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.
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