Tammie Franck, Senior Account Executive
Senior Account Executive Tammie Franck joined Estes Public Relations with twenty years of experience in food-related consumer and foodservice public relations. She has also worked in culinary advertising, promotions and new product development. At Estes Public Relations, Tammie utilizes her public relations background and her personal experience of owning and running French restaurants and bakeries in Nashville, Tenn. She works on a number of Estes PR restaurant and chef clients and is involved in their media relations, special events and promotions.
Prior to Estes Public Relations, Tammie was a Senior Communications and Culinary Specialist at Publicis Dialog in Chicago. Her client responsibilities included Sargento Foods Inc. and McCain Foods USA, and she coordinated new business development for the agency. At Publicis, she spearheaded Sargento’s major sponsorship of the homeporting of the USS Ronald Reagan, the Navy’s newest nuclear aircraft carrier. Franck was instrumental in obtaining actor Tom Selleck to be the master of ceremonies at the gala dinner to celebrate the arrival of the ship at its homeport of San Diego. Nancy Reagan and members of her family attended the events celebrating this ship named in honor of the former U.S. president.
At Campbell-Mithun, Tammie directed the foodservice public relations activities for the National Pork Board. She was responsible for developing their Celebrated Chef program into a high profile campaign which included some of the top chefs in the United States. Additionally, she managed foodservice public relations for the Idaho Potato Commission. Through her efforts Idaho potatoes were featured on a segment of the Food Network’s Emeril Live. While at Campbell-Mithun, she oversaw the public relations efforts for Dairy Management Inc. and was responsible for several national special events for Hunt-Wesson.
Tammie began her culinary marketing career at Noble Communications, where she supervised promotional activities on Cattlemen’s Barbeque and REDHOT Sauce and worked with major food manufacturers on new product development. For Noble’s newsletter, The Food Channel, she wrote a series of trend-related stories.
Tammie holds an MBA, with a marketing, public relations and advertising focus, from the Owen School at Vanderbilt University. She received her culinary training at La Varenne in Paris.