Can you please share a bit about yourself and your background?
I have been in the financial services industry for 20 years (my, that makes me feel ancient!), and head up an independent advice-only financial planning firm, JYC Financial. In April, we changed our name to Spring Financial Planning, as our team and mandate have grown. I also lead a virtual business services firm, Admin Slayer, which provides administration, bookkeeping, and social media services on a by-the-minute basis. I created Admin Slayer because I really needed it for the financial firm!
I’ve co-authored two ebooks, Women & Money and The Art of Delegation, and am in the process of creating two more with my partners. I enjoy writing, and have written for West, Gazette, and Powherhouse magazines. I volunteer about once a year for Junior Achievement BC, going into classrooms to teach children about finance and business.
I’m also a mother to a 21 year old young man, who is almost entirely independent. I love music, particularly live music of all kinds, and attempt to get to concerts whenever I can stay up that late.
What would you say is your biggest personal or professional success to date?
I’m really proud of the work I’ve done in both my companies. My goal is always to help the people around me find success on their own terms, whatever that looks like. Refining that goal and creating resources for people who want to grow their business, improve and understand their finances, become great financial planners, or just have a flexible job that helps them support their family in a way that works for them – that is where I am doing my best work, every day.
Can you tell us something about your industry that most people don’t know, or that you wish they knew?
I might be hard-pressed to tell TCC members something they don’t know about financial services – I see lots of industry folks here! Advice-only financial planning is pretty rare, however. The one thing that many people don’t realize is that when I say I’m a “Financial Planner”, it doesn’t mean that I work at a large financial institution, that I manage investments or insurance. It means that I provide just planning, what some might refer to as “advanced planning”, working through cash flow, income planning, tax efficiency, legal and estate matters, behavioural finance, and more. The management of wealth, insurance, tax and legal strategies are handled by external advisors the clients choose.
On the virtual business services side, sometimes people think that I run a team of robots – which is far from the case. “Virtual” simply means that the team member is not physically in front of you, but they’re definitely human beings. When people question how they can work with a business without being in the same space as the business owners, I often ask: What part of the job involves touching you? It’s usually not as much as people think.
What motivates you?
This is a pretty “Pollyanna” answer but it’s true: helping people achieve their version of success motivates me. I do believe that we all have something outstanding to do here and helping people figure out what that is and how to do it really gets me excited.
What is your vision for success in your own life?
When I’ve built up my companies to the point that they mostly run themselves, the people within those companies are empowered every day to achieve, and I can choose to work however, whenever, and wherever I want (or not!), that’ll be success. Oh, and a rescue goat farm on the Sunshine Coast. Probably managed by other people because I don’t know a thing about raising goats. I just like them.
How do you spend your time when you need to relax?
I’m still working on that one…
Why did you become a member of Terminal city Club?
My office is in South Surrey, but many of my clients and colleagues are downtown. I generally spend 1-2 days a week in Vancouver attending meetings. I became a member after I kept finding myself in coffee shops and office lobbies, checking emails and trying to be somewhat productive. The Club is a home base for me when I’m downtown. I can take a break, spend an hour writing, take phone calls in one of the phone rooms, grab a lunch, have a coffee with a colleague, and even pick up something to take home for dinner.
What have you enjoyed the most about the Club so far?
Having the home base is great. Everyone at the club is welcoming and friendly. I feel very comfortable there. I’ve also hit the gym a couple of times on Saturdays (so inconsistently) and look forward to getting some kind of routine going. Eventually.
Do you have advice for our younger TCC members trying to make their way in the world?
Ignore the “find your passion and you’ll make money” line of thinking. What if your passion is reading fiction? It’s one of mine but so far I haven’t found that it earns me money (although I do spend money). Find out what you’re good at. When people seek you out, what are they asking you to help them with? That’s where you’ll find your thing. Also: sadly, spending less, and saving more really works. All the other stuff is window dressing and does nothing for you. ■
To book spa services, please call the Fitness Centre at 604 488 8622 or fill in the following form.
To book spa services – please call the Fitness Centre at 604 488 8622
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
If you have any questions about our various squash programs, please fill in the form below and our program directors will get back to you.
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
If you have any questions about our various swim programs, please fill in the form below and our program directors will get back to you.
In order to book a tour, please fill out the following form:
Dress Code: Smart Casual
Unless otherwise specified, all areas of the Club, including the Grill Room, 1892, Cuvée Wine Bar, patios and private function rooms have a dress code of smart casual. Smart casual attire includes collared or turtle neck shirts, golf or knee length shorts, and dress pants. Similar attire is required for ladies. Denim is acceptable provided a collared shirt is worn and denim is of a solid colour with no fading, tears or patches.
All footwear is to be clean and smart. Casual thong footwear is not permitted outside of the fitness centre.
TO SNACK AND SHARE
warm potato chips 9
caramelized onion dip
confit tuna conserva 14
toasted baguette, preserved lemon, Mediterranean olives
cheese and charcuterie 24
selection of 3 cured meats and 3 artisanal cheeses, pickles, mustard, crostini
seafood tower 38
crab leg, poached prawns, scallop ceviche, marinated octopus, smoked salmon, rare ahi tuna, cocktail sauce, lemon aioli, wakami gomae
mezze plate 18
beet hummus, za’atar spiced Macedonian feta, marinated tomatoes, Castletravano olives, lavash
wagyu beef carpaccio nigiri 17
bonito mayo, pickled ginger, micro salad
crispy fried chicken 14
sumac spiced honey, sugar waffle shards
blistered shishito peppers 11
Aleppo chili, lime, smoked maldon, micro cilantro
satay trio 18
2 piece each
tandoori grilled salmon belly, raita
kabayaki glazed prawn, avocado salsa
grilled flank steak, hazelnut coconut sauce
sliders 5 each
Beef, caramelized onion, house pickle, pretzel bun
Salmon, tzaziki, cabbage slaw, pretzel bun
Chicken, lettuce, tomato, harissa aioli, pretzel bun
Quinoa vegetable, beet hummus, marinated tomato, pretzel bun
THE LIGHTER SIDE
north arm farm heirloom carrots 9
charred broccolini 9
potatoes mostarda 9
seasonal vegetables 9
fine herb butter
hand-cut kennabec fries 8
truffle aioli, chive
caesar salad 12
romaine, olive oil fried sourdough, white anchovies, parmesan
house-made beef burger 22
CAB chuck & brisket, brioche bun, aged cheddar, double smoked bacon, tomato, caramalized onions, lettuce, house made pickles
quinoa vegetable burger 17
red pepper hummus, tzatziki, lettuce, tomato, pickle, brioche bun, signature sauce
marinated Tofu poke bowl 23
shaved spring radish, chili pickled cucumber, avocado, warm jade rice, taro chips
braised beef cheek pappardelle 24
pearl onions, ricotta salata, pine nuts
carrot & saffron risotto 23
olive crumble, carrot chips
Seafood Chowder | 9
Salade Tatin | 15
spring vegetables, Golden Ears Cheesecrafters Neufchatel, marcona almonds, puff pastry, 62°egg
Steak Tartare | 15
Horseradish cream, capers, shallots, cured egg yolk
Pan Seared Scallops | 16
squid ink aioli, kohlrabi slaw
Hamachi Crudo | 17
kombu cured Hamachi crudo, yuzu, castelvetrano olives, puffed rice
Caesar Salad | 13
romaine, white anchovy, parmesan cheese, crouton
White Anchovy and Burrata Toastie | 17
rye bread, olive oil, basil tomato confit
Salad Maison | 15
Hannah Brook Farm greens, frisse, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette
Asparagus and Prosciutto Salad | 17
snap peas, shaved zucchini, smoked apple, pea shoots, white balsamic dressing
DAILY SANDWICH | 16
served with choice of soup, salad or fries
Seafood Cobb Salad | 24
Scallop, prawn, seared ahi, candied salmon belly, salmon roe, heritage greens, avocado buttermilk dressing
Rossdown Free Range Chicken Salad | 24
Hannah Brook Farm Heirloom Greens, Hannah Brook Farm greens, frissee, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette
Club Bowl | 19
mixed beans and sprouted grains, avocado, edamame hummus, tomato, hearty chips, puffed amaranth
add 62° egg 3.25
Tamari Sablefish Rice Bowl | 29
jade rice, crunchy shaved vegetables, ginger ponzu vinaigrette
Agadashi Chick Pea Fritter | 27
mushroom broth, enoki, baby bok choy
Sesame Crusted Rare Ahi Tuna | 29
edamame succotash, unagi glaze, crispy leeks
1892 Panini | 16
capicollo, provolone, ham, arugula, lemon aioli, ciabatta
Served with choice of soup, salad or fries
1892 Burger | 22
ground bison and beef, house made aioli, pickles, smoked bacon jam, radicchio, tomato, aged cheddar, brioche bun
Served with choice of soup, salad or fries
Steak Frites | 36
7oz Wagyu Sirloin, hand cut French fries, tomato horseradish butter, choice of petite salad, soup or heirloom vegetables
Charred Hanger Steak | 29
whipped potato, brocollini, sauce bordelaise
Pappadelle Sauce Vierge | 23
Heirloom tomato, basil, extra virgin olive oil, coriander
Add crab meat or braised short rib 8
Wild “Pacific Provider” Pacific Salmon | 35
tamari wild rice, bonito aioli, crisp seaweed
Chorizo Crusted Halibut | 42
roasted pepper emulsion, amaranth salad, mint chimicurri
Saffron & Carrot Gnocchi | 27
brown butter carrot puree, pinenut crumble, gruyere
To book a venue, please fill out the following form:
Curried Lentil | 7
PACIFIC FISH CHOWDER
Salmon Shrimp Ling Cod & Clams | 8
Grilled Brie & Chicken Sandwich | 15
crab apple butter
soup, salad or fries
Roasted Cauliflower Salad | 18
almonds, feta cheese, olives
Garlic Ginger Soy Beef Stir Fry | 22
bell peppers, onion, broccoli
Vanilla Custard Tart | 10
apple compote, cardamom crumble
Elderflower & Prosecco Gelee | 10
raspberry yogurt panna cotta
Red Velvet Cake | 10
cream cheese, shaved chocolate
Stay tuned for next quarter's wine club!