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HOW TO BE A 5 STAR PERSONAL ASSISTANT

personal assistant

HOW TO BE A 5 STAR PERSONAL ASSISTANT By Nanette Hebdige – Estate Manager and Personal Assistant – August 2019 A personal assistant is vastly different from an admin or executive assistant, which are mostly based out of corporate enclaves and handle tasks that support C suite executives. Many are wanting to venture into a personal assistant role and there are countless things to take into consideration if you want to make yourself absolutely indispensable and excel at your position.…

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DO YOU HAVE WHAT IT TAKES TO BE AN ESTATE/HOUSEHOLD MANAGER?

DO YOU HAVE WHAT IT TAKES TO BE AN ESTATE/HOUSEHOLD MANAGER? By Nanette Hebdige – Estate Manager | Personal Assistant – August 2019 Trying to break into the personal service arena? Do you have the qualifications, mental quotient and professional background to become an efficient and accomplished estate/household manager? This industry is finally getting some major spotlight – deservedly so. The days of Downton Abbey may be long gone, but many UHNW families are recruiting la crème de la crème to…

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CHIMICHURRI – THE AVENGER OF CONDIMENTS

Anyone that has dallied in chimichurri, knows that it’s a green, herbaceous tangy sauce with Argentinian roots that typically is an accompaniment to grilled meats. In Argentina, chimichurri is copiously consumed in restaurants and households alike, as it’s presented with bread as a dipping sauce awaiting the main meal. Much as aioli is showcased in Spain and EVOO (extra virgin olive oil) with splashes of Balsamic vinegar is served in Italian locales to be consumed with chunks of artisan bread.…

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SIMILAR BUT DIFFERENT- POTATOES BOULANGÈRE, DAUPHINOISE AND AU GRATIN

boulangere potatoes

Let’s get one thing out of the way – these are full-on decadent so be sure to hurl any lame excuses or lamentations for a carb-free of fat-free dish out the proverbial window. We have already established that these are decidedly not good for your waistline, but if you partake of a small amount, a wee bit of decadence and living on the edge is always a good thing! Everything that is 60’s is making a herculean comeback, so it…

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THE SEXY CHIC THIGH

coconut curry thighs

A lot has been said when it comes to chicken. Endless discussions about its lackluster qualities. Who ever said chicken was boring, must still be pondering how can it get to the other side? Considering the million preparations and techniques, with deep-rooted dishes going through a much-needed revival and new imaginative takes thrown in for good measure, chicken is the 13thwonder of the gastronomic world when given some TLC, because it’s a blank canvas. Sure, you can slap it on…

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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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JAMBALAYA, GUMBO AND ÉTOUFFÉE – WHAT’S THE DIFFERENCE?

CREOLE JAMBALAYA

Southerners rave and boast about their shrimp and grits.  Together with their jambalayas, gumbos and éttoufées, they are all the hallmarks of Creole cuisine, traditional dishes personifying the very essence of New Orleans cuisine.  All have colorful heritages, a touch of Creole influences and some disparities, which gets them oftentimes confused, unless of course you’re from N’Oleans and they’ve been your childhood staple. Jambalaya – is a distant relative of the Spanish Paella, the origins come from the Provençal word “jambalaia”which…

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THE “IT”VEGGIE – THE WINSOME CAULIFLOWER

cauliflower roasted with couscous

Move over Kale and Brussel Sprout – your claim to fame is already longstanding.  I present you the cauliflower.  A lovelier flower has yet to grace your plate. Never an antagonistic veggie, it sat forlorn and bypassed on supermarket shelves, allowing its cousin, the broccoli to receive all the acclaim, never vying for first place. Well those days are over.  No more insipid and lackluster boiled cauliflower, because boiling veggies are not only foul tasting, but have hardly any nutritional value,…

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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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SCALLOPS – MANA FROM THE SEA

DIVER SEA SCALLOPS

They are luxurious, elegant, decadent and the most amazing jewels the sea yields.  Their fan-like shaped shells are not only gorgeous to behold, but a grilled or well-prepared, pan seared scallop is a joy to behold.  So luscious, rich and addicting that they are one of the most magnificent things to eat. They come in two varieties – bay scallops and sea scallops.  Easy to prepare, however, the only caution is not to overcook them as they will become rubbery…

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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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