Judy Klem

Q: Tell us what it is you really do here.

A: I work as an advocate for our clients—I see myself in their shoes. I learn and understand their businesses on a really deep level. Not just their industry, but their personal roles and the pressures they’re under. I need to know all of the dynamics so I can help them accomplish their goals.

Q: What made you want to be a Director of Client Services?

A: I came from the client side and I always wanted to deliver incredible service, but did not have that opportunity in the way I envisioned until I met the team at PMG. Here, I could put my marketing expertise to work and be proactive, responsive, even give our clients relief—above and beyond delivering that brochure they requested. Also, in this role I get the best of both worlds. I can guide the process and be strategic, and also brainstorm and unleash my creativity!

Q: What things have you done in the past that prepared you for this job?

A: A lot of what I do is managing relationships. In many ways, I’m a mediator. In marketing, if you don't understand your role as the ultimate diplomat, you can end up fighting a lot of losing battles. And me? I am the youngest of six children—with four older brothers. Growing up in a loud, rambunctious family really helped me hone my survival skills.

Q: As a mother of four young kids (including twins!) and a working woman, how do you stay sane?

A: A lot of women do what I do! I'm not breaking any new ground here. I just strive to stay balanced, and keep my cool and calm. There is no panic. There is no mass chaos. We are just busy… we are organized. We don't say "yes" to everything. We work hard, we try to get some sleep and we truly enjoy our children when we are with them.

Q: You’re always talking about delicious home cooked meals. Do you have a trademark dish?

A: Whoa. How can I pick? We love to cook and we love to eat. I'm big on eating what is seasonal and fresh and healthy. Lately, it's been fresh Farmers' market tomatoes and basil from the garden, cut up with fresh mozzarella, drizzled with really good quality blackberry balsamic vinegar and a few shakes of chunky sea salt and fresh ground pepper. If that doesn't say summer, what does?