Let’s get back to business! Many have reached out with questions regarding the next Melanin Mondays feature. Warning- this one is sure to have your mouth watering.
I had the pleasure of chopping it up with a good friend, Miles Barnett to talk all things munchies- Munchies with Miles that is! If you live in the 757 area, you may have had the pleasure of having one of his many creations. From desserts, to breakfast, pastas and more Miles has the game on lock (period). I had the pleasure of supporting when he was in Richmond- my mother and I both tore UP our Blackened Shrimp and Salmon Cajun Alfredo. Everyone’s response is the same, giving nothing but praise. I get excited watching others post their reviews of his dishes, most of which are after one bite (much like myself, I’m so serious). During Covid-19 his following has grown tremendously, gaining over 300 followers in the month of March its been up ever since. Miles engages with his audience through time lapse videos featuring some of his dishes, even including some of our favorite tunes playing in the background. It was only right to include him in this segment!
Miles is a Senior at VCU and prides himself on being self-taught food creative. He shared that he feels a part of his purpose is to show others that you can be creative and passionate about what it is that you do, and share with others just how proud you are of you work. I think that speaks to what Munchies with Miles is all about as well. While one side is a business, the other is definitely a platform empowering others to take a chance on trying new things both in and out of the kitchen.
When and how did Munchies with Miles come about?
In November of 2019. I wanted to learn how to cook and it was my last year of college. I no longer had a meal plan and I was like, I can’t just throw away money on eating out. I literally was eating noodles like everyday (laughs). I really like pasta, so I started learning how to make pasta first. A friend and I were trying to come up with a name once I started to show what I was making, then came Munchies with Miles.
Have you always been into cooking? Or did it get interesting over time?
I really was never into cooking. I had a lot of free time though, and I was always around ingredients because I worked at a grocery store, but never cooked. When I made food for my roommates and they liked it I kept trying at different things. It started to grow from that moment.
When was the moment that you knew this would be a profitable business?
I think the moment that I knew was when I first sold the cinnamon rolls. I didn’t want to do anything regular, so then came the banana pudding cinnamon rolls. They went viral and I started to sell them and other desserts as well.
Miles truly does offer items that I had never seen before he introduced them on his page. We talked about how he does his best to keep things new and fresh, all while considering requests and suggestions from supporters and followers. When deciding upon new recipes, he stated that there is “lots and lots of planning” involved! Showcasing dishes that you may not have thought to try before is truly his specialty.
Not only does he offer plate specials, but he’s also branched off into offering catering upon request. His first catering event was at the end of August- his smallest event to date serving around 35 people and 54 at the largest!
What’s a typical day like for you?
I wake up, and by 7:30 A.M I’m ready to go out to the store. Mind you Johnńea, I’m going to about three or four different stores by the time I’m done getting everything I need.
Miles mentioned that he also has support from his assistant and little sister Morgan with easing the busyness of order day. I tried this once, and mine chose Nick Jr. over helping me out (smh)- so kudos to you Morgan! While on the topic of family, Miles and I both relate in the area of losing a parent. He shared with me how while still processing the changes going on around him, he still found the time to dedicate towards his passion. “I realized, I am a strong person”- but Miles also recognizes that it’s the support from others that truly keeps him going.
Do you struggle with finding balance as an entrepreneur?
I like what I do, so I do it to the best of my ability. But, I still need my time. (agreed)
Miles even placed “part time chef” in his bio on Instagram to solidify this, and its completely true. Sometimes, people will forget that even as a business owner you still are a person at the end of the day. We discussed how necessary it is to find those moments alone to focus and then come back with the energy to pour into your business.
Is there a favorite dish that you’ve created so far?
I have a top two! The meal- shrimp and crab meat jumbo stuffed shells, it has an Old Bay cheese sauce and its so good. For dessert, the red velvet cheesecake swirl brownies..hands down.
So if you made it this far, here’s the exclusive info! If you’re in the 757 and surrounding areas, this week’s menu is breakfast for dinner (I’m jealous). Miles is doing assorted pancakes, brioche French toast and shrimp & grits! Pre-ordering is available when he releases the link on the @munchieswithmiles Instagram, and you may want to act fast. If you’re in the Richmond area and have been waiting oh so patiently like myself he’ll be back next week, November 16th. I also got to ask for at least one menu item, and we’ll be able to purchase the shrimp and crab jumbo stuffed shells. There is a God!
In the meantime, definitely tap in with him on Instagram to see some cooking vids and pics, and to stay updated with specials. You can also connect with him on Facebook, like and follow Munchies with Miles to stay in the mix. Be on the lookout for some more exciting things from Munchies with Miles including recipes and even a loyalty card for his loyal customers!
Keep up the great work, Miles! Can’t wait to see what’s next to come.