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#FGRFamily Spotlight | Rissa Kirsch

April 26, 2019

#FGRFamily Spotlight | Rissa Kirsch

An employee at Bold Design for nearly two years, Rissa Kirsch is passionate about event planning. An organizational guru, Rissa leads the proposal process and works hand-in-hand with Bold’s creative director, Steve Bales, on some of the most exciting events Atlanta has to offer. Learn more about Rissa in the full Q&A below!

What is your favorite part about being on the Bold Catering & Design team?

The people! When I started here, everyone was so welcoming and it felt like I’d known them forever. I’ve learned so much from being around the different creative minds around our office. Working under our creative director Steve Bales, I’ve really enjoyed getting to work on corporate events and see how his mind works to fit the needs of various clients.

What does your day-to-day look like in your role?

I work with our creative director, Steve Bales, at the beginning of the sales process, so I attend meetings with him prior to the client signing on with Bold. I’ll then take the information and creative ideas discussed to draft a design proposal. After the client signs the contract, our other teammate, Taylor Woods, joins in to see the event through to completion, and I move on to the next proposal.

How did your career in events begin?

Ever since I was young, I knew I wanted to be in event planning. I studied Tourism, Hospitality and Event Management at Indiana University and had a wedding internship, where I determined I wanted to take a different path than full-time wedding planning. I found Bold Catering & Design because of its expertise in corporate events, and started here as an administrative assistant before moving full time into a sales role.

What’s your best excuse to throw a party?

Who needs an excuse, right?! I love throwing parties just to bring people together.

What’s a fun fact about yourself?

I studied abroad in Florence for five months, where I took a lot of cooking and fashion classes! We got to wear professional chef attire in the cooking classes and learned a lot while I was there.

When you’re not working, what do you love to do?

I recently moved to Old Fourth Ward, so I’m looking forward to exploring my new neighborhood! I’m very close to the BeltLine and excited to be in such a central location.

What’s your favorite trend-forward design element from a recent event?

We recently did a really big event in a loading dock at a hotel, where we covered the walls in fun graffiti graphics – it was such a fun look!

What’s your favorite Fifth Group Restaurants dish?

I have Celiac Disease, so I can’t eat any gluten. Luckily, Fifth Group Restaurants are amazing at labeling their gluten-free or modifiable for gluten-free dishes! The best restaurant for it in my opinion is Alma Cocina – I love their tostadas and really anything else they serve that fits into my dietary restrictions.

Favorite party theme?

I’ve done so many! A good theme is a good theme, and it’s always fun to work on something new and out-of-the-box. I’m not sure if it’s really a “theme” per se, but I always loved a tailgate party when I was in college at Indiana – it’s so different how you dress for a tailgate in the north than you do in the south. We’d go all out with hats and team attire, and it was always super fun.

Favorite band or type of music?

My favorite band is by-far The Beatles – I listen to them every day!

What’s your favorite thing about Atlanta?

All of the greenery! The trees, plants and hills in the city make me happy, and we have so many parks to explore.

What are three adjectives that best describe you?

Dependable, organized and upbeat

Who inspires you most in your career?

My mom. She raised three kids and has always been a hard-worker who finishes what she starts. She’s always been a planner and definitely inspired that aspect of my personality, as well. 

If you could invite one person, living or dead to dinner at a Fifth Group Restaurant, where would you take them and why?  

My grandpa was very into traveling and food and hospitality. He passed away my senior year of high school and I wish I’d gotten to show him that I went to college and studied exactly what it was he was so passionate about. I’d probably take him to La Tavola – he’d probably order the veal saltimbocca.