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WHAT DOES YOUR HOUSEHOLD STAFF SAY ABOUT YOU?

TEAMWORK

Written by Nanette Hebdige “Management is doing things right. Leadership is doing the right things” ~ Peter Drucker Now that you’ve secured that Estate Manager dream job, it’s time to realize that managing your staff effectively plays one of the biggest parts in that role. You can run a household like a well-lubed, mean operating machine, but let’s face it, without having an exemplary domestic team in place, you’ll be like a like a dog chasing its tail. Recruiting talent…

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HOW TO MANAGE A WINE CELLAR OF DISTINCTION

WINE CELLAR

By Nanette Hebdige – June 2020 “Wine is the only artwork you can drink – so manage it well” Luis Fernando Olaverri   As a rule, discerning foodies are also customarily wine enthusiasts. So, it’s quite possible your employer could be an avid collector and one your key responsibilities as the EM/HM, will include being the purveyor and cataloger of a reasonably extensive wine collection. Even if you’re not taking care of a cellar the likes of Downton Abbey, most…

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HOW SO YOU DEAL WITH STRESS IN THE PRIVATE SERVICE SECTOR?

STRESS AT WORK

Written by Nanette Hebdige The private service industry sounds uber glam but when you really sink your teeth into it, it’s an atypical, lackluster, nerve-wracking and at times harrowing environment. There are countless, untold horror stories in this industry that supports the UHNW clientele. You’re working for some neurotic celebrity, narcissistic sports figure, Devil Wears Prada boss. These come with crazed spouses, nasty children and their condescending guests, with equally outrageous requests. Not to mention bellicose staff – from the…

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THE PRIVATE SERVICE SECTOR & COVID-19

estate

Written by Nanette Hebdige May 2020 With the COVID pandemic having brought the world to its knees, no industry has gone unscathed. We’re learning to coexist differently and adapt to new environments, even after we fully reopen. Getting back to business after this economic breakdown will be a slow, gradual process and it’s debatable whether it will even “be business as usual” again. Understandably, new protocols have been embraced to become the new modus  operandi even after COVID. Here are some…

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NOT ALL RECRUITERS ARE CREATED EQUAL

Written by Nanette Hebdige  In a world where recruitment companies abound – not all recruiters are created equal. The internet is loaded with articles on interviewing, what recruiters look for, their mindset and how they operate. Working with placement agencies seems like a good avenue, if you are looking for a career change or need a new job, however the chances of you getting placed by them is pretty unlikely. With organizations focusing on Human Capital Management (HCM), many avail…

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ROCK-STAR YOUR PA JOB

personal assistant

Written by Nanette Hebdige Do you rock-star your PA job? Ever wondered how a PA to the uber wealthy keep their principals’ happy and is successful at it? The term personal assistant has become part of everyone’s vocabulary. Many believe that being a PA is effortless and a task that can be performed by practically anyone. It’s important to know that a PA is vastly different from an admin or an EA, which are roles mostly based out of corporate…

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MANSIONS & ESTATES – MAINTAINING THEM EFFICIENTLY

Written by Nanette Hebdige Trying to break into the personal service arena? Do you think you have the mental quotient, moxie, distinction and gumption to become an efficient and accomplished EM? There’s a good reason many of these careers fly below radar – it takes a special breed to care for the homes and lifestyles of the very wealthy. The management of sprawling estates is not a task for the meek. In an industry spotlighting Downton Abbey, UHNW folks want butlers, majordomos,…

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10 KILLER BEEF STEWS

BEEF BOURGUIGNON

It’s stew season for a reason!  Fall has finally made its much-awaited appearance with its vibrant color palette and cooler temperatures prevailing, where stews are the quintessential comfort food and a ubiquitous sensation.  There aren’t enough words to eulogize and offer the homage that stews rightfully deserve. Because a good stew is like a fine wine, savored, devoured and anticipated worldwide.  Even the dog salivates smelling the aroma while it’s cooking. From a historical standpoint, records written by Apicus in Journals…

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CEVICHE, CRUDO, POKE, CARPACCIO – WHAT DOES IT MEAN?

HAMACHI CRUDO

There’s a colossal assortment of raw fish being presented as a wealth of spectacular options.  From sea to shining sea, as every ocean yields a bounty of variety.  But it can get rather intimidating trying to differentiate the terminology. For any dish that calls for raw fish, ensure you are buying the freshest fish available.  Preferably purchase it the day of preparation, so make friends with the fish monger at the market and let them know you are going to…

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CHIVES GLORIOUS CHIVES

CREME OF ASPARAGUS

Chives are somewhat misunderstood as most people believe they’re the finishing touch when presenting any dish. However, they are the kissing cousins to leeks, scallions and onions (belonging to the lily family), and their flavor is subtle, unlike the sharp onions and scallions.  Leeks are more delicate and less pungent, however, chives with their green flavor and subtle oniony undertone are utterly incomparable. A last-minute sprinkling of savory chives intensifies the taste of any dish, taking it from good to umami…

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CANNED TUNA? GOURMET ALL THE WAY

TUNA SALAD

We all partake of tuna – it’s the lunch of champions because let’s face it, you can add pretty much the kitchen sink.  Yeah, we know the customary participants – mayo, celery, boiled eggs, pickles.  Boring! TUNA.  We all know is one the most remarkable proteins around. We’re not just referring to the beneficial Omega 3 fatty acids (canned sardines and salmon comprise even more), but it contains amino acids and it’s bio-available (which means it’s absorbed into your system quickly). …

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BURGERS REIGN SUPREME

DOUBLE WHAMMY

MacDonald’s may have pioneered the Big Mac, but there is nothing fast food related when it comes to recreating an unctuous, gastropub, tavern burger at home. In an ever-evolving restaurant arena where the burger has made some radical improvements and now reigns supreme, it’s no wonder that forward chefs are going to any lengths to moniker unequaled and unique renditions for this goliath.  Gone are the days of the thin, anemic dried-out patty, slapped in a bun with ketchup and…

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RESTAURANT BURGERS AT HOME

4th of JULY BURGER

Considering that burger joints and gastropubs are sprouting like weeds with new contenders all over the globe, chefs take their burgers as seriously as their patrons. Achieving glamburger excellence at home, however is far from textbook as there are a multitude of factors to consider for presenting a burger that’s packed with flavor and kicks serious ass every time. You’re wondering how hard can it be?  Because you’re already a pro at slapping a burger on the barbie.  Well, kids,…

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ONE HELL OF A DAWG

HOTDOGS VARIETY

I’m a consummate dog lover.  I adore the furry four, legged kind, every breed and size. I’ve also an animal lover all my life’ I have a special affinity to horses, they are such intelligent, graceful and noble animals.  I’ll admit, I’m bug-phobic and for that matter I have arachnophobia (although I am pretty handy with a can of Raid).  When I lived in AZ, open, desert areas abound with wolf-spiders.  If you’ve crossed paths with a wolf spider and I’m…

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