00:07 - Nice thing about cooking is

00:08 - it's an art that you can keep learning from.

00:13 - So it doesn't you know, you never stop.

00:16 - You know, and I enjoy that part.

00:18 - I enjoy that challenge of it.

00:19 - It's you're never you're never good enough.

00:23 - You know.

00:23 - And so if you if you approach it the right way, that's what I like.

00:27 - My name is Kerry L.B..

00:29 - I'm the owner of Real five seven.

00:30 - Now we have three food trucks, and we are located in Jersey Shore P.A..

00:37 - It's about 30 miles outside of Williamsport, Pennsylvania.

00:41 - Actually.

00:41 - We have two restaurants,

00:43 - we have a restaurant called the Bridge Tavern in South Williamsport

00:46 - And then we have the other brick and mortar location

00:49 - and Jersey Shore, which is the taco shop that headquarters, four, five, seven.

00:53 - No real taste.

00:55 - Today, we're in front of, like, I mean, engines.

00:57 - It's one of our client's regular stops that we do.

00:59 - It's a factory that we're going to be serving them lunch today.

01:12 - I actually went to cooking school in Pittsburgh.

01:15 - I went to the Cordon Blue in Pittsburgh back in 2001,

01:18 - trained under Greg Alisan and who's a James Beard chef, and then

01:23 - went on and trained under his crew who on Big Y in Pittsburgh

01:28 - and was part of the cultural change an avenue.

01:32 - And then I came out here in about 2010.

01:35 - I'm from El Paso originally, so we focus on things, us, particularly the tacos.

01:41 - You know, we focused everything around the tacos.

01:43 - When it comes down to the trucks,

01:44 - our signature tacos are a real like it's in the street market.

01:48 - So the street taco gets the onions, scallions, cilantro,

01:51 - and it gets some salsa very on it, you know, and that's standard

01:56 - versus like a California street taco, you know.

01:59 - So, I mean, it's if you're a taco truck follower, that's

02:04 - how they kind of signify the steak avocado is similar to our to the carne asada.

02:10 - My whole career almost based off of it's used,

02:12 - you know, it's a marinade that you use to, to marinate ideas.

02:16 - It's a pretty standard taco menu, I would say.

02:19 - But if you're not from the South, it's, it's very it can be confusing like turkey.

02:24 - So you know it's a ground.

02:26 - You know, it's a ground meat, typically ground beef, pork

02:29 - sometimes mixed with some chilies and stuff.

02:33 - When you go eat a taco and you say, okay, I would like a regular taco.

02:37 - And and what does that necessarily mean?

02:40 - So in Mexico, tacos are developed based off of the technique and cooking.

02:46 - Okay.

02:46 - So carne asada, which people normally associate just as a steak

02:50 - taco, it actually just means taco from the grill.

02:54 - Steak from the grill, you know that that's what it would be.

02:57 - You know, the granita, which is typically a pulled pork.

03:01 - You know, that type of style of taco

03:05 - is, caramelized pork on the outside.

03:08 - Then on the other side.

03:09 - So it's tender on the inside.

03:11 - It's a pulled pork method and then finish stuff like that.

03:14 - It depends on the profile of the dish.

03:16 - So like our American taco, you know, we we put an American

03:21 - we call it an American style taco on that particular one.

03:24 - You know, you make sure that it has cheese,

03:26 - it has taco soft to make her homemade taco sauce, kind of like what you would

03:30 - call an Ortega.

03:31 - We make our own crema, which, you know,

03:33 - it's a sour cream, you know, So we put that on top of it as well.

03:36 - Fresh lettuce.

03:37 - And then we do a pickle guy, which is a simple tomato sauce.

03:40 - So, I mean, that helps

03:43 - that profile to what someone would say, Hey,

03:46 - that's how I share those flavors into those items for that particular dish.

03:51 - You know, if they wanted to go somewhere, you know, they wanted to have something

03:55 - a little more fatty, say, with with avocado on it, you know, a nice,

03:59 - healthy, fat, you know, they would go with this thing on top of it.

04:02 - So it just depends on their profile.

04:05 - You know, we make our own tortillas

04:07 - so we have a nice tortilla machine at my at my restaurant in Jersey Shore.

04:11 - And, you know, about once or twice a week, the tortilla crew comes in and

04:15 - and we bang out, you know, a thousand, 2000, sometimes 3000 tortillas

04:20 - to to to promote through the trucks, when you order a taco,

04:23 - you're going to preferences

04:24 - on what you want to have because it's it's just one of those things.

04:28 - So, you know, how we do that is, you know, obviously we make the food

04:32 - order, all our food is brought in fresh.

04:35 - So when, when it's brought into HQ,

04:38 - we process it fresh, it gets loaded on the truck's fresh.

04:40 - You'll notice on the truck we don't carry a freezer,

04:43 - you know, And a lot of food trucks do, we don't because we use our commissary

04:46 - kitchen to do it.

04:47 - So by doing that, we're able to accommodate

04:49 - the specific needs of an individual, you know?

04:52 - So that's what separates us apart, I feel, from other trucks.

04:56 - You know, we try to bring that restaurant mentality into a food truck

05:01 - This particular truck is about a 30 foot food truck, so it's a larger truck.

05:05 - You're capable of putting about 6 to 7 people in it.

05:09 - And you're also, you know, about putting

05:12 - you're probably seen about

05:13 - five, 600 people within a three hour time period.

05:17 - So she's a very large truck.

05:19 - The thing about a food trucker is they are the server,

05:23 - they are the register person, they are the the cook, they are the dishwasher.

05:28 - You know, all those positions are combined into somebody

05:32 - just trying to make it make it for themselves, typically my

05:35 - my main assistant, KORRELL, she runs she manages the food trucks.

05:39 - And then, you know, we have a food truck workers or different positions

05:42 - that we would have would be food truck chef, and then it would be a window

05:47 - servant tenant position.

05:49 - You know, then that position is also kind of like a cook position.

05:53 - You know, they're processing transactions, they're doing some cleanup,

05:58 - but they're also they're also connecting to the customer.

06:02 - The food truck chef would be

06:05 - the one who's in charge of, you know, do do we have water?

06:08 - Do we have her paying? Do we have gas?

06:10 - Is the truck stock, is it clean?

06:12 - I see real taste being focused on really

06:16 - providing more of a private type of service.

06:20 - We've already kind of shifted that.

06:21 - You know, we concentrated a lot on breweries and wineries and we still do.

06:26 - But where you want to go towards as far as the trucks are concerned,

06:30 - we want to move it towards doing large events.

06:33 - We want to go into the larger cities and and and serve food.

06:37 - We want to get our name out there.

06:39 - You know, we're already going from the State College to Bloomsburg.

06:41 - Well, what you know, what what's the difference between

06:44 - going from two State College down to Pittsburgh?

06:47 - So which is where I originally started cooking at.

06:50 - So, I mean, we're that's our plan is to expand a little bit more.

06:54 - But I'm focused on a larger scale events

06:57 - and private parties with with real taste.

07:00 - With the brick and mortar, you have to be open seven days a week,

07:03 - you know, and it puts a lot in your family

07:06 - and it puts a

07:06 - lot on expectations and standards.

07:10 - What I really enjoy about the food truck is you can have a food truck business,

07:14 - you can open it three days a week, you can open it one day a week,

07:17 - you can open it twice a year and it's still your business.

07:20 - You know, you don't have to extend to everyone.

07:22 - You can extend when you need it.

07:23 - So they're they're not just mobile in the sense that they have tires, but

07:28 - they're really flexible as a as a starting business

07:31 - for someone who wants to start their business.

07:33 - And that's I really enjoy that about the trucks.

07:35 - You know, we don't have to run them all the time.

07:37 - We do because people ask for them.

07:40 - But you know, we don't have to we don't have to do that and we can go.

07:45 - The travel's nice, you know,

07:47 - going out in the middle of Pennsylvania in the middle of summer.

07:50 - It's a nice view. You