A new reality show landed this month called Million Dollar Nannies, and if you have not seen it yet, you can guess most of it from the title. Young nannies, a villa in Ibiza, private jets, clients from the top one percent, and the kind of demands that make for good television. One mother on the show wants her staff using designer chopsticks to handle the children’s food. Another expects a text update every twenty minutes. It’s glossy, it’s a little outrageous, and people are eating it up.

Families often ask about parent care. What they are really asking is how to create a better quality of life for their parents.

I received a call from a principal one afternoon, and they asked, “When is our housekeeper’s birthday?” It brought a smile to my face. Remembering someone’s birthday may seem small, but its impact can be profound.

Rejection is never easy. In domestic placement, where the work is personal by nature, it can sting in a particular way. So before anything else, take a breath. If it stings, that is because it matters.

If multiple search firms are posting the same role for you, the search is already diluted. Using more firms does not create strength. It diffuses control.

Seasonal living in the Hamptons and across the East End of Long Island often requires a strategic adjustment to household staffing. As families divide their time between primary and summer residences, ensuring the right domestic support is in place becomes essential to maintaining continuity and ease.

As we begin the new year and families start planning for what lies ahead, it’s a great time for you to do the same with your career—starting with your résumé. If you work in the world of private homes—nannies, housekeepers, estate managers, personal assistants, chefs, companions, drivers—your résumé is often the first impression you make on a family or recruiter. It doesn’t need to be fancy. It does need to be honest, clear, and truly you.

Got Thanksgiving leftovers? Chef Fabrice M — award‑winning and innovative chef with 20+ years of experience in private homes, world‑class resorts, hotels, and Michelin‑starred restaurants — shares his insider tip for turning turkey into something fresh and exciting.