Jun 27 2008

The Brand Chef Joins Post 2 Post Book Tour


I (The Brand Chef) have been given the honor of being picked as one of the stops on the Post 2 Post Book Tour coming up July 14th through the 18th.

As my head drops with the “Aw Shucks…” kick of a pebble, I have to confess I’m truly humbled and thrilled to be included in the tour for the novel “Jack’s Notebook” by Gregg Fraley.

“Jack’s Notebook” (as summarized on Amazon.com):

“Jack Huber dreams of being a professional photographer and starting his own business. He has a few ideas but doesn’t know how to process them to make his dream a reality. That is until an unlikely mentor stumbles upon Jack’s path and shares a whole new way of thinking through problems.”

The tour schedule for “Jack’s Notebook” makes stops at some truly great sites – some I’ve subscribed to for some time and others I look forward to experiencing far into the future.

Mon, July 14
Education Innovation, by Rob Jacobs

Tue, July 15
The Naked Idea, by John Lepp

Wed, July 16
Marketing Fresh Peel, by Chris Wilson

Thur, July 17
InnoBlog

and Fri, July 18
The Brand Chef, by Andrew Clark

For those of you unfamiliar with the Post 2 Post Book Tour; Paul Williams, over at Idea Sandbox, developed a web-based book tour that has featured some of the best titles and authors found in marketing, branding, and creativity (past and present) – covering topics from brainstorming and brand building to strategy and creative problem solving. Just a sampling of some of the authors he’s had on tour include Roger von Oech, Dan Roam, Kathy Cramer and Hank Wasiak, and the ubiquitous Seth Godin.

With that, I find myself in some amazing company and bracing for the challenge. So, please check back to The Brand Chef on the 18th for a full review and some conversation about “Jack’s Notebook.” It should prove to be inspiring (for me) and interesting for everyone.

And until next time…

Keep Cooking!
Andrew


Jun 19 2008

Why The Brain Pain?

In many industries (especially the communications industry), it is important that left-brainers (you business-minded sort) and right-brainers (us creative ilk) can communicate our thoughts and ideas efficiently and effectively. It’s often difficult for a right-brainer to grasp complex business concepts, as well as for a left-brainer to understand the importance of creativity and aesthetics. So how do we bring the two hemispheres of the communicating brains together? A few logical foundation blocks must be laid before that chasm can be closed and the relationship between a client and a creative can move forward.

1) Trust the source – The client/creative relationship must be founded on trust; each one knowing, without a doubt, that the other is good at what they do.

Contrary to popular belief, a creative’s job is not merely to make something look, sound, feel (whatever) pretty. A creative’s skills lie in the ability to merge style and aesthetics with functionality and ease-of-use, all while fitting within the client’s standards (brand guidelines, etc.). This is not always an easy task.

And the creative needs to understand that the client’s product/service is based in systematic, logical thought (we hope). The client spends considerable amounts of time researching, testing, revising, applying, and revising the revisions to structure the best product or service possible.

Without trust in each other’s abilities, the project is destined to fail; and both left-brainer and right-brainer will be frustrated and disappointed. (Didn’t my mother-in-law say that once?)

2) Map out the project (together) – Many a vacation has failed due to a stubborn father that refuses to bring along a map. (Or is that just my family?) Without an agreed upon strategy, a map, a plan, the venture will quickly get off-course and eventually lost. The client and the creative both need to do their due-diligence before setting forth on any project.

Of course, building a map on TRUE Branding will help plan out a lot of the client’s needs; but in any case, there should be an idea of a target market. There should be an idea of competitors and their approach. Is your plan unique? Ask each other what are the desired results from this project? What are the budgetary expectations (both from the client AND the creative)?

Once a mapped out course-of-action is in place, a lot of the questions will have been covered. The client will have an understood list of executable tasks and the creative will have a wire frame on which ideas and concepting can be “fleshed-out.” Everyone will have his or her assignments and the project will be moving forward smoothly.

3) Listen, then talk – Talk is cheap, but communication is priceless. The client/creative relationship built with open lines of communication is less prone to roadblocks and misunderstanding.

If a creative starts rambling off a litany of terms that don’t make sense to you, stop them. Don’t be afraid to ask questions to find out what something means. After all, they are working for you. If efforts are made to openly communicate ideas throughout the process, the result will be a more comprehensive and successful project.

At the same time, it becomes the client’s responsibly to clearly and efficiently communicate their wants, needs, and ideas to the creative. Often times this is like watching Telemundo and not knowing a lick of Spanish. But with that, a good creative will have the ability to translate what a client is wanting or saying – even if said client isn’t communicating it properly (e.g. “We want a {insert marketing vehicle here} that really “pops!”)

So, left-brainer and right-brainer alike, talk less and listen more. With that, you may hear what the other is saying.

If a “happy client” or “happy creative” is something you’d like to be, it is important to remember these three key terms… trust, organization, and communication. Remember them and maybe your brain won’t hurt so much.

Until next time –

Keep Cooking!
Andrew


Jun 12 2008

Follow Up – Simmering Judgments

In my maiden “Simmering Judgments” review, I outlined the personal brand of Bravo TV’s TopChef contestant Chef Richard Blais with an outstanding ranking of 3.625 stars (of 4 possible). In a nutshell, he was my pick for TopChef based on his TRUE (Truthful, Relevant, Unique, Engaging) personal brand; as well as his strength, drive and innovation as a chef. But I forgot one of Richard’s most important features in my review – his integrity.

As the final contest started, Richard’s ever-present strides of confidence and assertiveness seemed to be tripped up. He admitted that he felt unprepared and overwhelmed (“in the shit”) when Chef Colicchio checked on him just hours before dishes were to be plated. And as the finale streamed to a close, Richard stood at the judge’s table and admitted his lack of preparedness and focus with a simple, yet powerful, “I choked.”

No ego. No Excuses. Simply, “I choked.”

Ted Allen, one of the TopChef judges, feature personality on “Queer Eye for the Straight Guy,” and author of “The Food You Want to Eat: 100 Smart, Simple Recipes” said it best in his BravoTV.com blog:

“…when the chefs are given their last chance to (usually) puff out their chests and fight for their lives,… Richard instead felt that he needed to use it to be honest about his performance. Because that is the kind of integrity he lives. You want to talk about stepping up? Leadership? Taking responsibility, wherever the chips might fall? For my money, this was the most emotional moment in the history of this show.”

Character and integrity are huge components of personal branding. Chef Blais showed that the Truthfulness of his brand is the foundation on which he constructs the rest of his life. Although he didn’t bring the title home to Atlanta, Richard Blais wins in the hearts of the viewers.

For all the effort and “dramatic personal sacrifice,” it all comes down to the fact that it’s just a reality television show. Richard has a life (although he may not feel like it right now) and a tremendous career to look forward to. In five years (hell, five months) no one will remember Stephanie Izard was the winner of season 4. But they will remember “The Blaze” and his bacon infused ice cream!

Keep Cooking!
Andrew


Jun 6 2008

Simmering Judgments – Hot Chef-On-Chef Action

My epiphany:br /br /If you can’t incorporate your hobby – or at least parts of it – into your daily work, you’re missing out on injecting span style=”font-weight: bold;”TRUE/span passion into your life and career.br /br /This revelation came to me after dinner with my wife and kids the other night. I’d just whipped up an amazing honey-glazed, lemon pepper gilled salmon and we were having a wonderful, refreshing conversation about our hobbies and other non-work related topics. Then, while watching a href=”http://www.bravotv.com/Top_Chef/season/4/about/index.php”TopChef/a on a href=”http://www.bravotv.com/”Bravo/a, the idea slowly crept in.br /br /Why not cook up reviews of brands – everything from businesses to books to music and pop culture – based on my span style=”font-weight: bold;”TRUE Branding/span span style=”font-style: italic;”(a href=”http://brandchef.blogspot.com/2008/02/true-brands-part-1-true-brands-just.html”Truthful/a, a href=”http://brandchef.blogspot.com/2008/02/true-brands-part-2-its-not-you-really.html”Relevant/a, a href=”http://brandchef.blogspot.com/2008/02/true-brands-part-3-how-do-you-scare.html”Unique/a and a href=”http://brandchef.blogspot.com/2008/03/true-brands-part-4-conversation-is-so.html”Engaging/a)/span criteria? In a sense, I have been doing that here, but never really focusing on a specific course of action. I’d wait for inspiration to find me – passively requiring my muse to seek ME out. That was the wrong approach.br /br /For God’s sake, span style=”font-weight: bold;”I’m the Brand Chef!/span And it’s only taken me a year and 43 posts to figure it out…br /br /Of course, I’ll still be throwing in some a href=”http://brandchef.blogspot.com/2008/04/has-this-brand-protection-thing-gone.html”rants/a, some a href=”http://brandchef.blogspot.com/2008/03/in-recent-meeting-with-client-i-was.html”theory/a and the occasional a href=”http://brandchef.blogspot.com/2007/11/nanowrimo-is-almost-over.html”personal updates/a, but you can look forward to a more focused, more “culinary” approach from the Brand Chef in the future.br /br /span style=”font-weight: bold; font-style: italic;”So let’s get cookin’!/spana onblur=”try {parent.deselectBloggerImageGracefully();} catch(e) {}” href=”http://www.studio24llc.com/CLIENTS/chef_richard.jpg”img style=”margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 250px; height: 462px;” src=”http://www.studio24llc.com/CLIENTS/chef_richard.jpg” alt=”" border=”0″ //abr /br /Because I owe this epiphany to span style=”text-decoration: underline;”/spana href=”http://www.bravotv.com/Top_Chef/season/4/about/index.php”B/aa href=”http://www.bravotv.com/Top_Chef/season/4/about/index.php”ravo TV’s TopChef /a(and the fact that I’m a sucker for ANY span style=”font-style: italic;”quality/span cooking show), my maiden review goes to Richard Blais – one of the finalists in season four of TopChef, and my personal choice to win. (a href=”http://www.richardblais.net/”His web site/a)br /br /So how does he score in span style=”font-weight: bold;”TRUE Branding?/spanbr /br /span style=”font-weight: bold;”Chef Richard Blais – TRUE Branding Evaluation:/spanbr /br /span style=”font-weight: bold;”T=True:/spanbr /Richard is undeniably span style=”font-style: italic;”“The Blaze,”/span as other chefs on season four have labeled him. Being a student of innovative chefs like a href=”http://www.tkrg.org/showStaff.php?id=50″Thomas Keller/a and a href=”http://www.time.com/time/innovators/culinary/profile_adria.html”Ferran Adria/a, Richard has deeply ingrained passions for unique culinary design and the deconstruction of classical dishes. And Richard’s commitment to these core passions has been the focal point of virtually every challenge this season. Only once have I seen him stray from “his core” during a challenge to a genre where he wasn’t as comfortable. Although he lost that challenge, in a post judging interview, he admitted he’d strayed from his base competencies to try to span style=”font-style: italic;”“please the judges,”/span but ultimately lost sight of his best asset – span style=”font-style: italic;”himself!/spanspan style=”font-weight: bold;” 3 Stars /spanspan style=”font-style: italic;”(out of 4)/spanbr /br /span style=”font-weight: bold;”R=Relevant:/spanbr /Seeing as though this review is derived from a reality television show, I’ll leave the hard relevance judgments in the hands of Chef Blais’ actual customers. His relevance to the contests, though, has been nothing less than stellar. From Chicago’s a href=”http://recipes.mt.bravotv.com/top_chef/season_4/episode_1_1/peach_taleggio_pizza.php”deep-dish pizza quick-fire challenge /ato elimination rounds that a href=”http://recipes.mt.bravotv.com/top_chef/season_4/episode_13_1/costillas_de_cerdo_pork_ribs.php”feign foreign standards/a, Richard holds true to his innovative culinary design style while wowing the judges span style=”font-style: italic;”(and guests)/span by meeting and surpassing every charge he’s given. span style=”font-weight: bold;”3.5 Stars/span span style=”font-style: italic;”(out of 4)/spanbr /br /span style=”font-weight: bold;”U=Unique:/spanbr /You have to see his technique in action to really understand the awe-inspiring admiration I have for Richard Blais. Hands down, he’s the most unique chef I’ve ever seen. With an almost chemistry-set-like approach for creating “the essence of the dish,” Richard surprises at every turn. If it’s a spin on a traditional custom or distorting our schema of particular ingredients, Richard keeps his recipes as unique as any I’ve ever seen. a href=”http://recipes.mt.bravotv.com/top_chef/season_4/episode_13_1/green_plantain_chips.php”span style=”font-style: italic;”C’mon… plantain chips and salsa?!?/span/a span style=”font-weight: bold;”4 Stars/span span style=”font-style: italic;”(out of 4)/spanbr /br /span style=”font-weight: bold;”E=Engaging:/spanbr /As I’ve watched the episodes progress, it’s becoming slightly more obvious for whom the judges are rooting. Challenge after challenge, a href=”http://www.bravotv.com/Top_Chef/season/4/bios/index.php?cat=judgeamp;p=tom_colicchio”Chef Tom Colicchio/a and a href=”http://www.bravotv.com/Top_Chef/season/4/bios/index.php?cat=judgeamp;p=padma_lakshmi”Padma Lakshmi/a “pop up” in the kitchen, almost salivating at Richard’s next groundbreaking concoction while virtually ignoring the other contestants. And Richard, in true engaging style, obliges with a hint here, a taste there, just to keep them coming back for more. He gives the customer (judges) something to talk about. They’ve come to expect his flair for the unusual, and salivate like Pavlov’s pets waiting on their next morsel. Brilliant! span style=”font-weight: bold;”4 Stars/span span style=”font-style: italic;”(out of 4)/spanbr /br /Personal branding is a little more challenging than branding in business. It’s a soulful and intimate process of self-discovery and realization. It’s a process that requires the span style=”font-weight: bold;”TRUE Branding/span criteria to be evaluated internally and externally at a level that may make some people uncomfortable, but span style=”font-style: italic;”(cognitively or not)/span Richard Blais has structured a great example of span style=”font-weight: bold;”TRUE/span personal brand and has incorporated it beautifully into his chosen career.br /br /span style=”font-weight: bold;”TRUE Branding Score: 3.625!/spanbr /br /Paraphrasing his BIO on Bravo:br /blockquoteRichard is not only a chef, but also a culinary designer. He is innovative and personal. Richard believes cooking is an art and a craft and food is meant to stimulate on many levels./blockquotebr /And “The Blaze” also has a span style=”font-weight: bold;”TRUE Brand/span worth bragging about.br /br /What could you do to bolster your personal brand? Cases like Richard’s inspire me to bring my core to the game – personally and professionaly. His passion is his hobby and his hobby is his career. Can you think of others that carry the same flame as Chef Blais?br /br /Keep Cooking!br /Andrewbr /br /(edited) Photo Credit: a href=”http://www.bravotv.com”BravoTV.com/a