One of my greatest talents is recognizing talent in others and giving them the forum to shine.
I’m very forgiving so I forgive most things, really.
I like being behind the scene.
I wanted to create a new way of looking at retail.
I’ve learned time management, organization and I have priorities.
Ambition is not a four-letter word and women have to embrace that.
When I started my company, many people said I shouldn’t launch it as a retail concept because it was too big a risk. They told me to launch as a wholesaler to test the waters – because that was the traditional way.
My company is an extension of me, so when I designed my stores I wanted people to feel that they were in my home.
Each job I had wasn’t necessarily the perfect job, but I always talk to young women about how you really have to take certain things from each job and learn from that and then move on to something you really want to do.
I could eat gazpacho three times a day.
I just love the energy of going into different areas of New York.
I grew up on a farm in Pennsylvania, where my parents raised German shepherds – we had about 30 dogs at any given time.
For me, if I can design beautiful things that have the price be lower, I am thrilled.
Being an entrepreneur isn’t just a job title, and it isn’t just about starting a company. It’s a state of mind. It’s about seeing connections others can’t, seizing opportunities others won’t, and forging new directions that others haven’t.
I’m always perpetually out of my comfort zone.
It’s very passe to think women want to spend a fortune on clothes.
I would love to do special products for specific countries. As we go ahead and learn the territories, we’re going to do exclusives for each area.
I never go out during the day without sunglasses.
Big businesses can help by engaging aspiring entrepreneurs and promoting initiatives which support small businesses from within.
I think women do work differently; it’s important to have both men and women. They offer different things.
I like being straightforward. We can deal with anything as long as it’s on the table.