We’re excited to introduce you to the always interesting and insightful Brandon Titus. We hope you’ll enjoy our conversation with Brandon below.
Brandon, thanks so much for taking the time to share your insights and lessons with us today. We’re particularly interested in hearing about how you became such a resilient person. Where do you get your resilience from?
Outside of my own personal development. I received my resilience from my family. Growing up in an exceedingly modest household battling daily struggles my parents instilled a sloid foundation of optimism, self control, support and the willingness to adapt and be flexible to change, traits which I have cultivated over my life time to combat personal short coming, and adversity in my business and daily life.
Thanks, so before we move on maybe you can share a bit more about yourself?
I’m originally born and raised in Baton Rouge, Louisiana, growing up, I’ve always been exposed to food. At a very young age, I can vividly remember being in the kitchen with either my mom, dad, or grandparents watching them cook or trying to help mix or pour something into a bowl sometimes going as far as attempting to make recipes I’ve seen on the food network channel. Even when we would go grocery shopping, my siblings and me would run up and down the isles grabbing coupons out of these red coupon machines and pretending to play cooking shows or supermarket sweep.
As I grew, I would always talk with my cousin Devin about what type of restaurant I would have and make up menus in my head. Fast forward to the tail end of high school. I decided to go to culinary arts school. After looking into a few different schools, I settled with Gwinnett Technical College. Throughout my time there, I learned skills such as fruit and ice carving, classical and modern cooking techniques and restaurant management. After my time there, I went on to Johnson & Wales to receive my bachelor’s in Culinary Arts and Food Service Management. While in and following my years of schooling, I’ve held serval titles within the foodservice industry in both front and back of the house from dishwasher to server, General Manager to Executive chef. I’ve done it all. With all my experience and knowledge in hand,, I deceived to quietly open a restaurant in the middle of a global pandemic.
Fast Froward to the present day some exciting things to keep a look out from Bourbon St would be our dessert line which we are trying to get into local grocery stores, new branded merchandise, and also breaking into the Texas Market.
If you had to pick three qualities that are most important to develop, which three would you say matter most?
Three skills that have most impacted me on my continuous journey would be problem solving skills because challenges will arise daily and you’ll want to have the ability to analyze issues, make sound decisions and overcome problems; being adaptable because without the compacity of flexibility you my loss out on maybe opportunities, and having strong initiative because without the drive to get the ball rolling you’ll become stagnant and potentially outdated.
What do you do when you feel overwhelmed? Any advice or strategies?
When I’m feeling overwhelmed the first thing I do is take a breath and ground myself. I identify the root cause and create a action plan to fix the issue. I name the feelings I have and reconnect with my inner self, reassuring myself that I have the skills needed to handle the issue. Sometimes I split task up, take a break or delegate projects to others to relive some pressure.
Contact Info:
- Website: https://www.bourbonstconcepts.com/
- Instagram: www.instagram.com/bourbonstpoboyshop
- Facebook: https://www.facebook.com/Bourbon-St-PoBoy-Shop-105178288294531
- Linkedin: http://www.linkedin.com/in/brandon-titus-bourbon-st-concepts
- Other: https://www.instagram.com/bourbonstwings/?hl=en
