Rising Stars: Meet Daryl Singleton Jr. and Eric Curley II

Today we’d like to introduce you to Daryl Singleton Jr. and Eric Curley II. 

Hi Daryl and Eric, 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.
Daryl: I’ve always dreamed of opening a restaurant. I’ve been cooking since I was 8 years old. One of my first memories involving food was from my maternal grandfather Mr. Hawk, he taught me how to clean and gut a fish at 6 years old. However, it was my mother, Varita Collins (Hawk), who nurtured the gift of cooking by teaching me several techniques and the art of hosting. The gift of cooking as afforded me several opportunities like owning a catering company while college, cooking for camps, cooking for college events, and a host of other opportunities. 

All of this experience paid off in 2018 when a friend (Eric) said “bro I’m about let you taste these shrimp and grits that I cooked.” When I tasted the shrimp and grits, I was reminded of the first time I had ever had grits at 5 years old in my Grannie’s (Mrs. Hawk) kitchen. I knew then that this was going to be a business; that was exactly what I told Eric. My entire life I watched as my paternal grandparents, Mr. Joseph & Mrs. Anne Singleton, were entrepreneurs in Detroit, MI for 60+ years they owned and operated Singleton Cleaners. With my knowledge of cooking, catering, and entrepreneurial lineage, I joined forces with Eric to make Motor City Grits a catering company. After four years of catering, we are in our very first brick-and-mortar location after 9 months of hard work and dedication. 

Eric: 

Right after graduating high school, maybe a month later, I went to prison. So, since I didn’t go to college or trade school, I would treat my time like a college and read plan what was next for me. Likely I met the right people while incarcerated who would encourage me to do so. The quest for entrepreneurship began for me at age twenty-one, on a prison yard. “When you go home, you’re going to have to create your job” Mark Walker, an older inmate who became like a sage to me would remind me until my release date. With that in mind, I began to brainstorm and make plans to create a job once I was home or when I touched grounds as some would say. Passionate about being a creative, I decided that I would began writing and hopefully meet the right people in Atlanta Georgia and find my lane. Finally released from prison, and only thirty days being home, devastation began to have its way with my family putting in multiple states of grief and depression. Feeling like I had nothing left but my courage I packed my car with what was necessary and headed for Georgia. I had no secure job or nowhere to so I would take shelter in my car, happy about the tinted windows so that no one could see me sleeping in my car. I found a job as a server, that way I could make money every day and I would have to shower at the gym or gas station until I was able to do better for myself. I was a waiter at restaurant called Sweet Aburn seafood located on Auburn Street blocks away from Martin Luther King’s childhood home. This restaurant was known for its entertainment, delicious food, and great vibes. One of the restaurant’s signature items was their shrimp and grits. Me being from Detroit, Michigan, and new to the south, I became intrigued and obsessed with its flavor. However, I was only a waiter and not a cook so I only could afford to eat it during my shift, and it would be the only thing to keep me full for the night. It would become my regular go-to. Time later after leaving Georgia to return home to Detroit I would miss that flavor. So, I gathered the ingredients based of what I remembered tasting and made my first pan of shrimp and grits. Shocked at my turnout and satisfied with its taste I began making shrimp and grits as often as I could. I thought it would be a great business or hustle, so I told my good friend Daryl about the idea who was already a caterer with the experience. From that point, we would have pop-ups, and the word of mouth would spread causing more Folks in the city of Detroit and surrounding areas to try our food. And now we are grateful to have a restaurant. For the past decade, it’s been my quest to make the time I did in prison count. It would count if I some of my goals and dreams came to pass. It would count if one day I could call myself an entrepreneur and a creative. The time counted! 

We all face challenges, but looking back, would you describe it as a relatively smooth road?
It has not been a smooth road. There have been struggles along the way such as not always having the capital and not really knowing the process of opening a restaurant but choosing to move forward anyway. Also, I’d say one of the biggest struggles for us that we overcame was believing that we could actually open the restaurant even when it seemed things weren’t working in our favor. 

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Daryl: 

I graduated from Spring Arbor University with a BSW- Bachelor’s of Social Work. However, for most of my career, I’ve worked in higher education, Admissions, Teaching, and as the Director of Diversity, Equity, & Inclusion. I currently work at Motor City Grits and Macomb Community College in the Admissions office. Many people know me as a cook who caters. I am most proud of my ability to always see the brighter side of things. I believe what sets me apart from others is that I believe that we all have the ability to win in life. What I mean when I say win is the ability to reach our fullest potential if we truly believe that we can. 

Eric: 

I am most proud for my grit and the ability to keep moving despite the odds. I am most known for the brand motor city grits I created. What set me apart from others is my Ambition and my heart posture. The heart posture that believes I can do anything I give self-permission to. I specialize in creating fun and delicious food known as Motorcitygrits. I am also a creative writer and content creator collaborating with songwriters and other entrepreneurs like singer/writer Faith Evans, Gocha owner of gocha breakfast bar, and Keisha Green! 

Risk-taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
Daryl: There is no reward without risks. My opinion is that it’s important to take the “right” kinds of risks. How do I know when it’s the “right” risk? The “right” risks are an opportunity to really find out what you have within yourself that you didn’t know was there. The “right” risks are the ones that you’re most afraid to take, but you know that you have to because the fruit/yield of that risk is greater than you. 

Eric: 

The risk is the movement or the motion toward the goal. If you do not move towards it, it will not move towards you. 

Contact Info:

• Instagram: @motorcitygrits
• Facebook: Motor City Grits

Image Credits
Veronica Nikole-Vnikole Photography
Danielle Boxill Animations
Eric L. Curley II
Caleb Hogans