Length of PR career (so far): 17 years as a publicist, and over 13 years with my own agency. I founded Bayer Public Relations in October 2003.
Most poignant professional moment: When i was inducted into Les Dames d’Escoffier New York in 2010, as I knew that I had earned the respect of my peers.
Favorite journalist to work with: I enjoy working with many journalists, but one of my favorites is freelancer Kathleen Squires, who writes for The Wall Street Journal, Saveur and more! She’s not only an excellent researcher and writer, but she’s good people.
Number of 2 a.m. calls from a client this month: I don’t typically get late night calls from my clients, but I do get plenty of late night emails. Representing restaurants certainly requires having untraditional work hours. Let’s just say, it’s good that I’m a night owl!
Biggest complaint about social media: I love social media, but it can be very time consuming.
Best thing about working at your agency: Having my own company gives me the freedom to only represent brands that I truly believe in. Also, specializing in culinary and hospitality means that I am very well fed!
Last time you didn’t do any work all weekend: What’s that?!
Most misunderstood thing about PR: Despite how hard we work and the relationships we have, we simply cannot guarantee press as we do not have control over it.
Most outrageous client request: A potential client once offered to pay me in pasta. Sorry, but no can do.
What got you interested in a PR career? My interest in the hospitality industry led me to a PR career when I discovered that I could represent chefs and restaurants, and help promote their businesses, rather than work in restaurants myself.
Most interesting thing about your job: Every day and week is completely different, and my job is very social, making it virtually impossible for me to separate a work and social life. It’s great when you can say your job involves hosting dinners, planning events, and attending food and wine festivals around the world. My career as a publicist has also led me to launch my own radio show, “All in the Industry” on Heritage Radio Network, which focuses on behind-the-scenes talents in the hospitality industry. Through PR I have met so many amazing and talented people that I’m now fortunate to host and produce a show about them.
Number of meetings you were in last week: 8
Your nightmare client in 3 words: Not good people
Rate your math skills from 1-10: Math was my best subject in high school, so I’ll give myself a 9.
Best advice to a PR student: Pay your dues. Get an internship at a PR agency that specializes in the field(s) that interest you (culinary, fashion, beauty, etc.), and learn as much as you can. Also, try to get hands-on experience in those industries, such as, for culinary PR, working in restaurants or taking a cooking or wine class. The more you understand your clients, the better.
What do you read daily? Eater, Grub Street, The New York Times, and social media feeds (which leads me to a variety of news sources).
Favorite way to de-stress: Running, yoga and travel
Favorite non-work hobby: Solo dining and travel (although it ties into work), dancing and exercise
Cocktail of choice: Club Soda
Favorite movie this year: La La Land
Your first “real” job: Hostess at Carlos n’ Pepes Restaurant in Miami, Fl.
Your next big adventure: A solo trip to Iceland. Can’t wait!
