Today we’d like to introduce you to Bernard Collins
Hi Bernard, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Burnt Chicken was started with the encouragement from friends, family, and the loss of a job during the pandemic. Surviving Covid Burnt Chicken was able to lease out a restaurant by the end of 2019. From there we also ran a food truck that was short staffed and very low funded. That being said Chef, I, Bernard, went back to work in the restaurant industry until I was able to find another spot for Burnt Chicken. From the year of 2022-2024 we resided inside First Draft in Minneapolis, Northloop area. Due to First Draft closer, Burnt Chicken had to shut down as well. From January until this day, we have been doing some small caterings and provide dinners to get back into a restaurant. This time I was able to let go of what I’ve wanted and let it go to GOD, sounds cheesy but that’s literally what happened. Now we are taking over a very well-known restaurant/bar in the heart of the East Side of Saint Paul. We are working towards some small soft openings until we are ready to give the neighborhood a grand opening.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
The road was not smooth, having to shut down our main spot in the Northloop.
Appreciate you sharing that. What else should we know about what you do?
I am a Farm to Table Chef, never went to school but studied under a couple professional chefs.
Do you have any advice for those just starting out?
Please have a support system, don’t do it alone, and if you do, study from others.
Contact Info:
- Instagram: @burntchkn_ and @chefbernardc
- Facebook: https://www.facebook.com/burntchkn
- Yelp: Burnt Chicken LLC
