Hi, welcome, I’m Alison Gilbert.

I created the Big Whisper so that emerging entrepreneurial women have a dedicated support system to help them build and grow their businesses.

We’ve come a long way as women, yes, yet we still have a ways to go. Only 4% of women-owned businesses generate over $1MM in revenue per year. And of all the businesses that are generating $1MM, only 1 in 5 of those businesses are run by a woman.

I know firsthand—both as a founder and from consulting, coaching, and workshopping with hundreds of women entrepreneurs—having a real sense of co-building support can help an entrepreneur feel freer, creatively safer and more focused to move forward on her business.

We’ve designed this learning and coaching platform to meet you at each phase of your entrepreneurial journey and in the ways that are most supportive to your individual needs and building-style—from classes that share foundational business-building knowledge in a group setting, to one-on-one coaching containers for more individualized support, to self-guided tools to help you strengthen your entrepreneurial muscle.

Our primary focus is to help you grow profit and impact, and together help make this world a healthier place through the medium of business.

Think big and build.

Warmly,

Alison


More About Alison

Prior to building The Big Whisper, Alison founded and continues to run business strategy consultancy, Project AG.

Prior to starting her own ventures, Gilbert was hire four and COO of food media company Tasting Table where she helped grow it into a forty person, multi-million dollar business reaching a readership of millions. After that she went on to help scale media company Well+Good from their founding two person team to their first fifteen people and million dollars in revenue. To date Gilbert’s advised over sixty-five entrepreneurs working on businesses across commerce, media, tech, design and fashion on strategic growth.

Alison holds a BA from The George Washington University and a certification in Pastry Arts from The French Culinary Institute (now The International Culinary Center)—she makes a mean salted chocolate chip cookie (if she does say so herself).

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