What an exciting month we have had with Biz Bash. How many of you all went to the LA Biz Bash show at LA Convention center? We kicked the event off with an early morning panel discussion with our partner in crime Jaclyn Johnson of NOSubject and Josh Murray of Extraordinary Events. We each brought an interesting point of view on social media and how it has impacted our business and they way we approach events. I love talking about how social media changed the game for me as a designer. I had to think about what is going to fit in a square and do cool concepts and fabrication translate into a readable photo? You can catch the whole discussion on biz bash site and make to fast forward to the part where I show pictures of my work before Instagram. EEK It is so fascinating to see how much it has changed in a short amount of time.
Also they picked our Instagram account as one of the ones to follow. Which was a great honor to be surrounded by so many other designers that I admire and even worked for before I started CC.
Jaclyn Johnson of No Subject, Bess Wyrick of Celadon and Celery, and Josh Murray of Extraordinary Events joined BizBash C.E.O. and founder David Adler to open the day with a morning workshop on social media and events
Last month Matt from Cocktail Academy and I were talking about how much we love furniture, interior design, and all things decor. So when he told me he was starting a new business representing new creative spaces, I was like sign me up! Our first collaboration was this past month with Dart DJ and YEAH RENTALS. We had a blast working with all these new vendors and love all the crisp photos from Scott Clark. Come see how we can transform our creative space for your next dinner or corporate event.
This past May I got together with two of my most trusted creative entrepuners to create the first ever Colorwyld retreat. Color Wyld is an accelerator for creative entrepreneurs. In a day we equip you with both the strategy and inspiration needed to launch a business with confidence and attitude. Our bias is towards action. We don’t just talk; we put strategy into action and make it happen. Led by three entrepreneurs with different expertise and backgrounds, the Color Wyld program is an essential bootcamp for creative entrepreneurs ready to fast-track their business ideas.
Right at 10:30am, We jumped right in, the group was intimate and diverse and we all quickly became friends through a fun drawing project. Everyone was given a chance to introduce themselves. That was followed by a talk about how to sharpen your business concepts and finesse your brand story, social media tips and much more. All professional in their own fields our gracious hosts Bess Wyrick of Celadon Celery, Liz Cherkasova of Late Afternoon and Annabell Acton of Never Like It Anyway, took turns talking through all the talking points in there respective fields and expertise.
These are the Tips our class Walked Away with at our first ever ColorWyld Retreat!
About your Brand
- Have a POV
We’re drawn to brands to brands that have a perspective and believe in something, just like people. Forget what you sell for a moment and ask yourself WHY you do it. This is your POV on the world and it matters more than WHAT you do.
- Find an ENEMY
Knowing what you stand against makes it clear what you stand for. Find something that you can rally against, and you can be sure there are other people out there who will find an issue with the same thing.
- Know Who You’re For
You cant be for everyone, and that’s a good thing. Bring this person to life: give them a, know their favorite foods what they do for fun, what keep them up at night. What they’re excited for and keep them in mind all the time.
- Get Famous
Pick one thing that makes your brand different and exaggerate it to the max. This is your focal point. Its something you can tell press, it’s something people will remember you for and its something that will get you attention.
- Define Your Principles
Things around your brand will evolve as you grow, but it helps to start to determine the principles for your brand. For your product or service, your visual identity and your tone: write 3-5 principles of things that your brand will adhere to.
Consistency is key when developing a social media presence. Identify the social meida platform that work best for you and post on them daily.
Although it is important to post often it is just as important to post high quality content that engages your follower base. Analyze your engagement to identify the type of content you readers/customers respond to.
Timing is everything. Keep your content current and use analytical tools to find the best time to post and plan your content accordingly,
- Establish Authority
Give people a reason to follow you. Provide expert advice and surround yourself with other experts in the field.
- Stay True to Yourself
Above all else do what feels right for you and your brand.
Pace the incredible chef and owner from Taste of Pace has become a dear friend of mine this past year. We have collaborated on a handful of events, several of her supper clubs and most recently at my ColorWyld event. She takes the time to not only make delicious food but it is also food I can eat. She is sensitive to all my food allergies and welcomes them as a challenge and part of the experience. Working with Pace is so easy and the process was seamless and everyone at the event adored her food and was raving about the displays as well. Check out her menu from my last Colorwyld event and call her for your next event. She is so talented, her food is incredible and I love the menus she puts together. I know Jackson and I want to consider her for our wedding if we do not go the taco truck route!
seasonal vegetable crudités for the table pre-set
demi epis baguette at each place-setting
chilled spring pea avocado lime coconut mint soup,
black pepper creme fraiche, borage flowers
herb crostini for the table
seasonal shaved vegetable salad, burrata
(yellow beets, red beets, candied beets, shaved fennel, shaved asparagus,
shaved zucchini ribbons)
brined salmon filet, dill caper lemon creme fraiche
chicken confit, sauce balsamico, parsley, lemons
haricot vert, spring onion bagna cauda
beet quinoa spring vegetable fattoush
seasonal fruit, whipped honey ricotta