Wassup my ninjas!!! So, the point of this blog is to document the opening of my new restaurant. I'm looking for locations, loans, etc. to open a restaurant called Pop Kitschen. I'll be creating all the menu items in my home, I'll show you how to write menus, what to look for when opening a restaurant, etc. and all of it will be talked about in the context of my new spot.
I actually just decided yesterday to open a restaurant, so the question is, why should you read this blog from a bozo who just decided to open one yesterday?
I've been in and out of the restaurant business the last 13 years. I grew up working in my dad's restaurants: www.eattheblackolive.com and www.cattlemansorlando.com
From prep cook to busboy to bartender to line cook to manager, etc. I've done it. The last 6 years, I've been a sports writer, hip hop editorial writer, streetwear clothing company owner (www.tonkshop.com and www.hoodman.tv), but I never stopped cooking. I can't divulge details but I also made it into a cooking competition on a major cable network so keep an eye out for that in January!
Leading up to the opening of my new restaurant, I'll be showing you guys the recipes, the branding, the menu, etc. Should be dope, so stay tuned!
Peace,
Eddie
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good shit doggie, one love, handle, do whatchu do, it's very inspiring to read this first blog from back before i knew Eddie Huang, FOB, or even the vice website. See you at the top. (i'm not a cook, but i love good food, and we shall break bread) one love from south central ehlay.
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