Do you think broccoli is sexy? Why working for the "uncool" company might be a good idea.
It’s easy to overlook a company with high marks on terrific attributes just because their brand identity is less "cool."
Option 1. Work for the company that creates broccoli.
Option 2. Work on a James Bond movie.
Which would you choose? I have to admit it, but even with my deep and abiding love for the cruciferous veggie, I’d pick a Bond movie job any day.
Now I don’t KNOW anyone who works for a broccoli company—I do know someone who works for Dole, so that’s pretty close—but I think it’s safe to assume that if the two companies were advertising the same job, there’d be a whole lot more competition for the Bond movie position.
And yet, it’s often the un-cool product at the un-sexy company that opens doors to the cool opportunity. I know this because of Albert Romolo Broccoli.
Let me save you a click. “Cubby” Broccoli is the co-producer of films such as:
Dr. No (1962)
From Russia with Love (1963)
You Only Live Twice (1967)
Diamonds are Forever (1971)
Live and Let Die (1973)
I could go on. But you get the picture. (Pun intended.)
Do you know how our friend Cubby got all the money to produce aka fund all these movies?
Yes, from broccoli. I kid you not. (Also, you’re welcome. I know you’re going to share this little tidbit at dinner and people will look at you with admiration.)
Next time you have a real-life choice between two opportunities, consider this. Companies have brands just like we do, brands that tell a story of how they treat their people, what impact a person can have in their day to day work, and what impact the company wants to have on the world. It’s easy to overlook a company with high marks on all of these terrific attributes just because their brand identity is more "uncool" broccoli than sexy Bond. You don’t want to make that mistake.
Because even if the sexiness of Bond is your ultimate destiny, aligning with broccoli might be the most fulfilling and fabulously enjoyable way to get there.
PS. In case you couldn’t tell, I’m a fan of broccoli, and Brussel sprouts, even cilantro (or coriander depending on your home country; we’re an international operation here.)
PPS. Broccoli is on the menu tonight.