Today we’d like to introduce you to David Netter
Hi David, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
So I’m originally from New Orleans, La so cooking is basically just in my blood. I start my professional culinary journey in 2007 when I enrolled at the Art Institute of Houston’s culinary program. This is where I got my passion for cooking and decideded to make this my career. After graduating and working at varies jobs in the culinary industry gaining more knowledge and experience I decided I wanted to showcase my own style of cooking with my recipes. In 2018 I created K.r.a.c.k. Kitchen (Kooking Real Authentic Cajun Kuisine). I began selling and delivering plates with my wife on the weekends to different businesses across the city solely promoting on social media. The success of selling the plates led to people starting booking for me catering and the business just kept growing from there. In 2021 I open krack kitchen food truck and catering services and the success of those entities lead me into my new venture Krack Kitchen Express my ghost kitchen inside of the Swift gas station located at 1600 Cullen Parkway Pearland, Tx 77584.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
No it hasn’t be a smooth road. My journey has some extreme highs and devastating lows. One of the things I had to learn early on was that all those likes and comments on social media don’t equal to people actually supporting or be your customers. On the food truck I had good success but had to learn that you have to create a team because that’s the only way you’re going to be successful. Not having the right people working with and for you can have a devastating effect on your business. I lost a lot of customers because when I wasn’t on the truck the quality of the food went down and directly affects the brand. This caused conflict with my ability to be able to do caterings and having the food truck open and the same time because I couldn’t at both places to ensure the customers were getting the best quality of the product and serving. I decided to do more catering and it was a successful choice for me but in turn killed my food truck following because I wasn’t consistent with opening with a regular schedule and not being in the same stable location. I glad I went through this because it was definitely a learning experience and now I have found the perfect balance with my new kitchen and with catering and have the right people in place to where both businesses can be successful whether I’m there or not.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Im the chef and owner of K.r.a.c.k Kitchen Express and Krack Kitchen Katering. At Krack Kitchen Express we specialize in Cajun fusion bringing true Louisiana creole cajun flavors and fusing it with other worldly cuisines for example I’m the creator of the Jambalaya Pizza with fuses Louisiana and Italian cuisines together. I’m most proud that I have the ability to do what I love on a daily basis making money and making people happy through the food I create and prepare. What I think sets me apart is that I don’t just follow the trends I try to set them. My love for people and my attention to detail when it comes to customer service also set my apart. I love my sure my customers feels appreciated I think nowadays customers get treated like dollar signs but now with me I’ll go over and beyond for my customers to show my appreciation for them
Alright, so to wrap up, is there anything else you’d like to share with us?
I would just like to invite them
To come out to Krack kitchen express and check out some of our delicious dish.
Contact Info:
- Website: https://www.krack4life.com
- Instagram: https://www.instagram.com/krackkitchen
- Youtube: https://youtube.com/@krackkitchen
