Passionate entrepreneur boosts skills with culinary training

April 9, 2025

In many ways, Bryant Thomas is not a typical Culinary School student. Why? He brings hands-on, real-world experience to our kitchen and classroom. Bryant, a Lewes-area resident, has owned and operated his own food truck – Uncle B’s Kitchen – since 2021.

Why, you might wonder, is he committed to 14 weeks of culinary training? To improve his skills. To up his game. To learn from professional chef instructors.

Uncle B’s started as a side hustle while Bryant was a commercial truck driver. The gig took a turn toward the end of the COVID-19 pandemic when a family member employed at Dogfish Head Brewery in Milton told him about an opening – someone who could prepare meals for the 100 or so staff members.

Not only did he cook, but he met Dogfish Head Brewer and founder, Sam Calagione, who offered support for his fledgling food truck venture from the corporate marketing team. The business grew. “More and more people wanted Uncle B’s,” Bryant said.

The venture, coupled with the popularity of Uncle B’s was not forgotten. “So excited for Bryant and the entrepreneurial culinary adventure he is embarking on. Bryant exudes the best characteristics of the intersection between passion and professionalism that is at the heart of the First State’s culinary scene. I am confident he will find success in this journey,” Calagione said.

Bryant continues to demonstrate passion for his product and business. “I’m here to further my career, to learn the proper skills, learn the industry,” he said. “I’m doing my own thing, putting 200 percent of myself into it. I turn on the music and get busy.”

What are his hot-ticket items: macaroni and cheese, lamb chops “flying off the charts,” plus pork chicken and ribs.

“Now I’m busier in the winter than the summer. I had to study the market. In the winter, nobody is selling. I do catering events, weddings, home services for when people don’t feel like cooking,” he said.

And what’s the next step? Not a restaurant, but maybe a take-our stand or another food truck, and maybe an apprentice program connected to the Food Bank’s culinary training.

“I want to come back here,” he said. “I started this before it was popular. I knew I wasn’t going to drive a truck forever.”