Artists, Authors, makers of pastries and pastas, and dreamers restoring beautiful chateaus in France. This second edition of Women to Know in 2020 is full of inspiring creators, founders and entrepreneurs whose passions will inspire you. During the past few months I’ve been watching how creative people have become, finding new ways to share their passion through Instagram LIVE’s, Virtual Zoom Classes/Meetings where I’ve been given an inside look at their talents from the safety of my own home. I’m so proud to be a part of this community of creators, and the opportunities that I’ve had to share their stories with you.
In today’s post you’ll meet 28 amazing women, and I hope you will be inspired to go after your dreams… because if not now… when?
Inside the Bright & Colorful World of Abstract Artist Laura Fedorowicz
I love how full of color your work is. If I had to describe it in one word, it would be ‘happy’. What are some of your favorite colors to use in your artwork, and is there a color in particular that you like to feature often?
I love that my works speaks happiness to you! I think the world needs so much more happy, and so much more people just shining bright and doing what they are called to do. I have done a complete revamp on my favorite colors in the last year, prior to just over a year ago, I never dabbled with brown, and yellow was almost always absent from my work. What has always been true for me, is that PINK runs in my blood, and I don’t know how to complete a piece without some pink or pink tones. My favorite colors the last year are always on repeat, Raw Sienna, Light Portrait Pink, Green Gold, Light Magenta, and recently I am obsessing over all the different coral shades. Mixing coral is my favorite, and I really love the pairing of coral with purple.
Dinner in French with Melissa Clark
The original title of Dinner in French was going to be, First we get lost, and then we have lunch., due to the getting lost on your way to Michelin-starred restaurants in the pre-GPS era. What was one of the most unique restaurants that you found yourself at during your August vacations in France?
For my sister and me, the fancy places, like Cabro D’Or/Beaumaniere, were the most unique because we never got to go to fancy places in New York. I remember we ate outside in the garden next to the swimming pool. It was also a hotel, but so much fancier than any place we’d ever stayed, so decadent and delightful and we girls got to go play in the garden while my parents lingered over the meal. I’ve been back since but that childhood meal remains the best. I can’’nt remember what we ate but there was fromage blanc (sort of like thick yogurt) for dessert, showered with sugar and heavy cream and the reddest tiny strawberries imaginable.
The Grace Kelly Dress with Author Brenda Janowitz
In the story you go back and forth between the stories of Rocky, Joan and Rose. How difficult was it to go from one characters prospective to the next during the writing process?
I like to write in a very straightforward manner, and that usually means writing each chapter in order, from beginning to end. So, I approached this book in this same way, at first.
But then, I realized that in order to make each story have the meaningful arc I was looking for, I’d need to focus on one story at a time. So, I broke the book apart into three different documents, and worked on one timeline at a time. This enabled me to fully immerse myself in each protagonist’s life, as well as the time period I was exploring.
Once I’d completed all three timelines, the real work began. I wove the book back together, and that was when the book took its true form, as I made sure that the different timelines all spoke to each other in a meaningful way. It certainly made the book take longer to write, but I think that by working on each timeline separately, I was able to do the individual stories justice.
A Virtual Look into the Christy Kinard & Whitney Stoddard Show at The Shain Gallery
Your work features colorful floral bouquets that are impressions of Southern life and it’s traditions. When did your love of florals begin and what are some of the florals that you like to surround yourself with in your home?
When I was a young child my mother kept flower beds all around the house. I would help plant tulips, daffodils, mums, rose bushes, zinnias and my favorite hydrangeas. We always had fresh flower arrangements on the table of my childhood home. I was so fascinated with how the flowers grew, when I was around ten I started my own wildflower garden with huge sunflowers and all types of wildflowers. I remember coming home from school and running to my garden to see what had bloomed in late May around my birthday. I keep my favorite flower hydrangeas in my house when I can find them. Here in Hilton Head, I have a lot of exotic flowers I bring inside that are very bright. I love them so much, and I definitely need to study them more. The kids and I also have a garden of succulents in our indoor garden.
The Girl in White Gloves with Author Kerri Maher
When did you first decide to write a book based on Grace Kelly’s life away from the silver screen?
When I was finished with The Kennedy Debutante, I wanted to write a novel about an interesting woman who’d lived a little bit after Kick, in the 50’s. I thought of Grace very quickly because of my mom and my own history with her movies, and because Grace is such an icon of fashion and womanhood, even now, 38 years after her death. We’re still comparing celebrities on the red carpet, and brides, to her; we’re still watching her movies.
But before I started researching her, I didn’t really know much about her. I had some sense that she’d made a handful of movies in the 1950s, but not later—and I wondered why. I also knew she was an American woman who’ married a prince in Europe—and I wondered what it must have been like for her to make that transition. And with those questions, my novelist-brain kicked in and I thought, maybe she’d be a good subject for a novel! Then, the more I learned, the more interesting she became.
The Chocolatier with Author Jan Moran
When did you first come up with the idea (storyline) for your most recent novel, The Chocolatier?
Aside from being a chocoholic, I’ve always been fascinated with gifts from the earth—wine, perfume, and, of course, chocolate. Italy is one of my favorite countries to visit, and the beautiful Piedmont region is one of Europe’s great capitals of chocolate. This love of chocolate spills through the entire country, with highly-rated chocolatiers throughout Italy. And since I love to feel a sea breeze on my face as I write, what better place than beautiful Amalfi by the sea?
As to the story, many of my historical novels involve secrets concealed in families. After reading accounts of people who’d recast their lives at a pivotal point—often after immigration or war—I wondered what it would be like to make such a discovery in your family.
Since I love for my female protagonists to be accomplished and artistic, I stirred in chocolate, and Celina Savoia became a chocolatier who’d learned the craft from her mother. I also enjoy writing about children and the lengths that mothers will go to protect their children, which drives their decisions. And did I mention love? Oh yes, there’s that, too. Tastefully rendered, of course. Lauro is devoted to his family, which is a trait I admire in strong men.
Inside Chateau de la Ruche with Rebecca Jones
Out of the three suites, which one did you finish the interior design for first and what are some of the brands you worked with to create the suite guests can stay in today?
The first suite we finished was the Honey Suite, which is a really calming suite decorated in soft neutral tones. It has double aspect windows looking out over both the front lawns and the back flower-meadow and our avenues of lime trees down towards the woods.
The walls are painted in Slipper Satin by Farrow and Ball and the bed I rescued from a brocante for €50 and reupholstered myself in a simple oatmeal linen. I made pillows in a sweet bee print fabric by Peony and Sage. We use bedding from The WoolRoom which is made from British Sheep Fleece which is naturally allergen free and sustainable too and our guests always comment on how lovely it feels, keeping them warm in winter and cool in summer. And our sheets are crisp 300 thread count ethically sourced cotton from Tielle Love Luxury.
The furniture in our rooms is all sourced from brocante and flea market – I always get left with a tiny amount to find furniture and finish the rooms so I tend to pick up bargains when I see them.
The bathroom has a beautiful slipper bath and I turned an old dressing table into a vanity unit with an antique mirror above and some gorgeous Palazzo tiles from Fired Earth in the UK. I like to mix English and French styles and brands because we feel a little bit a part of each country now.
Let’s Talk about Cheese with The Cheese Board Queen Emily Delaney
When did you first become interested in cheese and creating the beautiful cheeseboards that you share on your Instagram?
I’ve been making cheese boards for friends and family for years and eventually became known for them – I swear they were the only thing I was allowed to bring to a party! At a Friendsgiving party in 2018, a few of my girlfriends jokingly referred to me as the “cheese board queen” and the name just stuck with me. I had never heard of a cheese board influencer before and didn’t necessarily have a plan to become one, but in January 2019 I found myself craving a creative outlet and remembered that nickname: Cheese Board Queen. I logged onto Instagram and created the account, thinking it would be a fun way to share my boards and inspiration from others.
Initially I thought I would eventually start taking orders and catering cheese boards in the Chicago area but as time went on, I realized that what I love most is sharing the behind the scenes look at the cheese boarding process. There is an unbelievable hunger for information about cheese boards right now and I want my little corner of Instagram to be a resource for those looking to learn – whether I’m sharing shopping lists, step-by-step guides, a peek into my creative process, or details on products that make a cheese board really special.
That’s the path I’ve been on for the past 8-10 months and it’s been incredible to see how sharing that behind the scenes look has created a two-way dialogue with my audience – nothing makes me happier than seeing a tag or mention from a follower who used my tips or one of my boards as inspiration for their own. As an “influencer” that’s the kind of influence I want to have – one that inspires others to tap into their own creativity and create something beautiful to share with loved ones.
Restoring a Dreamy Château in Cognac with Jules of Restore the Chateau
On the lower floor of the chateau, you’ll have your office/hobby room, a theater, wine room etc. What are some of the rooms/areas of the chateau that you are most looking forward to sharing with your guests?
I’m just going to list these, because I cant wait to share so much of it with my family, our grown up children and my new Grandson and future guests….
- Feature swimming pool with bathing shelf and ‘in pool’ loungers
- Pool barn with fireplace, lounging furniture, pool kitchen and the aforementioned incredible bread oven
- The gardens, terraces, walled garden and raised ceremony area overlooking the vines
- The cinema lounge room with bar , popcorn machine, huge squashy sofas and day beds
- The dining room for grand dinners
- The kitchen for cooking, entertaining and ‘honesty pantry’
- The display wine cellar and room for wine & cognac tasting
- The party barns for all those special occasions
Behind the Brand | Sarah Flint
You launched the brand back in 2013 at just 25 years old. When did you first decide that you wanted to found your own brand?
During my time at FIT, where I studied footwear design, it puzzled me that the shoes women spent the most money on were the ones that made your toes numb and eventually ended up at the back of your closet. I saw a real opportunity in the market to create beautifully designed, handmade shoes that didn’t sacrifice style for comfort.
Inside the Versailles Kitchen of Pastry Chef Molly Wilkinson
After studying advertising/public relations and working full-time in a digital marketing agency, you did a 180 and decided to follow your passion by studying French pastry at Le Cordon Bleu in Paris. What was the one of the most memorable experiences from your time there?
The entire year I spent at the Cordon Bleu was absolutely incredible. It was my first time living abroad and the classes were just 15 hours a week, so I was combining studying my passion with discovering a city I loved. Probably one of the most memorable moments from school was a class where we constructed a croquembouche, a very famous French dessert. We had just five hours to make and fill tons of cream puffs, put together a nougatine base, and then construct a tower that had to be a certain height using hot caramel as glue. It was such a high for me that at the end of the class, I looked at my classmate (the only French girl in the class) and said wow, I LOVED that and then we started plotting a bakery to open together where we’d just make croquembouche. Such fun! Even now, it’s my favorite thing to make in special classes or for events.
Dame Traveler: Live the Spirit of Adventure with Dame Traveler Founder Nastasia Yakoub
You founded Dame Traveler back in 2014, a brand that celebrates both the diversity and bravery of women from around the world who are ‘not afraid to think and live outside the box.’ Tell me a bit about why you founded the brand, and why you chose the name ‘Dame Traveler’.
Dame Traveler was born out of my own personal experience of being told that I couldn’t do various things simply because I was a woman, so I chose the name Dame Traveler because it takes a lot of courage to travel outside of a comfort zone and to become totally immersed in another country’s culture. Though, the reality is that a life of travel isn’t always glamorous and it takes guts to travel, especially as a solo female. Yet, there are thousands of solo women travelers out there that do this everyday! And so, the definition of ‘Dame’ in the dictionary is ‘the title of a woman who has been awarded the Order of the British Empire’. I wanted it to exemplify strength and fearless courage.
A Hundred Suns with Author Karin Tanabe
At what point do you think Jessie starts to release that her friendship with Marcelle and various people around her aren’t quite who they seemed to be when she first arrived?
I think she realizes it pretty fast. Early in the book Marcelle visits Jessie at home for the first time and Jessie certainly starts to get paranoid about what kind of a person Marcelle is. But she doesn’t want to see it. She likes her new pal and is desperate for community, so she throws on some blinders and keeps enjoying life–for a while anyway!
Simple Beautiful Food with Author Amanda Frederickson
If you had to put together the perfect dinner party (or brunch, you pick) which recipes from the book would be a must on your menu?
If I had to choose between a dinner party or brunch it would be a dinner party… because wine! I’d start off with Black Pepper Gourgeres. They are light, comforting and very adaptable. Plus, you can make them in advance, freeze them and then just pop them in the oven when you’re ready to serve them to guests.
While these wouldn’t all necessarily go together, I’d love to serve the Espresso and Brown Sugar-Braised Pork Pork Shoulder with Fresh Corn Polenta, Lasagna with chicken Sausage and Spinach and also the Zucchini and Eggplant Flatbread. The flatbread can look like a ‘nothing’ recipe, but it’s really delicious. It’s hardy, fresh and crunchy.
For dessert I would probably do the Millionaires Tart it’s one of my favorite. It’s basically a giant Twix bar in a tart form.
Inside Flourish Flower Farm with Niki Iriving
Tell me about a typical day on the flower farm.
The pace of my days changes with the seasons and I’m constantly multi-tasking, juggling the different aspects of the business. I wake up early and usually check my email while sipping coffee. Then meet my farm staff in the studio at about 7:30am. {We’re so fortunate to finally live on the farm, after years of commuting back and forth, and we converted our basement under the house into a light-filled studio space.} We talk about what needs to be harvested in the morning, what orders need to be delivered or shipped, and what farm projects need to be tackled that day. Then we divide and conquer. I usually help harvest and pack orders, then I either head upstairs to do office work, design for weddings or elopements or work on farm projects. Priorities and constantly shifting and my days never look the same, which I love! It’s always a blend of physical work outdoors, administrative work indoors and creativity while designing.
Blooms and Baking with Blogger & Author Amy Ho
What was the best part about being able to combine your love of baking and blooms together in a cookbook?
The best part about creating this book is being able to tell a full story and show my love of the same floral element in many different ways. For example, you can find chamomile flowers in a layered cake with peaches and you can also find it in the chamomile mango cream puffs. You will find rose in several different recipes as well as more seasonal blooms like lilacs. I love being able to show to the versality of floral elements and remind people that if you use the right amounts, floral elements can really enhance a baked good and not make it taste like a bar of soap! The book also goes over how you can preserve these floral flavours (by candying the petals or by turning the flowers into a floral syrup) to enjoy them all year round, beyond their bloom time.
From Tiffany & Co to Louis Vuitton with Fashion Illustrator Kerrie Hess
You recently shared an inside look at your beautiful light filled studio in Brisbane. What is a typical day in the studio like, and what are some of the musicians/songs you’re listening to in the studio right now?
Well at the moment it’s a little more crazy in here with home schooling also going on with my son at home! But it’s a space I love and with pink being the signature colour of the brand, it’s a light filled space of white, grey, pink and gold. I usually start my day after school drop off with creativity in the morning, admin and emails in the afternoon as I am most definitely more creative and inspired early! We listen to a range of music in the office from Pink Martini to (sometimes) 50 Cent.
Floral Couture by Sandra Alcorn of Petal & Pins
Before establishing Petal & Pins in 2012 you worked as a fashion designer. At what point during your fashion career did you decide that you wanted to combine your passions for flowers & design?
It was actually accidental! I love to step into my garden to pause for thought, feel the warmth of the sun, or pick a few flowers and it was in one of those moments that the two passions combined.
In the spring of 2011 I was working on a wedding dress and I saw the folds of silk echoed in the petals of the Aquilegia flowers and that’s when I made my first petite botanical dress…it became a daily ritual simply for my own enjoyment and then a project which involved photographing and blogging about my ephemeral Garden Fairy’s Wardrobe.
Encouraged by family and friends to publish them, in 2012 I launched the first collection of petal & pins greeting cards.
Elise Dumas the Paris based lifestyle photographer aka The Pineapple Chef
Prior to the lockdown you were able to leave Paris for the countryside with your family. Has confinement changed your subject matter/source of inspiration and how have you continued to find inspiration?
I have been so lucky to be living here during these troubled times. Some clients have kept sending me beautiful products or ordering digital or print content and I have access to ingredients here, so between few orders on the net and the supermarkets not far from here, I am ok to cook and shoot. I have been so lucky to be able to wander in the woods or in fields to cut flowers and foliage. Some neighbors have brought me wind flowers from their gardens so I could style a lot of flower bouquets.
I have found inspiration as usual (books, social media…) but also in the surroundings (flowers) and with other bloggers or brands, who have organizing Live chats on Instagram. You never know where 30 minutes of Live will take you. Brands who did not know me previously have now contacted me to work with them. I believe in trying to stay active during this time brings even more energy and good things.
Behind the Brand | Modern Picnic with Founder Ali Kaminetsky
In 2018 you founded Modern Picnic to fulfill the needs of modern working women who needed both a fashionable and practical lunchbox. When did you first come up with the idea for the brand?
I had just graduated from college, and moved into the city to start my job working as an assistant buyer. I would bring my lunch to work everyday because of how much faster, cheaper and healthier it was (especially as a recent grad on a budget). However, I quickly realized I did not have a chic or functional way to do so. I was resorting to carrying my lunch in paper, plastic or old shopping bags which was not only not “cute” but not sustainable or functional either. It was clear that the outdated lunchbox needed a makeover. From there, the idea to start Modern Picnic was born.
An Inside Look at the Charming Tuscan Family Run Villa Il Rigo
What are some of the amenities that guests can enjoy during their stay?
We offer a rich homemade breakfast, and usually after that we are sharing information and advice for activities! You can book our lunch pack and pick a map, to enjoy enjoy your meal under an olive tree along the many trails that start from Il Rigo.
Our reception and bar opens again after lunch and you can indulge in an Aperol spritz, watching the sunset in the deck chairs or benches scattered around the garden.
We don’t have a pool, as we always thought that a blue pool with chlorine would hardly fit in the natural ecosystem of our farm! Instead you can jump among water lilies and frogs to refresh yourself in our swimming pond!
Return to the Golden Age of Travel with SteamLine Luggage Founder Sara Banks
You founded SteamLine Luggage in 2005 to provide modern travelers with timeless vintage inspired luggage reminiscent of the golden age of travel. When did you first come up with the idea for the brand and how long did it take before your designs were available to purchase?
SteamLine Luggage was born to make every trip into an elegant voyage for the modern traveler. I traveled a lot for my previous job and spending time at airports all over the world, I would see beautifully dressed women carrying tatty luggage and I wanted to upgrade the luggage options.
It took about one year for my initial designs to be available to purchase, I spent a lot of time developing both the silhouette to make it both stylish and functional while working on the colorways and trims.
Parisian Postcards with Illustrator Lina Nordin Gee
I loved the illustration you did of Carin (Paris in Four Months) What was is one your favorite pieces that you illustrated during the lockdown?
Thank you! I love her photos, they’re so nice and inspiring – a great representation of Paris. I could happily paint her whole feed haha. But if I have to pick my favourite from the past two months it might be “Les bouquinistes”. It shows a woman walking along the banks of the Seine, next to the “bouquinistes”, the book sellers. During the lockdown we were only allowed to be maximum 1 km away from our home, living in Montmartre that meant I couldn’t see the water and I missed it so much. The first thing I did when the lockdown was lifted was to take a walk along the Seine with my husband.
Let’s talk About Pasta with Pasta Social Club Founder Meryl Feinstein
When did your love of the culinary world begin, and has it always been focused around pasta?
My love of food has been in existence since I was a very small child. I was eating very sophisticated foods for a 4 year old.
As far as getting immersed in the industry… I started in Corporate PR for the art world, but I would find myself reading articles on Serious Eats etc. I didn’t really jump into the industry fully until about two years ago in 2018.
My love of the culinary world hasn’t always been focused around pasta. I discovered by love of making pasta on my honeymoon in Italy. I knew I wanted to be in the food industry before that point, but didn’t know the focus yet. I fell in love with it (pasta making) in Modena. It makes a lot of sense now from someone who was in the art world to develop an interest in pasta. Pasta making can be very sculptural with delicate shapes. Making pasta feels like an art project.
The Artistry of Wedding Photography with Kim-Maru
Do wedding clients often share ideas on a few of the pictures that they’d like to have captured, or do you just come up with your shot list as you go?
I encourage clients to share their dreams about the way they would wish their wedding images to make them FEEL rather than how they want them to look. That is, rather than provide me with a shot list (that typically only leads to a list of inauthentic poses throughout the wedding day), I ask them to give thought to the way they want their wedding images to make them feel about their wedding day on a day in the future, when they will look back at their wedding images and want to bring back the authentic events and feelings of the day as it actually unfolded. That generally results in a beautiful conversation about the sort of things I need to know to capture who my clients actually are on their wedding day, in the most elevated and artful way possible.
Inside the Kitchen of Chateau de Gudanes with Pastry Chef Jennifer Pogmore
When you first moved to Paris from England, you were working in Marketing. How long had you been in Paris before you released that you wanted to go to culinary school to become a pastry chef?
When I first moved to Paris, I instantly fell in love with French cuisine and in particular, the desserts. I found the windows of the pastry boutiques spellbinding, and would spend my free time walking around Paris discovering places and trying as many cakes as I possibly could.
I hadn’t initially considered training as a chef; but as I felt such a passion for food, I began to experiment on some projects at home such as trying to make my first macarons and making choux pastry for the first time. I found the more I foraged into the pastry universe and the more I discovered, the greater my desire to learn. And so, after 4 years of living in Paris and saving every penny I had to go back to school, I left my marketing job and officially embarked on my culinary adventure.
The Jane Austen Society with Author Natalie Jenner
If you could be one of the characters in the novel, which one would it be?
The Hollywood movie star, Mimi Harrison, but not for the reasons one might suppose! Mimi lives life the only way you can, as an adventure. She has her share of problems, and definitely overuses new experiences (travel, lust, shopping) as a way to cope with them, but she always keeps moving forward. Just before I started writing the novel, I had also been binge-reading a ton of biographies of Hollywood actresses including Katharine Hepburn, Ava Gardner and Elizabeth Taylor. We remember these women for their talent and their beauty, but they were also total ballbreakers when it came to living life on their own terms. They owned what they wanted, no excuses, and for all their mistakes, the life they led was well and truly theirs. Mimi is a composite of them and of everyone who heeds the inner voice of desire and ambition and just goes for it.
Inside Chateau Montfort with Writer, Cook and Stylist Sara Slim
Can you recall what went through your mind the moment you saw the Chateau you would call home for the first time?
I just felt like I’d known it in some strange way, or perhaps it had known me and sought me out because it needed to be loved again. It was far bigger and more imposing than any house I’d ever lived in, but it wasn’t boastful or proud. It revealed its self slowly and seemed to take you by the hand; whispering and sharing it’s secrets along the way with a soft gentle voice.
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