Annalise Inamine is:
a visual designer
Annalise Inamine is:
recovering from running the NYC Marathon !!
Annalise Inamine is:
a wannabe professional chef
Annalise Inamine is:
learning about UX Design
Annalise Inamine is:
an ex finance bro
Nice to Meet You
Nice to meet you! I currently reside between New York and the Bay Area managing VACCEB, a nonprofit based in Oakland, CA. Outside of my managerial duties, I do contract graphic design work for Trumpet, a sales platform based in London.
I found my way into the world of design through General Assembly's Visual Design and UX courses. Since then, I have consistently integrated design into every role I've held, contributing to either the branding or content creation. Who knew spreadsheets and .fig files could go hand in hand?
With a mixed background in finance, design, and nonprofit management, I bring the ability to analyze data, identify challenges, and craft solutions that align creative vision with business goals. I specialize in transforming brand values into impactful visual content, developing clear, compelling marketing materials that communicate key messages with precision. Grounded in my experience in the financial sector, I build inclusive strategies that drive engagement and deliver measurable results. Execution-focused and collaborative by nature, I believe that a mix of creativity and dedication can solve any challenge.
Trumpet
Graphic Designer
2023 - 2025
Bringing energy and cohesion to a growing platform through bold visuals, event branding, and a dynamic design system
Trumpet is a modern B2B sales platform reimagining the sales experience with engaging buyer journeys. I contributed to shaping their visual identity and elevating brand cohesion across channels by designing platform graphics, marketing visuals, and event promotions. I also helped build and refine Trumpet’s brand guidelines, ensuring consistency across internal and external communications.
Disciplines
Visual Design ・ Brand Guidelines ・ Web Design ・ Event Graphics ・ Illustration
My Role
Designed cross-platform visuals, marketing materials, and brand components that enhanced user engagement and strengthened Trumpet’s visual storytelling during a key growth phase.
Bal & Ol
Designing meaningful connections through shared meals and a warm, accessible digital experience
Bal & Ol is a supper club concept that helps young adults in the Boston area connect over monthly shared dinners in local restaurants. I created the brand identity and designed the homepage to reflect the warmth, approachability, and ease of the experience. Drawing from user research and A/B testing, I built a design system that invites engagement while prioritizing intuitive navigation and essential event info.
Disciplines
Visual Design ・ Brand Guidelines ・ Web Design ・ Event Graphics ・ Illustration
My Role
Designed cross-platform visuals, marketing materials, and brand components that enhanced user engagement and strengthened Trumpet’s visual storytelling during a key growth phase.
Website Designer
2022 - 2023
Le Corner Store
T-shirt Designer
2022 - 2023
Bringing bold Southern flair to Paris with playful visuals and tight-turnaround design
Le Corner Store, a creative lab in Paris, commissioned a t-shirt design for their crab boil event, blending French curiosity with nostalgic Americana. With just one week to deliver, I created a colorful, tongue-in-cheek illustration inspired by iconic objects found at a Southern-style crab boil. The result was a punchy, fun tee that captured the spirit of the event and turned heads.
Disciplines
Illustration ・ Visual Design ・ Brand Extension ・ Event Merch
My Role
Led illustration and design for a limited-run event shirt, translating the energy and texture of a traditional crab boil into playful graphics that connected with a French audience. Worked with in collaboration with Parisian clothing brand, North Hill, to produce the tshirt.
What have you
been up to?
2019
2020
2021
2022
2023
2024
After completing my final internship with the Institute for Sustainable Energy at Boston University, I was eager to hit the big leagues. But then, COVID struck, bringing everything to a standstill. After months of quarantine in California, I accepted a position at Morgan Stanley in the Private Wealth Management department, joining the same team I had interned with the previous year.
While I had once considered pursuing a career in design, my focus shifted. Finance, specifically private wealth management, felt like my true calling, and I was ready to commit fully to a lasting career at Morgan Stanley.
During my junior year at Boston University, internships were all the rage. Throughout the academic year, I interned at Brigham and Women's Hospital, where I worked with the Cardiovascular Innovation team on data collection
In the summer, I secured an internship at Morgan Stanley in their Private Wealth Management department. Midway through, I had a humbling realization that I might also want to explore a career in a design-related field. With my existing path toward a business management degree, UX design seemed like a natural fit. Motivated by this newfound interest, I began taking UX design courses at General Assembly that summer. Despite their differences, both the course and the internship deepened my enthusiasm for both finance and design.
Ensue finance girl era. I wore a lot of hats and loved every minute of it. From alternative investment research, uncovering strategies and opportunities for our clients, while building meaningful relationships with them along the way, I loved it. Studying for the Series exams kept me on my toes. I became well-acquainted (once again) with Quizlet and standardized test strategy. I balanced portfolio management with meeting deadlines while stayed plugged into market trends. It was a fast-paced, high-energy role, and every day was different.
I joined VACCEB in 2023 as a project manager. My role was to strategically drive program success by planning, implementing, and overseeing initiatives that met the needs of bay area immigrants and refugees. I ensured program outcomes were met by balancing efficient financial management and promoting our services through targeted marketing to maximize outreach and impact. My role encompassed budget oversight, progress monitoring, and continuous engagement with stakeholders, optimizing both program delivery and financial health.
Fast forward to today! I transitioned from Project Manager to Senior Financial Manager, operating as the CEO's right-hand woman in strategic financial oversight. I manage and optimize grants totaling over $2 million, ensuring effective allocation to sustain impactful programs. Through financial planning and monitoring, I have boosted our funding by achieving a 30% increase in operational capacity and a 25% growth in grant acquisition FY 24/25.
In addition to my role at VACCEB, I incorporate design expertise by contracting with Trumpet, where I create graphics that enhance their brand and visual outreach.
BU
2017-2020
B.S. Business Administration
Boston University
Private Wealth Management
Marketing & Strategy
Associate
Morgan Stanley
2020-2022
MS
General Assembly
GA
2022-2023
Visual Design
Student
VACCEB
Finance
Sr. Manager
V
2023- Present
t
Graphic Design
Contracter
2023- 2024
Trumpet
S
Product Design
Part Time
Sitch
2025- Present
Carpaccio
Empanadas
Shakshuka
In my thoughtful opinion, Shakshuka is only enjoyable if you like very runny eggs. Taught to me by the chef of the bakery I worked at throughout high school, I have made this at least once a week and often for dinner rather than for breakfast. It's loved by every culture but my favorite rendition of it is the north african style.
Step 3
Meanwhile, cut up some fresh sourdough bread and brush some OO on it as well as some lemon zest. Toast till perfection. After the tomato mixture has been simmering for some time, crack in at least 4 eggs and cover for 3 minutes.
Step 1
Chop 1 sweet onion and sauté in pan with OO. After 5 mins, add 5 crushed garlic cloves and green chilies. Nudge them around for a bit and add a can of crushed tomatoes, preferably Cento's crushed San Marzano's. Add a tbs of tomato paste.
Step 2
Step 4
Uncover the creation and drizzle some more OO on top and voila! Serve with bread! It's optional but I would recommended you also finish it off with feta and parsley.
Tip: Upon serving, don't cover the yolks with tomato sauce if you want them to stay runny.
Add 1 tsp cumin, 1 tsp of paprika, 1/4 tsp of cayenne, some harissa powder, a pinch of sugar and a douse of salt! I prefer lots of salt but that's up to you. If it looks to thick, add some chicken broth to water it down a bit. Let it simmer on low for 10-15 minutes.
Adapted from the NYT Cooking Recipe; Chez Panisse’s Blueberry Cobbler
Step 2
To make the dough, mix 1.5 cups flour, pinch o salt, 1.5 tbs brown sugar and 2.25 tsp baking powder in a bowl. Cut in 6 tbs unsalted butter (cold) and mash it all up with your hands until crumbly. Add 2/3 cup cream and mix.
Step 3
Place the berry mixture in a 1½-quart baking dish. Shape the dough into patties about 2 inches in diameter and ½-inch thick, arranging them over the berries, leaving a little space between each for the fruit to bubble through. Maybe use cookie cutters to shape the dough extra cute.
Step 4
Bake for 35-40 minutes, until the topping is golden and the berries are bubbling. Let cool slightly. Serve warm and ideally with some homemade whipped cream using the leftover cream!
Step 1
Preheat oven to 375°F. In a bowl, toss 4 cups of blueberries or raspberries (or any extra berries) with 1/3 cup sugar and 1 tbs flour. Set aside.
Frozen berries also work if you don't have fresh ones. You won't be able to tell the difference...
Chez Panisse never disappoints. This is one of those easy desserts that you make one time and by the end of the year, you've churned out twenty. It's a crowd pleaser and as someone who cannot bake for sh*t, I always surprise myself when I pull this lovely number out of the oven.
Step 1
Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 pound ground beef, 1/2 chopped green bell pepper, and 2 tablespoons chopped garlic. Cook for 6 minutes until beef is browned.
Step 3
Preheat oven to 375°F. Roll out 2 packages of buttermilk biscuit into 4-inch circles. Add 1 tablespoon filling, fold into a half-circle, seal edges, and crimp with a fork. Brush with beaten egg yolk. Repeat for all biscuits.
Step 4
Bake empanadas on a baking sheet for 12 minutes or until golden brown. Serve with salsa verde. Cool slightly and enjoy. Makes about 20!
Step 2
Stir in 1/3 cup chopped raisins, 1 1/2 tablespoons red wine vinegar, 1 tablespoon flour, 1 3/4 teaspoons allspice, 1 teaspoon cumin, and 1/4 teaspoon cayenne. Cook for 5 minutes until thick. Mix in 1 cup grated Monterey Jack cheese and 1/3 cup chopped cilantro. Let cool.
Empanadas, the perfect snackeroo in between lunch and dinner. I used to take time to make empanadas as they should be made, using homemade empanada dough and filling it with something more traditional. BUT since someone on reddit told me to save time by subbing homemade dough for store bought biscuit dough, I haven't looked back.
Easy to make and easy to freeze, these bad boys never fail me.
Step 2
Preheat the oven to 200°F. Drain a large can of whole tomatoes and slice them in half, removing the seeds. Season with 2 tsp sugar, 1 tsp salt, 2 tsp olive oil, 2 cloves garlic, thinly sliced, and 1 sprig thyme. Lay the tomatoes on a baking sheet lined with parchment paper. Bake for 2–3 hours, until the tomatoes are mostly dried but still slightly soft.
Step 4
Bring a pot of water to a boil and generously salt it. Add the agnolotti and cook for about 1–2 minutes, or until tender. In a pan, heat 2 tsp olive oil, melt 10 tbs unsalted butter, and stir in a pinch of saffron threads. Add 2 cloves garlic, thinly sliced, and a ladle of pasta cooking water to make a sauce. Toss the cooked agnolotti in the sauce for about 45 seconds. Plate the agnolotti and garnish with the the dried tomatoes, lemon zest, 1 tsp ground red chili flakes, and a drizzle of honey. Season with black pepper to taste.
Step 3
Use 1 batch of egg-based pasta dough (approximately 18 oz of dough). I use fresh lasagna dough. Roll it out and cut it into 18 inch sheets. Squeeze a long dollop of the prepared filling in the center of each sheet, fold over, and seal tightly. Follow instructions here on how to shape the pasta.
Step 1
Blend 2½ cups sheep's milk ricotta, 5½ oz high-quality feta (in brine), and 2 tbs honey in a food processor until smooth. Add a pinch of salt to taste and mix until all ingredients are fully combined. Load filling into a plastic bag and refrigerate.
I dined at Lilia on a random Thursday and had an experience that left me a bit mad but also curious. The dishes were all subpar except this glorious dish. I was quite impressed by it and spent the next month trying to hunt the recipe down. After visiting my local library, I found this recipe in the pages of Missy Robbin's cookbook called Pasta: The Spirit and Craft of Italy's Greatest Food. This is an adapted and much easier version of it for the wannabe chef spending her Friday night eager to cook something grand but too stubborn to make pasta from scratch.
Inspired by my brother-in-law, a chef at Tuba Club in Marseille, France, this dish was born in Boston after an extended visit with him and my sister in Paris. I was captivated by the fresh, subtle flavors of French cuisine and felt inspired to experiment with marinating sauces, a technique I often saw him use. Now, I love making variations of this dish for dinner parties or as a standout appetizer when I’m asked to bring something. It’s always a crowd-pleaser and an absolute joy to prepare.
Sea bream is my favorite choice, but rockling and hake are excellent substitutes. Really, any sushi-grade fish will work beautifully.
Step 1 (complete the night before)
In a bowl, combine ½ cup yuzu juice, ½ cup orange juice, ½ cup lemon juice, ¼ cup lime juice, 4 medium shallots (sliced ¼ inch), 8 bunches cilantro, 4 bunches basil, a 2-inch piece of unpeeled ginger (sliced ¼ inch), and 1 bruised piece of lemongrass. Refrigerate overnight to allow the flavors to meld. The next day, strain the mixture through a fine mesh strainer or paper towel and transfer it to a squeeze bottle for later use.
Step 3
Freeze ½ cup of grapeseed or another neutral oil while preparing the herbs. Blanch 2 cups of picked mint leaves in boiling water for 10 seconds, then immediately shock them in cold water to stop the cooking process. Drain and roughly chop the mint. Blend the chilled oil and blanched mint until smooth, season lightly with salt, and strain through a coffee filter to obtain a clear mint oil.
Step 4
Thinly slice a skinless, sea bream fillet into ⅛-inch pieces and arrange them on four serving plates. Season with flaky salt. Drizzle the prepared yuzu sauce over the fish. Place a thin slice of serrano chili on each piece of fish. Sprinkle thinly sliced mint and the dried black olive crumble over the top. Drizzle the mint oil in the spaces between the fish slices. Garnish with paper-thin radish slices and micro cilantro. Serve immediately to prevent the citrus juice from cooking the fish.
Step 2
Drain 2 cups of pitted niçoise olives to remove any oil or brine. Place them on a parchment-lined baking sheet and leave them in an unlit oven with the pilot light on overnight, or use a dehydrator set to 140°F until completely dry. Once dried, pulse the olives in a food processor until they reach a breadcrumb-like consistency. Store in fridge.
Step 1
Slather some toasted sourdough with TONS of butter and add a slab of Vegemite on top.
Since doing an exchange in high school in Melbourne, Australia, Vegemite toast has been a staple in my diet. Vegemite is surprisingly east to find in the US, and will last you years. Do yourself a favor and try incorporating Vegemite on your toast. If you cannot stand the flavor, then I suggest taste bud therapy.
Step 2
Step 4
Strain and cool before pouring it into drink bottles/jars to store in the fridge.
Step 3
THE MOST IMPORTANT STEP!! After 12 or so, add 1/4 cup of soy sauce.
Step 1
Grab any leftover bones and dump them in a big dutch oven. Add 3 tbs of vinegar + 6 cups of water. Add 12 whole cloves of garlic, some bay leaves, some carrots, and a whole onion. Let it all sit for an hour or so before bringing to a boil.
Bring to a boil and then simmer for 12 hours. Add water every couple hours or so if you notice too much of it boiling off.
I resisted the bone broth trend for a long time, but after a dinner that left me with the remains of three rotisserie chickens, I decided to give it a shot. To my surprise, bone broth quickly became a favorite morning ritual—a warm, comforting way to start the day while sneaking in some much-needed electrolytes. During marathon training, I drank it religiously every morning, and I’m convinced the collagen worked wonders in healing my knees.
Step 2
Preheat the oven to 300°F (150°C). Remove the pork from the marinade, allowing excess to drip off, and place it in a roasting pan. Roast for 2½ to 3 hours, basting every hour with its juices, until the meat is tender and easily pulls apart.
For the scallion-ginger sauce, mix 2½ cups scallions, ½ cup minced ginger, ¼ cup neutral oil, 1½ teaspoons soy sauce, 1 teaspoon sherry, and salt to taste in a bowl.For the ssam sauce, whisk together 1 tablespoon ssämjang, ½ teaspoon kochujang, ¼ cup sherry vinegar, and ¼ cup grapeseed or neutral oil.
Step 4
Transfer the caramelized pork to a serving platter. Serve with steamed white rice, lettuce leaves, and the prepared scallion-ginger and ssam sauces. Everyone can assemble wraps with pieces of pork, rice, and sauces in lettuce leaves for a flavorful, interactive meal.
Step 3
After roasting, increase the oven temperature to 500°F (260°C). In a small bowl, mix 1 tablespoon brown sugar and 1 tablespoon granulated sugar. Sprinkle the mixture evenly over the pork and return it to the oven for 3 minutes on broil, until a caramelized crust forms.
Adapted from David Changs recipe, this one is a bit more relaxed. My family and I like to share meals that require some work at the table as well as a meal that allows for personal customizations. Bo Saam has an eat-with-your-hands sensuality to it that is so unique and nothing compares to it. The result is always juicy and flavorful Korean roast pork that melts in your mouth
Step 1
In a large bowl, combine ¼ cup kimchi juice, ¼ cup soy sauce, ¼ cup mirin, 2 tablespoons sugar, 1 tablespoon sesame oil, 4 cloves minced garlic, and 1 tablespoon grated ginger. Add a 3 to 3½-pound pork shoulder roast, ensuring it’s well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 3
In a shallow pot, place the chopped kimchi and its brine, sliced pork, and chopped onion. Add 1 teaspoon kosher salt, 2 teaspoons sugar, 2 teaspoons gochugaru (Korean hot pepper flakes), 1 tablespoon gochujang (hot pepper paste), and 1 teaspoon toasted sesame oil. Pour in 2 cups of the prepared anchovy stock (or dashi).
Step 4
Cover the pot and cook over medium-high heat for 10 minutes. Uncover, stir to mix the seasonings, and lay the tofu slices on top. Add Dangmyeon noodles. Cover again and cook for an additional 5 to 10 minutes over medium heat. Garnish with the chopped green onions and serve hot with rice.
Step 2
In a saucepan, combine 7 large dried anchovies (heads and guts removed), ⅓ cup thinly sliced Korean radish (or daikon), a 4x5-inch piece of dried kelp, 3 green onion roots, and 4 cups of water. OR JUST USE STORE BOUGHT DASHI. Bring to a boil over medium-high heat for 20 minutes, then reduce to low and simmer for an additional 5 minutes. Strain the stock, yielding about 2½ cups.
Step 1
Cut 1 pound of well-fermented kimchi into bite-sized pieces and reserve ¼ cup of its brine. Cut stems off a handful of Enoki mushrooms. Slice ½ pound of pork shoulder (or pork belly) into thin strips. Chop 1 medium onion and 3 green onions. Slice ½ package silky tofu into ½-inch thick pieces.
While I was in college, my parents moved to Seoul, giving me the perfect excuse to spend my summers exploring the vibrant food scene of Korea. Those summers deepened my love for Korean cuisine, as I wandered through the markets, tasted street food, and marveled at the intense, bold flavors of each dish. One dish that stood out above the rest was Kimchi Jjigae. Often called a one-pot wonder, it’s the ultimate comfort food, packing tangy, spicy, and savory flavors into every bite. Not only does it satisfy cravings, but (according to Samin Nostrat) it perfectly balances the four pillars of great cooking: Salt, Fat, Acid, and Heat. Its soul-warming broth and hearty ingredients make it a dish I return to again and again.
