Meet Brandon Dukes: Entrepreneur & Food Artist

We had the good fortune of connecting with Brandon Dukes and we’ve shared our conversation below.

Hi Brandon, how do you think about risk?
I use to hear the word risk and I would think of something scary or negative. I’ve learned to embrace the word and to realize that risk are synonymous with entrepreneurship and in my mind with being successful and with growth. I prefer to use calculated risks with my companies i.e. weighing the pros and the cons, the areas for potential success and the areas that could pose a set back. Risks have played a role in my life in various ways. For example, at nineteen, I decided to join the United States Navy and cook on a submarine. A prime example, of a risk that paid off then and now. What person at nineteen joins the Navy and willingly takes the responsibility of being on a submarine? I looked at it as a once in a lifetime opportunity and a huge risk. The skills learned, camaraderie, travel and benefits; those things will last a lifetime. Moreover, in my career, I’ve taken a few risks. For example, leaving the Navy and a huge signing bonus to follow my passion and apply to the Culinary Institute of America. The key word there is apply. It wasn’t 100% guarantee that I would be accepted into the most prestigious culinary school in the United States. Needless to say, it paid off. I was accepted and I enrolled immediately; an experience of a lifetime. The Culinary Institute of America expanded my horizons and stretch my mind with what food and beverage is and what it could become; priceless. 

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
The name of my business is Dukes Food Concepts, Concessions and Apparel. Food Concepts deals with private dinners, customized catering and in-home cooking classes. Food Concessions focuses on pop-ups, specifically Dukes Delicious Dogs which is a concessions pop-up that focuses on being Chef driven and locally sustainable. Dukes Delicious Dogs pops up at local, craft breweries. Our top seller is called the Return of the Mac which comes with a 100% Heywood Provisions hot dog, Dukes Comeback Sauce, Dukes Mac n Cheese, bacon bits, scallions on an Engelmans black poppy-seed bun. The guest feedback for that hotdog and the concept in general has been amazing. Finally, the apparel part of the company is called Foodie Apparel which focuses on food inspired garments and hats. For example, I have shirts, hoodies and tank-tops that say ATL Food Lover. Foodie Apparel was the first business I opened here in Atlanta. Initially business was extremely difficult. The most challenging part was just being operational and seeing sales. My first designs with Foodie Apparel didn’t go over well with the public. My website had a few kinks to be worked out and my social media presence was very minimal at best. I just kept plugging away and continuing to improve my designs, website and consistency to name a few. Dukes Concepts and Concessions have been going much smoother with operating and making a profit. I truly believe those growing pain with Foodie Apparel helped the transition with the Concepts and Concessions. I think the biggest lesson I’ve learned is everyone has ideas but the biggest key is to take that idea and execute it into something tangible and long lasting. Finally, I want everyone to know that I’ve been in the food and beverage industry for 85% of my life from line cook, submarine Chef, Restaurant General Manager in two countries, CIA graduate, Sommelier, Chef Instructor at Le Cordon Bleu, a local high school and entrepreneur. I have lived and breathed this industry for decades. You won’t find many people with the experience, expertise and depth of knowledge that I have and that’s my brand and story.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
I would start our Saturday early with a hike at Sweetwater State Park. We would then go to Rise N Dine or West Egg for brunch after that it’s time to visit Ponce City Market for bike riding on the belt line and some shopping, site seeing and grabbing a quick bite and drink at Minero. Later that evening, we would catch a performance at City Winery or Kat’s Cafe. Sunday would be brunch at Buttermilk Kitchen and then rafting down the Chatahouchee River or hanging out at Piedmont Park and then dinner at Canoe or Chai Yo Modern Thai; and if time permits an art gallery stop at Zucot Art Gallery in Castleberry Hills and after a very creative, custom cocktails at The Parlor to finish the night.

Who else deserves some credit and recognition?
I want to give a big shout out to my Ma. Particularly, at nineteen years old, I was definitely trying to find my way and she was the one with the unrelenting encouragement, love, mentorship and support that brought me to the Navy and what subsequently helped jump start my career. Finally, I want to shout out my Pops, who would drop me off at the steak house and pick up after my shift at the steak house; his support, love and encouragement is also priceless. The steak house, where at seventeen I was a line cook. This position really let me know that I have a gift and a passion for cooking, creating and providing delicious food.

Website: foodieapparel.net
Instagram: chefbkdukes_, dukes_delicious_dogs, foodieapparel_
Linkedin: Brandon Dukes
Twitter: @BrandonKDukes
Facebook: Brandon K. Dukes
Youtube: Channel: Chef Brandon K. Dukes

Image Credits
Photos by Tabia have the water mark included.