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10 Questions with ... Jessica Lee
August 26, 2008
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NAME:Jessica LeeLAST WITH:WDYL RichmondPHONE:804-349-3715EMAIL:jlh2375@yahoo.com
Please begin by giving us a brief career history ...
2000: 96Rock/Atlanta, part-time.
2000-2003: 99X/Atlanta, part-time.
2003: WBUZ/Nashville, nights.
2004: Y100/Philly, part time.
2005-2006: WLUM/Milwaukee, middays.
2006-2007: Y101/Richmond, afternoons/MD.
There is more before 2000, but I didn't feel like writing a book.1) Do you plan on sticking with the music/radio industry?
YES, YES, YES! I really can't imagine doing anything else.
2) What's the longest stretch you've had on the beach?
Now ... 10 months.
3) What has been your best resource for finding out about job openings?
Obviously, AllAccess. Other than that, just people I know in the business. Here is where I get to thank them: Michelle Munz (Q Prime), Sherry Alaghehband (Epic), Jeff Stacey (Interscope), Alyssa Holtgrewe (Motown-Universal), Howard Petruziello (Virgin), Dave Ravikoff (WBR) and most recently Mike Klein from Kiss in Melbourne, FL and Michael Bryan at XL1067 in Orlando. Michael is kind enough to offer part-time until I find something.
4) What is the next job you'd like to obtain?
I am really open to just about anything. I am looking for the perfect fit for me. I honestly would like to stay in the Rock arena. My favorite air shift is middays but again, I am open to anything. I would also like to tackle a label job.
5) How are you finding the "courtesy level" at places you've applied? (Callbacks, e-mails, rejection letters, etc.)
Well, if I am being honest, it's about 50/50. I really respect when someone tells me I am not a right fit, because I am sitting around waiting for phone calls. I am wasting my time and energy focusing on the wrong opportunities. If you are up front, I can simply move on to the next. Is it that hard to say I am not interested? I am a big girl; I can take it.
6) Are you finding salaries/benefits lower than you ever thought, about the same, or have you seen some pleasant surprises?
Actually, I have been shocked to see it's been a lot lower than in the past. Budgets are getting cut in the wrong places. You need money for the talent and promotions. At the end of the day, it's how the radio station sounds that will bring in your bottom line. Your salespeople can only go so far.
7) What do you miss most about radio? The least?
I miss talking to the listeners about what is going on in the crazy pop culture world. I still go to all my prep sites and wish I could talk about it. I also miss my friends I work with. I like to think of the people who I work with as my second family. I spend more time with radio peeps than my real family anyway. OH, AND THE MUSIC! I heart music.
Least: Having my listeners come up and say "Why do you play the same songs over and over?"
8) Is there anything specific that you regret doing while you were still working?
Yes, not making more/better airchecks. You never know when you will get the axe. I will NEVER make that mistake again.
9) How will this experience change you when you get back to work?
It won't. I know each and every time I work in radio I will give 150% no matter what the position.
10) Where do you see yourself in five years? 10 years?
I would like to be on-air/programming/promotions at a AAA/Alt Rock/Top 40 station. I would really love to work for a label as a record rep because that is another dream of mine.
Bonus Questions
Care to contribute a low-cost recipe to our "ON THE BEACH" cookbook?
I am obsessed with food! It's my only other passion other than radio. I am giving you a not-so-cheap version of Mac and Cheese. Enjoy!
Mac and Cheese
2 pounds elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
1/2 pound (2 sticks) butter, melted
6 cups half-and-half, divided
4 cups grated sharp yellow Cheddar, divided
2 cups grated extra-sharp white Cheddar
1 1/2 cups grated mozzarella
1 cup grated Asiago
1 cup grated Gruyere
1 cup grated Monterey Jack
1 cup grated Muenster
1/8 teaspoon salt
1 tablespoon black pepperPreheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
Whisk the eggs in a large bowl until frothy.
Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 [3-quart] baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
Serve hot.
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