00:08 - I just like seeing people

00:09 - happy with the food because I prefer to have really good food

00:13 - that makes me smile and feel awesome and nostalgic of when I was younger.

00:17 - So if I can do that, it makes me super happy.

00:20 - Thank you.

00:22 - My name is Carly Miller and I'm the owner of Rebel's food Truck.

00:36 - Owning a food truck

00:37 - was something I kind of wanted to do when I was a little younger.

00:40 - Around like eighth grade, I kind of decided that I wanted

00:43 - to do something in the food business industry.

00:45 - And then I researched it a little bit and I said, I want to do Food Truck

00:48 - because I could go anywhere I wanted to meet a bunch of people,

00:51 - try new things and not be just stuck in one area.

00:54 - I told my mom and she's like, Are you sure that's what you want to do?

00:57 - It's like, Yeah, I think this is what I want to do.

01:00 - And then she was like my number one supporter.

01:03 - And then I told my dad

01:04 - and he's like, okay, well, you got to put some effort into it.

01:07 - So I won and I got a job at Arby's when I turned like 15, 16 because I needed

01:11 - the experience. And

01:14 - I was I was suddenly like, okay, that was crazy.

01:17 - I make so much in an hour and there's so many people

01:20 - and the food service is crazier than I originally thought it was,

01:23 - But they've been pretty supportive, especially as I got

01:26 - older and I really built to it and I saved money

01:29 - and I was looking hard about where I would go and my menu, my business plan.

01:33 - Everyone was super supportive for me and I appreciate that.

01:37 - The whole until I took this family owned basically run with my sister,

01:40 - my brother, my mom, my dad, occasionally my older brother comes around.

01:45 - It's would not work without my family.

01:47 - Okay, so I have a twin brother. His name is Parker.

01:50 - He typically is not really inside.

01:52 - He does my front desk because he's really great with people and customer service.

01:56 - He does taking money and taking orders.

01:58 - Sometimes I'll come and I'll change my garbage or help get me stuff.

02:02 - My sister Erin, she's 14 months older than me

02:05 - and she is my fly girl.

02:08 - She's actually I consider her my sous chef because I took her on

02:11 - in my second season and started training her really intensively.

02:14 - And she does a lot of helping with behind the scenes, prepping,

02:18 - making sure that I have lists of things that I need when I go and do stock.

02:22 - She makes sure the fire stations running well

02:25 - and occasionally she does topping, but she's very comfortable right there.

02:29 - That's her. That's her vibe.

02:31 - It's would not work without my family.

02:34 - Starting a business is really hard.

02:35 - I think the best thing to do

02:36 - is to start it with family, because that's people you trust.

02:39 - That's people you know.

02:40 - They're going to care about your business just as much as you do,

02:44 - because it's my dream. Like I care about the most.

02:47 - But if I got anyone off the street, they wouldn't understand.

02:52 - As well as my sister who's grown up with me and knows how much I care about

02:56 - this.

02:56 - Rebels is after my cat rebel I had when I was a lot younger.

03:00 - I really liked cats and I rescued him from like my neighbor's yard

03:04 - and he unfortunately passed away from respiratory issues

03:08 - and I wanted to keep him in memory because it was a part of myself

03:11 - and a point in my life that I wanted to continue to try and be

03:15 - the same person and rebels is rebel without a cause.

03:20 - If you know the show

03:21 - in Rebels is meant to be like rebelling and doing things a little different,

03:25 - a little cooler, I think

03:30 - we had to find the truck first and foremost,

03:34 - and we had go all the way to Delaware to get this thing.

03:38 - Once we got it, we had to bring it back home

03:42 - because it did not look like this.

03:44 - So we had we got our my friend back.

03:46 - She painted it for me and helped me design it after the tiara.

03:50 - It looks nice. I had to figure out generators.

03:53 - I never knew anything about sewage,

03:56 - water, electric generators, so I had to learn quite a lot about that.

04:00 - I learned how to change tires in oil and stuff like that.

04:04 - I pulled the grill out because I didn't want to do Open Flame

04:06 - because I felt that was too dangerous.

04:08 - And we had two fires, a griddle, two bunnies,

04:13 - and like a really small sink station.

04:15 - And then I decide what my tabletop equipment

04:17 - was going to be, my refrigeration.

04:19 - As we got open, I learned how to do things

04:23 - a little different to make things easier and more effective, more efficient.

04:27 - So fast surfaces.

04:28 - Shane What kind of food you serve?

04:31 - I have these fresh cuts fries that I do,

04:34 - awesome toppings like barbecue pulled pork buffalo chicken.

04:37 - One of the most famous ones is he's just put our cheese sauce on top

04:42 - on the size of the one peppered buffalo chicken and cheese with a stripe.

04:46 - We do mac and cheeses pro villines.

04:48 - We have our own froggy called Buffalo guys.

04:51 - That is really cool.

04:52 - It's deep fried.

04:53 - You get buffalo chicken with our own buffalo sauce.

04:56 - But recently I barbecue pork kind of cool with a little bit of popularity.

04:59 - So people do barbecue pork with the cheese and the barbecue sauce on top

05:06 - and sometimes we do chilling his for the colder weather.

05:09 - Do you have a recipe that you find that people really like?

05:12 - Everybody loves the cheese sauce.

05:14 - It's very secret and very unique.

05:17 - I make it fresh recipe that I really like.

05:21 - I say, the buffalo,

05:22 - it was custom made We we were at a brewery once

05:25 - and we were just doing an onion A which is traditional

05:29 - and a customer wanted to try out buffalo chicken cheese on it.

05:33 - So I was surprised and I put it together so this looks really cool

05:37 - and then suddenly became one of our most popular items.

05:40 - What do you like about cooking?

05:42 - My gosh, there's so many things that like I cook.

05:45 - Probably my favorite thing is

05:49 - making

05:50 - and a recipe, but innovating it in a way

05:54 - that is more to me, like you take a chili recipe or anything like that,

05:58 - and then I just make my own spin off of it or just juice it up to be different.

06:04 - I do have like a regular stuff.

06:06 - We always have fries, pierogis, typically, sometimes a sandwich, but whenever

06:11 - I want to be like a little creative, I also switch it up.

06:14 - Recently I was getting into a rice.

06:18 - I did a capsule for some college students and they really liked it.

06:23 - Occasionally I will do like a taco.

06:26 - I've done a chipotle, a beef taco because the garlic in the cilantro,

06:31 - I only I do it very rarely because people really want it.

06:35 - They like, ends up coming back.

06:36 - And then when it comes back and once of excited things like that,

06:39 - I've done lots of mac and cheese lobster roll.

06:44 - I think

06:45 - probably the craziest thing

06:47 - in my eyes that I've done was Beef Huntingtin,

06:51 - which is if you know what a beef Wellington is, it's a quarter pound

06:54 - all beef hot dog that we deep fry and then we wrap it in 40 and deep fry that.

06:59 - So it's like a nacho and then we put barbecue sauce

07:03 - and cheese on it with a little bit of polish sleep and people really like it.

07:08 - And what does it feel like when you're standing at the window

07:11 - and you look at it, you see a long line of people.

07:14 - It's honestly very I like

07:18 - I have a feeling of, I'm a little overwhelmed.

07:21 - Like, this is crazy. There's a whole bunch of people.

07:23 - I don't want them to have to wait very long.

07:25 - And then there's the other half of me that's like, I got this.

07:28 - We know we're doing we're confident.

07:30 - We've been doing this for a while.

07:31 - So it's kind of like a feeling of like, I'm a little a little nervous.

07:35 - But also we're okay. We're going to get this done.

07:37 - What do you like about interacting with customers?

07:39 - Probably whenever a customer hasn't been around for a while

07:43 - and they might be regular or they whenever I'm in the area

07:47 - because I'm not always in the same place, they come up to the window

07:49 - and they go, my gosh, I haven't seen you in forever.

07:52 - I've been dying for your mac and cheese and they're just super excited to have

07:56 - our food.

07:57 - I get to see kids growing up and I watch them graduate.

08:01 - It's so cool.

08:02 - That gives me energy.

08:03 - Like I get excited and I just love their vibes.

08:06 - It makes me very happy.