Host (00:10)
Are you from the town?

Trevan (00:10)
awesome.

I'm actually from, from Langley, in the lower mainland. so moved up to Kelowna of 2024 of January. Yeah. Yeah. Super fresh. Yeah. Yeah. Yeah.

Host (00:20)
so you're Reese? ⁓ a year and a half?

what were you like as a kid? What were you into?

Trevan (00:27)
growing up as a kid, I actually did seven years of competitive gymnastics. ⁓ yeah. So super into that.

Host (00:32)
No.

It was seven years. So what age did you start at?

Trevan (00:37)
I

started, like non-competitively I kind of just did it recreationally.

Host (00:43)
Like since you were like five.

Trevan (00:45)
Yeah, maybe seven eight kind of started picking it up and then once I probably turned 10 11 I started kind of picking it up a little bit more competitively Wow So yeah that kind of took up a lot of my time in in school And yeah The training was super I was probably there four days a week and then towards the end

Host (01:00)
So what was the training like for that? Like how many days a week were you at the gym?

Trevan (01:10)
I was picking five days a week, started leaving school on Fridays, half day to go train.

Host (01:15)
long was your average day there?

Trevan (01:17)
for like a training session. Anywhere from like four to five hours, would Four to five hours every day. Yeah. Holy smokes. Yeah, because you'd work on like a couple different events every time. Yeah. You do some conditioning at the end. You do like an hour of stretching. So, so yeah, it was it was was a lot. Yeah.

Host (01:23)
cool

⁓ that is, well that teaches you a lot about commitment, perseverance.

Trevan (01:37)
For sure, yeah. you have any injuries? A lot of

discipline. I had a couple like sprained ankles and stuff, but nothing too serious. Broke my pinky toe on the parallel bars one time. so nothing too crazy, I'm very grateful for. But yeah.

Host (01:51)
Wow. Yeah. You know, how can I ask how old you are right now?

Trevan (01:54)
I'm

about to turn 30 in September.

Host (01:57)
Okay, so do you feel like because you had a childhood of such amazing conditioning for your body, flexibility and all that, have you kind of held on to that a bit?

Trevan (02:08)
Yeah, I definitely

tried to keep some of it. I've lost a lot of my flexibility. A lot of that is gone now.

Host (02:16)
But would you say you're still more flexible than the average person?

Trevan (02:19)
Yeah, yeah, I would say so. Yeah, the muscle memory is still there, you know. I made sure that I can still do my back flips and stuff, so. Yeah, wow. So every once in a I'm like, all right, I should do a back flip. Just make sure I still got it.

Host (02:27)
just on the spot.

Wow, that's really

What was your favorite event?

Trevan (02:38)
⁓ Probably floor, just doing the tumbling. yeah? Yeah, yeah, love doing all the tumbling, that was sweet.

Host (02:44)
My goodness.

Okay, this we could talk forever just about that. So you've had this incredible childhood of being disciplined and training and all that. And then what did you do after?

Trevan (02:57)
it kind of got to a point where my coaches were basically asking me like, all right, this is going to be what you need to commit to. And you're not really going to have a whole lot of social life at school. and kind of like going into grade 10, I was you know, I kind of want to hang out with my friends and, and, know, do the, do the high school thing and not be committed to gymnastics anymore. so at that point, kind of, yeah, summer of grade 10, I left gymnastics.

I ended up getting kind of my first real job, at Montana's cook house in South Surrey. neat. So that's kind of where, where the cooking kind of started. besides obviously helping out my, my nanny, my grandma, in the kitchen growing up, she would, she would always get me peeling vegetables, carrots or potatoes or whatever it was. So I was always helping her out in the kitchen. So I think that's where, you know, my.

my passion and love for cooking really really fostered so yeah

Host (03:51)
So did when you went to Montana's, were you able to start in the kitchen or did you have to do the dishwasher work your way up sort of?

Trevan (03:59)
So luckily

my elder sister, Courtney, she knew somebody at Montana's at the time. So she was able to kind of get me right into line. So I started on like cold side. So I was doing appetizers and salads and desserts. right away. So I got to skip dish and yeah, I got right onto line, which was super cool.

Host (04:21)
That's

like the hustle and bustle and the go-go.

Trevan (04:23)
Yeah, yeah.

neat. Yeah, so that was Definitely a huge learning curve for me as it was obviously my first first real job first kitchen job And I was super nervous so quiet going in there. I was super timid obviously a first kitchen job There's a lot of big personalities in there so there was me just kind of You know first job not really talking to anyone too much just head down trying to get trying to get the bills out so

Yeah, yeah, definitely learned a lot at that first kitchen job for sure. So from there, I was there for probably like a couple years. I was kind of like, yeah, my high school gig. And then actually another family friend of ours. He was working at Langley Cactus at the time. So that was probably like 2014. I moved to Langley Cactus.

Host (04:53)
and then we're ready to go from there.

Trevan (05:11)
And yeah, it wasn't until I got to Cactus that I was wow, you know what? I could actually make a career out of cooking. I really enjoy this is something that I love doing. And I saw, you know, how far some of these other guys could take it and saw that where the head chef was at. And yeah, it was you know what? This is let's see how far I can take this. So cool. Yeah. Yeah. So Cactus, I was there from 2014.

Host (05:31)
So then how many years did you do at Cactus?

Trevan (05:35)
to 2017. So I was there for quite a while. I got promoted after my first two years of being there. I had just turned 20. I got promoted to sous chef there. so that was super cool. Obviously took on a lot of responsibility at 20 years old. yeah, I love that. That was sweet. Just, you know, coaching and building people up and

training people. love that aspect of being the sous chef of just training the new line cooks online and stuff. So that was super cool. But yeah, did the sous chef thing for about a year and a half at Cactus and then kind of burnt myself out a little bit. I was working a lot and was know what, I think it's time for a change, time for something different. I just need a reset. So in 2017,

took off to Thailand, Vietnam with a couple of my buddies. Yeah, we just traveled around and was there for like a month and a half. And yeah, just backpacked, stayed in hostels and it was awesome. So.

Host (06:37)
What's

a couple of the highlights of your trip?

Trevan (06:40)
Definitely the food, obviously. The food was amazing. We like loved getting authentic pho. That was super cool in Vietnam. And then we did the war tunnels in Vietnam. That definitely like stuck out to me. That was super cool. We got to like go into the tunnels and we crawled through them and stuff. So yeah, that was really cool. And then other than that, just the people there, so hospitable, so nice. ⁓ So hard. Yeah.

Host (07:05)
And they work so hard,

Trevan (07:07)
Yeah, it's crazy. So.

Host (07:09)
was that your first real travel and experience to a different

Trevan (07:12)
For sure, yeah, that was like my first call it a solo trip without my family. I ended up, I traveled to Vietnam and Thailand solo. So a couple of my friends were already there. So yeah, that was like my first real travel trip by myself. So yeah, definitely, you know, I didn't have, I didn't plan anywhere to stay the first night I got there. was meeting up with him the next day. Just like kind of got there and. ⁓

Host (07:39)
This was in Vietnam.

Trevan (07:41)
I Thailand first and then we went to Vietnam. So yeah, was definitely cool. that's amazing. Yeah, super fun. And yeah, definitely the reset that I needed from the kitchen. yeah, when I got back, I still wanted to be in the restaurant industry, but I wanted to take a break from back at house and I wanted to try my foot in front of house. So I actually.

ended up talking to some of the Langley Cactus guys and was like, hey, I would love to kind of come back, but I want to try front of house. And Cactus is a little bit weird with people transferring from back house to front of house, front of house to back house kind of thing. They don't really like swapping too much at the same location per se, just because they just don't want. Scheduling and stuff? Yeah. And they don't really want to see someone else do that. And they're like, ⁓ I want to try that. And then they start, you know, a bunch of people are trying.

to switch to front of house or switch to back of house. So I ended up going to a different location. I served at Abbotsford Cactus for a little while. And then one of my friends was actually, he got the opportunity to be the general manager at a new spot opening up in Fort Langley. So he kind of poached me and brought me along to start up the new restaurant in Fort Langley. And so I served in bartended there for

for like a year and

Host (08:55)
It must have transitioned pretty well because you would have known the menu inside and out.

Trevan (08:59)
Yeah, yeah, totally. That was super nice. And that's kind why I wanted to go back to Cactus was because I was like, you know what, I have such a good knowledge of the menu already that I can I can relay that to the customer super easily. So.

Host (09:11)
And so you've probably gained so much confidence going from a shy kid at Montana's for sure. Like leading sous chef. You're a people person now.

Trevan (09:20)
Absolutely, yeah, I would say like Cactus itself taught me so much, know, just with my own confidence and being able to, yeah, lead a team. So definitely.

Host (09:33)
Did

they have training for you? Or did you just get it naturally just being around the other employer?

Trevan (09:38)
Yeah,

I think just a lot of it was naturally just yeah picked up just from like the other sous chefs that are just working right there beside you all all night long, right? Yeah, and they and they really kind of take you under their wing and they they teach you everything So I would say like, you know at my seven years at cactus. I I learned a lot I learned a lot there and that definitely helped me when I ended up going to my first year at culinary school ⁓ I felt like I had already

learned so many of the techniques just through cactus, like learning what a concuss a was or something.

Host (10:11)
so, isn't that interesting? Cause you've, you've been in the industry for so many years now, but you still felt that you wanted to go get formally. Did you have a mentor telling you to go, or is it just something you.

Trevan (10:20)
trained. Yeah, yeah, so it

Yeah,

just something I kind of wanted to do. I knew I always wanted to do it. And then in like 2021 after COVID kind of had opened up, I was like, you know what? I think it's time for me to go to school. want to go get some formal training and kind of see what that was all about and build some more confidence in Just with my own cooking ability, being able to look at ingredients and be OK, yeah, I'm going to cook this out of that.

that definitely helped a lot with that because there were some cool blind box challenges that we had to do at school and stuff. definitely helped out a lot.

Host (11:01)
like

upped your game. What school did you end up going to?

Trevan (11:03)
I went to Northwest Culinary Academy. Okay. So it was a smaller school. They had an instructor to every two to three students kind of thing. That's incredible. So it was super intimate. There was only, we only had 15 to 20 of us in the whole class. So it was about, a 10 month program. We did culinary and then we did a couple months of baking as well. so finished my first year of culinary school.

⁓ and then from there, wanted to, you know, branch out, try something different. had done the, the big corporate beast for so long. and I wanted to try catering and some of my chefs at the time had, were telling me you know what? should try doing some of the more private catering stuff. we think you'd be really good at that. So, so I ended up finding this, ⁓ this catering company. They were kind of new at the time, but they were doing really good. They were popping off.

Host (11:54)
is

in.

Trevan (11:55)
This was in

Langley. Back in Langley. Yeah, yeah, back in Langley. they had kind of set up, they had knew some of the people at that catering spot. So the school had set up with me to go work with them, which was super cool. So definitely a whole different beast.

Host (12:09)
spend more on like I'm not too familiar with the whole catering lifestyle there is another guest we had on the part owners of the bean scene yeah and they were into catering too here but I never really divulged into what does that world look like yeah how does that even can you just expand on

Trevan (12:28)
For sure, yeah. Yeah, it's honestly, it's a whole nother ball game than working in a commercial kitchen. With catering, know, a lot of the time you're bringing your whole mobile kitchen with you. You're bringing your oven, you're bringing your tables, you're bringing a tent in case it rains outside.

Host (12:46)
This could be like somebody could have a wedding or a and then.

Trevan (12:48)
For sure. Totally. Yeah.

Host (12:53)
There's the menu. Somebody makes the menu.

Trevan (12:55)
Hmm.

So I got hired on as the event chef. I definitely took lead did a lot of weddings. that was kind of like the main thing at the time they were super into. but then also, lots of different private events. There was a private event we did for like these car dealerships and stuff. bringing the whole kitchen with you and you're working in all these different.

environments and different weather conditions and totally. Yeah.

Host (13:17)
Number of people you

resource your food then for them are there different companies people go to do you just walk in a Costco and buy?

Trevan (13:26)
For them,

yeah, they did a lot of their ordering through just like GFS Gordon food services and they had like so they had a home-based kitchen that we would do all of our prep out of in Abbotsford and so we do all the prep there and then we would take all of the prep that we did to the site and and then execute the service there.

Host (13:46)
And it's got to be totally different because on the line cooking, you're cooking that meal for that moment. But now you need to be able to plan food that can sit and not go mushy or lose flavor.

Trevan (13:59)
Yeah, and

totally depending on you know, the the event that we're doing if it's a plated service everyone gets their own specially plated Main course versus family style or buffet, so every event was totally different brought different different curveballs and You really kept you on your toes and you had to think quick and there was always something that that kind of came up that you had to deal with so

Yeah, definitely, the catering world hats off to them because it's crazy.

Host (14:28)
got another question too. We were at a Christmas party and They're usually catered with buffet, right? And last year, like it was good. It was really, really good. But I thought when it was winding down, I was looking because they always have the trays. They're never empty. it always looks.

Trevan (14:47)
For

sure. Well stocked.

Host (14:49)
At the end, like, where does all this food go? There must be so much food at the end of a catering event. Do the employees get to take it home?

Trevan (14:55)
Yeah,

for sure. Yeah. So usually, uh, once everyone's done eating, we'll kind of have a big staff meal. Um, so everyone will kind of just quickly eat together before you start tearing down. then a lot of the times, yeah, they'll let you take a little bin home for your family or whatever. then, yeah, for sure. Yeah, absolutely. You know, everyone's yeah. Yeah. Everyone's different. the few catering companies that I work for, they, they fed you and let you take some food home.

Host (15:12)
You get some good.

I've always wondered about that.

Trevan (15:23)
Yeah,

yeah, for sure.

Host (15:26)
Okay, so then where did you go at? did you learn anything in catering that added to your

Trevan (15:32)
You know, I think just problem solving was the biggest thing. Like I said, just so many different environments that I got to work in and so many long days, you know, because you'd be doing the prep in the morning and then you would pack up the truck and you'd drive to the event that's in Vancouver from Abbotsford and then, set up and then you have to set the whole kitchen up once you get there and then you get all the food prepared and then you got to tear down and then bring it back to the station and then.

Bring everything back so you know sometimes you were doing 14, 15 hour days. Isn't that incredible? is so much time. So much time and effort. But you know it's very gratifying at the end of it getting to serve all those people for that special day or whatever it was. Yeah. Yeah.

Host (16:03)
for like an hour or two of you.

really

Trevan (16:16)
⁓ so from catering from there, I, I had kind of played with the idea of starting something up for myself. so obviously at that point I had kind of built up the confidence in myself from going to school and working with this catering business. that, that I felt like I could kind of start doing some private chefing. so at that point I started this,

this catering business for myself called Sharpstone Chef. So people could hire me and I would come into their homes and I would do like private dining for them. Exactly. Yeah. So like some of my first customers, they were some dairy farmers and they wanted me to do a Christmas party for their staff, which was like just them and the husband and wives of like 12 of them. So I got to plan out, you know, a whole kind of Christmas menu for them.

Host (16:49)
course.

Trevan (17:06)
which was super cool. We kind of went back and forth, talked about things that worked for them, any dietary restrictions. And yeah, so that was super cool. know, kind of started, got to do my own thing, have a little bit of more of a creative outlet on things that I was doing instead of just following the recipes from the restaurant or from the catering side. So yeah, yeah, exactly. So that was cool. And, know, definitely, definitely very different from anything I had done before.

Host (17:24)
Now you're in control.

Trevan (17:32)
working in, yeah, doing my own thing, know, being my own boss, doing my own schedule.

Host (17:37)
How do you source out people to put the event on for?

Trevan (17:42)
to help me out.

that was just kind of word of mouth, from friends, family, you know, people saying like, ⁓ you have a birthday party coming up? Yeah. My son's private chef. Like you love to, you know, cook for you and your family or whatever. So, at the beginning, it was a lot of that just through friends and family and just a small little event here or there. did like an engagement party. just did small little canapes, little hand out things that people could just kind of snack on. so.

Yeah, so it kind of started like that. then I only did that for about a year. That was like kind of, yeah, 2023. then and then, yeah, decided to move up to Kelowna. Me and my whole family and my partner, Jasmine, we yeah, we all moved up to Kelowna together in 2024. So that's yeah. Yeah.

Host (18:26)
Pretty cool.

So why did you all choose Kelowna?

Trevan (18:30)
Um, you know, we were, we were kind of looking Chilliwack, the Abbotsford area, cause we were in Langley. Langley was starting to get so busy. Um, and I know, you know, it's busy everywhere now, but it was just getting so congested.

Host (18:43)
varying degrees of busyness. The locals who grew up in Kelowna, they think it's really busy now because it's what they're used to. Relative to the coast, we're not that busy. It's all what your normal is.

Trevan (18:46)
For sure.

Yeah. Yeah. Yeah.

Yeah,

so yeah, we just kind of wanted to get out of the hustle and bustle of Langley and honestly, was kind of me and Jasmine that kind of planted the seed of, hey, how about Kelowna? you we could get a little bit more bang for a buck out there, maybe an extra bedroom or two, a little bit more of a yard. So yeah, we kind of started looking at some houses in Kelowna.

just kind of very loosely, know, it wasn't anything too crazy. And then we kind of all planned a trip to come up here and look at some houses together. And it was actually when all the wildfires happened. Oh, great. Yeah, it was crazy. So we had just looked at houses that day and then we got back to our hotel and then all the fires. That was the one on. That was wild. That was crazy. Yeah. So we were at our hotel watching this fire like roll over the hill.

Host (19:33)
group.

the west side yeah yeah

Trevan (19:51)
and we're like, all right, we should maybe go home now. So, ⁓ so yeah, we had looked at all the houses and one of the houses that we looked at that day is the house that we ended up in today. ⁓ so super cool. Yeah. But, ⁓ but yeah, we just kind of wanted, you know, a little bit more accessibility to the outdoors, change of pace, a little bit slower pace of life, ⁓ something different. So we, we all had, you know, been to Kelowna growing up, just coming here for the summers and stuff. And we all loved it here. And we.

Host (19:53)
Hahaha

Trevan (20:20)
We thought, hey, you know what, let's give it a shot. So we kind of, moved up the whole family up here. My other sister, she lives in Kamloops with her husband and her two kids. So we're, yeah. So we're all not too far away, which is super nice. So yeah. Yeah. Yeah.

Host (20:34)
That's really cool.

So then how did you, when you moved to Kelowna, did you know when you were in Kelowna you were going to start your food truck or did that come after?

Trevan (20:44)
guess I kinda, yeah, missed a little bit of this just before, so I guess I finished at the catering gig and after that, for just under a year before I moved up to Kelowna, I was actually helping out a buddy of mine who I had worked with previously at a different restaurant for a little bit. He opened up his own food truck. So he needed an extra body, so I kinda stopped.

catering at the time and was just doing my solo thing. So it worked out well. I was able to do my own thing while still helping him out. What type of food was it? So it was a breakfast sandwich food truck as well. Oh, okay. Yeah, yeah. So he kind of shaped the way for me a little bit, you know? He definitely helped mentor me through a lot of this. Shout out to Bobby Lewis and Bob's Breakfast Sandwiches in Abbotsford. If you're ever passing through Abbotsford, honestly.

Host (21:21)
Bye.

Trevan (21:36)
killer sandwiches. They're crazy. And he now he does smash burgers as well for dinner and stuff. So yeah, he's killing it. He's doing he's doing amazing things out there. So very nice. But yeah, he he definitely helped me out a lot through the whole process of, you know, starting up the food truck. I was always shooting him text messages or calling him, you know, Bobby, need help. What do I do for this? So it was definitely huge, huge having him just, you know, be right there for me.

⁓ but yeah, when I moved up here in January, just kind of took a little bit of time just to, know, get the lay of the land. started applying at a couple of different places. My girlfriend, Jasmine ended up getting a job at central kitchen and bar. yeah, yeah. So good. So she got a job there. I wasn't really sure what I wanted to work yet. And she was like, why don't you just come apply at central too? So,

Host (22:21)
amazing cauliflower wings.

Trevan (22:32)
I ended up applying at Central. so, yeah, I got a job there as well. So me and her, we're both working there together. Yeah, for like the last year, we've both still been there. I'm still there like one to two days a week. wonderful. Yeah. So I'll just kind of pick up a shift here and there every once in a while. yeah, so I purchased the food truck last year in like June. So I kind of sat on it for a while.

had to do some renovations. It was classified as a B-class trailer. it wasn't complex food. it was only licensed for like prepared meals, prepared sandwiches and stuff. Yeah. I had to fully basically tear out the inside. Yeah. Yeah, exactly. And had to get fire suppression, put new counters in, had to get a three compartment sink. Yeah, it was a whole thing.

It was in shop for about like four, four and a half, five months. ⁓ Yeah. So my dad actually is he's in the metal distribution industry. So he sells aluminum and stainless steel. So he actually knew some guys that did custom fabricating. So Okanagan stainless steel here, just kind of in Glenmore area. They did all the work for me. Yeah, they had done.

Host (23:24)
Did someone hear that?

Trevan (23:45)
They've done tons of work on other food trucks and stuff, so they came highly recommended with just knowing what they were doing already with that kind of stuff. So

Host (23:53)
So

where did you get where did you source your food truck like the

Trevan (23:57)
Um,

it was from peach land. Um, so I bought it in peach land. Um, there was this lady Yeah, yeah, she was selling it I bought it off marketplace She had it for for a like a deli sandwich shop. So it was called like the deli wagon But yeah, she she ended up selling it to me and then yeah I brought it home me my dad and we got it in the shop and started working on it and

Had to take all the decals off and everything because it was fully decaled out. Huge, huge decals fully on the side. So yeah, we had to peel all those off and get the new ones on. So yeah, was definitely a process, you know, getting everything done between just the licensing, the permits, the, yeah, all the renovations that we had to do.

Yeah, yeah, it was crazy.

Host (24:47)
we got to go and touch a little bit more on you finding this food truck on marketplace. Cause I kind of relate this to.

you know, when you're getting a new motorcycle or a new vehicle or whatever it may be, and you're just constantly checking, scrolling and comparing. this is even cooler than that because this is going to be your first business. That's all you. Like here you are. the first time you even Googled food trucks for sale. Like this must've been very, very exciting.

Trevan (25:03)
yeah.

Yeah, yeah, for sure.

For sure, yeah. You know, I definitely was kinda just every once in a while looking on Marketplace, just kinda would throw it on there, just see what's out there. Cause moving to Kelowna, I did know that I wanted to open up a food truck. That was kinda, you know, the main goal of me moving here was to start my own business out here and do my own thing. So working at Central was really just a stepping stone and I was super transparent with them from the beginning and I let them know like,

this is what I'm going to be doing. Yeah, exactly. So and they've been super supportive throughout the whole thing. But yeah, you know, just with the with finding the truck, I I definitely was looking all the time, found a couple. Me and my dad went and looked at a few, but nothing kind of really fit what I what I wanted. didn't. Based on size, I didn't want anything too big that I had to haul around. I wanted it to be

Host (26:09)
Sound like size?

Trevan (26:16)
relatively easy to move around if I needed to so So yeah, I didn't want anything that was like a 20-foot trailer I wanted to kind of keep it under the in around the 15 mark and so yeah, so I ended up finding this trailer in peach land and She was supposed to open up with her husband, but it ended up not happening so they had to sell it

And she was like, she gave it to me for a really great price because she could just see my passion and how much I was stoked on this trailer. because when me and my dad went to go look at this one, I knew instantly as soon as she opened the doors, I was like, oh, this is it. I was like, this is the one. And I could tell from Marketplace too, just based on the pictures and the way it was marketed on there. I was like, oh, wow, this is this is really nice. And then like the trailer itself was it's only like a 2013 trailer.

So, you know, wasn't like super old, but the owners had kept it in such good condition.

Host (27:13)
I

feel like if I was that lady, they had this dream and you said it was all deckled out. They've put and they've kept it in such good shape. You know, she probably has such a connection to this trailer. Totally. to come and have someone like you with such passion and such good energy. Yeah. Be able to take this trailer and, you know, give it a second life. For sure. For sure. Totally. was probably felt from her and pretty good.

Trevan (27:40)
Yeah, yeah, definitely. So yeah, that was super, super sweet.

Host (27:45)
you've known you wanted to do this food truck thing. your logo, your name, your branding and all that. How many different iterations of...

Trevan (27:52)
Yeah, yeah.

Not too many actually I I definitely you know me and Jasmine were brainstorming a little bit I Would say we really sat down For like a couple nights and we were writing some stuff down Started landing on some kind of more Western themed stuff and I kind of like the sound of those You know, they sound good and then I forget who came up with it, but the the sandwich slinger kind of came about and

I obviously knew I was going to be doing sandwiches. I wanted to start with breakfast sandwiches, but I didn't want to have breakfast in my name because I eventually want to be able to slide in and do like some lunch service or dinner service.

Host (28:34)
that's a point not limiting yourself.

Trevan (28:36)
Exactly,

so I didn't want to put breakfast in my name, so I kept it open as the sandwich slinger. You know, is that anything? As long as it's between two pieces of bread, right? that's So yeah, kind of landed on that. Sat with that for a week probably, typed it out on my phone, had it as the background on my phone, just so I could see it everywhere all the time, the sandwich slinger. And I loved it. And then from there, you know what, I was like,

sweet. with the whole Western theme, I was like, I can start kind of playing with the names of my sandwiches and start kind of, you know, having really playing into that whole Western thing. And being in Kelowna, I feel like it's quite fitting also. So, so yeah, that's kind of how the name came about. And it was nice to be able to link something with the name of the sandwiches. And I feel like they kind of all fit the vibe very well. So.

Host (29:27)
Yeah,

and then who did you get to do your local?

Trevan (29:29)
I was actually my tattoo artist in Squamish. ⁓ get out. Yeah, so I reached out to him and was like, hey man, I was wondering if you'd be interested in doing a logo for me. I'm starting up a food truck called the Sandwich Slinger. Like this is kind of what I want. So we kind of went back and forth a little bit. Honestly, one of the first drafts he did, he killed it. His name's his tattoo name is Slee Stack. He tattoos out of Squamish. But he.

Yeah, he killed it. basically, yeah, we only sent like two or three drafts together back and forth and we landed on the final one and we just kind of went back and forth on a little bit of colors. And then I let him know, was like, hey, I want to do stickers for my bags too. Yeah, because I was thinking, thinking the stamps and then I was like, know what? I like, I want to keep it a little bit different from Bobby because Bobby was stamping his bags too. And

Host (30:10)
Yeah, that's a nice little

Trevan (30:21)
He was like, I don't care what you do. You're in Kelowna, you're so far away. It's all good, man. But I was like, yeah, you know what? I want to do stickers. So we kind of talked about some different sticker color options and landed on the pink and blue. I thought it was a nice kind of contrast for each other. Yeah. Can't go wrong. Yeah, yeah, exactly.

Host (30:40)
So cool. how did you find your location?

Trevan (30:45)
My location actually was from one of my neighbors. He works at the fruit stand. So... ⁓ Yeah.

Host (30:54)
It's all your whole life is connection. Yeah, it's really cool

Trevan (30:56)
It's been crazy. Yeah,

honestly. So yeah, one of our neighbors works at the fruit stand. So he kind of connected me with that. And there used to be like a Ukrainian food truck or a Turkish food truck. Sorry. It was called Turkish Bites. It was really good. Yeah. Yeah. I heard great things about it. Yeah. So. So, yeah, they were on the lot and I saw them when we first moved here in 2024.

And I was like, that's a sweet spot. And then, so they ended up moving off of that spot. yeah, it was super weird how that all kind of came about. And I had knew that he worked with the clone of fruits and veggies. So I had asked him, was like, hey, is the Turkish bites coming back this year? I was like, cause I actually just bought a food truck and I was like, just trying to figure out my spot and this and that.

He was like, no, like, yeah, don't think they're coming back. So he's like, yeah, let me talk to like the owners and we'll see if we can get something going. So it's.

Host (31:48)
great like you it's very visible yeah yeah a of that farm man they have the best watermelons ever

Trevan (31:51)
Yeah, totally.

Yeah, and there's strawberries too. They are so naturally sweet. It's crazy.

Host (32:02)
they actually taste so good. Yeah watermelon. It's actually we will never buy a watermelon from the grocery No, because once you've had an actual true watermelon

Trevan (32:12)
It's insane. It's insane. Yeah. So good. Yeah. I literally, I'm always there every morning. I'll like go buy some fruit, put it in my fridge and just stock it.

Host (32:21)
Yeah, my mother-in-law taught us to ⁓ we get because the watermelons are big too, right? So we'll eat some of it fresh and then we just cube we cube it and freeze it. ⁓ nice. so we bought enough watermelon last year that we kept it in the freezer so that all winter long we could pull it out and all you do is put it in the Vitamix with a squirt of lime juice. Okay. And it's the most incredible watermelon slushie. So refreshing.

Trevan (32:46)
Yeah, that sounds so good. Yeah, I'm gonna need to do that this

Host (32:48)
Yeah, it's really good.

We digress. So you got any stories or anything you want to talk about?

Trevan (33:00)
we could talk about a little bit more of the process of like of the truck because I definitely

Host (33:03)
Yeah.

⁓ yeah, it kind of cut us off on that.

Trevan (33:07)
no, no, it's all good. Definitely. just, I, I learned a lot through, you know.

Basically building the truck from scratch. had to, I had my girlfriend's father. He luckily is a very handy man. So it was nice having him to be able to kind of do all the plumbing with me. Cause we had to kind of fit all the new three compartments sink in. So yeah, I learned how to do a lot of plumbing stuff. He just kind of helped me fix all the kind of small things that I needed to do.

that I

Host (33:40)
What are some of the code or regulation things that you have to have on your truck?

Trevan (33:45)
Yeah, so I had to get my fire inspection done. in order to obviously raw proteins or whatever, I needed to have a hood vent system, which was probably the biggest cost upgrade of the truck. The whole hood vent system and the fans and everything.

Host (34:03)
Because

I have to be able to like suck so much air per measurement is.

Trevan (34:06)
Yeah, Yeah,

I'm not sure what the exact unit is. that needed to pass so that I could get my my fire sticker. And then I needed to get interior health in. So the health inspector came in, she just had to make sure that I needed to upgrade my water tank, because since again, it was only a B class trailer. So they

could only, they only needed like a 30 liter water tank. But since I'm a C-Class trailer, I needed 135 liter water tank. So yeah, I needed a much larger water tank. So I needed to source that out.

Host (34:34)
significantly larger.

Are you able to just refill that on the spot though, like from a garden hose or something?

Trevan (34:45)
You

can, yeah. But also with that, so depending on where you're filling up your water, so I need to take it to like a water treatment facility and fill it up unless I'm getting the water tested regularly at the place that I'm filling. So if I'm using residential water, I would need to get it tested regularly for pH levels and making sure that it's safe water to use.

Host (35:06)
residential out of the city of Kelowna taps Correct. though it's the city water.

Trevan (35:12)
Yeah,

just because it's like I'm using it for commercial selling use. Really? Yeah. And I'm out of a mobile unit. Yeah. Yeah. Super weird. there was definitely a lot of small things like that. No, because they're already hooked up to the city line. And I guess it's because I'm. ⁓

Host (35:20)
Yeah.

Do kitchens have to do that with their water?

is it

like contamination from the

Trevan (35:35)
Yeah, You're storing it. Exactly. So yeah, so there's a lot of like water testing involved. There's like a Kelowna water station that you just go and fill it up. And then there's a shell that, a shell in Rutland that I go and drain all my water and get rid of all my wastewater. So every once in a while I just have to take my truck out of that spot, go fill up the water. ⁓

Host (35:37)
⁓ I see.

So where do you go to fill it up?

Is

that kind of like where RVs would take the... a sandy dump sort of thing? Gotcha. Oh interesting. So how often do you have to do

Trevan (36:05)
Exactly, yeah, same

mean, I've only been so I've been open since June 8th. Yeah. And I still haven't had to empty my water tank. I still have got a little bit of water left, so I'm going to have to go fill it up soon. So when I fill it up, I'm just going to go empty it. That way I don't need to keep taking it in and out. Right. But yes, I'll probably need to go kind of do the reset soon. Yeah.

Host (36:35)
Yeah. Okay. And then so then what else needs to pass? Anything else?

Trevan (36:39)
yeah, that needed to pass. The hot water, needed like instant hot water. So needed to get that all kind of set up. That was just propane. So a gas line. So I just need to turn that on and then it kind of heats it all up. And then yeah, other than that, just, you know, small things, making sure I had thermometers in my fridges. How am I transporting goods?

Host (37:01)
how things are tied down sort of.

Trevan (37:02)
Exactly,

yeah. you know, if is my flat top going to move when I'm transporting the trailer? stuff like that, you know, tons of small things that I, you know, I've been in the industry for so long, but just small things that you're like, yeah, OK.

Host (37:18)
Do you, how do you, have your propanes and stuff all locked down?

Trevan (37:21)
Yeah, so I have a small little door on the outside in the back that I can lock up. It's just for propane, so I get to keep my propane separately on the outside, which is super nice. Yeah.

Host (37:32)
Yeah.

Yeah. I can imagine that might be, just the theft in the city. ⁓

Trevan (37:38)
For sure. yeah. No, that's good. Yeah,

no, honestly, that was definitely something that I had thought about, you know, because I was like, I'm going to be leaving because I leave, I leave my trailer there every night. Right. I take the food home, so I have a separate fridge. Exactly. So yeah, yeah. So I unplug it every night. I take it home with me. That was another thing. I had to have a dedicated fridge and freezer at home that was solely for the business that wasn't kept anything.

Host (37:51)
the food in it.

So you don't have to have it any and all night.

Trevan (38:08)
for my own personal use. I need to send her pictures of that and all the, know, all the, on So, so I didn't have to leave it plugged in, which is super nice. But yeah, definitely put some extra security measures on the truck just to upgrade the locks and put some extra stuff on the windows. And cause yeah, I wasn't sure, know, luckily,

Host (38:15)
thermometers and those two.

Trevan (38:33)
There's a guy that lives in the house right next door and he's kind of like the farm keeper. He is the dog actually, Koda, the big dog. it's nice having him there just to kind of keep an extra close eye on the truck when I'm not there. Yeah, for sure.

Host (38:46)
That's cool. Yeah, yeah. There's someone there. Wow.

And then how did you go knowing let me rephrase that. Because when you're first starting out, you're probably not going through as much resources for sure. But you're just starting. People don't know of you yet. Yeah. So how do you make your menu being conscious of like

waste and stuff like that. Like not wanting food to go bad.

Trevan (39:13)
For

sure. You know, luckily, since I've been in the industry for so long, that definitely helped kind of curate the menu of products that I can use in another sandwich in a different way, so I'm using the same product and I'm not outsourcing just one thing for one sandwich and that's it. And if I don't use it, then I throw it out. Yeah. Versus.

it's on three different sandwiches or people can add it onto this sandwich or something, So that definitely kind of helped with the waste aspect of things. every sandwich has an egg on it. everything has almost every sandwich has cheese on it. So there was lots of things that kind of, doubled up. Yeah.

Host (39:50)
Yeah, and you that probably just all comes natural to you. We don't even think of it

Trevan (39:53)
Yeah, yeah, definitely, you know a little bit

of thought process behind it, but yeah, it wasn't too bad thinking of the menu and You know just took some inspiration from some different things that I that I personally loved or different breakfast sandwiches that I have tried Or you know like for instance the final showdown that I have on my menu It is kind of got inspiration from Hawaiian spam asubi So I don't know if you've ever had that

Host (40:17)
by my suit.

Trevan (40:18)
So spam subi, obviously spam's not for everyone, I understand it's a- spam. Yeah, spam. So it's called spam subi. it's basically like spam sushi. So it's like sushi rice. so a piece of spam with some teriyaki wrapped in like seaweed. So it's basically like spam sushi. ⁓ So yeah, that's kind of where I got the inspiration from that and also-

Host (40:33)
Okay.

Trevan (40:37)
just being half Filipino growing up. We ate spam growing up for breakfast and stuff. I definitely kind of wanted to incorporate that somehow in the menu. people love eggs benny for breakfast. So I kind of wanted to throw like an eggs benny style sandwich on there, something with hollandaise. so. Yeah, yeah.

Host (40:57)
That's pretty cool.

Yeah. So how do you see it growing in the future? Like what's your dream of it becoming?

Trevan (41:05)
You know, my dream,

I would say the five to 10 year goal would probably be to open up a bricks and mortar, something small, nothing too big. I want something cafeteria style where you walk up. still kind of same style as like the food truck where you come up, you order, but you'd maybe get a number and you go sit down at a table. That way I don't need a real front of house presence to hire servers on. And it's more go bust some tables.

Host (41:31)
Yeah, you know they if just order and they give you your exact

Trevan (41:35)
thing and you go get the

buzzer. Yeah, yeah, totally. So I kind of want to do that style. Yeah. But 20 to 25 seats, nothing like four or five tables, absolute max. Yeah. Something small, you know, something intimate. Yeah. That's just like your cute little local breakfast stop, you know. Yeah. But yeah, you know, the inspiration behind the food truck was just kind of I.

obviously working on the other breakfast food truck with my buddy, but we found that there's a big piece in the market that's missing for just quick, fast, convenient breakfast besides Tim Hortons or McDonald's. ⁓ Yeah, more real food besides obviously you can go down, sit down at Pure and Simple or OEB or something, which is great and it's great breakfast, but you're sitting down and you're there for an hour versus just being able to go quickly grab.

Host (42:15)
more real food.

Well, and that's part of that whole like Vietnamese Thailand experience of all the food vendors on the street and stuff totally you can just walk up and grab a sandwich and keep Yeah, you're just as you're going for sure. Yeah, that whole vibe. It would be nice if that can slowly like Come into Kelowna somehow having those

Trevan (42:40)
And you're in and out,

Yeah, yeah for sure because I feel like you know Kelowna everyone loves supporting small businesses and it's definitely it definitely shows you know I've been like I said I've been open for just almost two months now and ⁓ it's definitely you know the word of mouth is getting out there already it's been pretty cool just you know asking people had you hear about me and they're like ⁓ just you know my tenant was eating your sandwich or I saw someone walking on the street or

Host (42:59)
Yeah.

I the sticker.

Trevan (43:20)
Yeah,

I saw the sticker or just looked up breakfast on Google reviews and you came up. it's been very humbling. And I just I can't thank everyone enough just for how much support everyone's been showing. It's been amazing.

Host (43:35)
Would you be interested in somehow getting into the the farmers market on Saturday the Wednesday Saturday thing? Yeah, yeah, however that works

Trevan (43:41)
Yeah, definitely.

The Saturday one, I think would be sweet. guess the Wednesday one's mornings, too, right? Or is it? Yeah, no, it's a morning. I think it's a morning market. Yeah, yeah, I think it is.

Host (43:54)
Yeah, don't often we we just went on Saturday we go okay

Trevan (43:59)
Yeah, but yeah, no definitely would be interested in getting in on that I think I missed the like the vendor application on that for this year, so

Host (44:07)
Because they have a winter one too. They do. Yeah, they run in the winter time. Yeah. But I think it's indoors, like it's indoors at Parkinson.

Trevan (44:10)
Yeah.

Okay, okay,

right. Yeah. But yeah, I mean, who knows, maybe I'll try and get in on that. I definitely want to stay open in the winter. Yeah. I wanted to, I was really pushing to get open for the summer so that I could try and build that customer base. Yeah. And stay open for the winter. Yeah. You know, people, it's cold, people want hot coffee and hot breakfast sandwich. That's true. So, so.

Host (44:37)
Even before like the Rockets game or like we're big hockey fans, you know, go down and pick a sandwich up on your watch. Yeah, I think you're right about that.

Trevan (44:43)
Yeah, yeah, for sure, for sure.

Yeah, so I just needed to find something that was quick and convenient that people could just grab on the way to work and not feel all sick and bogged down after McDonald's breakfast sandwich.

Host (45:04)
Well, it's just something, you know when you're talking about hole in in the wall I was walking out to my mom's on the weekend and Sandrines has opened up where the fixed cafe used to be Yeah, and it was actually kind of cool because they have a hole in the wall like they have a window facing outside. ⁓ that's so you can just walk up

Trevan (45:13)
Okay, I saw that. Yeah, I haven't been there yet.

Host (45:22)
There's so much beach traffic there. Yeah. You can just walk up, grab a coffee or whatever. Sweet. Like their little pastries they sell. Yeah. And you don't have to go inside. It's such a cool idea. Yeah. Like we need more of these little nook and cranny kind of sure kind of things. yeah.

Trevan (45:24)
Yeah.

That's so nice, yeah.

Host (45:40)
So you've spent one whole year, you've spent one winter here. Correct. Kind of one and a half. Winter doesn't really start until December, January. Yeah. Although I guess it's way colder than what you're

Trevan (45:44)
Yeah.

Yeah, yeah.

Yes, it's a little bit different here for sure. It's

definitely colder up here. Yeah, but it's like a it's a different kind of cold. Yeah, it's definitely more manageable. feel like.

Host (46:00)
dry.

Yeah,

even though it's colder, it's drier, so it's not as chilling.

Trevan (46:09)
Yeah, yeah, for sure. It's not, yeah, you don't feel it in your bones where you're like, ⁓

Host (46:13)
Yeah,

exactly. How's the... ⁓ and we haven't really had a hot summer yet, which is nice too.

Trevan (46:19)
Yeah, it's been kind of mild this summer. You know, your off day where it's super hot and definitely feel it in the truck when I'm in there.

Host (46:25)
I was gonna say you got AC or anything or what?

Trevan (46:27)
No,

the hood fence definitely helped. They suck out a lot of the hot air from just the flat top. But other than that, just the natural breeze from having the doors open helps. Yeah, exactly. We actually just bought some of those neck fans from Costco too. Those have helped on some of the super hot days. On Canada Day, was... Yeah.

Host (46:39)
Yeah. Got your ice do-rag?

It was crazy awesome.

Trevan (46:54)
and was cooking on Canada Day. was busy.

Host (46:57)
Yeah, I

got to like the mid-30s. Yeah, yeah, yeah, pretty hot. Yeah, we went down, walked down to the lake. It's probably the best day of the year, Canada Day, because the city puts on such an amazing, like so family-friendly and downtown, everything's going on. And then all the food trucks are out there, all the little vendors, they all come out. Yeah. And yeah, I know they put on a good event, that's for sure.

Trevan (47:11)
Yeah, so many things going on.

Host (47:23)
have you gotten up to the hills at all?

Trevan (47:25)
No,

I, ⁓ we wanted to get up this past winter, to go snowboarding, I, just couldn't find the time. Yeah, unfortunately, but I do enjoy snowboarding. Yeah. So I definitely need to get up there next, next season for

Host (47:38)
you were like the do-op to Whistler.

Trevan (47:40)
Yeah, Whistler

or just like Grouse.

Host (47:42)
Gross? I didn't know you could snowboard on grass. I've only heard it as the gross grind.

Trevan (47:47)
Yeah, no, there's a they got a mountain there Seymour as well So yeah, there's a couple of just like more local mountains and then Whistler if you wanted to treat yourself Yeah, yeah, totally exactly. Yeah

Host (48:01)
We went downhill biking at Whistler a few years ago. ⁓ nice. But the lineups were just in the rain. my gosh. It was pouring rain too. They said, there was a great day. There's no lineup. I'm like, we just waited 35 minutes to get on the chairlift. What are you talking about? We're so spoiled here. You expect to just go down the mountain and get right onto the lift. Maybe wait three deep in a line.

Trevan (48:19)
It's good for Whistler,

Yeah, yeah, yeah, that's what people have told us. They're like, yeah, no, from Cloning you can get up to Big White and be on the mountain like within an hour.

Host (48:37)
Oh,

absolutely. Oh, yeah, yeah, absolutely. It's like 45 minutes away. especially when the gems open, because that saves you 15 minutes.

Trevan (48:45)
Yeah, yeah, that's just before right? yeah

Host (48:47)
Yeah,

but it opens later in the year. Okay, it's a bit rockier terrain. So they need more snow to like get it going. yeah, yeah, but no, no, that's good. Well.

Trevan (48:53)
Okay, I see.

Host (49:01)
Yeah. What else are into?

Trevan (49:03)
Ummm... Mint...

Host (49:04)
Although in saying that like do you have much time for hobbies?

Trevan (49:08)
But

honestly, right now, not really. Just between like, know, prepping on the truck afterwards or grocery shopping or whatever it is, caramelizing onions, which has been taking up a lot of my time.

Host (49:20)
That what's your pro do you mind sharing your process for caramelized?

Trevan (49:23)
No,

not at all. So yeah, honestly, cut a huge bag of onions, thinly sliced.

Host (49:30)
Do mandolin or knife skill? Knife.

Trevan (49:31)
Nah, just fit,

yeah, it's a lot quicker than mandolinning. also I just mandolin, anyone who knows who's been in the kitchen, that's a- Those fingers? Yeah, that's the danger zone for sure. definitely just, yeah, cut it all up and usually start with a huge mound of onions and it cooks down so much. By the time I'm finished, it'll be like a quarter of what I started.

Host (49:53)
Do you boil them first to soften them and quicken it?

Trevan (49:55)
No,

it definitely kind of just steams a little bit when I start. So just from the pan itself, any of the moisture. No, I just kind of let it all steam out. Yeah. Yeah. So I just start with a little bit of oil and then I'll throw the onions in, kind of let it cook out a little bit till they soften up and then usually throw in a little bit of butter as well, just because I like the flavor that the butter adds to the onions. Yeah. And then, yeah, season with salt and pepper. I just keep it super simple. It's just literally salt and pepper.

butter, a little bit of oil, and then slow. I'll sometimes throw just little bit of like a, talking like two teaspoons of sugar just to kind of help start the caramelization. And then after that, I just kind of let it do its own thing.

Host (50:27)
flow.

I feel like I get impatient I turn the heat up. Turn it down low enough and you have burnt tins I guess. Are you able to freeze them though? Can you make a huge batch?

Trevan (50:42)
I know.

Yeah.

Sure, so yeah, definitely.

You

can I haven't yet I haven't done the freezing but I've honestly been thinking about it recently just because I've been caramelizing onions so much. Yeah, it's been crazy like

Host (51:07)
Just do a huge batch.

Trevan (51:09)
Yeah, and it sucks because you know have to start with so much in the pot and then you finish with so little Yeah, so i'm cutting so many onions and I my yield is like half liter and i'm like, all right Yeah, yeah, that'll be good for a couple days

Host (51:24)
It was not liquid, but it's like hairy gold. Yeah. It on your, there's all caramelized onions are so good though. Yeah. Do you use white, yellow, red?

Trevan (51:27)
Yeah, exactly.

Host (51:36)
I wonder if you could like get, if you can freeze it with success to like do so many when onions are cheap when they're all coming ready.

Trevan (51:46)
True. And they

just have them good to go. Yeah. So yeah, I was going to do some testing, see if the product held well from freezing it or not. Because obviously I don't want to lose any quality of it. degrade at all? Exactly. So yeah, definitely going to do some home testing with that and see if it works. Because if it works, then that'll definitely help me from caramelizing onions every day or every other day right now. Because yeah, the Slinger has definitely been my number one seller. By far, it's outselling every other sandwich. ⁓

Host (52:15)
What did I have? had the sling. That was the original, right? Yes, I did.

Trevan (52:17)
You had the slinger. I had the slinger. Yeah, you had the slinger. I think with bacon, right? Yes.

Yeah. That's my classic, just, Yeah. For sure.

Host (52:26)
Gotta do classic first. Sure,

yeah. I was getting tempted. I'm like, no, you got to start with the You got to see if you can nail the basics here. The basics. Although, you know what? In saying that, I've in my life, I've gone from, okay, I got a story to share with you. So I have a really, really close friend, a teacher friend of mine. Okay. So we taught at Rose Valley for a couple of years together and he used to run the

Trevan (52:30)
Yeah.

Host (52:53)
the Concession. And his last name is Cuffner, so it was like the Cuff Cafe is what we would call it. And he made the most amazing breakfast sandwiches there. Oh, dang. I can't tell you. these things, we were addicted to them. We would crave them. Cuff, when are you opening again? Come on. They were so good. OK, there was two things. One, we discovered the

Trevan (52:54)
Yeah, yeah, yeah.

Sweet, yeah.

Host (53:19)
You can't the mayo he used you can't buy in the grocery store Okay, so you'll never gonna it's never gonna taste the same because i'm like guff Why can't I make this at home? I've tried He goes one It's the mayo you can't get the mayo and so then he told us where you could get the mayo but like the smallest container was this

Trevan (53:28)
But it's not.

Host (53:36)
It's a huge, liter whatever. Well, we bought that. No way. Yeah, and then we would like give it out to family and friends just so we could have a little bit at home. Yeah.

then the

other thing is there's something about that black talk, like the way it cooks, and then he'd steam the bun. And anyways, these sandwiches were so good. I worked for him for a summer. I'm like, I don't want to get paid. Well, I got paid in sandwiches. We just kept a tally of sandwiches. And then Graham and I, my husband, we would just go and we would just like constantly get free sandwiches and just knock them off the sandwiches. It worked out great for him.

Trevan (54:04)
Yeah, yeah, I was gonna say, yeah.

Yeah,

for sure.

Host (54:17)
But when he left, oh, talk about a man who can grind, because he's a full-time teacher, family, and then after school to the concert, and they ran it, like all the ball night, and then on the weekend and the tournaments, that man was hustling. Yeah, man, when he stopped working there, I miss those sandwiches.

Trevan (54:27)
Yeah.

Okay, yeah.

Yeah,

so much. So much. Yeah. Well, hopefully I can fill that void for you a little bit.

Host (54:49)
But I was gonna say like I you know you start off like so basic and then as you get older When you become more adult II you're like, I should be having all these things Like I should have all these I'm an adult now And now as I've gotten I've realized like actually I just kind of like it plain. Mm-hmm. I just like cheese pizza. That's it I just like a plane

Trevan (55:09)
Yeah. Nothing wrong with that. Yeah,

totally. Totally. I know I had a guy come by yesterday actually and he got a sausage slinger and he was just like, I was like, Oh, hey, how's everything? How the first couple of bites. He was like, man, this is what I've been looking for. Just a good sausage. Just a good sausage breakfast sandwich. That's it. I was like, Oh, well thank you, man. I'm so glad you enjoyed it.

Host (55:35)
Just

like, just nail it. Nail that bass line, which is actually hard to find. And you know, for the people who like get dolled up, you have your options. ⁓ like to have a solid standing. where else can you get, where else can you get in town a solid just bass? goodness.

Trevan (55:39)
Yeah.

Sure, yeah.

Good go to.

just like quickly on your way to work or on your way to whatever you're doing. Yeah, yeah, exactly. Yeah, I'm not sure. Yeah, exactly. exactly. Yeah.

Host (56:01)
Yeah. Yeah, sandwich slinger.

Trevan (56:08)
Yeah. So we'll see what happens. I eventually want to slide in and do some lunch and dinner service. And I know my brother-in-law, wants to start getting some, he loves smoking like barbecue. lives, he lived in Texas with my sister for a few years. So when he actually, when they moved back from, from Texas,

He actually brought this huge Texas smoker back home with him. So we've got that at our place with us. So he's like, yeah, man, he's like, I to some pulled pork sandwiches or some brisket or something. so yeah, eventually I was thinking, you know, on like ⁓ maybe on the next event day or something, I'll do like a special sandwich, a little pulled pork, maybe do a pulled pork breakfast sandwich and then slide in and do just the pulled pork sandwich. ⁓ that'd be good. Yeah.

Host (56:53)
Yeah.

Trevan (56:54)
So definitely some features on the way. Yeah, yeah, super exciting. And that way, you know, it keeps it fresh for everyone too. Something new for someone to try if they've tried everything on the menu or, yeah. Maybe in the future. Yeah, in the future I'll probably kind of throw a monthly feature on or something, keep it for the month and then change it up. But yeah, as of right now, those are just kind of my sole five sandwiches and.

Host (56:56)
That's exciting.

Yeah. Yeah. Do you do features or?

Do is that part of marketing too where you want to be consistent so that people know what to expect for sure like what they want You know, they have this amazing sandwich they expected on the menu and they come back. Absolutely Established then people know hey this week. I felt like making meatballs. Yeah meatballs

Trevan (57:29)
Yeah, ⁓

Exactly.

yeah, for sure. Yeah. So definitely consistency is key at the beginning. I feel like, you know, especially just, yeah, with menu, with hours, with location, especially being a mobile food truck, location, definitely people want to be updated if I'm gone for an event or if I'm, I'm here all week or

Host (57:55)
Right. Whatever. So it's a power of that Instagram.

Trevan (57:58)
Crazy. Instagram is...

Host (58:00)
When did you get started? You were it before? Your food truck? Like personally where you were on it?

Trevan (58:03)
so June 8th was my opening day.

no, no.

So that was, ⁓ that was all fresh. Yeah. Definitely. I would not have been able to do everything without Jasmine. She is my partner has helped me out so much just with like all the posts and making sure everything's looking good. she's definitely a lot more of the social media side of things. So I, I'm very grateful to have her there to help me with the whole social media management side of things.

Host (58:35)
the community like yeah, sure. Like I can actually like I understand now that you know, somebody is going to be closed for the day and they totally like you can just go on like, Hey, are they open today? Yeah. Especially for all the small businesses. For someone one man two man show.

Trevan (58:42)
update you.

Sure, yeah.

Exactly.

I, you know what, I do have limited stock, especially on like Mondays, because that's my Friday. So yeah, I kind of run with what I have for what I've got for the rest of the week. And if I sell out, I sell out. And that's kind of my main way of communicating with everyone. Like, Hey, I'm sold out, guys. Don't go.

Host (59:08)
You can check before you make the visit. It's an incredible resource.

Trevan (59:11)
Yeah, yeah.

For sure, yeah, it's been so helpful. I know, technology these days, crazy.

Host (59:20)
Yeah, it's good. Crazy good and crazy bad.

Trevan (59:23)
Yeah, yeah, for sure, for sure, for sure.

Host (59:26)
anything else you wanna talk about or dig down into? Hopefully... ⁓

Trevan (59:30)
think I'm pretty good. Yeah,

yeah, definitely. Absolutely. It is very exciting. I'm very grateful for everyone who showed up so far. definitely, Central kept me alive for the first couple of weeks. Just all the guys coming from work supporting there and Jared and Devin, they've been so supportive, honestly. They've been giving me the.

Host (59:36)
I know. exciting. ⁓

Trevan (59:57)
my son umbrellas, they're like, go take a look upstairs if there's anything you need, just let us know. I'm like, yo, thank you guys so much. they could have totally been the opposite, you know? I'm like, your competition, you're whatever.

Host (1:00:09)
That

is not, it is not Kelowna.

Trevan (1:00:12)
Yeah, yeah,

they're like, what do you need? What can we do to help you get you off your

Host (1:00:16)
Everybody just wants everybody to do well. Yeah, they know the struggle and they sure just like no we help everybody helps. Yeah

Trevan (1:00:24)
Yeah, for sure. And I think that's why part of me wanted to open up a business out here, you know, because I was like, I just feel like the community really comes together and really just helps support that small business and just seeing some of the other small businesses and some of the other small business owners come by and support me. And, you know, I'm using Anarchy Coffee and he'll come by and say, what's up? And I'll go grab a sandwich from him. You so it's cool. It's cool seeing everyone just.

you know, really supporting each other and yeah, it's awesome.

Host (1:00:54)
Yeah, it is cool.

it's great that you feel that that way. Yeah. Get that word out about our beautiful city.

Trevan (1:01:01)
Yeah,

no, definitely feel it out here for sure. It's been an overwhelming amount of support for my first month and a half, two months here. It's been pretty cool.

Host (1:01:11)
Yeah, now you got to take in a Rockets game. Yeah. You know, with all your spare time. Yeah. Okay, get the big way. Yeah. Maybe do some cross country or what do you call it? snowshoeing at Telemurk. Yeah.

Trevan (1:01:14)
Yeah ⁓

Yeah,

I would love to. Yeah, I definitely got to explore a little bit more now. Yeah. But hopefully next year I'll have a little bit more time. yeah.

Host (1:01:32)
That's

the thing, right? It all takes time. And then when you do have some time, sometimes you just need to put your feet up. Yeah, exactly. Because you're on your feet all day, You know? Yeah. OK, well, let's wrap it up. Cheers.

Trevan (1:01:38)
Yeah.

Yeah, no worries.