From personal experience, I've been told press releases are only somewhat effective...especially
if they come from an unknown source. My e-mail is flooded with announcements and stuff, most of which I delete. One woman just started sending me press releases and I'm thinking to myself, "Hello? An introduction would be nice." And she's a professional PR person!
I'd say the thing I wish more people had was a website. Blogs are okay but they are VERY time consuming. Get your website and if you want to add a blog feature later, no problem.
But here's where I'm going with this...often times if I write a piece about someone, I want to hyperlink back to a source, some place that has further reading about that person. No website, no bio, no additional web presence and it's really frustrating. The pros all have them, but I like to talk about some start up folks and well, they don't all have their act together. (Also note, a crappy website won't help either. A couple times the website was so horrible, I couldn't bear linking to it...)
The key thing I always told my clients when I did PR: they can't talk about you if they don't know who you are. And a website is a great intro (promo piece) by way of introduction and it adds credibility. You can have all the guts of a good press kit there -- bio, headshot, sample menus, etc.
When I see a name pop up that I don't know, I immediately google them. No website, no press, no web presence and I think to myself, "Who the heck is this?"
While it's nice that you want to promote your classes (as well you should), a large part of the burden should be coming from the cooking school themselves. But branding yourself is a whole other story and it's worth consideration.
I'd get in touch with Diane (you know who I mean) and see where she's teaching classes. You might have better luck there.
Also, bear in mind, I've had a number of cooking school instructor friends have their classes canceled. It's a mystery why. Even in good times, even with compelling titles, good credentials, and a knock out menu. It's the same when I worked at restaurants. You could be dead on a Saturday and make serious $$$ on a Tuesday night. You never really know why, just prepare yourself the best you can.
Okay, I'm off my soapbox now... smileys/smile.gif