Today we’d like to introduce you to Brooke Warden.
Hi Brooke, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstories with our readers?
I started working in restaurants while attending college as a way to pay for tuition for an art degree. I had previously attended a prestigious and highly competitive art school in Charleston, SC named School of the Arts, which now shares a new facility with Academic Magnet. At a young age, starting in middle school, I lived in a world filled with talented dreamers all around me every day. I was taught to fantasize about an artistic career and to follow my passions. Every day I walked down the hallways on my way to painting class while hearing the sound of the string students playing Mozart or I walked by a dance studio where I would get a glimpse of the dancers practicing ballet. I didn’t grow up in a traditional environment because of this school. The entire world and culture of food & beverage became exciting to me instantaneously because I perceived food and fine dining more specifically as a form of art and artistry. After graduating high school and transitioning into college, I got my first restaurant job and it all started at that moment. My passion for food, wine, and fine spirits only amplified over time as I progressed my knowledge with the industry. This led me to studying and becoming a certified sommelier. I worked in restaurants for about 10 years before finally opening my very own in March of 2019.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
It certainly has not been a smooth ride, but it’s amazing how much you can learn and perform under tremendous pressure and stress. At first, there were my opening complications, such as construction obstacles, to learning accounting for the first time, to zoning, and city approvals for permits needed to open. Looking back now, the stress before the opening was nothing compared to having to actually learn and perform every role in the restaurant due to staff shortages. The staffing issues lead to me becoming the head chef, which was never intentionally planned. It was one of the hardest things I have ever done. I now know I couldn’t dream or envision anyone else as the head chef at Pink Cactus that has more passion and dedication than myself. My dreams have become my reality.
As you know, we’re big fans of Pink Cactus. For our readers who might not be as familiar what can you tell them about the brand?
Pink Cactus is a hip, fun, and casual Oaxacan-style restaurant in Charleston’s blossoming food scene. I developed a deep passion for Oaxacan ingredients and cooking techniques during a series of trips where I discovered a completely different expression of Mexican cuisine than I knew before – one that Charleston was missing.
Pink Cactus offers breakfast, lunch, happy hour, and dinner where patrons can enjoy food in our dining room or on our laid-back and spacious outdoor patio. Offerings include tamales, tacos, enchiladas, tortas, quesadillas and our famous margaritas.
What were you like growing up?
My interests were always that of the arts and once I got involved in the food & beverage industry, I learned that you could create delicious food while simultaneously being creative and artistic.
Contact Info:
- Website: pinkcactuschs.com
- Instagram: https://www.instagram.com/pinkcactus.chs/
- Facebook: https://www.facebook.com/PinkCactusCHS
Image Credits
Olivia Rae James
Ruta Smith
