In April 2012 I wrote a post about the past year http://www.carlycylinder.com/2/post/2012/04/one-year-ago.html
It is so funny and cool to read it, and something I want to do every year.
This past year year from me from turning 29 to 30 was just BANANAS, Like can one person handle so much change?!?! At times I thought I was at my breaking point, and I was. If I didn't have really great friends to cry to and celebrate with, I would've lost my sh*t real bad. Like when people have breakdowns and just go off the deep end, I get it. And when you read all those stories about people that make it, and say, keep going, never take no as an answer, keep moving forward, stay calm, move ahead, it's for a reason. I was instilled by the grace of God, a real resistance, for which I'm grateful for, and the ability to handle and assimilate change. We learn in psychology (hey-o class of 2008 UCLA) that people that can move with change are happier; makes sense, right?
Even in my deepest darkest days I kept going, kept working, and of course would take a week here and there to just sorrow (which is healthy and good to do), but I kept moving forward. I kept checking things off my list, and working on the things I wanted to accomplish. Because you know what will happen if you don't? When you finally snap out of it, and you've done nothing but wallow in self-pity, you will really feel like crap! BUT if you keep on working on things, when you snap out of it, you'll have so much momentum and success that it truly will be the light at the end of the tunnel. Does that make sense?
So I want to go back to that post from a year an a half ago and just review since then what ended up happening from then until I turned 29 during those months (April to Aug).
I ended up bringing on a business partner for a year, and a team where we'd meet at my place of business twice a week.
We did quadruple as many weddings.
I DID have my first pop-up shop! And it was a success!
Continued to write for Huffington Post and GalTime.
On my 29th Birthday (August 2012):
I was fully self-employeed.
Celebrating it with Alex at Lowry's.
Was working with my literary agent. A huge feat!!! Took a year and a half to sign with Alyssa. It only takes one person! And she was my person!
Beginning to have a bit of a breakdown over what owning a business exactly entails. (hint: stress) and wasn't happy in the direction we were going.
Came to NYC to visit my brother in early Aug and DECLARED on Facebook at the time, that I would be BICOASTAL within the year. Although I had no idea how or when I was going to do that.
From 29 years>>> 30 years old
Aug-- Had a big turn out for my bday, including all the vendor friends I've made (making friendships through Flour LA has been the greatest thing about starting my business four years ago).
through Oct - working on nonstop weddings and events. Dealt with a few unruly clients. Was severely unhappy with how things were going.
Started Flour LA EXPRESS and Flour LA, Jr! idea happened. Launched websites and got the team together.
Oct -- Continued nonstop without a break. Started to get depressed. And in the course of one horrible night and two long weeks went through a break-up with the man I thought I was going to end of marrying.
Nov-- Produced, Wrote and Filmed the sizzle for my travel show Dug Up with Carly Cylinder. Had it professionally edited.
Moved out of the Marina and went to AZ, bouncing around. Hired my then events manager to oversee all business for the next few months.
Officially launched Flour LA, Jr with our VIP blogger party.
Dec-- Moved to NYC. And for the next few months figured it all out. Dealt with the cold and storms and awful subleases. Bounced around for four months (!!!).
Started The Pollen Lounge on Christmas Eve after being inspired by the layout of pizzazzerie.com and wanting to focus on modern designs. Became one of the greatest gifts I'd given myself and has led to many opportunities.
The start of 2013...
Became an Expert for celebrations.com and1800Flowers
Worked with my agency on branding and marketing (Paradigm Agency).
Found NYC studio space for Flour LA. Had events going in LA at the same time.
Began doing NYC events.
Had a publicist get me numerous placements on blogs, tv, and magazines!
Did my first LIVE tv appearances and nailed it.
Rewrote my book proposal.
Had enough events going through my bicoastal clients and referrals to officially become a bicoastal studio (!!!!!)
Began doing classes at Brooklyn Brainery
Contributed many articles to all the websites I write for.
Moved to a cute apt in Brooklyn and finally felt at peace.
Did more TV appearances.
THE FLOWER CHEF sold to my first choice publisher Grand Central Publishing!!!!! And after 3 years in the works, it finally feels real and I can enjoy the success. I truly have been a lot nicer to myself lately and given myself a break, which in the past, I never did.
Began dating a man that made me realize what I really want from someone.
Had the best 30th with my closest friends spanning from Scottsdale to Joshua Tree to LA. Went horseback riding and skydiving with my brother and dad.
Began to launch Flour LA, Jr! in NYC to a great response. Became good friends with a mom blogger who has truly made my life better.
Freelancing with my #1 idol-- I have all his books and the ONLY person I'd ever want to work for... David Stark Design!!!
Teaching at FIDM a Social Media course!
Have multiple events on both coasts with April leading in LA and myself leading in NYC!!!! MY second biggest accomplishment! (The book will ALWAYS be first, no matter how many books I write, how many shows I do, the first will ALWAYS have my heart).
Have new studio spaces in both LA and NYC making it more economical and easier.
Planning the next Pop-Up shop in LA for this Fall.
Have Flour LA, JR! events happening in NYC.
Working on scripts and screenplays in my very, very spare time.
Created the life I wanted to live through determination, a solid vision, and the support of all my loved ones.
Found peace and happiness through reflection, meditation, and appreciating the minor successes that lead to the big picture. And through it all, have stayed connected to those that matter most, friends and family.
The Flower Chef
How Did She Do That