Update: I submitted questions to Michael Symon's PR people & they turned me down. No interview. Boo!

Yeah, twice now I've gone through publicists. That is the ONLY time I've been turned down. Plotting

a new strategy. smileys/smile.gif And I won't be doing the publicist route again.

 
Just a couple of "new marketing strategy' ideas

Don't give up on the Symon interview - what do you have to lose? Circumvent his PR team
1. Six degrees of separation - who do you know who knows someone "close" to Symon including Kelly, Hall, Oz and Batali? Have that person pass on your disappointment. This action also works to let the "line" know you're a player
2. Blog about your disappointment, (use social media) nicely - someone out-of-the-blue may jump in to help you
Up-your-game approaches
1. Tightly define "perfect" opportunity - and refuse anything that isn't (and/or take control to make "any" opportunity into a perfect one based on your pre-determined criteria). Helps to target your personal promotion and will make you more desirable to others because of your focus - rifle vs shotgun
2. Join with (use) current contacts to create an easy promotion for you. Article, video, book, event, radio, tv program, volunteer/charity. Identify who can you do something with that will benefit both of you (relationship marketing)
Colleen

 
My kind of girl! Actually, Michael's been commenting on my FB posts. I sent an e-mail through

one of his restaurants, which got forwarded to the PR folks. Whatever. I'll ping him on FB and see what can happen. I'm coming off the heels of a giant project that involved a lot of this backdoor access and frankly, I'm a bit worn out. Will tap him once I get some R&R under my belt.

Colleen, I'd love to hear more about your background. Any chance you'd be up for a phone chat? E-mail me at Seattle Tall Poppy at Gmail dot com.

 
That is too bad.... (more)

I am going to say something that probably will sound harsh, but I would not push the issue any further.

You can find other chefs to interview, maybe some who would profit even more from a little exposure. He clearly doesn't need it that much anymore smileys/wink.gif

but, of course, that's what I would do.

 
I agree with you Sally...and the sad thing is, those who handle him may never even tell him

about this. He may have enjoyed being interviewed by Traca...I hear he is a very nice guy and the little I have seen of him, he seems down to earth.

 
We'll cross paths eventually, I'm sure. He's on a career all time high right now and I should have

tried talking to him when my friend first came back from Cleveland raving about him about 6 years ago. At the level he's at right now, the pace is brutal and frankly, I'm happy to leave it alone for now.

And you're right, there are other chefs who would welcome...and deserve the attention. I've got my eyes open and a couple big events on the horizon. We'll see....

 
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