We caught up with the brilliant and insightful Antwon Brinson a few weeks ago and have shared our conversation below.

Antwon, thanks for joining us, excited to have you contributing your stories and insights. One thing we always find fascinating is how differently entrepreneurs think about revenue growth and cost reductions – both can be powerful ways to improve profitability. What do you spend more of your time and energy on?

From the very beginning, it was clear to me that I wanted to pursue a venture with a social mission, one that would bring value not only to people and my industry but also to my local community. Simultaneously, I aspired to build something that could be scaled up and eventually serve as a means to generate sustainable wealth for future generations of my family. I observed that the existing models in the market did not align with my vision. Many of my peers believed that conforming to a familiar and conventional model was essential for success. However, I made a conscious decision to chart my own course, leading to the creation of Culinary Concepts AB (CCAB), a social entrepreneurship venture. At CCAB, we go beyond mere financial metrics like revenue and Cost. We also measure the impact we have on society.
For any business to thrive, it is crucial to have a comprehensive understanding of both its revenue streams and its Cost of Goods Sold (COGS). This knowledge plays a pivotal role in ensuring the overall success and profitability of the business.

Antwon, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I often share a slogan that encapsulates my beliefs: “reach one, teach one.” Simply put, to successfully educate someone, it is necessary to first establish a connection with them on both a physical and emotional level. Guided by this principle and recognizing the significant demand for a skilled workforce in the hospitality industry, I established Culinary Concepts AB in March 2018. My aim was to create a business with a mission-driven approach, empowering individuals and nurturing their passions and talents through culinary arts while teaching crucial life skills.

Since the inception of Culinary Concepts AB, I have collaborated with both public and private organizations to develop tailored, inclusive programs that leverage the culinary arts to teach occupational skills as well as transformative soft skills. Our partners range from hospitals and private schools to municipalities and criminal justice systems. To date, we have had the privilege of helping over 100 students acquire vital skills, set long-term career objectives, and, importantly, secure employment opportunities through our partnerships with employers.

There is a well-known quote attributed to Einstein that resonates deeply with me: “Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted.” This quote aligns perfectly with my personal mission to continually inspire students nationwide to pursue their dreams. Through Culinary Concepts AB, we strive to empower individuals and foster community in the kitchen. In addition to my work with Culinary Concepts AB, I also dedicate my personal time to supporting local organizations through various roles like chair, board memberships, committee involvement, and advisory positions.
I recently achieved another milestone in my journey by publishing my first international cookbook titled “Cast Iron For Dummies.” This cookbook serves as another avenue to fulfill our slogan and mission.

We’d love to hear a story of resilience from your journey.

I grew up in a small town called Niagara Falls, just outside Buffalo, in western New York. The winters in that part of the world were absolutely brutal. We had Lake Erie to thank for that. The frigid winds carried below-zero chill factors across the city, making the air so piercingly cold that it could slice through three layers of clothing with ease.

During my teenage years, I worked at a local hotel. There were times when the roads were so horrendous that walking was the only option to get to work. What should have been a quick 10-minute walk would often stretch out to over 30 minutes. When walking, I would focus on my feet, counting each step, one foot at a time, as I trudged through the icy path. It became a regular practice, a reminder that no matter how grueling the journey, I could always reach my destination if I persevered. That walk through the biting cold has stayed with me throughout my career. It taught me valuable lessons about resilience and the power of believing in what is possible.

As a business owner, I’ve encountered moments when everything seems impossible. But I always come back to that lesson from the freezing winters in Upstate NY. A reminder to myself that success begins with taking that first courageous step, tackling one thing at a time.

What do you think helped you build your reputation within your market?

When I first ventured into entrepreneurship, I only had a few extensive connections outside of the hospitality industry. Surprisingly, that turned out to be a blessing in disguise.

From the start, I recognized the need to expand my network and actively sought out networking events. I made it a point to meet as many people as possible, not just for the sake of meeting them but also to collect their business cards. But I didn’t stop there.

Following each encounter, I would take the initiative to send them an email and invite them for a quick 30-minute coffee meeting. During these meetings, I had two goals in mind. Firstly, I wanted to learn more about them and their business by asking thoughtful questions. Secondly, when asked about my business, I was always ready with my 30-second business pitches, accompanied by a request for connections to anyone they thought I should be connected with.

Through this proactive approach, I significantly expanded my network from under 100 contacts to over 5,000 within the first year. It’s important to emphasize that my intentions were never focused on making immediate sales or solely benefiting from these connections. Instead, my primary focus was to listen and learn.

Contact Info:

• Website: culinaryconceptsab.com
• Instagram: @chefantwonbrinson
• Facebook: @chefantwonbrinson
• Linkedin: @antwonbrinson
• Twitter: @antwonbrinson
• Youtube: https://www.youtube.com/channel/UCPsla2BjMk2mrPunWdAEYfg
• Yelp: https://www.yelp.com/biz/culinary-concepts-ab-charlottesville-2