Tips for Becoming a Culinary Brand Ambassador with David Rose

David “Big Swole” Rose is a celebrity biker, chef, caterer and a food columnist. Since graduating culinary school in 2006, David has accomplished more in the last decade than some do in their entire career. As he says, “I’ve always had a thirst for growth.” Through the years, he’s been able to combine his passions to create unique lifestyle events, while simultaneously acting as a brand ambassador.

The “biker chef” is also a culinary partner with the Big Green Egg Grill and a personal chef to many high profile and professional clientele. In addition, he’s also the creator of the “T.L.C. Experience: Tapas, Libations, and Cigars, and the designer and creator of SwoleNation Motor Clothing and Apparel.

In our interview for Entrepreneurial Chef Magazine, we zeroed in on what it’s like to be a culinary brand ambassador and how others can link up with popular brands to combine their passion for culinary and their desire to leverage a platform. David gives some incredibly valuable “how-to” tips and below is an excerpt of his interview with pointed advice for becoming a culinary brand ambassador.

Dominate Social Media

First off, definitely have some type of social media. I tell people to use the hell out that. It’s free advertisement. For me, I definitely show my track record across various platforms. I’ve become very good at using social media, getting videos on YouTube, getting testimonials from different companies I have worked with.

Find the Blind Spots

Depending on how small or big the company is, my advice is to find out where the company’s blind spots are. Find where they’re not hitting. Take a look at their target demographic and the demographic they should be trying to get the attention of. Then ask, “How can you create exposure to bring that demographic in there?”

Develop & Leverage Your Network

I think where my value comes into play is from my bandwidth being pretty wide. I know a lot of movers and shakers in the cigar industry, biker community, and barbecue community. From local chefs to celebrity chefs, I have a bandwidth where I can access different demographics for a brand. It’s a situation where I can essentially walk their brand into an event and introduce it to different people. I help to raise their eyes to what they’re missing out on.

Look to Add Value

What you don’t want to do is talk about their current campaign, or the stuff they’re already doing. You want to bring your own value and put your own spin on it. You have to create a sense that you’re invaluable because there’s a lot of people out of there doing the same thing. Ask yourself, “What are you doing differently and how are you going to add value to what they’re doing and help build the brand for them?”

Be Confident

you have to know your strengths, what you bring to the table, know your values, and be able to sell yourself confidently. Speak with confidence and be steadfast in your beliefs because nobody is going to buy into anything if you’re not confident and don’t believe in yourself. Have self-confidence in what you’re doing and be very meticulous.

Always Have a Game Plan

Always have a game plan and never go into any meeting halfcocked. Plan for what may seem like the un-plannable so you’re prepared. If you stay ready, you don’t have to get ready. Sometimes you only get one shot, and you’ve got to knock it out of the park.

Final Thoughts

Grab a copy of the November issue of Entrepreneurial Chef Magazine to hear the entire story. David shares in-depth advice for becoming a culinary brand ambassador, creating lifestyle events to promote products organically, and advice for culinary entrepreneurs looking to make it on their own.