Gary B
WHY DID YOU START A FOOD TRUCK?
Being in the kitchen is my true passion. I was a chef since 2009 running banquets at hotels, working the line at restaurants and even a hospital. The pandemic inspired me to start something of my own. I love experimenting with different cuisines and it gives me great joy to see others enjoy my creations.
WHAT'S ON YOUR FOOD TRUCK MENU? WHY DID YOU CHOOSE THIS CUISINE?
Hawaiian Poké which is diced raw ahí tuna in a soy sesame shoyu sauce of my own flavoring, mixed with green and yellow onions as well as ginger. I started with this concert because it's simple and doesn't require cooking, specifically a hood or complex food truck set up.
WHAT'S THE BEST PART OF BEING A FOOD TRUCK OPERATOR?
Serving and interacting with my guests, especially seeing their reactions when they taste my food. I love meeting and talking with people from different walks of life. It's an added bonus when I get to basically be my own boss, choose my own hours and have my family with me when needed.
WHAT HAS BEEN YOUR EXPERIENCE WITH JOULE CASE AND YOUR NEW BATTERY SYSTEM?
It's been amazing! It's eliminated the need for the gas generator which was loud, smelled terrible, extremely heavy to lift alone, and tedious having to fill up each time, not to mention expensive with the high cost of gas. Joule case has eliminated all of this. It's functionality and ease of use has literally saved me. Plus of course it's better for the environment, which everyone should be conscientious about what we're doing for our planet.
WHAT WAS THE INSPIRATION BEHIND YOUR TRUCK/MENU?
WHAT ADVICE WOULD YOU GIVE TO ANOTHER FOOD TRUCK OWNER/OPERATOR?
WHAT MADE YOU CHOOSE TO USE JOULE CASE AND A BATTERY SYSTEM TO POWER YOUR OPERATION?
Equipment