Original subtitles

(speaking in foreign language)

Bark barbecue, something that started in 2020 pandemic.

Okay.

So from the backyard,

yo empecé

it was just something every weekend that I would do,

call people, hey, I'm cooking some barbecue.

So I was like a telemarketer.

I had a call get my business and I just stayed with it,

consistent and this is where we at now.

So from those parties, what was the next step?

I think the biggest thing was

how can I actually be a business?

Cause I was very passionate about it,

but at the same time,

I had to be something that I could live off.

Okay.

So that was the biggest thing studying.

I had prior businesses.

So it just transferred over.

What transferred over from the prior business

to this business?

Infrastructure, how to set up a business,

how to market it, how to make it relatable as a brand.

So how to get your message out also.

So that was it.

So one thing that I see is how happy you are

in this business.

Talk to me about the love,

the difference between working and having a business

that you like the business, but one that you love.

When you have a lot of passion and love,

you gotta be careful too.

Give you a double edged sword.

But I think that helps a lot in the rough times,

in the process of building that business.

Having that love, having that passion,

when you have to work late hours in the day

because what we do--

Or early hours.

You told me that you,

you told me these things were done at five in the morning.

Well, that's now that we have a process

and I have people to work for me, with me.

But the beginning, it was long hours.

Long hours.

It was long hours.

It was long hours.

But having a passion is really, really good.

Or just loving what you do

and loving the process of the hustle.

Because that's what it's gonna be all about.

Sometimes you see the angle, you get in love with that,

but you really should be in love with the work

that it takes to get there.

So talk to me about Texas, Dominican,

the fussion of the food.

Well, yeah, so Texas barbecue is something

that I came about in the pandemic.

Okay.

I saw a video, I always liked barbecuing.

You know, we New Yorkers, we do love to barbecue.

But you know, burgers, hot dogs, stuff like that.

So I video, fell in love with it.

y me puse a inventar

Did my first brisket,

horrible

lo comimos con papas de McDonalds

Oh my God.

But I stayed at it, like I said, consistent.

Cause I did like cooking, but most of all,

I love catering to people.

Okay.

That's something that I knew that I was gonna love

about the food business was I love, you know,

making sure people are good,

that they're loving the food, having a great experience.

So that all came together.

You took care of us early on.

We are full, happy.

Well, talk to me about influence,

Dominican side influence of the food.

Yeah, so, sorry, yeah.

So the Dominican part of the food,

when I first came up with the concept for bark,

one of the things I told myself was like, man,

un morito cae bien con un brisket

Okay.

unos maduritos caen bien con una costillita

And I just felt like our flavors

from Dominican Republic just really mesh well

with these barbecue meats.

So when I was coming up with the concept of the sides

and everything, I said,

I really wanna put an emphasis on this.

So like to us that we're from the Dominican Republic,

maduritos, moros

everyday thing, but if you really think

bigger picture globally,

people don't really know about those flavors from the country.

So it was about getting those flavors out in the forefront

and people really witnessing it and experiencing it.

Okay, and this location that you have right now,

how did that come about?

That opportunity of having your own brick and mortar.

Well, yeah, so it's basically,

like I said, this was something that I just did

from the backyard.

So after the backyard, I was cooking in the street.

After the street, I was cooking in a food festival

for about two years.

But it's like I told you, it was about,

hey, how can I turn this into a full fledged business?

I gotta get indoors.

People have to be able to get my food,

sit down and eat it on the spot

in a comfortable environment, atmosphere as well.

So I had a great friend of mine's that owns dough donuts.

"El Viejito" lo llamo

And he was like, listen, man,

I'm gonna find you an opportunity and timeout.

And timeout's a very prestigious brand,

overseas and stuff like that.

And I was like, all right, cool.

And I sat down, I think at the time I was with the president.

She came to my tent in Smorgasburg,

had the food, witnessed the line in the following,

and she was sold since that day.

That's beautiful, beautiful.

The food is amazing.

What's in the future for you, Barks?

I think what's in our future is getting a brick and mortar

where we can give an experience from end to end

of how we wanna give the customer,

where we can tell a story, give an experience

and have this where people can show,

where we can showcase it and people can witness

the process that it takes to make all this delicious food

come about, right?

So a brick and mortar, I think, is the next step for us, man.

It's definitely the next step.

Manito, thank you.

Thank you for giving us Un Chín

hazle así

Bendiciones, a comer!