“But Corianda,” you ask, “don’t you have a fantastic new internship that is allowing you to fulfill all your dreams of meeting your food and chef idols and look at food pictures online all day? Aren’t they giving you business cards?”
Yes, and yes– they just haven’t come yet. In the interest of good business protocol, I can’t gush online about the absolutely incredible people and places I get to experience (though I will say I slightly embarrassed myself last night by not being able to spell an ingredient a certain French chef dictated to me. Need to work on that).
So why do I need business cards? Because this afternoon I’m heading to Techmunch, and I’m going to need to network my butt off, because my grade in a PR class depends on food bloggers. Good plan, eh?
Here’s why: I have three major semester-long projects this year, and I’ve opted to make all three food-related. I’ll be documenting my progress here, with the inkling of a hope that someone may read it and help me out, suggesting new resources and the like. My year-long project is currently revolving around the idea of food history through the lens of the bacon cheeseburger, and I’m not posting anything further than that until I get some feedback and I’m positive I’m willing to stand by such an absurd statement. So deal with it. In the meantime, here’s my PR research project:
PR RESEARCH PROJECT:
I BELIEVE young, urban and coastal (NYC & LA) food bloggers and middle-aged women who cook frequently, while both connected via social media, will have vastly different perceptions of and relationships with “celebrity” chefs.
COMPONENTS: Secondary research, quantitative survey, casual interview and experiment
AREAS OF EXPLORATION: Demographics, Recognition, Opinion, Purchasing Habits, Information and Relationship
I plan on posting more of my progress and details about each project as I go forward. Think it’s boring? Skip it. More importantly, if you’re intrigued, please, please, please comment, contribute or e-mail me. The more advice and feedback I can get, the better. Just keep in mind–all of this is a work in progress, and will change a lot throughout the course of the year.