The Value Prop for Chefs, Sponsors & Attendees at Food – Centered Events—ECEO0053 David Hagedorn Part 2
As event professionals, we know the best events provide a phenomenal experience for attendees, sponsors and vendors alike. So, how does an event like Chefs for Equality offer a strong value prop for its participating chefs, sponsors and guests? What can we learn from the event’s organizer to make our own events a win-win-win for all involved?
David Hagedorn spent 25 years in the restaurant business, rising through the ranks to become an acclaimed chef before transitioning to his current role as food writer and activist. Today, he is a columnist for the Washington Post and dining critic for Bethesda Magazine and Arlington Magazine. David has also authored several cookbooks and established two of Washington, DC’s top chef-centric events, Chef’s Best and HRC Chefs for Equality. David’s ongoing partnership with the Human Rights Campaign demonstrates his commitment to hosting successful mission-based events in support of the LGBTQ community.
On this episode of Event CEO, David joins Rebecca Linder to explain the value proposition for everyone involved in the Chefs for Equality event. He describes how participating chefs are included in the production of a promotional video and promoted year-round on social media through the HRC. David also addresses how sponsors are recognized both online and at the event itself. Listen in for insight around designing an event with several different entry points for attendees and learn how deeply meaningful an intentionally planned, cause-oriented event can be!
- How Chefs for Equality chefs are promoted year-round via social media
- How the HRC gives chefs the option to engage in a promotional video
- The value prop for sponsors in terms of recognition + reaching a target market
- Designing an event with several different entry points for attendees
- The meaning in holding Chefs for Equality at the National Cathedral
Mentioned in this podcast:
David Hagedorn is a chef-turned-food, design and travel writer from Washington, D.C. whose bylines include The Washington Post, The Local Palate, Garden & Gun and Home and Design. He is the restaurant critic for Arlington Magazine and Bethesda Magazine and co-author of The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes; My Irish Table: Recipes from the Homeland and Restaurant Eve; and Rasika: Flavors of India.
Mr. Hagedorn has long been active in Washington, D.C.’s community affairs. He created the Chef’s Best Benefit in 1990, raising millions of dollars for Food & Friends, an organization that provides home-delivered meals for people living with HIV/AIDS and other life-threatening illnesses. He is also the creator and chair of Chefs for Equality for the Human Rights Campaign, the nation’s largest LGBTQ advocacy organization.