A few things on the subject of expanding the brand (which is the very reason this blog exists):
We’ve been away for a few weeks so I set some things in motion prior to leaving. They’ve been simmering in the background and are now fortuitously coming together.
Through the authors group I’ve been asked to read some of my work at an event. I’ve done the Moth but never read my work so we’ll see how that goes over. I believe it’s timely and will resonate but maybe it’s not. This is one way to find out.
There’s also been movement on some cyber stuff. A few podcast interviews are happening and another is a food shoot in NY for a possible internet show. Eat This Tv wants me to come to NY to tape a pilot. I’d have to get there on my own dime but they pay all production and I’d retain the rights. It’s worth a shot and preparing to move forward with it.
Except it was bullshit.
Better to find out now before wasting more time or incurring
costs. More on this next week.
Finally, Take A Chef– a company I’ve worked with for the last 5-6 years (they place personal chefs all over the world) has asked me to be part of their master series campaign.
Based in Madrid, I was in Sardinia when I heard they were looking to expand to the States and got involved early on. Not long after starting, Covid hit so I put them on hold until things eased up. I literally turned down 200+ offers to work between Feb-Nov in year one of the plague- figuring if you’re inviting me into your home to cook, you’re a reckless asshole. A group of doctors even asked me.
Hard pass.
As things opened up I began working, slowly at first with full criteria agreed upon in advance (gloves, mask behind face shield, open windows or fan for cross ventilation, saniwipes etc). When our dishwasher broke down before they’d deliver a new one, the
appliance company sent me a document they followed and asked me to sign off. It was excellent so copied it, substituting “chef” for “delivery man”. Everyone had to agree or I wouldn’t do the gig.
Cut to now and I’m a top guy in the region, so they’ve offered to up my algorithm if I participate by giving them some food shots and dinner for six for some “influencer”- which I immediately despise the thought of as I’ve been influencer burned before.
I’m in, but the jury’s out.
In addition, after directing them to my website they want me for another program they’re running. A good phone call.
“Up my algorithm” (with rhythm spelled wrong) is a term I never would have thought to utter until now.
Sounds more painful than helpful, but if it works c’est la vie. I’ve learned to always listen to opportunity and figure out a way to make it happen if it sounds good.
You never know.
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.
Wow Alan. You bring out the REAL in each of your posts. Keep it going. I’m seeing you and notice each blog post is filled with so much feeling combined with very human and powerful insights.
i wouldn’t be doing it w/o your gentle suggestions and thank you for them