There's one blog post that kept creeping to the top of my head and then got hastily deleted before making it to the proofing queue.

It's the blog post about how frustrating it is to promote famous people.

You see, famous people get press no matter what they do. Often times, it is a fine state of affairs -- especially when they are the type of celebrity who gained celebrity status off the sweat of their brow and real honest hard work.

Kudos to them!

But there are others, the ones who happened on their celebrity for some oddball reason. These celebrities open a restaurant and it is kinda ill-conceived with definitely dated decor, and a writer from the other side of the country, who has never been there, decides it is one of the year's best.

I know what you are thinking: "What gives with this cranky crankmeister, she'll bitch about anything! They are your client! They are getting press! Be happy!"

Well, the truth of the matter is, it is a difficult situation for many reasons:

1. The restaurant doesn't get realistic feedback and so believes everyone who works there thinks the restaurant is all that and a bag of chips when they really need to be working hard on ironing out all those funkadoo kinks.
   
2. People who do go and aren't starstruck will see it for what it is and start yapping, loud, because everyone loves to out a celebrity as an unsuccessful schlump.
   
3. The celebrity chef's numbers eventually fade because, likely, their celebrity status also made them lazy and they really don't try that hard despite the fact that restaurant work is damn hard.
   
4. And for the publicist, well, the ultimate rub is that likely you have a roster of fine, hard-working clients with good stories who get no love because our entire society feeds like leeches on celebrities.

So, for me, repping celebrities is a last resort kinda thing. I'd rather champion the David with killer saucisson than hawk the Goliath with an ego the size of Texas. And so I think I am partial to the chef who wants to do what he can to keep up with marketing but spends the rest of his time cooking in the kitchen, caring more about the bottom line than if a line of fans would come to see him walk the red carpet.

Of course, now I look back and realize that this blog post isn't the one I have I wanted to write all year. Maybe next year.

(P.S. No, my friend, this is NOT about you, so don't write me and ask me if it is.)