Meet Silvia Carluccio

 

We recently connected with Silvia Carluccio and have shared our conversation below.

Silvia, thank you so much for taking the time to share your lessons learned with us and we’re sure your wisdom will help many. So, one question that comes up often and that we’re hoping you can shed some light on is keeping creativity alive over long stretches – how do you keep your creativity alive?

Some of my most creative moments come when I am in the water.

Whether it be swimming, surfing, or now – sailing, creativity comes when I least expect it. It is when I am able to clear and calm my mind or step away from the daily grind that we all know so well.

Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?

Hey there! My name is Silvia Carluccio, I moved from Italy to Los Angeles in 2010 to pursue my dream of producing concerts and festivals. I was lucky enough to work for Live Nation in Los Angeles for almost a decade, where I learned a lot about the music and entertainment industry. In 2019 I started my own production company, Lovell Productions, mostly focusing on producing shows, but quickly had to take a different turn as Covid hit. During the pandemic I had to come up with. a quick pivot in order to keep the business afloat, and that’s when I launched IMPASTIAMO. We host cooking experiences, cooking classes, private dining experiences, culinary retreats. There’s something very exciting to see people learn about where food comes from, how to use ingredients, and finally come together around the dinner table. I’ve always loved hosting people, hosting events, so starting IMPASTIAMO came really natural to me.

At IMPASTIAMO, we also find a deep mission in teaching people how to cook as a way to combat food waste at home, which is a huge issue in the United States (40% of food is wasted every year). Most people often have full fridges but end up thorwing away a lot of food because it was either not stored properly or they did not know how to cook with it.

At IMPASTIAMO we host a lot of team building cooking classes, both virtual but mostly in person. We recently expanded to the Bay Area, Orange County, and New York City. We’re in the process of expanding to Las Vegas, as well as hosting retreats and culinary experiences in Sicily, Italy, where I now spend half of my time.

Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?

Something I try to do every day is to avoid taking impulsive decisions but – instead – take the time to watch and listen.or – as I like to say – “collect data,” whenever I think I want to invest in a new idea. For instance, whenever we want to start a new project, or a new expansion, we wonder whether it’s a good one, and whether we should invest in it. But we’re so focused on it, so deep in it that we lose the outside perspective and can make a bad judgement call. If we take the time to observe how people respond to it and take the time to watch if it’s really something people want we have higher chances of succeeding. That’s how IMPASTIAMO was born.

Having spent almost ten years working a corporate job in the US allowed me to develop so many skills, but also learn from some of the best people in the industry. I would advice anyone to work a corporate job at least once and use it a school, ask questions, learn about what your colleagues do and how they do it.

Lastly I would recommend allow your passion to lead you, but also to learn how to keep a healthy distance from your business, so that you can you can take wiser decisions. This is something I learned from my mentor and it’s a teaching I cherish every day.

What do you do when you feel overwhelmed? Any advice or strategies?

Breathe! Feel your feet on the ground, listen to the sounds around you, and go for a swim if you can!

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Image Credits

Amelie Uchiike

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