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How Does Pork Inspire You?

post #1 of 8
Thread Starter 

(Moderators.  If this is not appropriate, please accept my apology, in advance)

 

I am the editor of Pork, Knife and Spoon (www.porkknifeandspoon.com), the official blog of the National Pork Board.  I'm looking for chefs who would like to be featured in a blog post.  You can see on the blog a couple of examples.

 

All I would need is:

  • A paragraph or two on how/why pork inspires you?
  • A pork recipe you'd like to share
  • A photograph or two (preferably of the recipe)
  • A bio
  • Your Social Media links

 

This would be a great outlet to publicize you, your restaurant, catering business or whatever.

 

If your interested or would like additional information please email me at PKS@BBQGRAILMEDIAGROUP.COM

 

Thank you

 

Larry Gaian

@BBQGRAIL

 

 

post #2 of 8

I don't know about the moderators, but I have to wonder about this.

 

When other producer associations solicit recipes like this there's usually a monetary prize involved. F'rinstance, the
Southern Peanut Growers are currently offering $1,000 prizes in four categories, and a $2,500 grand prize.

 

Yet, the National Pork Board is asking chefs to contribute just for the glory of appearing on a blog site. What gives with that?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 8

Not interested in the publicity and do not want to be a so called celebrity chef. Your magazine is going to charge for our comments so then we are entitled to compansation., like the gentleman above so well stated. EJB

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 8
Thread Starter 

Wow, sorry to have bothered you.

 

LG

post #5 of 8
Quote:
Originally Posted by BBQGrail View Post

Wow, sorry to have bothered you.

 

LG

Stop and think for a moment, you are looking for content for your blog to benefit you.

 

Your first post to this forum solicits free information.

 

What did you really expect the response to be?

 


 

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #6 of 8
Thread Starter 

I did stop and think.  Yes, this was my first post, but I've been reading on the forum for some time.  Since I am representing my client here I will only reply, again that I am sorry to have bothered you all.  In the future I will stick to other social media and forums where the response from forward thinking chefs, who value self promotion and social media outlets, are much open to ideas such as I presented. 

 

As soon as I can figure out how to cancel my membership in this forum I will do so.  I have unsubscribed from updates on this thread.  Please feel free to have at me some more.

 

I hope you have a rewarding day. 

 

LG

post #7 of 8

What a lovely apology ;) Apparently none of us here are "forward thinking chefs, who value self promotion and social media outlets..."  The implication would seem to be that we are instead money-grubbing mercenary bas!@#ds for wanting to actually get paid for our work. Shame on us for being so selfish and short-sighted. Fie on us! Fie, I say!

 

I have been a professional musician for several decades, and this reminds me of the shameless promoters who talk young and eager bands into doing gigs for free by telling them what great "exposure" it is. My response to this has always been "Yes, and many a musician has died of exposure."

 

Oh, and by the way, pork has never really inspired me, except to learn to brine. I know a lot of people like pork, but there are a lot of other meats that I find a good deal more flavorful and would choose before pork. Most of them, in fact. Pork fat, on the other hand, is one of my favorite frying mediums. (media, for the grammar Nazis) In my opinion it is far superior to any vegetable oil for a good number of reasons. The meat, however... meh. It tastes (to me) like whatever brine or sauce you use, or the char and seasonings you put on it, or the smoke you cook it in, but not much else. Probably just me...

post #8 of 8

Don't think you thought enough. 

""Foward looking chefs, self promotion""?? or do you mean  EGO TRIP??   If that, don't need it We know what we can do and you can tell your client  who is paying you , that to

 

Oh yes  Good answer CORNELIUS

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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