Today we’d like to introduce you to Carl Harris.
Hi Carl, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
From college apartment to catering to full concept pop up. My story is one of determination and growth. I started experimenting with food as a need. Being in college away from home you had to learn how to fend for yourself. Discovering I had a good hand for it was a bonus. Oh, and my roommates were grateful to be my taste testers. After gaining confidence I wouldn’t revisit the idea of cooking for profit till I was mid 20s. Looking for another stream of income I stuck out to try my hand at catering.
After an opportunity afforded by my wife’s uncle at the time to cater his retirement party. It was my first real chance to see if I had what it took.
Needless to say, I had a great hand to play. I started to get a small buzz offering specialized fruit displays and good food. I from then dabbled into pastry, cakes for events, even dipped my toe into the mixologist world. But nothing could capture me like full-service cuisine.
When covid hit, I shifted into private work as all of my events were canceled due to the new restrictions. This is where I started to really work on my presentation and Plating. I opened myself up to the world of high-end cuisine and fusion. I can honestly say I was in heaven. The time I was able to put all of my artistic abilities to work all at once. Not just creating a delicious-tasting dish but a beautiful one. Approaching it to excite all the senses.
As time progressed, I sought out another challenge to push myself further. As luck would have it, I didn’t have to look far. I was tapped to joing the cast of the Great food truck race for season 16 on the food network. Now I’ll be transparent here I was floored. As a self-taught chef, I never thought I would grace the screen on the food network but there I was. Excited, humbled, encouraged, validated. None of these words could express how I felt. But I knew I wasn’t done.
After completing that I was approached by a client that was attached to the hit show Ready to Love on the OWN network where I would have a cameo for a private chef for a pair of the contestants. Me and my team made so much of an Impact they hired us on full time for all on and off-screen food. And then there was that indescribable feeling. I was leaping out of my body. I was so happy.
There was still one thing I haven’t done yet and that is to operate a restaurant under my own concept. That brings us to today. I have partnered with a great space called Kitchen Combine. The concept is that they will basically hand over a fully functional restaurant, and any chef can bring their concept to life. I was sold at its your own concept. So, I signed on for this month of February. We are serving the most decedent and creative brunch menu that I’ve ever seen. From fried grits and lobster omelets, salmon croquet pasta to deep fried sweet potato pie French toast. There is nothing on the menu that I wouldn’t personally order myself.
So, if anyone would like to experience what I have to offer, please make it put to the kitchen combine @ 8021 Matlock Rd # 109, Arlington, TX 76002. We are here Wednesday through Sunday 7 am to 3 pm for the month of February. I would be honored to have you all.
Till the next challenge that awaits us gets here. Join us for an unforgettable experience, and let us create your new favorite craving.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
With anything, it’s all about timing. Being able to push though the times when business is slow. Or you may feel like you are not progressing as fast as you should. Watching others and comparing yourself crates doubt. That honestly is the biggest obstacle. Getting out of your head and knowing that when it’s your time, it will work.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar, what can you tell them about what you do?
Well for Cravings I created it to expose customers to new experiences that would expand their ideas of how they view food. Here, we cultivate our flavors and use every experience and culture that we can. There are so many delicious things all over the world, yet some are timid to try the unique offerings. From adding Pakistani spices to seafood or Ethiopian to fried chicken. Even Thai flavors to short ribs. We use a familiar vessel to transport you to new places of flavor you never knew you would like. And with that, we can create a whole new craving.
We’re always looking for the lessons that can be learned in any situation, including tragic ones like the Covid-19 crisis. Are there any lessons you’ve learned that you can share?
Always be ready to shift and adapt. Of you can’t adapt in this industry you will lose.
Pricing:
- Private dining Starting at $150 per person
- Catering starting at $16 per person
- Now direct service starting at $14 per person
Contact Info:
- Instagram: www.instagram.com/cravingsgc
- Facebook: Facebook.com/cravingsgc
