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Virtual Flower Arranging Classes are here!!!
Hi! I wanted to write a bit about what I've been doing at Flour LA during the pandemic. I do feel lucky that we were doing all sorts of classes prior to the pandemic, so we have a lot of expertise there. I've done floral design classes all over the country, and switched to doing private only classes the past couple of years. We've also done tons of activities for groups like virtual wreath making classes and flower crown classes. I've been doing all sorts of virtual flower workshops, and It's amazing how creative my clients are! On Zoom I can host up to 100 people for virtual floral design. I give each person who wants it individual attention! I want you to be happy, and your clients to be happy. The first virtual class I did was for Google! How cool is that. We had 20 people from 4 counties on the Google Meet video conferencing. It was SO much fun! It's amazing how much personality and various styles come through each person's arrangement, even when using similar flowers! You feel empowered. I've had Flour LA for eleven years. I used to do group classes at the flower mart, and show students the various flowers. Then we would arrange. I've done many private classes in New York City, mainly for birthday surprises. Every single time, EVERYONE has had a blast. You get to feel like a kid, using your hands, being creative, and then you're done and have a beautiful gift for yourself! I would love for you and/or your group to join me for a virtual flower arrangement class. Hope to hear from you soon!! Kindly, Carly Check out Carly's interview with Pith and Vigor and Garden Collage to learn more about Carly and Flour LA!
The Flower Chef gave us the low-down on her new book, advice for DIY beginners and a few projects to try on your own. "Carly is a true artist. Each arrangement is different, organic, and reflects her clients needs. Flowers are fun, beautiful, and inspiring and you see that in her work. Carly's book takes you from A to Z on everything flowers and helps us amateurs bring out the flower goddess in all of us." Ali Landry on The Flower Chef book As a self-taught florist turned in-demand owner and creative director of Flour LA, Carly Cylinder knows a lot about flowers. Her new book, The Flower Chef, is filled with helpful advice like how to shop for flowers by color and season, and more than 80 different "recipes" to inspire your own arrangements. We caught up with her to get the best-of-the-best insider tips for DIY enthusiasts. What's your one piece of advice for beginners who want to DIY their flowers? For me, floral design is all about self-expression and just working fast and intuitively. For beginners, there are three main things to know: no leaves below the water line (or vase line); angle in flowers at varying degrees instead of completely vertical; and create balance with color and types of flowers by making sure the arrangement has a nice flow to it, just like a painting. I think the most valuable part of my book is the design techniques portion that bullet points what I go over in my intro to floral design classes. When browsing the flower market, what are a few good things to keep in mind? You should ask the vendor what day the flowers came in and also where they're from. It can be surprising to find out that an exotic flower is actually grown locally. To test freshness, the flower should be firm to the touch. Also for flowers like Queen Anne's lace or blooming branches, give them a small shake to see if any pollen or petals fall off. If a lot do, it means they're old. As a self-taught florist, what's one rule you live by that you've discovered throughout your experiences? I'd have to say it's to work quickly. When arranging at home, if you work fast, you'll create a better arrangement because the flowers will start to balance each other, and then you can go back and lift up or pull out any focal point flowers. For events, I always tell my designers to work fast to get it all done and then go back to perfect each arrangement. You don't want to have spent an hour on one arrangement when you have to make 20 and then be out of time. What's your personal floral style? For home, I'm pretty simple. I do keep a role of clear vase tape in my junk drawer, but I mainly do freehand type arrangements using no foam or tape. I'll usually stick to a few bunches of the same type of flower—it's chic and you can't make it look bad! It's also good if you're feeling lazy, which I am most of the time! Is there one big flower arranging faux pas? This is a hard one because floral design is such an expression of the both the designer and the recipient. Some upscale couture designers may create arrangements that seem dizzying, but are meant to be out of the box. I would say that a faux pas would be using cheap flowers in those types of designs, like carnations or roses spread out among baby's breath. To make it look chic, you should cluster the flowers together. I always say, "It's not what you're using—it's how you arrange it." What's your trick to keep flowers looking fresher longer? And which floral varieties last the longest? You really need to change the water and recut the stems if possible. If the arrangement is big and perfectly done, then it's not realistic to recut the stems. To flush out the water, stick the arrangement under the sink faucet and flush out the old water with new. Tropical flowers, such as orchids and proteas, are always super long lasting. Ruscus, which is a greenery, is extremely long lasting. I've had some cut ruscus that lasted three months! Alstroemeria, known as a cheap flower, is very long lasting too. Anything that has a tight bud that will slowly open is great as well, such as ranunculus. For wedding and event flowers, we use a preservative spray called Crowning Glory. Let me tell you—that stuff works! It really makes flowers last longer, especially if they'll be in the heat. Oftentimes, family members or friends of the newlyweds-to-be volunteer to host wedding parties, like the bridal shower. Any tips for them? Flower arranging can take a lot longer than people think. I would suggest prepping all of the vases with clear vase tape to make a grid (there's a whole grid chapter in my book) a few days ahead. Flowers should be pre-ordered in bulk in advance to make it an easy pickup instead of running around to see what's available. Grocery stores, farmers markets and big-box stores all allow for advanced orders to be placed. Have a friend practice and be in charge of making them. If you're working in a warm climate, store the flowers in a room with air-conditioning. As long as everyone's having fun and attitudes are good, it should be a blast! Remember, flowers are beautiful on their own, so they're pretty hard to mess up. Along with sharing her best tips, we got a sneak-peak into Carly's book and snagged our three favorite DIYs that are perfect for a bridal brunch, bachelorette party or engagement fete. The best part? You can tackle them at home, and soak up all the glory when the compliments start rolling in.  "With everything happening in design, I'm surprised that no one has done what Carly's done and has done so well: taught us the simple mysteries of how to arrange flowers beautifully. Carly's book makes me smile." Maxwell Ryan, founder of Apartment Therapy on The Flower Chef book
"Growing your floral knowledge is effortless with this stunning book. Gorgeous frameable images give you step-by-step details, as well as some charming inspiration from Carly's work and life. Whether you've already got flower game or you're just learning about floral design, this book offers you tips and tricks to instantly improve your styling techniques." Laurie March, TV host on The Flower Chef book 
Floral Activities for Brands and Events
Client Case Studies
 INDUSTRY INSIDER PROFILE: CARLY CYLINDER Carly Cylinder loves the movie, Sliding Doors (and the 1980s cartoon, Jem, which inspired her neon-colored elementary-school-era fashion choices, but that’s another story for another day). In an alternate time and space, she might have been a film actor or producer, or even a country-music star (think Miranda Lambert or Dolly Parton). But much like it does in that perfectly coiffed romantic tale of paths crossed and uncrossed, Fate had other ideas. On a bit of a whim, she launched her wildly successful floral business, Flour L.A., quite modestly from her small L.A. apartment, in 2009. Today, she’s hailed as “the Rachael Ray” of the flower scene; she hosts the YouTube floral-arrangement competition series, Arranged, that pits professionals against novice designers; and she’s just released her first book on D.I.Y. floral design. “Most florists I know have always been obsessed with flowers. But this career was definitely something I stumbled upon,” she says. “I think I fell more in love with the idea of creating, so I just went with it. There is so much you can do with flowers—and knowing how to pitch yourself is just as important as the arrangements you make.” —Jennifer Henderson Name: Carly Cylinder Occupation: The founder of the upscale floral studio, Flour L.A. and author of the new book, The Flower Chef: A Modern Guide to Do-It- Yourself Floral Arrangements. “It’s important to be adaptable, so each year, I’ve changed my business model to reflect the demands and trends of the marketplace. I started off doing daily orders, was heavily involved in the wedding industry, and then moved into the corporate world with team-building sessions. I also do a lot of flower activities for brand-sponsored events and kids’ parties through my company, Flour L.A., Jr.” Her secret to success: “Persistence. I always say, follow up until you hear a ‘no.’” Her work ethic: “I’m a hard worker and a bit spastic, so there’s always a lot going on. I like working and I’ll work a crazy number of hours when we have lots of events all at once and then sleep during the downtime. When I’m not working, I get anxiety.” Her turning point: “Writing my book. I came up with the concept about a year after I started Flour L.A. and before there was a platform where ideas could be easily shared. Rachael Ray’s attitude towards at-home cooking inspired my vision, and Julia Child’s show, The French Chef, and her klutziness (because that’s how I am, too) was the inspiration for the title. I wrote it everywhere: on trains and buses and subways; in little cafés in Williamsburg and in Venice Beach; at friends’ and family’s houses. The book sold in 2013 and was published in 2016, so it’s been a long process, but it was all worth it.” Her personal style: “I don’t have a definitive style. I’m usually in yoga pants and a hoodie and look like I’m 13, but I would love it if someone dressed me. I’m so inspired by couture. I also not-so-secretly wish I was a country superstar; I love the dresses-with-cowboy-boots look.” Her must-haves: “I only use Kiehl’s products for skincare. I’ve also been more diligent about wearing sunscreen and I love Neutrogena’s Ultra Sheer Liquid Daily Sunscreen. As for food, I’m still on the quinoa wagon—it has lots of fiber. The Met is my favorite place in New York. And I love wine, but I have an allergy to red, so I drink super-dry whites and rosés.” Beauty is: “Owning what and who you are. Comparison is the thief of joy, so focusing on your own goals with confidence is the only way to get anywhere.” Her happy place: “The places that don’t require anything more than a connection to another being. I love meeting people who are inspired. I love being around creativity and talking about making the world a better place. I love creating art even though I’m not that great at it. I love empowering young people to be a positive force for change. I love cuddling my dog Gracie Mae. I love traveling somewhere new and exploring other cultures.” Inspired by: “Those who are original. I have always loved Lucille Ball for her tenacity and vision. She was very smart and strong willed. The fact that she created a show that still lives on 50 years later is a real feat.” Words to live by: “Shakespeare’s ‘This above all: to thine own self be true.’ It’s tattooed on my left wrist. It’s so easy to compare yourself to others or to think you haven’t achieved enough. I try to stay true to my own goals rather than what I think I should be doing.” Her best advice: “Be the one who makes the rules, decides the trends, and puts into the universe what you want to get out of it. I’ve had a lot of naysayers who ask who I think I am to do this or that, and my response always is, ‘Well, someone has to do it, so why not me?’” What’s next: “I have no idea! However, these are the things I’m working on that I would like to make happen: a Flower Chef for Kids book; teaching floral design classes in different parts of the world; finishing a short documentary about my friend’s stepmom, who was one of the first women surfers in Malibu; and selling a flower competition or flower travel show.”  THE FLOWER CHEF is a modern, comprehensive guide to floral design that caters to all readers--from beginners who have never worked with flowers before and are looking for a new creative outlet, to decorators, party planners and photographers looking to liven up their spaces. Even professionals will find ways to update their techniques! This book teaches you everything you need to know about flower arranging including tips on how to buy and care for flowers, how to cut and prepare them, and how to use floral foam, vases, and various other decorative elements in your arrangements. Filled with beautiful photographs and easy-to-follow instructions on how to create over 80 different arrangements, this is the go-to guide to floral design that every flower lover will want to add to their collection.   I still have never seen any of the videos from when I went to New Mexico to film with Sheryl Borden. It airs on PBS. I did receive a DVD of the segments, but it was lost before it could be transferred. If anyone has seen the show, please email! Curious!  |
