MEET FLORAL ARTIST ALEKSANDRA SCHUTZ

AS:  Sometimes it begins very early, around 3.30am. Usually getting dressed in the dark, grabbing a banana and some nuts to eat on the way to the flower market. Being greeted with an abundance of colour, fragrance and buzzing atmosphere at the flower market.  Following this I am usually knee deep amongst the green preparing to install a wedding or event. 

Other mornings it’s a good breakfast & pot of tea, either at my desk doing administration or attending appointments, visiting my local growers, sourcing propery or I’m at my drafting desk usually with a pen in hand, surrounded by paper trails designing and handwriting new penmanship projects!  Everyday is quite unique really.

AS: Trends come and go, so I try to not take them too seriously, however i do believe keepingin trends can often lead to over-kill. 

TBC:  Describe your client? 

AS:  Love and admires flowers and nature! Personable. Trusting and Honest. Inspired. Happy!

AS:  When I need inspiration for entertaining- What Katie Ate.  The bigger your eyes the more you see!  

TBC:  Name one of your favorite “vendor” sources that you just can’t do without. 

AS:  The Curiosity Shop, Waitara NSW, Grandpa’s Shed In Fitzroy Falls NSW, Dirty Jane’sEmporium, Bowral NSW.

AS:  Local. Seasonal, Handwritten and Botanical Abundance. 

TBC:  To date, what has been the highlight of your career? 

AS:  To branch out on my own and take the leap of faith! Definitely the joy of working in new spaces, meeting and bonding with other co-creative-types and the approaching newflower seasons! 

AS:  Be prepared to give all of yourself but take time to smell the roses.

TBC:  Who are a few of your favorite floral designers? 

AS:  Of course there are the remarkables; Ariella Chezar, Saipua, Nicolette Camille, Lotte and Bloom, McKenzie Powell, Amy Merrick, Sarah Winward, The Nouveau Romantics…but I cannot forget my local Aussie loves; Grandiflora, Mr.Cook, Doctor Cooper, Fjura and Cecilia Fox.

AS: Lots of light, Music- gentle but also hyperactive, Hydration and Food is always a must…Laughter and company is always appreciated! 

AS: I would like to be chef Rene Redzepi of NOMA restaurant in Denmark . His aesthetic has a similarity in craftsmanship to the world of flowers, however, the difference being a culinary philosophy. Both hold the admiration of seasonal and sustainable ingredients.

AS:  I’m a mixture of botanical admirations, graphic 20th century and industrial pieces, raw and textural classics, curiosity finds and colourful cultural details.  Anthropologie, Gorman, Mark Tuckey, and Candles.