Category: Q&A

On The Job – Jesse Doucette

Jesse Doucette

Chimney sweep

Jesse Doucette is a certified Master Chimney Sweep and owner of Crown Chimney in Hooksett.

Explain your job and what it entails.

I oversee all day-to-day operations … and deal with the customers. … I still do site previews here and there as well. When I go on site, one of the first things I do is find out from the customer what they’re having an issue with or what they would ultimately like to achieve with their chimney. Every job is different. … I educate them on what their options are, and we … [determine] what the best solution is for them and their home and their lifestyle, and we try to formulate a plan together.

How long have you had this job?

A little over 16 years.

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

I used to be an electrician, and I loved it … but the company I was with was starting to go down the wrong road, so I decided to get out. [Crown Chimney] offered me a position. I started out not knowing anything about the job; I knew that Santa goes down the chimney, but that’s about it.

What kind of education or training did you need?

CSIA, which is the Chimney Safety Institute of America, was the first place I started getting an education. It’s out in Indiana. They [offer] different levels of education. I’ve now become Master Chimney Sweep[-certified] through the NFI, which is the National Fireplace Institute, which is another place where I’ve done a lot of schooling.

What’s your typical at-work uniform or attire?

It depends if I’m out on the road or in the office. Our company has uniform shirts, hoodies, jackets and that type of thing. If we’re out in the field, it’s jeans or shorts, depending on the weather, and if I’m in the office, I typically wear a polo or something like that.

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

Many people have been able to work remotely during this whole thing, but our job isn’t like that; the chimneys are on the houses, so we have to go to the people’s houses. … We’ve had to be cautious around people as far as navigating how they feel about us being in their home … and really make sure that we’re taking any measures necessary for them to feel comfortable with us being there.

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

On my first day [working at Crown Chimney], I … was handed a map of the homes I had to go to. I didn’t know how to read a map. The owner of the company had just gotten in an accident and wasn’t able to go out with me on the road. I had to travel all over the state to the homes of these customers without knowing how to read the map. That was definitely a challenge for me, so I wish I had known that I would need to know how to read a map.

What do you wish other people knew about your job?

How much I love my job. I love gaining new insights and knowledge about the industry, and I love educating my customers, which is a very crucial part of what we do, so that they can get what they’re looking for with their chimney.

What was the first job you ever had?

Being a paperboy for the Concord Monitor. My job was to deliver papers every day except for Christmas and try to not get attacked by dogs.

What’s the best piece of work-related advice you’ve ever received?

To treat each customer as if they were our only customer.

Five favorites

Favorite book: The 15 Invaluable Laws of Growth by John C. Maxwell
Favorite movie: Kingdom of Heaven
Favorite music: ’80s rock
Favorite food: Mexican, specifically burritos
Favorite thing about NH: Hunting, fishing, mountain biking — anything outdoors

Featured photo: Jesse Doucette. Courtesy photo.

On the home front

New Hampshire Housing names new executive director

New Hampshire Housing, an organization dedicated to growing affordable housing in the state, welcomed Robert Dapice as its new executive director and CEO last month. Dapice discussed the position and how he plans to lead New Hampshire Housing in addressing New Hampshire’s housing needs.

What is your background in this type of work?

I worked … in construction for seven years. … I got a job for a construction company in Concord and did some work in the housing space. That’s when I really came to appreciate the value of New Hampshire’s communities and villages and main streets. I did some volunteer work … that draws upon volunteers from the design and construction and engineering industries to help communities solve design problems. Through that, I became aware of New Hampshire Housing and applied for a job there. That was seven years ago, and I’ve been working here since then, mostly on multi-family development but also on compliance and development [issues], working with partners and developers who are trying to create new housing initiatives and opportunities for people across the state.

What does your job as executive director entail?

This is a period of transition for New Hampshire Housing. … We’re running an emergency rental assistance program to help [renters] who have been [financially] affected by Covid to be able to stay in their homes. We’re also getting ready to launch a homeowners assistance fund to help [homeowners] with mortgage or utility payments they’ve fallen behind on. A lot of what I’m doing is helping to support the team and making sure they have the resources they need … to run those programs. There’s also a certain amount of external engagement, like working with GOFER, [which is] the Governor’s Office for Emergency Relief and Recovery … and answering questions for legislators when they’re considering legislation that might affect the housing economy.

What are some of New Hampshire’s greatest needs when it comes to housing?

Demographically, [New Hampshire] households have been getting smaller, which has created a need for more smaller types of housing. We have a lot of larger single-family homes, which were developed at a time when it was more common [to see] larger families with more kids, but now, there are a lot of one- and two-person households … and people who are looking to downsize. … When people have trouble moving into homeownership opportunities, they stay in their apartments, which puts pressure on [renters] who are more vulnerable or housing-insecure. We also need more supportive housing for people with significant challenges … like people who are [experiencing] homelessness, substance abuse disorders and mental illness … and housing for the workforce.

How has the pandemic impacted housing in the state?

Covid has affected housing by changing people’s preferences. To some degree, the school closures early in the pandemic, coupled with the ability or need to work from home, has put additional pressure on the homeownership market. Another effect is … homelessness [among] people who have been in unstable [housing] situations, like living with their relatives or couchsurfing with friends; a lot of those arrangements became untenable during the pandemic [due to] fear of infection or people needing more space [at home] to do remote school or work.

What do you hope to accomplish as director, short-term and long-term?

Short-term, to continue running emergency relief programs efficiently and with compassion to help get people through what is still a really difficult time, and … to figure out how we’re going to evolve to reflect the changes in people’s lives and in the housing landscape. … Long-term, we’re working on a range of initiatives to create new housing across the spectrum of communities and housing types … and [the types of] housing that people in the state want and need.

What do you find rewarding about this work?

The work we do [like] helping first-time homebuyers afford new homes [and] creating new opportunities for multi-family rental housing … is essential to meet the [housing] needs of the state, and to help people find a good home when they might not otherwise be able to afford one. That’s incredibly satisfying. … I feel lucky to work here.

Featured photo: Robert Dapice. Courtesy photo.

In the kitchen with Donna Tammaro

Donna Tammaro of Derry is the owner and co-founder of Tammaro’s Cucina (469 Charles Bancroft Hwy., Litchfield, 377-7312, tammaroscucina.com), an eatery offering home-cooked Italian meals that she opened last July with her daughter, Lindsey Russo. Tammaro’s Cucina features a diverse menu of of dishes cooked to order, including chicken Parm, meat lasagna, stuffed shells, and chicken broccoli alfredo, plus hot subs, Sicilian pizzas, and a rotating soup of the day with flavors like Italian chicken or pasta fagioli. With 24-hour advance notice, half- or full-sized pasta trays can be ordered that feed about six to eight or 12 to 16 people, respectively — each comes with a loaf of garlic bread featuring a garlic butter Tammaro makes in house. Originally from the Boston area, Tammaro also lived in Manchester for several years.

What is your must-have kitchen item?

My Cuisinart food processor.

What would you have for your last meal?

Lobster, steamed with butter.

What is your favorite local restaurant?

Ignite [Bar & Grille in Manchester]. My sister and her family go there all the time and that was how I started going. … I love to get a lot of different things there. Their steak tips are really good.

What celebrity would you like to see eating in your restaurant?

Adam Sandler.

What is your favorite thing on your menu?

The Tammaro’s tortellini special. It’s a five-cheese tortellini with alfredo, and it’s got pancetta, spinach and mushrooms. It was my own creation.

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

Mexican food. I feel like I’ve seen so many Mexican places opening up lately.

What is your favorite thing to cook at home?

I love to cook hamburgers on the grill. I also really like to make American chop suey.

Italian mac and cheese
From the kitchen of Donna Tammaro of Tammaro’s Cucina in Litchfield

8 ounces fontina cheese, shredded
8 ounces mozzarella cheese, shredded
¾ cup grated Parmesan cheese
¾ cup heavy cream
2 Tablespoons butter (plus extra for greasing)
1 pound cavatappi pasta
¼ cup breadcrumbs
2 Tablespoons fresh basil, minced

Preheat the oven to 400 degrees. Heat a saucepan over low-medium heat. Add fontina, mozzarella, heavy cream, butter and half a cup of Parmesan and stir until combined. Cook for about four minutes, or until the cheese is melted. Bring a pan of water to a boil and cook the pasta. Drain and add to the cheese mixture. Mix well. Grease the dish slightly with butter and dust with the breadcrumbs. Pour the pasta and cheese sauce into the dish. Sprinkle remaining breadcrumbs and Parmesan cheese on top and bake for 30 minutes. Garnish with basil.

Featured photo: Donna Tammaro. Courtesy photo.

On The Job – Louann Gentiluomo

Louann Gentiluomo

Gym owner/trainer

Louann Gentiluomo and her husband Brian co-own and train at CKO Kickboxing Londonderry.

Explain your job and what it entails.

I, with my husband, oversee the business as a whole — the financials, operations, marketing and advertising, sales, everything — and we train as well.

How long have you had this job?

We opened in September 2019.

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

I’ve always loved fitness. We were involved in kickboxing for about 10 or 11 years and just felt like we wanted to do something more. … We loved the sport so much that we really wanted to pay it forward.

What kind of education or training did you need?

We had 11 years of kickboxing background, and we went through a training process … regarding how to put that [kickboxing experience] together with the skill set to be able to own and operate [a kickboxing studio] and teach other individuals how to kickbox safely and correctly with proper form.

What is your typical at-work uniform or attire?

It’s a very casual environment. [The attire] is fitness-focused, so basically gym clothes — shorts or sweatpants, sneakers, and we have CKO branded shirts.

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

When we had to shut down, we very quickly pivoted to everything virtual. We hired a professional coach … to help us. We put our heads together and got very creative with all kinds of challenges and contests through social media. … The most important thing was to make sure that our members saw us every day … and that they could be engaged. We were recording almost every day, and we partnered with a virtual company to set up a YouTube channel and broadcast our videos live throughout the country.

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

I wish I could have started this career sooner in my life. I’m 51 now, and I wish I had recognized and embraced this when I was in my 30s, but then I wouldn’t have had all the experiences that have brought me to where I am today.

What do you wish other people knew about your job?

What I wish people knew that maybe they don’t know is that we’re a super-supportive community. I think sometimes people want to give us a try but are intimidated by the idea of kickboxing. They think everyone here is all fit and buff and in perfect shape, and they think, ‘I don’t know; maybe this isn’t for me.’ That’s truly not the case. We cater to all fitness levels and support everyone and help them reach their goals. It’s a very positive, healthy, welcoming environment.

What was the first job you ever had?

I worked at an ice cream shop.

What’s the best piece of work-related advice you’ve ever received?

Take time for yourself. You need a balance between work and family. You need to be able to relax and get away from the stress and unwind.

Five favorites

Favorite book: The Pursuit of Happyness
Favorite movie: The same as my favorite book — The Pursuit of Happyness.
Favorite music: An eclectic mix … of ’80s music, rock, today’s top hits, hip-hop — anything that has a good beat.
Favorite food: Brownies
Favorite thing about NH: The diversity … of activities. You can go to the city, or the mountains, or the beach, whatever you want.

Featured photo: Louann Gentiluomo. Courtesy photo.

Taking care of business

Meet Entrepreneur of the Year Kyle York

The New Hampshire Tech Alliance has named Kyle York, co-founder and CEO of the Manchester-based strategic growth and investment firm York IE, its Entrepreneur of the Year. York discussed his work, the award and his approach to business and entrepreneurship.

What entrepreneurial work have you done in New Hampshire?

My entrepreneurial work began as a young man working at my parents’ store in Manchester called Indian Head Athletics. In college I got my first internship at … WhippleHill [in Bedford]. I later went on to become the head of West Coast sales for WhippleHill. … I became the Chief Revenue Officer of Dyn … [and] helped lead the sale of Dyn to Oracle. For three years I was VP [of] product strategy for Oracle Cloud Infrastructure and general manager of Oracle Dyn. In 2019 I co-founded York IE. … I’ve invested in nearly 100 startups over the past decade, which have created thousands of jobs. … I also own a real estate portfolio [with] more than 100,000 square feet in Manchester … focused on innovators, community organizations and nonprofits.

What are you working on now?

York IE … [is] committed to supporting the startup ecosystem globally. We’ve invested in over 30 scaling companies that have created hundreds of jobs, with hundreds if not thousands more to come in the future. … We work with hundreds of companies … helping them to grow responsibly … [and are] incubating a few additional New Hampshire-based startups as part of our York IE labs efforts.

What is the Entrepreneur of the Year award?

The Entrepreneur of the Year is an award given out by the New Hampshire Tech Alliance. It was first given 33 years ago to … Dean Kamen. Since then, it’s been awarded to some truly outstanding business leaders and visionaries, so it’s a true honor to be included in such esteemed ranks.

How did it feel being named Entrepreneur of the Year?

It felt great. I’ve worked very hard over the years to make an impact, but … so many people have helped me along the way, starting with my wife, Katie, my children, my parents and brothers and everyone I’ve been blessed to work with in all of my various roles.

What is the secret to your success?

My parents preached and … [demonstrated] in their daily actions the importance of an incredible work ethic and commitment to family. Those … characteristics fuel my life to this day. From the beginning of my career, I’ve operated under … two principles: be loyal [and] play the long game. These are … [how] I view everything and [are] the parameters I use to keep myself guided. If I do something that contradicts either of these principles, an internal warning alarm goes off in my gut. If there’s a great outcome but it comes at the expense of my principles, I don’t pursue it; the end doesn’t justify the means.

What is your business philosophy?

We don’t operate with management fees or a traditional fund of any kind. … We work with entrepreneurs in so many different ways because we want to do what’s best for the entrepreneur and what will help their company grow. We never want to make decisions simply because we have capital to deploy. That’s not normal or natural. … I’ve never believed in the win-at-all-cost method. I think, in most markets, there’s room for many winners [because] success is relative to ambition [and] goals. … If there can only be one winner in a market, then the market is too small.

What do you enjoy most about helping startups?

I truly enjoy sharing my knowledge and mentoring entrepreneurs. [There are] so many wonderful people with bright ideas who simply need someone — or a firm, like York IE — they can call when faced with a new problem. I always want to be that phone call, because passion and integrity are contagious, and, honestly, I learn as much from these entrepreneurs as they learn from me. Making an impact and always learning is what fuels me.

Do you have any advice for aspiring entrepreneurs in New Hampshire?

One of the key lessons I like to share is to not be passive. Don’t sit back and let things happen to you. Take charge and ownership of your career. Think of your career as a company … [and] be the CEO. Lead your ‘company’ to success.

Featured photo: Kyle York. Courtesy photo.

In the kitchen with Jenn Bongiorno

Jenn Bongiorno of Londonderry is a certified personal chef and the owner of Doors Locked; Fridge Loaded (doorslockedfridgeloaded.com, find her on Facebook), a homestyle meal preparation and delivery service she launched last year with busy families in mind. New menus serving four people, usually including three meals and one dessert option, are posted to her group page on Facebook every Tuesday. Items change based on their accessibility and seasonality — during the winter months, one meal will typically consist of a soup or stew, while most weeks also feature one vegetarian meal. Ordering is available through 8 p.m. that Thursday. Bongiorno prepares and cooks each meal at Creative Chef Kitchens in Derry that weekend, and local deliveries in the Derry and Londonderry areas are made by Sunday evening.

What is your must-have kitchen item?

Second to a knife, obviously, it would be my vegetable peeler. I pride myself on the fact that I’m using veggies all the time, and if I can help it I’m never buying frozen ingredients. … I’m buying fresh ingredients the day that I’m prepping, and I’m always washing and peeling those vegetables.

What would you have for your last meal?

Pulled pork macaroni and cheese from Mr. Mac’s. If it’s my last meal, that’s definitely what I’m going for.

What is your favorite local restaurant?

Chez Vachon in Manchester. … Lots of people I know go there for the poutine, but I love their crepes. They have wonderful, delicious crepes that are thin and crusty on the outside and buttery on the inside.

What celebrity would you like to prepare a meal for?

Alton Brown. I love watching all of his shows on Food Network. … He strikes me as a meat and potatoes kind of guy, so I would totally make him something vegetarian just to challenge myself and to have the chance to really wow him.

What is your favorite meal that you’ve made?

I think it would be the grilled chicken and vegetable pasta salad. … It’s my go-to in the summer, but honestly, you’ll find me cooking it year-round because it’s just super easy and it’s a nice protein-packed meal.

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

I would say keto. I’ve had lots of people reaching out to me and asking if I do keto [meals], but actually I’m kind of the opposite. Keto is very low on veggies, and I’m always packing in veggies whenever and wherever I can.

What is your favorite thing to cook at home?

One of my weekly or bi-weekly meals that I never ever get sick of is my Mexican lasagna. … I’ll layer ground sirloin that’s mixed with corn, onions, peppers, roasted diced tomatoes and garlic, and sometimes I’ll put shredded carrots in there too for a little bit of sweetness. … You smother a tortilla with refried beans, put the mixture on top with cheese and you just keep layering it so that when you cut it, it looks like lasagna. It’s so delicious.

Grilled chicken and vegetable pasta salad
From the kitchen of Jenn Bongiorno of Doors Locked; Fridge Loaded

1 to 1¼ pounds chicken (or sirloin tips or pork cutlets), cut into 2-inch chunks
2 zucchinis, sliced in 1½-inch rounds
2 red peppers, cored, seeded and cut into 2-inch pieces
1 large red onion, chopped into 2-inch pieces
1 pound box of tri-colored rotini or cheese tortellini, cooked al dente
1 bottle Ken’s Caesar vinaigrette dressing (oil-based, not creamy)

Throw meat and vegetables in a large lidded container. Pour enough of the dressing on it to cover the ingredients, making sure everything is coated. You’ll use about two-thirds of the bottle, saving the rest for a step further. Marinate for 12 to 24 hours. Cook, drain and set pasta aside in the refrigerator. Fire up the grill or broiler. Remove and grill the marinated ingredients over medium-high heat until the chicken registers 165 degrees and the veggies have a nice char on them. If broiling, broil on high but lower the shelf to the second-highest setting in the oven and watch closely. Dispose of any marinade the meat was sitting in. Mix all of the veggies, meat and pasta in a large bowl. Add the remainder of the vinaigrette from the bottle and toss well. Add some shredded cheese, if desired. Store in the refrigerator until ready to eat.

Featured photo: Jenn Bongiorno. Courtesy photo.

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