Your agency is charming, creative, strategic and technologically savvy...but can it cook?
Ketchum San Francisco is stirring up some tasty PR these days - for its clients and itself. The agency's cozy test kitchen was recently selected as a "cool corporate kitchen"
by Food.com, noted for its cookbook library, temperature-controlled wine cellar, prop room for food styling, and full-time culinary staff of six - many of whom have been poached
from companies such as Nabisco and Quaker. Ketchum clients include the National Cattlemen's Beef Association, the Almond Board of California, Kikkoman International, the National
Potato Promotion Board and the California Strawberry Commission.
"If we're looking at a new [food] client, the first thing we do is buy the food, cook it and taste it," says Sandy Hu, a former food editor who is now senior VP and director of
the Ketchum Food Center. "It's just like if you were selling cars, you'd have to know about everything automotive."
Any PR firms out there with racetracks in their backyards?
(Ketchum, 415/984-6100)