On The Job – Dave Gambaccini

Dave Gambaccini

Commercial real estate advisor

Dave Gambaccini is a Certified Commercial Investment Member and the senior advisor at Colliers Financial Services in Manchester, a commercial real estate brokerage firm and investment management company.

Explain your job.

I secure commercial loans for commercial real estate owners, investors and developers. I structure and underwrite loans … evaluate development or redevelopment budgets and … source loan proposals from multiple lenders at once, saving time and maximizing lending options for my clients.

How long have you had this job? 

I [was previously] managing my own local firm, securing private equity and debt for commercial developments. I joined Colliers last year.

What led you to this career field and your current job? 

I began investing in real estate in 2006, creating my own portfolio of properties. Eventually, it became a career. … I started on the brokerage side of the business … and moved into capital markets, helping [clients] to secure private investor money and lender debt.

What kind of education or training did you need?

I have earned the Certified Commercial Investment Member Designation … [which] represents proven expertise in financial, market, user, and investment analysis, as well as negotiations. … CCIMs complete a rigorous program of advanced coursework and training in financial and market analysis and demonstrate extensive experience in the commercial real estate industry. Less than 10 percent of commercial real estate professionals are CCIMs.

How has your job changed over the course of the pandemic?

When the pandemic really set in, real estate developments came to a screeching halt. There was too much uncertainty, which created less demand for private equity and debt. As Covid restrictions and market fluctuations stabilized … the demand for private equity started coming back; however, investor confidence was still low, which brought an increased demand for debt. Now, with the looming threat of increasing interest rates, we are … helping our clients secure cash out refinancing to take advantage of the low cost to borrow capital.

What do you wish you had known at the beginning of your career?

It took a while before I found my path. … I have a science degree [and] spent nearly 15 years in corporate America before turning personal investments into a career. … Finding industry mentors helped guide my path, and finding them sooner may have helped.

What do you wish other people knew about your job? 

I secure purchase loans, refinancing, cash out refinancing, permanent and construction loans and even bridge or mezzanine loans. Working directly with a lender is common; however, I can source multiple lenders at the same time [so that] you are getting the most competitive offer from multiple sources.

What was the first job you ever had?

I started working for my father when I was 12 … [at his] landscape [and] construction company.

What is the best piece of work-related advice you have ever received? 

Always conduct yourself as if your name is on the door. Who you are is more important than what you do. Your reputation and how you treat people and conduct business is what gets you through life.

Five favorites

Favorite book:
Oh, the Places You’ll Go! by Dr. Seuss. The kids love it.
Favorite movie: Any Pixar movie — full of adult humor, yet kid-friendly.
Favorite music: All the music I grew up listening to while working with my dad — Dean Martin, Sinatra, Johnny Cash, Jerry Reed, outlaw country and, of course, ’90s hair bands.
Favorite food: Italian, specifically our authentic family recipes.
Favorite thing about NH: Easy access to mountains, lakes, beaches, oceans and my family in Massachusetts.

Featured photo: Dave Gambaccini. Courtesy photo.

Sweet spots

’Tis the season for Girl Scout cookies

Carrie Green Loszewski, vice president of engagement for the Girl Scouts of the Green and White Mountains, talked about Girl Scout cookie season and how customers can buy cookies and support their local Girl Scouts.

What challenges are Girl Scouts facing with cookie-selling this year?

Like so many industries over the last two years, we’ve been hit in the Girl Scout cookie industry the past few months with shortages and delays. The bakers we contract with have experienced some staffing shortages and ingredient delays and, now, some transportation issues that have resulted in us not receiving the full order of cookies we placed. We were able to fill all the orders the girls took for the first part of the sale in January — that’s when they go door to door and ask their neighbors and friends and family [to buy cookies], and they collect orders on their order card or through our digital app. Those orders get placed in what we call the ‘initial order,’ and those were all delivered last weekend. Our ‘covered orders,’ which are a smaller portion of our sale and are the cases you see the girls selling outside Walmart and the grocery stores on the weekends — for those, we didn’t receive the full amount of different varieties of cookies we ordered.

What are the different ways people can buy cookies?

We have a cookie locator on our website where people can enter their zip code and see all the booths … happening within 20 or 30 miles. … The girls also have the ability [to sell through] our online platform called Digital Cookie. They set up their own electronic cookie store, upload a video, their goals and set all the parameters. Then, they can share that link with friends and family, who can purchase cookies using a credit card. If they’d like, they can select to still have their cookies [hand] delivered by the Girl Scout. … [People who don’t know a Girl Scout personally] can go to that cookie locator on the website and select a troop’s digital link … to purchase cookies online to be shipped to their house. The cookies often come within two to three days. … We also have DoorDash available in the Manchester area, so people who live in that vicinity can order their cookies through DoorDash.

How are troops keeping themselves and customers safe while selling in the community?

They have to follow all the safety protocols; they’re expected to wear masks and follow any requirements by the store [where they’re selling]. Some troops got really creative last year and this year with large chutes [to distribute] the cookies or used a Plexiglas display as part of their booths to make sure everyone stays safe.

Which cookies are available and which are in short supply?

Some booths won’t have all the varieties customers are used to seeing. The shortages are mainly with the Tagalongs, Trefoils and the new cookie the Adventurefuls. We’ve still got plenty of Thin Mints, which are the No. 1 selling cookie … and the Do-si-dos, Lemon-ups and S’mores should all be available at the booths. There are fewer cases of Samoas, but most booths should have some. … [For online orders,] we have some varieties [labeled unavailable] because … we aren’t sure what we’re going to be receiving for reorders, and we don’t want people to purchase them online and then not [receive what they ordered] … but we’re hoping we’ll be able to [make] more varieties [available] once we know what we’re going to be receiving for reorders, which will hopefully be in the next few weeks.

How can a customer support Girl Scouts if the cookies they want aren’t in stock?

We’re encouraging customers to try a different variety that maybe they haven’t tried before, or to stock up on [other cookies that are in stock]. … Customers can also choose to donate a box if they don’t see a variety they want to eat. [Donated boxes] will be given by the troop to local fire departments or hospitals or military veterans.

What are the proceeds from cookie sales used for?

The cookie program is the main money-earner for our troops. They’re using these funds to go camping in the summer, to go on trips, to do service projects in their community and to help them earn badges.

What kinds of skills are the girls learning from selling cookies?

The cookie program has always been a great way for girls to learn business skills. … [With the shortages], they’re learning firsthand how to help customers who might be disappointed and how to sell some of the different varieties we have available. … The skills they’re learning have also stayed really up to date. Twenty or 30 years ago, when I was selling cookies, it was all about building your confidence to knock on someone’s door or make a phone call. Now, they definitely still build those types of skills, but they’re also learning about what information to share on a video [online] … so that it makes a good sales pitch and how to share a store link to get the most customers to see it.

Featured photo: Carrie Green Loszewski. Courtesy photo.

In the kitchen with Reni Mylonas

Reni Mylonas of Danville is the owner of Agape Cakes and Confections (agapecandc.com, find her on Facebook and Instagram), a homestead business specializing in custom cakes, cupcakes and assorted Greek pastries using family recipes. A self-taught cake decorator, Mylonas started baking around the age of 9. She also gained experience working in a few local bakeries along the way prior to starting Agape, named after the Greek word meaning “love,” in 2020. In addition to custom-decorated wedding cakes, she accepts orders through her website for a variety of homemade Greek pastries for local delivery, from baklava to braided tea cookies, and she’ll usually offer specialty items around each holiday. Mylonas is also working toward opening a storefront in Raymond — Agape Cakes and Confections is on track to open in the Cozy Corner shopping plaza on Route 27 this April and will feature a weekly case of cupcakes, cookies, Greek pastries and other grab-and-go treats.

What is your must-have kitchen item?

It would probably be a precision scale. That’s like my best friend in the kitchen.

What would you have for your last meal?

Probably pasta. I can eat pasta in a million different variations, and I would never get sick of it.

What is your favorite local restaurant?

Nick’s Place in Raymond. Everything that I’ve had on their menu is absolutely amazing, and their atmosphere is so warm and welcoming. … I love their fried seafood and also their roast beef sandwiches.

What is your favorite thing that you’ve made for a client?

I think my personal favorite thing … was actually my first very large wedding cake that I did. It was a huge three-tiered cake that was probably 80 or 90 pounds and it fed 150 to 200 people, which is a lot more than what I’m used to, and it was beautifully decorated with gorgeous orchids. … I’m always up for a challenge, and so it was really rewarding to execute their vision and make it a reality. I was beyond happy with how it came out.

What celebrity would you like to bake for?

I’m a huge sucker for cooking shows. I’d have to say Bobby Flay is my No. 1, and then Anne Burrell or Alex Guarnaschelli. … Their talent is just so amazing to me that it would make my entire life if they had something that I made.

What is the biggest food trend in New Hampshire right now?

Cake popsicles. They are a fun spin on cake pops, only a lot bigger and in a popsicle form, so decorating-wise you can do a lot more with them.

What is your favorite thing to cook at home?

For the past two years I’ve been learning how to do homemade pasta. I love the art and the technique behind it. … Working with the different shapes is almost like working with clay, just kind of building each individual piece.

Homemade chocolate ganache
From the kitchen of Reni Mylonas of Agape Cakes and Confections, agapecandc.com

1 cup heavy cream
1 cup chocolate chips of choice

Pour the heavy cream into a small pot and let it simmer on medium heat. Place the chocolate chips in a metal bowl (do not use glass). Once the heavy cream has reached a boil, pour over the chocolate. Let the mixture sit for three minutes without stirring. After the three minutes are up, whisk until the chocolate is incorporated. Set aside and let it cool before using. Store in the refrigerator for up to two weeks and enjoy on fruit or for use in cakes or cupcakes.

Featured photo: Reni Mylonas. Courtesy photo.

On The Job – Mike Dane

Mike Dane

HVAC installer and service technician

Mike Dane is a heating, ventilation and air conditioning installer and service technician. He and his son Mason Dane own and operate their business Dane HVAC out of Nashua.

Explain your job and what it entails.

My job is about helping people by installing and servicing furnaces, boilers and heat pumps.

How long have you had this job?

I have been a heating and AC technician since 1990. My son and I started our own company in 2020.

What led you to this career field and your current job?

After leaving the Army, it was the advice of a career counselor that got me started in this field, and it was Covid that pushed me to start a business with my son. … My son and I were working in Boston, and the pandemic shut everything down, so we came together as a family and started our own little business.

What is your typical at-work uniform or attire?

Very casual — jeans and a T-shirt, mostly.

What kind of education or training did you need?

To do heating, ventilation and air conditioning, you’re going to need to learn a lot about electrical, plumbing, carpentry, drywall and painting. … I went to a two-year trade school to get started. Since then, I have had many training classes and certifications. … I feel like I am well-qualified to flip houses with what I have learned through heating, ventilation and air conditioning.

What was it like starting a business during the pandemic?

Starting a business during the pandemic wasn’t too bad, actually, but I do have to say that we didn’t get any stimulus money, which would have been nice. We saved six months of bills, and I started with my son, so if the business didn’t have a good week, then I didn’t have to pay my kid. It only happened a couple of times, and it wasn’t as stressful.

What do you wish you had known at the beginning of your career?

I’ve made some mistakes along the way: chasing money instead of being loyal to one company — I ended up driving to Boston every day and wasn’t any happier — and spending way too much time working and not enough time camping. … I wish I knew everything that I know now so that I wouldn’t have made as many mistakes along the way.

What do you wish other people knew about your job?

How satisfying it is to complete a job and to look back and see what you have created with your own hands.

What was the first job you ever had?

Working on my grandparents’ farm.

What is the best piece of work-related advice you have ever received?

You can’t always be right, but you can always be polite.

Five favorites

Favorite book:
Anything with a superhero
Favorite movie: Avengers: Endgame
Favorite music: Classic rock
Favorite food: Cheesecake
Favorite thing about NH: The seasons, the mountains and the water

Featured photo: Dane HVAC owners Mike Dane (left) and his son Mason Dane (right). Courtesy photo.

Mindful advocate

NAMI NH names new executive director

The National Alliance on Mental Illness New Hampshire chapter welcomed Susan Stearns as its new executive director last month. Stearns discussed the position and how she plans to lead NAMI NH in addressing the state’s mental health care needs. You can reach the NAMI resource line at 1-800-242-6264.

What is your background in this type of work?

I’ve worked in the nonprofit field all of my adult life in New Hampshire, and I’ve been working in mental health for the last 20-plus years. Truthfully, I have stayed in this line of work, being an advocate for people with mental illness, because I have loved ones in my family with mental illness. Having had the [personal] experience of trying to navigate [mental health] systems and challenges, it’s work that ultimately chose me. I’ve been here at NAMI New Hampshire as an employee for almost nine years — I was the deputy director — but I’ve been a longtime member and supporter of NAMI New Hampshire for about 20 years because of my experience as a family member [of people with mental illness].

What does your job as executive director entail?

It’s leading our organization, but also working with our partners across the mental health system to ensure that individuals and families affected by mental illness and suicide can have access to the support and services they need to get treatment, recover and live full lives in their communities. … NAMI New Hampshire is part of a nationally recognized suicide prevention program, so we offer suicide prevention and intervention training; we offer postvention training for communities after a suicide loss; and we do a lot of work with survivors of suicide loss and survivors of suicide attempts.

What are some of New Hampshire’s greatest needs when it comes to mental health care?

The biggest need that we’re seeing is access to care. New Hampshire has, for probably close to nine years now, had a real problem with people experiencing mental health crises being able to access crisis care in a timely fashion. … We’ve seen some significant strides in recent years toward [addressing] that; on Jan. 1 of this year, New Hampshire launched its rapid response access points and statewide rapid response mobile team. … People [experiencing a mental health crisis] will now have access to a proper response [from mental health professionals] as opposed to having to call 911 and get a response from law enforcement. That’s going to be transformational for our system.

How has the pandemic impacted mental health care in the state?

The need for mental health care has gone up, and we’re seeing and hearing from a lot of folks who are struggling to get initial appointments with providers. That, of course, is very concerning, because what is the long-term impact for folks who are reaching out, needing help, and not able to access that care in a timely way? How does that play out? Do they wind up in a mental health crisis further down the road if they aren’t able to get that earlier intervention? … I also want to point out that our mental health workforce providers are, at the same time, experiencing the same challenges that all of us are going through at this time. They’re helping people through these challenges when they, too, are living through them. The pandemic has really impacted everyone’s mental health.

What do you hope to accomplish as director?

Advocating for individuals and families affected by mental illness and suicide, and advocating for … long-term investments to ensure that we have a robust system … of mental health services. … Ideally, we would have a system [in which] people would be able to access the level of care they need when they need it so they don’t have to board in an emergency department.

What do you find rewarding about this work?

I had the opportunity a week or so ago to … sit in on a meeting with a group of high school students … who have experienced suicide loss in their school communities and have really stepped into a leadership role around creating a safe space for students to be open with their mental health needs, support each other, dispel stigma and bring mental health out into the open. That was one of the most inspiring conversations I’ve gotten to listen to in a while. … We also have speakers … who are folks living with mental illness who are trained to tell their story and offer up hope in that process. It’s always really moving to hear those stories and realize how folks can go through some very dark days, but, with help and by seeking treatment, they can come out on the other side, so to speak, and be able to then share that story of hope with others and help to promote hope and healing. It’s those moments — seeing that transference of hope or people holding onto hope for each other — that is one of the most rewarding things I experience.

Featured photo: Susan Stearns. Courtesy photo.

In the kitchen with Steve Yurish

Steve Yurish of Amherst is the owner of Sherman’s Pit Stop (944 Gibbons Hwy., Wilton, 654-2600, shermanspitstop.com), as well as 603 Foods (603foods.com, and on Facebook), a line of homemade soups, chowders, cottage pies and other prepared comfort meals that he runs during the winter months. Menus of 603 Foods products are posted to its website and Facebook page early each week, with ordering available until 6 p.m. on Wednesdays — items are regularly rotated out but have included New England clam chowder, chicken pot pie, shrimp and sausage gumbo, shepherd’s pie, macaroni and cheese, Italian wedding soup and more. Pickups are on Fridays after 11 a.m., at the Amherst Garden Center (305 Route 101, Amherst) or at Sherman’s Pit Stop. Weekly home deliveries are available too — email [email protected] or message them on Facebook for details. Prior to starting 603 Foods in 2020, Steve and his wife, Diane Yurish, owned and operated Moulton’s Market in Amherst Village for 16 years.

What is your must-have kitchen item?

I usually make the soups in five-gallon batches, so I need a good cast iron soup pot and a large wooden ladle to stir with.

What would you have for your last meal?

Cheeseburgers, medium rare, with pickles, onions and ketchup. I’ve always called them my desert island food.

What is your favorite local restaurant?

I like Eric Griffin’s restaurant over in Milford, Grill 603. He’s got a good group of people over there and the food is always good.

What celebrity would you like to see trying something on your menu?

Elvis Presley.

What is your favorite thing on your menu?

The vegetable beef barley soup. It’s got a base of tomato and red wine, and lots of mushrooms, carrots, celery, onions and peas. I just find it to be a great hearty soup.

What is the biggest food trend in New Hampshire right now?

Specific to New Hampshire, I think it would be the continued trend toward using more and more local products, grown here and produced here.

What is your favorite thing to cook at home?

I like to grill outdoors as much as possible. I still grill pretty much through the winter.

Smoked Gouda and roasted red pepper bisque
From the kitchen of Steve Yurish of 603 Foods and Sherman’s Pit Stop

2 pounds freshly roasted red peppers or jar equivalent (rinsed and with all seeds removed)
1 stick and 3 Tablespoons butter or margarine
2 onions, minced
2 teaspoons dried thyme
1 Tablespoon chopped garlic
1 Tablespoon black pepper
1 quart chicken broth
2 quarts water
3 Tablespoons Better than Bouillon chicken base
2 cups half-and-half
1 6 to 8-ounce package smoked Gouda cheese, shredded (or more, if desired)
2 Tablespoons cornstarch, dissolved in water
2 teaspoons liquid smoke

Saute the onions, garlic and thyme in the stick of butter until translucent (approximately 10 minutes). Add a little water to help along and not burn. Add the chicken broth and the cleaned roasted peppers. Add the water, chicken base, half-and-half and black pepper and simmer for about 30 minutes. Remove from heat. Add shredded Gouda, remaining three tablespoons of butter and liquid smoke. Return to low heat and add cornstarch. Bring to just below a boil. Salt and pepper to taste and enjoy (Hint: Add more chicken broth or water if soup seems too thick.)

Featured photo: Steve Yurish. Courtesy photo.

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