Welcome to our special interview series, Women Who Lead. In partnership with White House Black Market, we’re celebrating five women teaching us to think differently, speak louder, and live better. No career is the same, and that’s just how we like it. These women are leading by example and living by their own rules.
Cynthia Samanian has led a few lives. When we interviewed her back in 2014, she'd already left a successful career as a financial analyst at GE, gone to business school, and then made a major career shift to work as a product manager at a growing startup, Path. So it didn't surprise us when we heard that she'd decided to start fresh again, this time as an entrepreneur. That she'd focused her company on her passions —food and shared dining experiences—was just (to use a food cliché) icing on the cake. Confetti Kitchen aims to spark meaningful connections through cooking and eating well. It's about people building relationships over shared tables—an act that's far too uncommon in this era of texting and social media. Here's Cynthia on how she got where she is and what's she's planning next:
"I like to say that Confetti Kitchen has been years in the making. Throughout my childhood, I loved starting businesses. Whether it was selling homemade potpourri sachets or beaded jewelry, I loved creating something valuable.
During my time at GE and Path, I always dabbled in food writing and photography. I spent weekends watching online tutorials on DSLR photography and food styling. While it was 'just for fun,' I knew that my personality was suited for work that was both professionally and personally fulfilling. I wanted to work in something I was passionate about, so it was only a matter of when I would make that leap.
Once Path was acquired, it was a natural time to think deeply about my career. I was 31 and single and knew that life wouldn’t get any 'easier' over time as responsibilities increased. Frankly, I had no desire to work at another company, and I couldn’t stop dreaming about Confetti Kitchen.
Specifically, I had a vision of creating a culinary brand that reflected why I liked to cook: to host my friends for dinner. I recognized that cooking was becoming more social, yet most of the food media out there was still focused on easy weeknight meals for families. [Before launch] I had spent the last six months working on a business plan, strategy, and even initial design for the site. I didn’t have it all figured out (and still don’t), but I knew that I would learn along the way. My perspective of risk was really different at that point because I knew that I had a solid education and career experience to fall back on should I need to re-enter the traditional workforce.
On What Launching A Business Is Really Like
I had spent so many years 'getting ready' for the moment I wanted to go out on my own, that by the time the opportunity presented itself, it was a no-brainer. Sure, there were risks to think about—financially, personally, etc. But, I was always afraid of not doing what I wanted, versus doing it and failing. I think this perspective comes from watching my parents work so hard in America as immigrants. If they can do it, then I have zero excuses. My worst-case scenario is still pretty darn good, and once I framed it in that way, I realized that this wasn’t a risk losing sleep over.
The hardest thing when I started is still the hardest thing today: focus. I firmly believe in the phrase,'If you’re everything to everyone, you’ll be nothing to no one.' Easier said than done, but it’s always top of mind for me. Food is such crowded space, so you really need to go all-in on your unique point of view to make a splash. Over time, Confetti Kitchen’s vision has become refined and focused, but it still doesn’t feel 100% done. I don’t know if it’ll ever feel totally perfect—I think that’s impossible in an industry and age when things move so quickly.
The easiest part of launching Confetti Kitchen was the work. The actual day-to-day grind is something I truly love. The meetings, the brainstorming, the creative process—I love every bit of it because it’s always changing. From day one, I promised myself that if I didn’t enjoy most of the daily grind, then I needed to stop. I didn’t want to be a miserable person 90% of the time so that one day I might be happy. I want to live a relatively healthy and happy life while building a company that fulfills me.
On Sacrificing for the Startup Life
The financial side of entrepreneurship hasn’t been easy. I’ve had to say no to travel—something I used to do often and really enjoy. But because I love what I’m building, I haven’t viewed it as a serious sacrifice. I believe there’s a time and place for everything, and I’m in a different chapter of my life right now. I got to travel the world before, and I know I’ll do it again. I just have to hit pause right now.
On the Importance of Mentors
In every job, I’ve been able to connect with strong leaders who invested in my development. They weren’t necessarily formal mentor-mentee relationships, but nonetheless, they took me under their wing. Some of my best and most memorable mentors were tough on me even when I was technically doing a good job. They wanted me to be better and pushed me to be my very best self.
Since starting Confetti Kitchen, I’ve found that many of my peers have served as great mentors, especially other female entrepreneurs. Launching a business is tough and lonely, so having experienced founders on speed dial is priceless."
Cynthis is wearing White House Black Market's Cold-Shoulder Lace Sheath Dress, Embellished Denim Jacket, and Tassel Ankle Booties.
Her Starting Point
We know no two days are the same, but walk us through a typical week for you.
Monday: Since I have a pretty flexible and fluid schedule, Mondays often feel no different than Saturdays—except the rest of the world is working. I wake up around 7 and head straight to the coffee maker. I like to start the week quietly, so I’ll catch up on email, flag important messages for follow-up, and set the plan for the week ahead.
Later in the morning, I’ll head to the gym for a run, come home and shower, then head out to work from the new Blue Bottle nearby. I spend a few hours doing a strategy brainstorming session, then start posting about our upcoming CK Supper Club dinner on Facebook and Instagram.
Tuesday: I love collaborating with bloggers and brands, so today is super exciting: I’m filming my Instagram takeover (on how to make Persian rice) for the food community Feedfeed! I spend the morning storyboarding, running errands, and shooting snippets for the takeover. Later in the day, I meet up with my friend Jillian, the founder of Sweet & Spark, to chat through an event partnership idea. I head back to my apartment, finish shooting and editing the takeover, then start working on an upcoming top secret project for Confetti Kitchen!
Wednesday: Today I’m hopping on the train to Palo Alto for a few meetings. BTW, I love taking the train, because I can get work done while on it and don’t need to deal with traffic. My first meeting is with a food photographer I initially connected with on Instagram.
Then, I’m off to a client’s office where I consult on product management. This freelance work helps me bootstrap Confetti Kitchen, and also gives me a nice break from thinking about it 24/7! Also, the Feedfeed takeover went live during lunch, so it’s been an exciting Instagram day! I’m always trying to grow Confetti Kitchen’s exposure, so working with a large community such as the Feedfeed is pretty incredible.
Around 6pm, I take the train back to SF and meet up with an editor to discuss a possible event collaboration. I get home around 8pm and am spent. I see that our CK Supper Club event for Sunday officially sold out—yay! I’m ready to call it a night so I throw on The Defiant Ones and unwind with a glass of wine.
Thursday: The meetings continue! I head to a café to meet up with our guest chef for CK Supper Club. We chat through logistics and make sure we’re squared away on the details.
Around 1pm, I jump on a call with my friend Katherine—she’s a classmate of mine from Harvard Business School and runs her own business. We try to chat at least once every few weeks to bounce ideas off each other. It’s great since we’re in different industries and can offer a fresh perspective.
Friday: Today is a pretty quiet day so I have time to work through Confetti Kitchen’s content strategy. Around 6pm I start getting ready and then head out to meet my girlfriends for sushi and drinks. It’s been a long week and I need to unwind!
Saturday: It’s all about errands and prep for tomorrow’s CK Supper Club dinner. Now that I have the names of all 28 guests, I’m making place cards, printing menus, and packing all the glassware and dishes. I run a few errands to pick up some items so that I don’t have too much to do on event day. It’s a long day but everything is done by 11pm. I head to bed since I know the next day will be jam-packed!
Sunday: CK Supper Club is here! Our dinner starts at 7pm, but the whole day is spent running more errands, traveling to the venue, and setting up. This CK Supper Club is an Eastern European theme, so I head to the flower market to buy fresh sunflowers—the national flower of Ukraine!
I meet our chef at the venue around 4pm and start setting up the venue for dinner. It’s so fun to see the dinner come together, and around 10pm, the guests begin to leave and it’s time for us to pack up and load. I get home around 11pm and head right to bed, saving the all the heavy lifting and unloading for Monday morning.
Her Big Break
We have to know—what’s your favorite meal?
It’s impossible for me to pick just one thing, but some of my favorite foods include homemade spaghetti carbonara, steamed Dungeness crab with garlic and lemon, and raw oysters.
It’s a long day so you’re going from work straight to dinner and drinks. What do you wear?
A feminine dress paired with a leather or denim jacket. If I’m not wearing my favorite high-top sneakers, then suede booties are my go-to shoe.
Since you were a product manager, what’s your best advice for managing teams?
Understand what motivates each person on the team. It’s different for everyone and once you know what it is, you can use it bring out the best in your team.
The most important woman in your life?
My mom. I can’t go a week without talking with her on the phone—she’s my rock.
What are some of your favorite blogs or podcasts?
I’m a big fan of podcasts, because I can listen while doing mindless yet necessary tasks (e.g., dishes). My current favorites are How I Built This and The Accidental Creative.
When you were a kid, what did you want to be when you grew up?
A Disney animator.
Her Perspective
What’s one thing in your bag that would surprise us?
A clipboard. It’s a must-have for organizing lists and receipts, especially when I’m in event mode.
What’s your trick for feeling powerful when you’re feeling self-conscious (like before walking in front of a crowd)?
I always feel my best when I look my best. When I’m having an off day or need to really bring my A game, I’ll wear something colorful with a little bit of edge.
Go-to work uniform?
You’ll find me working in black skinny jeans, a comfy tee, worn-in denim jacket, and sneakers. If I have a long day of meetings or an event, I’ll usually throw on a dress with a leather moto or denim jacket.
Ramen or pho?
Pho…pho sure. I love the combo of sour and salty flavors, so squeezing fresh lime into a bowl of hot broth with noodles is heaven.
Best thing to do after a long workday?
Since I work from home, I essentially live in Confetti Kitchen all day, every day. So, I try to get out of my apartment and meet up with friends for a casual happy hour or dinner.
Your favorite part about being an entrepreneur?
After working in a corporate setting, I totally appreciate the flexibility and freedom of my schedule. Don’t get me wrong—I’m the busiest I’ve ever been—but I do enjoy the fact that I have more control about when, where, and how I work.
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