Proud moment

traca

Well-known member
Hey all. I've been knee-deep in a project since December. Things are finally winding down, and ending on a high note.

Back in December, a chef reached out to me.

"You do PR, right?" I used to, but now it's on a very limited, case-by-case basis. The chef wrote a cookbook. The timing of its release was bad, and unfortunately, the publisher only promotes new releases for a limited time. Nine months after the book's release, he tapped me to see if I could help create some buzz for the book and the upcoming award season.

We polished up his social media presence, came up with a strategy, and I worked like a maniac for months. He did a five city, two country book tour that garnered TV exposure and meetings with a long list of who's who in food. While in New York, I got him a meeting with the casting director of the Food Network, he met with the editor of Food & Wine magazine, yadda yadda yadda.

Well, today, the James Beard nominations are out and he's been nomination for Best Single Subject Cookbook. Under my helm, he was a also a finalist for Cookbook of the Year from the Art of Eating magazine and won he Gourmand's Best Cookbook International (USA). We'll find out if his book wins "Best in the World" in that category in June. He also won a "Local Hero Award" from Edible magazine. So proud to see this first time author and first time executive chef have his career take off in such a meaningful way.

Momentum. It's a beautiful thing.

 
Holy St. Beard! WELL DONE, TRACA! What is the name of the book?

I hope you got a bonus or SRA (Special Recognition Award) as they say here at work.

 
Must be, here is the result in the category it won in

C02 - BEST FOREIGN-INTERNATIONAL CUISINE
Charcuteria The Soul of Spain, Jeffrey Weiss Illustrations: Sergio Mena, Photos: Nathan Rowlinson (Agate Surrey)

 
Missed this article, thank you for posting. Sending it to another couple (foodies) heading to

Monterey next week.

 
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