Today we’d like to introduce you to Taariq David.
Hi Taariq, please kick things off for us with an introduction to yourself and your story.
I began my culinary career working at Mozzarella’s Cafe in Arlington, VA. Starting as a server, I was promoted to the management team in less than a year.
I learned back- of-the-house experience in the kitchen at Kripalu Center for Yoga and Health in Stockbridge, Massachusetts, and worked as the lead server trainer at Georgetown’s Houston’s and Sequoia in Washington, DC
I also gained experience with produce supply at Artfarm, LLC in St. Croix, USVI, and most recently served as bar manager of Lost Pizza Co. in Oxford, MS. I currently live with my wife and four daughters in Water Valley, MS.
-Over 25 years of restaurant experience
-Hosted the popular Open Mic “The Movement” (Washington, DC.) from 2000 to 2002.
-Co-founder of One Common Unity, Inc. a non-profit organization dedicated to peace education and alternatives to violence
-Former General Manager of Lamar Lounge (Oxford, MS), a concept owned by James Beard Award winning chef John Currence.
-Appeared in Parts Unknown with Anthony Bourdain Season 3, Episode 6, where Lamar Lounge was featured.
-Former General Manager of Saint Leo (Oxford, MS), nominated by the James Beard Foundation for Best New Restaurant in 2017.
-Former General Manager of Grit (Taylor, MS)
-Guest speaker at Whole Foods Whole Cities Foundation (Detroit) Let’s Talk Food series in 2018 and 2019.
-Appeared in Somebody Feed Phil, Season 4, Mississippi Delta Episode.
Hospitality Bruhs was started when the restaurants closed in 2020 with the onset of the coronavirus pandemic. I partnered with a chef in Detroit, Sam Bullock, and we conduct food and cocktail demos for corporations and individuals. After an initial consultation with the client, we send them recipes, a shopping list, and also a zoom link. At the prescribed time the client and their guests log on and we walk them through the preparation with 30 plus years of experience at their fingertips. It’s a great way to bring corporate teams together for a team building activity with many employees still out of the office and a great way to celebrate with friends in a safe manner, wherever your friend group may be in the country.
I also started David Hospitality Services, which allows me to use my years of general manager and restaurant experience to assist individuals opening their own restaurants with any training needs and establishment of restaurant systems. I also offer private bartending services through David Hospitality Services.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
There have definitely been challenges and struggles along the way. A big challenge has been getting the word out about the services that we offer and finding out how to get in front of our audience.
One of the other big challenges has been that I don’t have a framework for this business, as the virtual space is one that all of us are getting acclimated to. I know exactly what to do when starting a brick and mortar restaurant, but not so much how to establish this virtual business. It’s kind of like my father said about raising children, “they don’t come with instructions.”
Other challenges have been from within. Trusting in myself and my ability has been key, at the same time consistently waging that feeling against self-doubt. It’s important to continually believe in yourself because the creation of the business has to come from within you. Making a daily routine and schedule for myself was a challenge but has proved fruitful once falling into it. Patience has been a huge challenge as well. I always make huge plans for taking over the world in one fell swoop, but that’s not how that works. The great wall of China was built one brick at a time. There are definitely big breaks that make things easier and hard days, but the important thing is to remember to keep laying bricks.
Alright, so let’s switch gears a bit and talk business. What should we know?
Hospitality Bruhs is a multifaceted culinary and event planning collective born out of Sam Bullock and Taariq David’s love of all thing’s quality food and beverage and the desire to readily share this passion with family & friends. We offer virtual livestream dinner parties and happy hours, how-to videos, recipes, cocktail and food demos, and more. When able to (as it relates to covid) we also conduct in-person cocktail classes in homes and venues.
One of the things that sets us apart from others is our personalities and our knowledge. Sam and I have a great rapport that people can feel as we teach and share gems from what we have picked up during the span of our restaurant careers. I am known for using eclectic ingredients and teaching people about classic cocktails.
As far as our brand is concerned, I’m most proud of the fact that we have never had a negative response from any of our guests. They all have loved the presentations and we have gotten a good bit of repeat business as a result.
We want the readers to know that we offer a unique virtual experience that engages all five of your senses. In this time that everyone doesn’t feel comfortable gathering at restaurants, we offer a one-of-a-kind experience that allows you to create restaurant quality food and cocktails in your own home with 30 plus years of restaurant experience right there at your disposal. It’s a great bonding experience for a team of co-workers or for a birthday celebration with friends who are spread out around the country.
What do you like best about our city? What do you like least?
I’m from Washington, DC and love that I can get to Memphis easily from the small town in MS that I live in. Being from DC, we have a certain energy about us that is distinct. I can feel some of the same characteristics from the people of Memphis. It’s a gritty energy, a survivor, no quit kind of energy. You can feel it in the style of basketball that the Memphis Grizzlies play. Grit and grind. Being a restaurateur, I also love the restaurants and bars of Memphis.
I guess what I like least about the city is the clear-cut economic division by the railroad tracks in some parts of the city. It has an uncomfortable old south type of energy that comes with it.
Contact Info:
- Email: hospitalitybruhsinfo@gmail.com
- Website: hospitalitybruhs.com
- Instagram: Hospitality Bruhs (@hospitalitybruhs) • Instagram photos and videos
- Facebook: (20+) Hospitality Bruhs | Facebook
- Youtube: https://www.youtube.com/channel/UCNiO82E9UdLuNHFvqGJBH1Q
Image Credits
The top three images were taken by Ann Madden, the two in the first row and the first picture in the second row.
