Last week, I Twitter-teased my New York City adventures, and I say tease because with only 140 characters to work with each time, the sentence ends before the juicy stuff can even begin. I’m a talkative, expressive sort and being concise and to-the-point just doesn’t jive with me. And yes, I know I can abbreviate my words to try to make everything fit in, but inevitably tweets like this, “dnt rly thk ths hr sty is wkg 4me, lkng lk elctrctd jlyfsh. frtd bcuz hded 2 nyc tmow dnt hv tm 2 get hr exts, btr go shpg 2fnd a big hat.”
And if you understood my creative license on shortening words, you must be smoking some garlic buds too.
So, I wanted to expand on the how/what/when/where details that got me buying a ticket to NYC to leave 2 days earlier, being held hostage by a asshole cabbie driver, a very exciting meeting, hanging out with some of the coolest food writers/bloggers/videographers in the city and then headed back home within 48 hours.
On my last trip to NYC, I got to hang with the fabulous gals at Brooks PR, who handle publicity for superstars like Cat Cora, Guy Fieri and Katie Lee Joel. Yeah, talk about big time leagues! After the meeting, I felt that while totally flattered, I wasn’t quite ready for that kind of exposure yet, because while they can get me supersized media exposure, I was still missing a piece of the puzzle. Namely, an agent, someone who would create income generating opportunities. Because what good is being featured in, let’s say, Bon Appetit Magazine, if I didn’t have something big and massive to promote? Yes, my cookbook that comes out in October is huge for me, but it’s just a blip in the cookbook world.
Then last Friday, I got an email from the William Morris Agency that they were interested in meeting me. Apparently Brooks PR had urged them to contact me, as they felt that I was a promising star. The moment that I got that e-mail, you could’ve heard me hoop ‘n holler from 3 miles away. Not only did I knock down a glass of orange juice but apparently I scared even the hermit crabs so much that they both dug holes and buried themselves in the sand.
So the date was set for the following Thursday, and I immediately bought a ticket to NYC (and by the way, fares are so inexpensive right now it’s crazy. My last-minute round-trip tix from FL -> NY was only $220!) My very generous friend, Mark let me crash at his place and off I went on my trip with sparkly glittery stars in my eyes.
I think I’m going to leave the whole hostage taking cabbie story for another post, it was quite a harrowing adventure that I live-Tweeted, just in case the assdonkey cabbie killed me. Yeah…the dramatic, nail-biting ride was pretty damn close to one of the freakiest things that I’ve experienced. And you bet I reported him.
There I go again, teasing.
Anyways, after Mark nursed me with 2 Bloody Marys, I was back to normal. Mark and I met up with Homesick Texan (by the way, she’ll be featured in Saveur Magazine’s June issue) at Momofuku Ssam to indudge in a 10-course chef’s choice meal. Totally healed all wounds.
Mark took this photo with my phone. A few too many Bloody Marys, eh Mark? Me, Lisa and Mark.
The next morning, I finished creating the demo reel that featured some of my television segments and got ready to head out for the meeting. Being a true Florida gal, the only shoes that I really have are either flip-flops or heels, neither are really sensible for cool weather or long bouts of walking. Heels went in the backpack and flip-flops on my feet as I subway’d and walked my way to Avenue of the Americas.
Photo so blurry because I was fidgeting so much! If I had fidgeted any harder, I could’ve counted it as a workout.
It was an introductory meeting, and I think Mark and Josh liked what they saw. Well, fingers crossed, anyways. My publisher also sent over layouts of my cookbook for the meeting, and I was all giddy looking at them because it was the first time I had ever seen the pages in layout form. So the meeting was about them getting to know who I was and my future plans… and me getting to know how they work with their clients and all of the fantabulous things they’ve done for their clients.
So now the waiting begins, they will meet with their team and discuss if I am either a good fit for the agency or a dorky dingdong damsel in distress who can’t even get a cab ride without getting held hostage.
I’ve gotten several e-mails from people on Twitter, concerned that I may be revealing too much, too soon. I know that they are only looking out for me, afraid that in showing my hand will give competitors and edge. Or they are worried that if the meetings don’t work out in a successful deal, I would have to tell everyone the bad news.
I get that. I get that in a very competitive world (especially in the cutthroat food entertainment world) that I may be left vulnerable by revealing so much. But I wholeheartedly take this chance because of a couple of reasons.
The most important reason is that I’m not scared of failure. I think I gave up the fear of rejection the moment I started this blog two years ago. This blog has always been part diary and part recipe sharing for me, and I totally embrace that the more I share, the more free than I am. Operating in a state of fear just makes life more complicated especially since every month I operate in a state of PMS for several days. It would drive my husband absolutely insane if we added any other frightful emotions to the mix. And honestly, between bitchilicious and fear, I choose the former.
So what if they don’t like me? Honey, another opportunity is just around the corner (and usually it arrives in a much bigger package!) Well that’s what I get for marrying a man who used to travel with Tony Robbins for seven years as a trainer at seminars around the world.
Another reason, a little more selfish reason is that now that you know, you all are going to hold me accountable for following through to make it happen. I know exactly where I want to go with my career. It’s a matter of timing (it’s important as a mother of two little boys) but Scott and I have designed a life so that we are both very flexible with whatever happens, whether it’s his career or mine.
And I just know that in the eyes of the people most important to me, I’m always number one.
After the meeting, and I had a couple of hours to chill out before dinner with David Leite, author of Leite’s Culinaria (introduced to me by Traca, the queen of all connections.) So I walked over to Rockefeller Plaza and treated myself to oysters and Champagne to celebrate a meeting well done. Because I think that’s what positive thinking people do, right?
A lovely (but pricey! ouch!) treat at the bar at Sea Grill at Rockefeller Plaza.
Did you enter the Steamy Kitchen Scale Giveaway? My son, Nathan created a little video announcing the winner!