00:07 - But when you only have three ing you have to make sure

00:09 - those three ingredients are done perfectly.

00:23 - Poutine is French fries, cheese

00:25 - curds and gravy, three ingredien

00:28 - But for some reason, when I've had it, it's down in t

00:33 - It's always missed the mark.

00:36 - So Matt and I met in college.

00:38 - We decided that we really liked and we wanted to be our own boss

00:44 - And we might not being from Cana

00:47 - So there was a gap in the market Canadian cuisine and poutine spe

00:51 - So we figured a food truck was a to get that kind of food out the

00:58 - 3:00 in the morning up in Toront

01:00 - While I was visiting her and I, we stopped at a poutine ring.

01:05 - There is one on each block.

01:06 - Each one of them have a line out

01:11 - And once I ate it,

01:12 - even though I was in the corner like the food field,

01:17 - I have never eating it.

01:19 - And this was, you know, ten year

01:22 - And I was upset with myself

01:25 - for not having it all those year

01:28 - And yeah, it was just like a

01:32 - it was just fireworks.

01:33 - It's everywhere in Canada.

01:34 - You can find it at McDonald's now, apparently.

01:36 - So it originated in Quebec, in M

01:40 - And so it's a native dish to tha

01:43 - But I'm from Toronto.

01:45 - My grandparents are French, Cana so I grew up still eating poutin

01:50 - and it's very much a national di at this point.

01:53 - I would say.

01:58 - Matt is is the chef or the cook?

02:00 - He does most of the culinary aspect of t

02:03 - He manages the ordering for the

02:08 - any kind of food related tasks, cleaning of the food truck,

02:11 - the restaurant, managing the sta as far as the kitchen goes.

02:15 - My day ended at 1 a.m.

02:17 - yesterday and it started at 7 a.

02:19 - today.

02:21 - It's a it's it's a grind.

02:23 - It's getting a coffee,

02:27 - then making sure I have the keys for the truck.

02:31 - And, you know, starting from the like those little things,

02:35 - just those tiny little things that we forget.

02:39 - It's checking, double checking,

02:42 - checking, lugging all those pota

02:45 - I do all the behind the scenes m

02:47 - So today I'm on the truck, but,

02:50 - so I'll do payroll.

02:51 - All the social media marketing.

02:53 - I book all the events I communic with, with vendors as far as, li

02:59 - breweries, festivals, getting pe

03:01 - The permit process can be very c depending on which city you're i

03:05 - Everyone has their own rules, so be familiar with all those makin

03:10 - sure everybody's up to date with with inspections, fire inspectio

03:17 - health inspections.

03:18 - I'll be like a little sweet because of the cheese.

03:20 - The cheese curds, like a good sp you know, a good spicy flavor

03:24 - and some crispy French fries with salty cheese.

03:27 - The gravy on top.

03:29 - It's just a delight for the sens that all are different textures.

03:34 - You have your mommy.

03:36 - You have the the the richness of the cheddar

03:41 - You have the saltiness of the fr

03:45 - And it's just it's

03:47 - it's like jazz where it's like i all comes together and it works.

03:52 - People tend to know what the ingredient

03:54 - The cheese curds, the hardest pa

03:56 - So French fries, cheese curds an

03:59 - Most people enjoy those three things individ

04:01 - So do you tell them that you're putting it all together in a box

04:04 - They're like, okay.

04:05 - And you're putting bacon on it, Let's go.

04:08 - They might be nervous at first a like kind of talk them into gett

04:11 - They'll say, like, I don't know if I want the gravy or the tease

04:13 - Like, just try the whole thing if you don't like it.

04:15 - Like, we'll give you your money and we watch them walk away

04:17 - and they typically come back and This is so amazing.

04:20 - It's like, Thank you so much. So that's rea

04:29 - While I was creating the gravy e

04:35 - I was giving it out to my friend and family, having them over to

04:38 - so that they can taste it and tell me what's wrong with it

04:43 - and we were figuring out names.

04:46 - We went through like 20 names and they're all horrible.

04:50 - And then one day

04:52 - we were eating with my parents a

04:56 - we're talking about names

04:59 - and it was late fall 2016,

05:02 - and a flock of geese

05:06 - flew over and then it

05:08 - just all hit so hard and geese

05:12 - flying a V formation.

05:14 - I'm was born in 85, so

05:16 - the Mighty Ducks were a huge thi

05:20 - And my last name is Demons.

05:23 - All the stars of the day.

05:25 - The our menu is pretty basic on the food truck.

05:37 - We just basically do poutine.

05:39 - So today we're actually doing so some sandwiches for this event.

05:42 - They specifically asked for that but the restaurant has more.

05:46 - We're able to do more at the res

05:47 - Usually the food truck is just f

05:50 - and then different variations of

05:52 - We have our Montreal smoked meats, poutine,

05:57 - and we have

05:58 - it's like a pastrami, like patty

06:02 - but with a little bit of Canadia

06:06 - twist and

06:09 - Dijon and pickles on top.

06:12 - That's poutine.

06:13 - We have two fryers.

06:14 - We wish we had to put three frye in because we can't.

06:18 - That's our hardest thing is keeping up with fries.

06:20 - We have a flat top griddle to he meats

06:23 - to burners, to heat up our gravy

06:25 - and then a steam table to keep everything hot during se

06:29 - So it's pretty limited.

06:30 - It's not very complicated, but we have a solid team.

06:34 - It's it's it's like you don't ev

06:38 - think about where the other pers but it's it's intense.

06:42 - You know, the fryers are always

06:44 - the grill is always slab. And

06:48 - the, we call it the

06:50 - QB just shouting out the names o chains that need to be made

06:55 - and then they're assembling it.

06:58 - And then the front person,

07:00 - you know, just being the Canadia

07:03 - Yeah. Nice is fine.

07:05 - It can be intense, especially fo

07:09 - We have very large lines usually

07:12 - don't look up sometimes.

07:14 - Just keep looking down because as soon as you look up

07:16 - and you can't see the end of the you might get a little anxious.

07:18 - So you just got to focus and kee looking at the tickets

07:21 - and just getting everything out one at a time, properly.

07:25 - it can get it's very cramped, but the way that we have it

07:28 - laid out is very strategic so that we don't have to move ar

07:32 - much like we shouldn't have to move more than a step or

07:35 - So each person has their station and they're focused on that,

07:38 - that specific task where they're at taking orders,

07:41 - making fries, or just like building each each

07:46 - it can get cramped,

07:47 - but you're not having to pass th and forth.

07:50 - you should not be too claustroph and you got to be able to handle

07:53 - especially in the summer.

07:57 - It's, it's a new thing every sin

08:00 - even even when I forget somethin

08:02 - and I have to pivot on

08:06 - how I do things, it's like it's

08:08 - always a puzzle that needs to be

08:12 - It's fast paced, and I get to co

08:16 - I love how fun it is.

08:18 - It's just every day is different

08:21 - I enjoy a job that continues

08:23 - to keep you moving and you never get bored.

08:26 - Every day is a new location.

08:29 - We get to have fun with the menu and create different recipes.

08:32 - Be creative, get involved in the community, meet all types of new

08:37 - Our customers are amazing.

08:39 - We get to meet a

08:40 - ton of Canadian customers and th feels really good to make them

08:45 - have that nostalgic feeling As soon as they have a bite of P