I’m going to start to give you a peek inside of AAE and introduce you to some of the people who are on my team. First up is Natalie, our fantastic Design and Style Intern. Natalie has been on board for almost six months and I swear it feels like she has been a member of the team for years. Her style and work ethic are stellar, and she also happens to be very witty and bright. We are incredibly lucky to have her on our team.
WHAT IS YOUR ROLE AT AAE:
Officially I am the Design and Style intern, but I like to consider it more of a “Jill-of-all-trades” type of position. One day I may be designing and assembling some of Amy’s signature signage and vessel liners for a dessert table, and another I may be videotaping for a vlog or traversing Manhattan to look for the perfect vessels or fabric to bring Amy’s vision for a table alive.
WHAT BROUGHT YOU TO US:
I was looking for an internship that would keep me on my toes. I wanted to work in the art or styling industry on a small team doing a variety of projects. And yes, I am a self-described foodie. So when I found Amy Atlas Events through NYMag’s wedding edition and saw that she combined tasty sweets with her own modern design aesthetic, I knew I had to be a part of the team. We met. We meshed. After that, the rest is history!
YOU ARE FROM BOSTON, WHICH CITY DO YOU LIKE BETTER AND WHY:
Scoff if you will, but this is not an easy question for me! Both cities have such great personalities. In New York there is always something going on and I feel like I could live here the rest of my life and still turn a street corner and be greeted by something I’ve never seen before. That sense of constant evolution is definitely good for my creative soul. And in Boston there’s this real sense of old world charm, especially in the older parts of the city. The streets go every which way, there’s some beautiful architecture to be seen, and you can look up and see (gasp!) sky. Both cities really appeal to me, just in different ways.
WHAT IS YOUR FAVORITE SWEET:
Unadulterated, dark dark chocolate. I have a square nearly every day. But I, uh, don’t mind chocolate in its various other delectable forms.
WHAT HAS BEEN THE BEST PART OF YOUR INTERNSHIP:
One would think multitudes of sweets at my fingertips would be a top choice, but not for a girl trying to maintain a healthy BMI (It’s not easy ladies and gents, the sweets are goooood.) I’ve had a really great time being a small part of putting Amy’s book together, and come next year I’ll have a tangible thing to look back at to remember all of the hard work (on everyone’s part) that went into it. It truly takes a team to put a great book together. A great team, at that. The relationships that I’ve made with everyone are definitely one of the highlights of my internship.
WHAT ADVICE WOULD YOU GIVE SOMEONE TRYING TO BECOME AN AAE INTERN:
Have an eye for detail and be ready to bounce around ideas. If you have a good understanding of Amy’s style and the way she ticks, you’ll do well.
PS - Natalie and I were getting ready all day yesterday for the how-to photos that will be in the book. A good visual of us would be the following: Natalie and I on the floor with hundreds of photos and crafting tools surrounding us. After several hours of vetting out ideas, we finally called it a night at 10pm. Just a typical day with Natalie….We hope you enjoyed getting to know her!
PPS – Our next “Interview with the Intern” series will be with our talented pastry chef intern, Jo. We’re excited for you to meet her as well.