Explore Your EPICureanism! We #RaiseTheRawBar. You #SeasTheBay - Raw Bar. Oysters. Caviar. Seafood. Catering. Consulting. Events. Experiences. Marine Cuisine. DelicaSEAS. Private Chef. Yacht Chef.

BROWN TRADING CO. + KEVIN JOSEPH

Ed,

As per my last email and our last chat, I feel like the time has finally come for us to join forces.

I think moment for alignment has arrived. Im convinced that You & BTC can help me achieve my mission and vision AND benefit greatly from it. I think that it will not only be us that looks back on this in wonder some years from now, but the entire industry will as well. I think we can redefine seafood for the 21st century in a dozen ways.

As you know, for the past 15 years, I have been dedicated to a mission, mantra, method and message. That can be found here. It is about as authentic and polished as ever. I know you will love it. You ARE this!

It's unfortunate that you missed RAW LAB. It would have changed how you think about food, hospitality and the modern American "Foodie", Im sure. It is EXTREMELY RELEVANT to what I can do for BTC.

RAW LAB

Can be understood by others best, HERE

It was an exhausting yet enormously rewarding growth spurt. It was like going to medical school. Simply the most confirming and meaningful thing I've ever done because I got good look at what 14,000 diners willing to spend $350 on dinner (each) do and dont know about seafood. This was a singular experience especially considering there was no menu and I was actively engaged in every conversation, 100% of the time for 4,000 hours of service over 4 years. Gave me so much affirmation and a much clearer vision of where I can be of service to God, Earth & Others going forward.

I learned that most people know very, very little about where any foods come from and even less about seafood. They dont know how to source it, eat it or appreciate it at all. Or event TASTE IT. I learned how to graciously guide them into their own conclusions and preferences for oysters, caviar, wine pairings and much more. Chef's are a bit harder to guide, but I've had some succes there too.

BUT, more and more are getting more and more curious about it. They are looking for answers and THOUGHT LEADERS are bringing it to them in various ways. There are VERY FEW thought leaders in seafood and there are A LOT of reasons for that. And this is the crux of the opportunity for us to work togeher...the gap between supply and demand for this information and product.

Raw Lab brought what I thought might be true and not into CLEAR FOCUS. It affirmed my passion and purpose and increased my resolve to see my vision come to fruition. It helped me see what the opportunities with seafood is and isnt. That is why it is relevant to our conversation. I wish you and your team could have seen it.

PROPOSAL

"National Sales Manager" or "Brand Ambassador"

Salary + Commissions + Healh Insurance + Travel Expenses + Sprinter Van (RV)

METHODS

Sprinter Van / Road Warrior *
Events
Seminars
Content
CSF
Brick & Mortar Hospitality in key Markets

* I can (and for with the right tools & resources) live on the road in an RV for 1-3 years. Selling. Educating. Creating Content. Producing Events.

MY IP

Off the top of my head there are these concepts, philosophies, events, brands and more that I have created, used, trademarked and more which has incredible applications for BTC to OWN THE SPACE!

EPICureanism
RAW BARge (Hamptons)
Marine Cuisine
DelicaSEAS
(Undisclosed TM, forthcoming regarding "Fish Expert")
Mermmelier
Accademie Mermmelier
MARSH Madness
1% For The Marsh
Oysters Unlimited
Caviar Week
Oyster Week
International Oyster Day (11.18)
Great American Oyster Trail
Long Island Oyster Trail
"The Raw Bar Gospel" & "The American Raw Bar Model" = $750k + in new revenue per year if applied.
AgriHood / Aquahood (Food Sovereignty

THE COMING YETI ANGLE

I bring this up because I have had this vision for years.

And I think it might be similar to / tie in with the LVMH discussion we had the other day.
CERTAINLY is leads to a Co-Branding Possibility between Luxury Seafood & Luxury Brands of ALL KINDS (including residences, hotels, automotive, private aviation...etc). WAY out of the box kind of thinking that will be rewarded in the future.

I am a Junior Brand Ambassador for Yeti. They embrace BBQ but few other chefs. I am to be THE YETI CHEF one day in that I will best exemplify the YETI brand through seafood. Lots of strategy will go into this but when it clicks I see a singular opportunity for YETI & BTC in urban areas. BTC product delivered to HOMES in YETI coolers (like the milkman used to). This "CSF" would allow the consumer to sample a YETI all week (show it off at the farmers market) and then return it on delivery day or keep it and be billed for it. I see this working in Doorman buildings in urban settings, particularly from Boston to Miami.

Or private homes in gated communities. This is a vision only WE + YETI could execute on. I dont see any other chefs wanting to take this on. They love to run restaurants and write cookbooks, I guess...I think those games are over (or nearly over, especially if gas goes to $8 a gallon). The market remaining is the one BTC is well suited for, DTC. And who whill they look to what to do with the fish they can still aford to buy and eat at home?

MY VISION

Is to be to Seafood what The Sphere is to concerts. A radical departure from traditional thinking in the sourcing, preparation, presentation and appreciation of all marine, estuarie & aquatic plants and animals. In some ways a fairly disruptive force in a category that has been slow to disrupt because of the variable nature of much of it.
STOMP OUT fraud, unsustainable, irresponsible and disingenuous people and practices in an effor to uplift and support all that is sustainable, responsible and authentic.
BE A STORYTELLER of the people, places and processes that bring us via all channels: You Tube. Socials. Web. TV. Print. Events & Experiences.
EDUCATE & ENTERTAIN consumers. A guest at Raw Lab came up with a great way of describing me in that role: "Stand Up Culinarian". It was true. LOTS OF LAUGHS. LOTS OF DEEP THOUGHTS. Lots of rounds of applause and stillness, both. Equal measure
"Schtick" and Soul, were employed in that I think was a great balance.
CONSULTANT to Chefs & Restaurants, while they still exist.
BUILD VALUE in an expensive product category which will only become more expensive.
CONTENT CREATOR of fun, thoughtful / mindful / soulful / colorful, adventurous & delicous content. Think Bourdain + Cousteau + Child. My appeal to the general marketplace will NOT be universal but it is MUCH broader than most chefs or fishmongers as I an enough of both of those things while also being fit and athletic enough to do things like scuba and spearfish and forage in formidable places. Gordon Ramsay comes to mind as the best in class for this at the moment via his shows with Nat Geo where he really gets out there and adventures for food. We dont need a show on Nat Geo. A You Tube Following of 1,000,000 and 1,000,000,000 views in a few years will have the desired effect for BTC, Im sure. I see this as VERY attainable.
BE A PART OF A NEW WORLD for BTC where it does what Regalis tried / tries to do with other products (beyond seafood). Expand the product offering, I mean. Especially with Tinned Fish & Foraged Product.

METHODS