junk food-wise. Victoria and I sometimes plan our meals around the amount of cupcakes and muffins we eat. For an example, we will say: “Oh, I had a salad, so that means I can eat a cupcake.” In our minds, it balances out. I know it makes absolutely no sense.

Any tips or advice you would like to share?

AB: Just go for it. I quit college a year ago and now I am working full-time pursuing a passion of mine. I never thought I would get here, but I did. There will always be times of difficulty and adversity, just keep pushing through — even on those days when you’re exhausted or feel anxious. You will be able to look back on it and be proud of what you have accomplished.

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