You Can’t Put Soy Sauce on Tomatoes
I love being in the kitchen, huge five course meals are my specialty because then I get to concoct my culinary delights for hours on end. I cook Thanksgiving dinner every year on my own – it takes me seven straight hours and, because of that, Thanksgiving is my favorite cooking day of the year. Not that it isn’t already an obvious metaphor, but a good recipe is the same as a good online marketing campaign. You have your ingredients: SEO, PPC, web design, social media engagement and PR. Then you have your methods of combining them: Should you braise, boil and simmer, sauté, or just bake for an hour – possibly with a cheesy crust?
Managing a client’s marketing campaign is very similar to my kitchen escapades. Now not every client is going to be up for a seven hour turkey basting extravaganza, some are your average week night meals complete with a protein, a grain and a green. However, these guys still take creative thought – you can’t serve the same meal every night, there needs to be some variation in ingredients and flavors even though the basic concept may still be the same. Larger meals are more exciting for plenty of reasons: you plan it out days ahead of time, your shopping budget is bigger, there’s more than one course, you never stick to a recipe and you almost always end up burning something (occasionally salvageable depending on who’s coming to dinner).
I appreciate other cooks in my kitchen as well; it’s the best way to learn new things since I’m completely self-taught to begin with. Every time a dish is produced you’re able to generate immediate feedback and shift gears accordingly for the next go-round. I’ve never made the exact same meal twice because of this as it continues to evolve each time I attempt it. While I definitely have more experience at the stove than I do at my laptop I’m assuming that the same can be said for the way I put a good campaign together.
The principles are easy: Understand your ingredients, know what works together and what can be complementary, eat what you ruin – I guarantee you won’t make the same mistake twice. Satisfy not only your hunger, but your need for nourishment. Don’t make a huge production out of every meal – my best meals have been the ones with no planning where I just open the pantry and put together something based on what I already have, there’s a lot more creativity required. Always use fresh ingredients, keep sea salt handy and never ever put soy sauce on tomatoes.
Photo Credit: birdies-perch
The following post will be be a double hitter. Rather then two separate posts on the same event, we’ve commissioned two of our team leads (
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