Hi, and thanks for stopping by!

My name is Carrie Jean and I am a freelance hybrid professional serving small businesses all over the world, from New Jersey to Australia, all the way back to my home in Southern Orange County, California. 

What Do I Do?

I produce clear and engaging digital content that is well-researched and tailored to your target audience. I offer virtual assistance with administrative tasks as well as copy writing, content writing, proficient graphic design, and web design. 

Ready for me to take some work off of your plate? 

On a Civil War themed road trip, Gettysburg, PA

 If you’d like to get to know a bit more about on a personal level, just click here!

Vision Statement

Content by Carrie Jean values creativity and intuition in business, using both to spark abundance & genuine engagement.

Quick Facts:

  • Pets: Panda, American Bulldog. Oliver, Persnickety Feline. 
  • Location: Lake Forest, CA. | Hometown: Portage, IN.
  • Favorite Pleasure Genres: Historical Fiction and YA/Children’s Novels 
  • Three Favorite Presidents: 1. Abraham Lincoln, hands down. 2. Barack Obama 3. Teddy Roosevelt
  • Hobbies: Teaching Panda new tricks, reading, writing, poetry, sewing, gardening, playing the Sims 4, coloring, hiking, rollerblading, and making candles.

Pictured: I visited California for the first time two years before I moved here.

I grew up in Northwest Indiana, about an hour outside of Chicago. We call it “The Region, a moniker that’s tattooed on some of the locals who never left. Next door to us was a town called Gary, you might have heard of it; think The Jackson 5 or previous murder capital of the country. My high school electives included creative writing, advanced English, and history, but I hid my interest in academia for the sake of social approval (teenagers are weird). I was also the hostess-with-the-mostest at a busy restaurant off the Lake Michigan coast, a restaurant where everyone would gather for UFC fights and all-you-can-eat wings.

While I was attending college in good ole’ Muncie, Indiana, I hosted, served, and tended the bar to pay the bills. And I was really good at it! I therefore decided to change my major (again, I had just switched from English to Psychology) to Hospitality and Food Management. I thought I’d stick to what I knew I was good at so that I could quit racking up debt with Ball State University. 

Out in the real world and post-graduation, I worked with Marriott for a few years as a restaurant supervisor and, eventually, manager. I also worked at a few stand-alone, independently owned restaurants and for one brief movement at an animal hospital that introduced me to dog training, a new hobby of mine. Life has taken me all the way from living and working in Downtown Chicago, to Orlando, Florida, and now Southern California. I also lived in Arkansas!

Wanting to take control of my life and sick of being a glorified babysitter, working holidays, and working all the hours in the world unable to see my family during important moments, I turned inward and asked myself, “What do you love to do?” I loved to serve people in restaurants but the work wasn’t resonating with me anymore.

When I was younger, I would log on to AOL (insert dial-up tone here) and send emails to authors asking them how to be a writer. And then Sarah Dessen (I KNOW, right?!) replied. She said to just write. And then write some more. 

I recalled that moment while wondering how to take control of my working life but not knowing how to go about it. Should I take classes, or just start writing a book today? Then the universe pointed me to freelance writing, content marketing, and virtual assistance. I had so many interests and skills (like project management, customer service, design, and creative writing) that I knew Content by Carrie Jean, or CBCJ, was a fit. I could apply everything I’ve learned over the years in the hospitality industry

So I mashed my passion for writing, a knack for administrative organization, and creativity into this: Content by Carrie Jean. 

The world works in fantastic ways, though we may not see it while it’s happening. I wasn’t meant to serve others in high-volume restaurants (hello, stress hormone production) but I don’t take the lessons I learned in them for granted. Now I’m better able to serve you and deliver on all your needs. Here I am, ready to help.