In the latest seminar from the S.Pellegrino Young Chef Academy, entrepreneur and marketing expert Nidal Barake laid out a step-by-step guide to creating a marketing strategy that could prove invaluable to young chefs looking to launch their own businesses in the future.
A lively presentation, 'Marketing strategy is key,' and accompanying materials focused on creating a solid basis from which to launch a business or personal brand by establishing your reasons for doing what you do and defining exactly who you want to reach, whilst always remaining true to yourself.
Barake, founder and managing director of Miami-based food agency Gluttonomy has worked on projects such as the Basque Culinary World Prize, with brands including S.Pellegrino and Estrella Damm, and with chefs such as Mauro Colagreco, Massimo Bottura, and Rodolfo Guzman, to name but a few.
“Start with your ‘Why’ and don’t try to be something that you’re not,” advised Barake. “Find who you really are, as a chef, as a restaurant, as a brand, and be true to that. It will be easier to communicate and to run a business.”
After the seminar, Barake took questions from members in a fascinating live Q&A that explored the impact of the global pandemic and when and how to rebrand, amongst other issues.
The seminar was the second of January 2020, following a similarly business-focused session hosted by author, consultant, and professor Vaughn Tan. Both demonstrate the Academy’s commitment to covering aspects of running a successful food and beverage business that tend to be overlooked by conventional culinary schools.
The educational program will continue throughout 2021, covering a variety of topics that support the Academy’s goals of nurturing the next generation of culinary talent whilst connecting young chefs with the most influential figures in global gastronomy. The program is available exclusively to members, via the Academy’s private Facebook group.
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