Personal Statement:

I was born in Chalfont, a historically rich community nestled in the rolling farmlands of Central Bucks County in Pennsylvania. Chalfont offered small town living with metropolitan convenience. My grandparents all lived within 5 minutes of my family home, so I saw most of them at least once or twice a week. My family was very close when I was a child. We always were together on weekends, swimming, cooking out, going places and having family dinners. My fathers’ father was manager of HL Greens and traveled quite a bit while his wife stayed home to attend to their 5 children. On my mothers’ side, my grandfather was in the commercial heating and air-conditioning business while his wife also stayed home with their 4 children.

My parents divorced when I was six years old, and my mother and I moved out to the second floor of my grandparents catering business, Nostalgia. Nostalgia is a 1720 farmhouse in Chalfont, the first floor has been converted into a colonial catering facility for weddings, banquets and parties. When I was 10 years old I would come home from school and go right to work downstairs preparing for that weekend’s weddings. I would come home and help my grandfather set the room (china, linens, silver, chairs, buffet), garden, paint, do daily maintenance, take out the trash, clean, and whatever else needed to be done. When I would come home and my aunt would be there, she was the chef, I would help assist her in the kitchen preparing the food for the weekend. When we would finish for the evening my aunt and I would go straight to the barn. She had me hooked on horses at a very young age. I eventually purchased a few of my own and began to compete. My favorite part of my childhood was watching my Grandmother oversee the whole operation. She reminded me of Martha Stewart. She would always have a new project for us to do to make Nostalgia better. Whether it was stenciling a room, putting up crown molding, planting a rose garden, or putting in a fish pond, she would always have something new to keep us busy. I also loved watching her do the event planning with the brides.

When I turned 15 my mother and I moved north to the Allentown area where her and her new husband purchased a forty acre farm. My stepfather was in the chemical business and then retired to run the new farm. The main focus of the farm was a whole-sale/retail nursery

Until I turned 16, I worked on the farm daily when I would return home from school planting flowers in pots, mulching beds, watering nursery stock, attending to the retail area, plowing fields, picking strawberries, etc. I gained a great deal of property and grounds knowledge while working at the nursery.

When I returned back to Nostalgia at 16, my Grandmother put me in charge of what she used to do. I oversaw all operations of the facility. My eye for detail started to develop like hers, now that I was in her position. When I was 19, I was preparing all of the food, for sometimes three weddings a weekend with the help of one other person. This was all fun for me and I learned so much from this experience.

My grandmother finally suggested my attending school in Florida and later I returned working with horses. As I always gravitate towards event planning I quickly became involved with the Equus Ball, the grandest of events for the equestrian elite in Palm Beach, Florida. We had everything from a formal caterer, amazing entertainment, to china charges donated for the evening from Hermes. I realized the food at the horse show was not up-to-par considering our high-end, high-profile clientele and took on the café and finally took over “The Jockey Club.”

My top three standards are Administration, Entertaining and Culinary. My first top standard is Administration. I have spent eight years at Stadium Jumping Inc. as personal assistant to the CEO Eugene R. Mische. I have done everything from manage his business/personal calendar, phone and written correspondence, international and domestic travel arrangements, personal accounting in Quickbooks, run personal and business errands, fax, copy, Fed-Ex, to his personal property management. I really enjoy using my administrative skills and feel I could be a great asset to a household with the knowledge and background I bring to the table.

My next highest Service Standard is Entertaining. I’ve spent almost my entire life in the Entertaining/Food and Beverage business. Since I was a child I have been involved in or have owned my own Event Planning/Catering/Food & Beverage businesses. The greatest gift I can offer is my eye for detail and my experiences throughout life involving entertaining and the elite lifestyle.

My third highest Service Standard is Culinary. I have had many aspects of training in the culinary field. I started out at an early age, watching my family as we prepared the grandest weddings every weekend. I learned how to prepare the food for three weddings a weekend totaling 600 guests, starting from menu selection to execution. Also, I have developed a taste for the finer foods. I have traveled all over the world and have eaten in the finest five star restaurants which have developed my sophisticated pallet into what it is today.

I realize now that I’m older, when I was a child growing up in the catering business, I enjoyed taking care of people and seeing how much they enjoyed being catered to. Through all of my experiences, I really feel I have developed a “Service Heart” from a very young age. The three things I value the most when it comes to “Serving” is Loyalty, Trust and Selfless Service. I would love to have a position working for a high-profile principle, managing their multiple homes and making sure their every need is met.