Responsible for website news, alumni and development communications, the alumni magazine and an annual report. Develop and execute strategies for all School branding, plus admissions and summer program marketing. Produce photography and video, and oversee the School's robust social media presence on Facebook, Instagram, Twitter, Youtube, LinkedIn and DelbartonAlumni.com. Manage all relevant data analytics to enhance Delbarton's marketing and communications outcomes.

For 18 years Preschool Advantage has funded preschool for children in need, over 800 of them. They learn numbers and letters, how to socialize and, in some cases, how to speak English. Outcome studies show these youngsters graduate from high school and go on to college. This is a great cause, started by a local couple who saw how significant preschool was for their son, then thought "But what about kids who can't afford to go?"That same year they paid for one other child to attend school and convinced friends to underwrite several more. PA grew from there. Just goes to show you -- one person (ok, make that two) can make a difference.

In 1848, my great great grandfather Antoine Zerega, a miller, emigrated from France to start America's first pasta company in Brooklyn Heights. Three of my six brothers were the fifth generation to run the company in NJ and MO and, after continuing to build and sustain their thriving company, chose to sell the 172 year old family business in 2020, just as the Covid pandemic struck. While raising four children I served (very part time and mostly from home) as the company's Communications Director, developing catalogs, ads, sell sheets for the company's niche business, manufacturing custom pasta as a component of other firm's products, plus foodservice and private label pasta. I also designed a gourmet brand, Antoine's Pasta, that became the #1 speciality food pasta in America and introduced shapes like radiatore, farfalle and cavatappi we now take for granted. I developed packaging, recipes, even did supermarket demos where one woman told me "I don't make recipes, I make reservations." Of course she bought our pasta. She said the package would make a nice accent in her new kitchen.

I left the restaurant franchise business to incorporate myself (such a good feeling) and freelance as an advertising copywriter. I did pretty much anything that came along -- had a few NYC agencies feeding me work -- but my specialty was developing subscription soliticiation packages for magazines. My greatest success was Golf Digest. I noticed Arnold Palmer was on the magazine's board so I designed the mailing to look like an invitation from Palmer to join his magazine, like joining an exclusive club. Big hit.

I was Director of Advertising for a start-up national restaurant franchise chain based in Manhattan. During my stint the company grew from three to eighty seven fast food restaurants across the US and Canada. I organized all advertising and PR, and produced successful restaurant grand openings. Pretty sure I personally invented 'Buy One Get One Free'. OK, so maybe I didn't...but I would have.

So, I have my first job (insurance), hate it but am pretty good at pitching and my boss offers me a big raise. My first thought (after wha-aaat?):"I have to get out of here...fast!" I checked want ads in the Sunday Times (yes, I am so old that I remember print want ads). One caught my eye: "Creative Director Wants More Sleep." Anyone interested in art, writing, photography, fine food and wine please reply. C'est moi! I applied but, figuring everyone else wanted the job too, I turned my resume into a book, complete with stories, jokes and illustrations. 500+ applicants later I got the job which taught me everything I know and everything I do in my current job.My boss (a genius) and his partner were creatives with a big NY ad agency charged with convincing businesses to sell products through the mail. When a NYC cheese shop lost its mail order financing, the partners left their agency and went into the cheese business, borrowing their core concept from Book of the Month Club. They had a million members when I met them and as soon as I showed any signs of being able to do a job, my boss gave it to me. I wrote, produced, took pictures, chose cheeses, even named them. In fact, I am proud to say there was once a 1 kilo Brie de Vermylen (way to impress the family). He sent me to graduate courses in writing and design at the New School and School of Visual Arts (note to self: add that under 'Education') and a terrific wine course at the Waldorf.I use this story to illustrate why the best lives are lived taking risks, and why one should not settle for an ungratifying job unless your children are starving, or you are naturally depressive and prefer to stay that way. Only down-side. I was living the high life on the Upper Eastside of Manhattan and this job required a reverse commute out to a seedy town on Long Island (subway/train/taxi). The night before I started my mother said to me "Jessica, you have a lot of courage." I didn't know then what she meant. I do now.