Sharing thoughts in a blog or anywhere in public for that matter is a double edged sword.
While spouting your impressions and feelings you run the risk of sounding vain or being misunderstood. Try as you might to be succinct in getting your point across with something you feel is obvious and without need of further explanation- that’s not always the case for the reader and learned that first hand last week.
It’s disheartening and I must do a better job explaining myself. I wrote of having issues with marketing my writing, but was construed by some as having issues writing, which is not the case.
Long in need of partnering with the elusive someone that does marketing as well as I cook or play, I’ve always felt that once discovered, together we’d promote any content I create. I get the need for an agent and don’t begrudge them a fair cut. After a life spent in music and food, speaking with someone that could potentially help in that symbiotic manner, I’m interested as hell.
Sitting in a darkened corner of a recording studio last week I grabbed an hour to participate on another of Melissa1’s authors zoom call.
Besides a round table format and support group, she has the occasional guest. Last week was Hannah Jacobson founder of Book Award Pro, a company that places manuscripts with award committees and book reviewers, the idea being if you get some legit awards or recognition it raises your profile which in turn ups your desirability quotient with readers and publishers.
I’m paraphrasing but their website says it “creates a buzz… put’s a spotlight on your work… fuels story marketing for book sales growth.”
It’s on the internet so it must be true and since it’s what the doctor ordered, I’m in.
Home Cookin’- The Stories Behind The Food laid dormant thanks to the plague, but since resurrecting the manuscript this is the 1st thing I’ve come across that may help my marketing challenges. It seems a smart strategy and looks worth investing in.
Book Award Pro has a tiered menu system ranging from free and do it yourself to $200 a month with them handling every step with all the bells and whistles that match, target and submit your work to vetted organizations.
Never shy of gilding the proverbial lily, the latter is the one I’ll go with and then reevaluate a few months down the line. It’s worth the risk. If it works I’ll be closer to my goal of publishing Home Cookin’ and if it doesn’t, it’s not that much out of pocket to find out.
Maybe I’m just full of shit and the work isn’t as compelling or as good as I think and I’ve wasted a few years writing (but not really as I’ve enjoyed every minute). But maybe it’s my lack of marketing abilities holding me back. That’s what I suspect at least and will be most interesting to find out.
Nothing ventured nothing gained.
Chef/percussionist/writer/reprobate and lover of all things beautiful & delicious, Chef Alan Lake’s culinary career includes East Bank Club in Chicago; Sunset Marquis in W. Hollywood; Izakaya Hiwatta in Ichinomia Japan and legendary nightclub Purpur in Zurich, Switzerland. Working all around the world for over four decades, he's won numerous awards, professional competitions and distinctions. He’s the author of Home Cookin'- The Stories Behind The Food and The Garlic Manifesto- the history of garlic going back to 10,000-year-old Neolithic caves and contains facts, fiction, folklore, myths and legends (besides 100 recipes).
A lifelong musician that plays 70+ percussion instruments, he coined the term “Jazzfood” to describe his cooking style i.e. “solid technique coupled with tasteful improvisation.” He views his food as he does his music and writing and has been known to bust a pout if subpar in any way.