“I kind of BS my way through it a little bit,” he said. When the business was starting out, he was also making all of the donuts but eventually decided to hire someone more qualified in that department. Russell himself is a classically trained chef, getting his education at the Culinary Institute of America. And so 50% of the time at least, we start with dessert at our restaurant,” he said. “Often at a restaurant, the donuts will be ready first. Watch News 6+ in the player below for live news and original programming:
That’s how the inertia of the concept of the two ideas going together moved forward because at our first event, we sold out and really fast.” “That’s kind of why we - that’s how it continued forward. “We sold out fast - that’s what happened,” Russells said. The pair first took their idea on the road as a pop-up “in the back alley of a Winter Springs brewery.” And so that’s either - well it could be terrifying because you have a really bad idea or it’s a good idea right and nobody else’s was doing it.” There was nothing when you punch donuts and barbecue, barbecue and doughnuts into Google. “It was a donut and barbecue concept and when we google donut and barbecue back then - you punched into Google and nothing came up. “We had no idea that the response was going to be what it was,’ Russell said. So, like in any good relationship, they compromised and decided to try both, creating Smoke & Donuts. – Chef Ian Russell and his wife, Juliana Peña, could not agree on whether to open a donut shop or a barbecue restaurant.
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