Latest / Corpus Christi Originals Podcast / #76 | Susheria

Transcript

#76 | Susheria · Corpus Christi Originals Podcast

0:00
SPEAKER_03: All right, what's going on y'all?
0:00
SPEAKER_03: Corpus Christi Regionals back at it again.
0:02
SPEAKER_03: Coming to you live from the produce uh Streamlabs Studios downtown Corpus Christi, Texas, uh at produce sound studios here on People Street.
0:10
SPEAKER_03: Thanks a lot, you guys, for joining.
0:11
SPEAKER_03: Today we got Sushiria in the house.
0:12
SPEAKER_03: What's up, man?
0:13
SPEAKER_03: What's up?
0:13
SPEAKER_03: How are you doing?
0:14
SPEAKER_03: Thanks for having me.
0:16
SPEAKER_03: Otherwise known as Derek, right?
0:18
SPEAKER_00: Or you know, I actually I've been getting a lot lately.
0:20
SPEAKER_00: Uh Mr.
0:21
SPEAKER_00: Sushiria.
0:22
SPEAKER_00: Actually, that's that's been a thing lately, uh, which is kind of kind of funny.
0:25
SPEAKER_00: Actually, I do I do randomly get recognized out when I'm out and about, uh, which is interesting.
0:30
SPEAKER_00: So Mr.
0:31
SPEAKER_03: Sushiria.
0:32
SPEAKER_03: That yeah, like the Mr.
0:33
SPEAKER_03: Corpus Christi original stuff.
0:38
SPEAKER_00: So we know each other from Del Mar back in the day, bro.
0:41
SPEAKER_00: Yeah, almost 20 years.
0:42
SPEAKER_00: 20 years or so.
0:43
SPEAKER_00: Because I started I started at Delmar 2005.
0:45
SPEAKER_00: Yeah.
0:46
SPEAKER_00: So yeah, close to 20 years, it's wild.
0:48
SPEAKER_00: Yeah.
0:48
SPEAKER_00: Did you ever did you finish?
0:49
SPEAKER_00: Did you get your degree?
0:50
SPEAKER_00: No, I didn't.
0:51
SPEAKER_00: I didn't.
0:51
SPEAKER_00: Life, life happened, and and I kind of realized that pursuing a music degree was not something that I wanted to do.
0:57
SPEAKER_02: Yeah.
0:57
SPEAKER_00: Uh Mr.
0:58
SPEAKER_00: Mr.
0:58
SPEAKER_00: Lippmann kind of called me out because I was I was actually a theory and comp major, music theory and composition.
1:03
SPEAKER_00: And uh he asked me, he asked me one day, he says, You like living off of voot stamps?
1:07
SPEAKER_00: Because as music theory and comp major, that's that's what you're gonna be doing.
1:10
SPEAKER_00: And I'm like, man, maybe I'd want to do that.
1:11
SPEAKER_00: Whoa, dude, he brought me that wow, yeah.
1:14
SPEAKER_00: Can't believe that dude.
1:15
SPEAKER_03: Yeah, yeah, he was wild, man.
1:16
SPEAKER_03: Wow, dude.
1:17
SPEAKER_03: Man, that dude was awesome too, bro.
1:19
SPEAKER_03: He was, yeah.
1:20
SPEAKER_03: He was he was awesome in his own way, you know what I mean?
1:22
SPEAKER_03: Yeah, awesome clarinet player.
1:23
SPEAKER_03: I've seen him play before.
1:25
SPEAKER_03: Uh, have you seen him play?
1:26
SPEAKER_03: Yeah, yeah, he's good, man.
1:27
SPEAKER_03: He's great.
1:28
SPEAKER_03: Yeah, and then like he he brought like a Jewish uh psalm on it one time.
1:32
SPEAKER_03: He was like sit like singing it or reading it, you know, because he's like Jewish like a Jewish Jewish rapture like that.
1:38
SPEAKER_03: Talking about like he he went to Israel one time or whatever.
1:40
SPEAKER_03: Oh man, his class, dude.
1:42
SPEAKER_03: Sorry, Mr.
1:42
SPEAKER_03: Liban, but damn that class was boring, bro.
1:45
SPEAKER_00: It was tough too, it was hard to get through.
1:50
SPEAKER_03: I think he was reading through the book the whole time, bro.
1:52
SPEAKER_00: Yeah, yeah, right?
1:53
SPEAKER_00: Pretty sure.
1:54
SPEAKER_00: Yeah.
1:56
SPEAKER_00: Somewhere I remember when I was here, I didn't go to the class very often.
1:59
SPEAKER_00: Honestly, that was part of my thing.
2:00
SPEAKER_00: I I would skip a lot.
2:01
SPEAKER_00: So that's part of probably why I didn't do so well.
2:03
SPEAKER_03: Yeah, oh, right on, right on.
2:04
SPEAKER_03: Yeah, dude.
2:05
SPEAKER_03: Um I just want to mention, dude.
2:06
SPEAKER_03: I every time I saw you, you were always like, Hey, what's up, dude?
2:09
SPEAKER_03: You know, just real, just real cool, real cool with me, you know what I mean?
2:12
SPEAKER_03: Even though we didn't really know each other, know each other, but you were just like, Hey, what's up, dude?
2:16
SPEAKER_03: And because I mean there was some people in the in I mean, just me in general as a person.
2:20
SPEAKER_03: Some people were just they kind of like he's weird or whatever.
2:24
SPEAKER_03: But but you're you're you the way you were towards me, I I always remember that, bro.
2:28
SPEAKER_03: Like, even though we didn't know each other like that well, I was just like, that's how I remember you, you know what I mean?
2:33
SPEAKER_03: Yeah, yeah, yeah.
2:33
SPEAKER_03: Just talking about stuff you're talking about just before air.
2:36
SPEAKER_03: Like, I'm like, I don't know you like that.
2:37
SPEAKER_03: I know you guys, hey, what's up, what's up, Asus?
2:40
SPEAKER_03: You know, and just pass by.
2:41
SPEAKER_03: And you're an awesome bass player, dude.
2:42
SPEAKER_00: Thanks, man.
2:43
SPEAKER_00: Man, yeah.
2:44
SPEAKER_00: So you're in three bands now?
2:45
SPEAKER_00: I'm in three bands now, yeah.
2:46
SPEAKER_00: Uh, so I still play with the independent thieves and playing with them for I think officially about 10 years now.
2:51
SPEAKER_00: Uh, because I remember when I first started playing with them, uh, one of the guys, David, uh, his wife was pregnant with their little one, Violet, and she just turned, I think, maybe 10, or she's about to be 10.
3:01
SPEAKER_00: So yeah, so she wasn't even born when we started playing.
3:03
SPEAKER_00: Now she's, you know, running around.
3:06
SPEAKER_00: And uh, but yeah, so play with them.
3:08
SPEAKER_00: I play with uh National Nobodies, um, and uh just started a new project with Celeste from the Chain Leaks called Indieglue.
3:14
SPEAKER_00: So uh indie, indie music, which is pretty fun.
3:17
SPEAKER_00: I'm pretty excited about it.
3:18
SPEAKER_00: Eric Graham is Garrett Graham says, my man.
3:21
SPEAKER_00: Oh, that's right.
3:21
SPEAKER_00: Yeah, he wanted me to throw him a shout out.
3:23
SPEAKER_00: I guess I I guess you know Eric's good people.
3:25
SPEAKER_00: I love Eric.
3:25
SPEAKER_00: I love getting Eric.
3:26
SPEAKER_00: He's he's he's he's fun to play.
3:27
SPEAKER_00: He actually played at one of my uh sushi classes one time.
3:30
SPEAKER_00: And it was really nice, good ambient, you know, uh vibe in the background.
3:33
SPEAKER_00: So very cool.
3:34
SPEAKER_03: So dude, I've been wanting to check out one of them classes.
3:36
SPEAKER_03: So what what is what does one of those classes entail?
3:39
SPEAKER_03: Like if somebody goes to it.
3:41
SPEAKER_00: Uh so um the the biggest thing for with me doing them is is kind of getting my food in front of people, right?
3:48
SPEAKER_00: So they they can expect to have my food, my version of sushi.
3:51
SPEAKER_00: Um, but they get uh two two two different rolls with two different styles of rolls.
3:55
SPEAKER_00: I guess one with rice on the inside, one with rice on the outside.
3:58
SPEAKER_00: Uh takes about an hour.
3:59
SPEAKER_00: Everybody leaves with their own uh sushi rolling mat, their own reusable chopsticks.
4:04
SPEAKER_00: And um since I've been doing them at the Asian Museum, they get to hang out at the Asian Museum and and walk around and check it out.
4:10
SPEAKER_03: So yeah, getting your food in front of people.
4:12
SPEAKER_03: It's some definitely something that nobody else is doing, I don't think, here in town, right?
4:16
SPEAKER_00: I don't think so.
4:16
SPEAKER_00: No, I and I I had a friend, um, one of my good buddies, longtime friends, uh from middle school.
4:21
SPEAKER_00: Uh he's done sushi pretty much right out of high school.
4:23
SPEAKER_00: And he did sushi in Austin, he did sushi in LA and in New York.
4:27
SPEAKER_00: And when I showed him um what we were doing, uh he says he's never seen anything like it, you know.
4:33
SPEAKER_00: So I mean, from East Coast to West Coast, you know, to South Texas, like I think I think it's safe to say I'm really probably the only one doing what I'm doing exactly.
4:41
SPEAKER_00: That's cool.
4:41
SPEAKER_00: I've seen variations of it, like at certain uh uh restaurants, right?
4:44
SPEAKER_00: You know, where they they have beef inside of it or chicken inside of it, but it's regular white rice with you know their traditional uh sushi toppings, but not exactly how I'm doing it with the with the Spanish rice.
4:53
SPEAKER_03: Okay, I was gonna say, so can you describe like a little bit of what it or describe what it is?
4:57
SPEAKER_03: How do you describe what it is?
4:58
SPEAKER_00: So that's something that with marketing, right?
5:00
SPEAKER_00: Like I've I've struggled with trying to figure out how to uh market it, right?
5:05
SPEAKER_00: Do I do I say it's you know like elevated Tex Mex food or Mexican food with the twist, sushi with the twist?
5:10
SPEAKER_00: And I I did struggle with calling it sushi for a very long time, right?
5:13
SPEAKER_00: Because I'm like like do what I do is it's sushi.
5:17
SPEAKER_00: Um but when you look at the definition of sushi, and I I I got with my my buddy at the Asian Museum, uh she helped me kind of uh navigate that area, you know, like is it sushi?
5:25
SPEAKER_00: Uh but sushi is is really all about the rice.
5:28
SPEAKER_00: It trans literal translation is to sa is sour rice.
5:31
SPEAKER_00: Wow.
5:31
SPEAKER_00: Um so when I when I take that definition kind of with what I was doing, and I made sure to to treat it like I would treat it like like regular traditional Japanese uh sushi rice.
5:42
SPEAKER_00: Um but I do also season it a little bit like Spanish rice, so you get a little bit of of both worlds.
5:47
SPEAKER_03: Wow.
5:47
SPEAKER_03: So Spanish rice uh in place of the white rice on the wrap.
5:52
SPEAKER_03: Yeah.
5:52
SPEAKER_03: And now the the stuff that's inside traditionally for sushi is what like a seafood or something?
5:58
SPEAKER_00: Yeah, so with traditional sushi, again, it's gonna be seafood, raw fish, um, shellfish, um, tuna, salmon, um eel.
6:08
SPEAKER_00: Um, and then so I I I took those ideas and I'm like, all right, well, you know, if I if I want to do a food trick, I don't think I want to do any of that raw stuff on a food trick in South Texas, you know?
6:19
SPEAKER_00: Yeah, yeah.
6:19
SPEAKER_00: Um, so the the uh the idea of taco meats, you know, was kind of a thing, and I'm like, I just throw taco meats in there and call it a day.
6:27
SPEAKER_03: Yeah, that's cool.
6:28
SPEAKER_03: So you put the the I guess the taco meats, like the asada, basically, right?
6:32
SPEAKER_03: Do you put porker pork or something?
6:34
SPEAKER_00: I do I do carne asada, uh cilantro line chicken, uh pork al pastor.
6:38
SPEAKER_00: No, sounds good.
6:39
SPEAKER_00: So yeah, yeah.
6:40
SPEAKER_00: So some of my one, my my my favorite one, people come up and ask what my favorite one is.
6:44
SPEAKER_00: I do the asada with uh miso-infused beans, some red cabbage, chipotle sauce.
6:49
SPEAKER_00: Wow, want to try it already.
6:51
SPEAKER_03: How's it going, Francesca?
6:52
SPEAKER_03: Thanks for joining in, Mama.
6:53
SPEAKER_03: Appreciate you.
6:54
SPEAKER_03: Yeah, so um what was I gonna say?
6:56
SPEAKER_03: Uh so so the names that you have on your on your menu.
7:00
SPEAKER_03: Um so the like one of them is the cukui, right?
7:02
SPEAKER_00: Yeah, the cukui, yeah.
7:03
SPEAKER_00: That's my my pork roll.
7:04
SPEAKER_00: Um, yeah, I don't know.
7:05
SPEAKER_00: I I I'm like, man, what is what is corpus love?
7:07
SPEAKER_00: Corpus loves, you know, the the the silly, the kind of over the top.
7:09
SPEAKER_00: I think some of those those names uh appeal to to South Texas and Hispanic community and the community down here, you know.
7:17
SPEAKER_00: So um those are kind of I I I try to be very specific with how I did it.
7:21
SPEAKER_00: Like the cuckui is gonna be my pork roll, the chupacabra is gonna be my beef roll, and the lachusa is gonna be my uh yeah uh my chicken roll.
7:28
SPEAKER_03: Yeah, right on.
7:29
SPEAKER_03: Yeah, so you and your truck is posted up on Everhart, right?
7:33
SPEAKER_03: Uh what is it on Everhart?
7:34
SPEAKER_00: No, not not anymore.
7:35
SPEAKER_00: It used to be yeah, I was I was next to Adelphos for a little bit.
7:37
SPEAKER_00: Um Adelfo uh or Keenan from Adolphos uh uh gave me gave me a lead on on spot.
7:42
SPEAKER_00: They were looking for another food truck to hang out out there with him.
7:45
SPEAKER_00: Cool.
7:45
SPEAKER_00: Um so I was there, I tried it out, it didn't work out as well as I had hoped.
7:48
SPEAKER_00: And then with the construction, um I I I moving down there uh probably just a few weeks ago.
7:54
SPEAKER_00: Yeah, that realized it was a good time for me to move again.
7:56
SPEAKER_03: Yeah, so how how have the people responded like to your I guess to your cuisine?
8:02
SPEAKER_00: Uh there's a lot of excitement about it, a lot of excitement and confusion, right?
8:05
SPEAKER_00: Because again, um people hear sushi and they they they associate it with traditional sushi, right?
8:11
SPEAKER_00: The raw fish, the raw elements of things, you know.
8:13
SPEAKER_00: Uh early on I did get a lot of people asking me, wait, you serve you serve raw chicken?
8:17
SPEAKER_00: And I'm like, no, I can't serve raw chicken, man.
8:19
SPEAKER_00: I don't think there's anywhere in the world that you're gonna get to eat raw chicken, you know, like nobody's gonna serve you raw chicken.
8:24
SPEAKER_00: So that and that that's where the struggle is, right?
8:26
SPEAKER_00: Um, so I would say probably more often than not, I have people who are who are willing to try it.
8:32
SPEAKER_00: Um, but there is a very small percentage of people that are like, oh no, I don't like sushi.
8:36
SPEAKER_00: You know, so then I gotta I gotta put on my best salesman, you know, uh face and and and give them try and try and give them the sales pitch and cool.
8:44
SPEAKER_00: Eventually I wear them down to try it out, and you know, I've I've turned them into into into a fan, you know, but it takes a little bit sometimes.
8:50
SPEAKER_03: Wow.
8:50
SPEAKER_03: You gotta kind of like like you gotta talk to them first about it before.
8:54
SPEAKER_03: Yeah, okay.
8:55
SPEAKER_00: Yeah, it's not traditional.
8:56
SPEAKER_00: No, not at all, right?
8:56
SPEAKER_00: There's no, I mean, again, you're looking at it, you see that it it looks like sushi the way I played it sometimes, but then it kind of it's got that like street food appeal too, you know, where it's just like loaded with sauces and a bunch of stuff on it.
9:06
SPEAKER_02: Right.
9:07
SPEAKER_00: Um, but then you know the rice is kind of they're like, Wait, is that Spanish rice?
9:11
SPEAKER_00: But it's sushi rice, and um, but yeah, I mean a lot of times, you know, if there if there's those hardcore people who are are are either allergic or just don't do sushi at all, they're like, No, I'm not, I'm not gonna do it.
9:21
SPEAKER_03: Yeah, right on.
9:22
SPEAKER_03: Yeah, yeah.
9:23
SPEAKER_03: So so you've been at the art the art walk, do you do like fest I guess festivals or I mean is that where you do do you post up most times?
9:30
SPEAKER_00: Right now I'm doing I went back to doing apartment complexes.
9:33
SPEAKER_00: Um, I'm trying to get back into doing art walk.
9:34
SPEAKER_00: I set up at QBR.
9:36
SPEAKER_00: I'm actually doing QBR again next uh next month uh for smoke walk again.
9:40
SPEAKER_00: Um I was doing farmers market, I just did a mark uh market in Rockport.
9:44
SPEAKER_00: So anywhere I can get in front of people, I'm not too too picky these days.
9:48
SPEAKER_03: Yeah, right on.
9:48
SPEAKER_03: You get it seems like you gotta do that as a food truck, just post up different places.
9:53
SPEAKER_03: Don't what I mean.
9:54
SPEAKER_03: Would you say that you you kind of learned that recently?
9:56
SPEAKER_03: Because you just been stationed, you were just stationed at this one place, right?
9:59
SPEAKER_03: For a while.
10:00
SPEAKER_03: Like, is it is it more difficult doing it that way as opposed to like going different places all the time?
10:06
SPEAKER_00: I think for a well-established like food truck, someone who's doing more familiar foods, you know, that that's a good idea.
10:13
SPEAKER_00: Uh, with me, I need to be in front of people where there's foot traffic.
10:17
SPEAKER_00: Um, because that's just the best way that people are gonna see what I'm doing, right?
10:20
SPEAKER_03: Right, right.
10:21
SPEAKER_03: And and yours is uh so it's actually a trailer, right?
10:24
SPEAKER_03: So you you you pull your trail, is it it's a trailer, right?
10:27
SPEAKER_03: It's not like an actual truck, yeah.
10:28
SPEAKER_03: So I guess you call it a food truck anyway, right?
10:31
SPEAKER_03: Okay, okay.
10:31
SPEAKER_03: That's pretty cool, man.
10:32
SPEAKER_03: Yeah, I gotta try it out, I gotta try that out.
10:35
SPEAKER_03: Um, yeah, that's cool, man.
10:37
SPEAKER_03: So, and how long have you been doing the sushiria?
10:40
SPEAKER_03: Or well, you started years back, right?
10:42
SPEAKER_00: Yeah, so this is uh third year in business.
10:44
SPEAKER_00: First year um with the the original branding started off with the with the business partner.
10:49
SPEAKER_00: We were set up inside of a uh gas station.
10:53
SPEAKER_00: Uh and we would jokingly call it gas station sushi, you know, which was which was uh a whole nother thing.
10:58
SPEAKER_00: Yeah, yeah, you know, like like people just didn't want to try gas station sushi, you know, but we're like, no, it's not not your regular sushi.
11:03
SPEAKER_00: Um but yeah, we were inside Snappy's.
11:05
SPEAKER_00: Um it was it was interesting, you know, it's nice having a kitchen.
11:08
SPEAKER_00: The idea for uh a food truck kind of didn't come later on until um some re some rebranding happened with the business, but yeah, so going going on three years total, two years with the with the food truck.
11:19
SPEAKER_03: Yeah, so to have a food truck, you have I mean, what type of I know you gotta have like a food handler's permit, obviously, right?
11:26
SPEAKER_03: Do you have to have like insurance for the food truck?
11:28
SPEAKER_03: I mean, what are some of the things that you have to have to go post up at a at somewhere, you know what I mean?
11:34
SPEAKER_00: Yeah, insurance is definitely necessary.
11:36
SPEAKER_00: Um, the trailer needs to be functioning like a commercial brick and mortar kitchen, right?
11:40
SPEAKER_00: You know, so like uh, you know, kitchen um at a food establishment, you know, the like kitchen cops type thing, yeah.
11:48
SPEAKER_00: Pretty much, yeah, yeah.
11:48
SPEAKER_00: I need to have a proper working vent hood, I need to have a proper working, uh like the propane lines need to be in place.
11:53
SPEAKER_00: I need a hand wash, uh hand wash sink, three compartment sink for my dishes.
11:57
SPEAKER_00: So again, you know, everything that they're gonna hold a regular kitchen to um the food truck needs to to have that as well.
12:03
SPEAKER_03: Right now, you gotta keep that up to parse.
12:05
SPEAKER_03: So have you tried gas or have you always done propane for stuff that you make?
12:08
SPEAKER_00: So initially, the the first trailer that I got, um very, very tiny trailer.
12:14
SPEAKER_00: Um and there was you know barely enough room for the for the for the sinks in there, but made it work.
12:18
SPEAKER_00: Um, had a small table in there with an electric stove, uh, a very small electric stove, and it it didn't really work the way that I was hoping.
12:24
SPEAKER_00: It needed to work with the amounts of uh food that I was needing that uh to cook.
12:28
SPEAKER_00: Um but yeah, so propane works pretty good.
12:31
SPEAKER_00: I like working with with propane and I bet you that sucker gets hot.
12:35
SPEAKER_00: It gets really, really hot, especially when uh you know the trailer's not insulated.
12:38
SPEAKER_00: Uh the AC works okay.
12:41
SPEAKER_00: You got an AC on there?
12:42
SPEAKER_00: Yeah, but once but once it's once you know it's been sitting out in the heat, especially in the summertime, and that stove comes on, man, it's it's an oven in there.
12:50
SPEAKER_00: Wow.
12:50
SPEAKER_03: So well, you obviously gotta use the the heat to cook the meat also, obviously.
12:54
SPEAKER_03: So do you so how much time do you use like prepping?
12:58
SPEAKER_03: We gotta prep the rice or what do you prep the most?
13:00
SPEAKER_00: Uh the the rice is takes the most prep.
13:02
SPEAKER_00: Uh the rice takes a while because it's it's a it's a whole process of right washing, uh washing rice for sushi rice, even with traditional sushi, you gotta wash the rice very, very thoroughly.
13:12
SPEAKER_00: So that's where where the stickiness actually on the sushi rice comes from because it you gotta wash that starch off the rice and then it gets uh nice and sticky once it's cooked.
13:19
SPEAKER_00: But yeah, that that takes the most time.
13:20
SPEAKER_00: I mean, if I'm cooking a couple of batches of rice, it'll take me three or four hours to to do a few batches of rice once they're washed and everything.
13:27
SPEAKER_03: So wow.
13:28
SPEAKER_03: And do you use like a distributor like here in town or I mean HEB, like is is that what you you do for your food truck?
13:36
SPEAKER_00: No, well, I yeah, I I just I use HEB, uh local meat markets.
13:40
SPEAKER_00: I use uh Borycraft for my chicken or the Mexican meat market.
13:43
SPEAKER_00: Yeah, I love Bory, man.
13:45
SPEAKER_00: It's just just the the vibe in there is really cool.
13:48
SPEAKER_00: The guys that work there really, Nathan, Nathan's a great guy.
13:50
SPEAKER_00: Yeah, super friendly, super clean, doesn't smell like a meat market in there.
13:54
SPEAKER_00: I mean it's you know, I don't know.
13:55
SPEAKER_00: It's it's uh normal, I guess, for for meat market to have that you know specific odor, you know, because you're dealing with meats and raw meats and stuff, but it's super clean in there.
14:02
SPEAKER_00: I like it there a lot.
14:04
SPEAKER_03: Whenever you go to like a store, like and you like the people there, the the owners or whatever, do you would you do you are you the type of person that will stay there even though their prices would go up or something like that?
14:14
SPEAKER_03: Yeah, uh you know what I mean.
14:15
SPEAKER_00: Yeah, no, I mean I'm I I su support the the the people, you know, that that run the business more so than than I say the product itself most of the time.
14:23
SPEAKER_00: That's why I like on a boy, you know, like it's just I mean he's just great people, yeah.
14:27
SPEAKER_00: Uh over there.
14:28
SPEAKER_00: So that's cool.
14:29
SPEAKER_03: It's like like the brand, the brand or the person that owns it is the person you're kind of doing business with.
14:34
SPEAKER_03: Right.
14:35
SPEAKER_03: It's good, man.
14:36
SPEAKER_03: Wow.
14:36
SPEAKER_03: So you do you you shop at board or you get there at board?
14:39
SPEAKER_03: Like, are you do food people?
14:41
SPEAKER_03: I don't know, maybe this is a general question for food trucks, but like and I talked to Alex though, Alex from El Vago was on here, and I'll and somebody was asking him how he cooks his brisket, and he was he's not giving any secrets away or whatever.
14:53
SPEAKER_00: Is that the type of is that how you are or with uh with the rice, yes or no?
14:58
SPEAKER_00: Like, so like when I do my sushi classes, I do to tell them how to cook the rice, but with like my specific ingredients and flavorings, like I'm like, I'm like, I have to get you to sign a non-disclosure before I go over and a little bit extra, yeah.
15:11
SPEAKER_00: Yeah, so um, but yeah, no, I mean I I I'm not too uh too worried about sharing sharing recipes if if I have something you know that I don't think is gonna be that big deal sharing.
15:22
SPEAKER_03: So yeah, right on, right on.
15:24
SPEAKER_03: Uh you got the timer on there, my uh so 15 minutes, right?
15:27
SPEAKER_03: About so all right.
15:29
SPEAKER_03: This is a 15-minute mark, you guys.
15:31
SPEAKER_03: So uh looking for somebody a sponsor or somebody uh if you will want like to sponsor the show.
15:36
SPEAKER_03: This is the this is a 15-minute mark where we can like sponsor your your business or something like that, just to help keep this podcast going.
15:42
SPEAKER_03: Appreciate you guys.
15:43
SPEAKER_03: If you want to donate, you can find us on Cash App Corpus Originals, send a donation to help keep it helped keep us in this lovely studio uh that we've got going on here.
15:52
SPEAKER_03: Shout out to Maya back there in produce sound studios for letting us do this podcast in here.
15:57
SPEAKER_03: Man, so you still play bass.
15:58
SPEAKER_03: So what do you got?
15:59
SPEAKER_00: The five stringer, six uh yeah, five stringer.
16:01
SPEAKER_00: Yeah, I just bought another one that not just bought, but uh a few years ago.
16:04
SPEAKER_00: Uh my my recent purchase was uh was a Schechter.
16:08
SPEAKER_00: I love Schechter, man.
16:08
SPEAKER_00: I don't know what it is about Scheckter.
16:10
SPEAKER_00: I just like it's just it feels comfortable.
16:11
SPEAKER_03: Wow, it's uncomfortable.
16:13
SPEAKER_03: You think like Warwick or one of those big things?
16:15
SPEAKER_00: I've never been a fan of Warwick.
16:16
SPEAKER_00: I've never been a fan of Warwick or traditional like fenders.
16:18
SPEAKER_00: I don't know why I'm not not being able to Schechter.
16:20
SPEAKER_00: They're weird, aren't they?
16:21
SPEAKER_00: They really are.
16:22
SPEAKER_00: Yeah, yeah, I'm a more of an eyebiness dude.
16:24
SPEAKER_03: Like uh yeah, it just feels better.
16:26
SPEAKER_00: It feels better, feels comfortable.
16:27
SPEAKER_00: So my problem with like on uh on a on fenders for me on bass is is the the the fret spacing, it just feels too too white, yeah.
16:34
SPEAKER_00: Yeah, so with uh Scheckter, it's a little smaller, a little closer together, and I'm able to move around and think a little more freely.
16:40
SPEAKER_03: You perform the five or the four?
16:41
SPEAKER_00: I mean, you can do anyone.
16:42
SPEAKER_00: I do five.
16:42
SPEAKER_00: Yeah, I like five alive.
16:44
SPEAKER_00: Four four uh I played on a five string for so long that when it was switched back to a four, it felt a little foreign and and and weird to kind of kind of get it make make the adjustment.
16:52
SPEAKER_00: But wow, yeah, yeah.
16:54
SPEAKER_03: That's what's up.
16:55
SPEAKER_03: So reading music, man, that's a big thing.
16:56
SPEAKER_03: What would so what do you what would you say?
16:58
SPEAKER_03: Like, so I guess we're shifting gears to like music talk.
17:01
SPEAKER_03: Um, do you what do you think about music theory?
17:04
SPEAKER_03: Like, should all musicians learn it?
17:06
SPEAKER_03: I mean, what what are your thoughts on that?
17:09
SPEAKER_00: I think I I I was I was for it for a very long time, right?
17:13
SPEAKER_00: I I was really like a stickler for it.
17:15
SPEAKER_00: I think that thought it was very, very, very important to know music theory, but I think there's a a little bit of it can go both ways.
17:20
SPEAKER_00: I mean, I don't think you need to know music theory to be a good musician, to be a great musician.
17:24
SPEAKER_00: I think it helps.
17:25
SPEAKER_00: Um, if you're trying to develop your skills and take your skills to the next level, then I think the other music theory part of it's gonna help, you know, learn learning the progressions and learning all your skills and your your uh chords and things like that, you know, the proper names and and whatnot.
17:38
SPEAKER_00: But I don't think it's necessary to be a good musician, but I think it helps.
17:43
SPEAKER_03: And and jazz, you're a jazz bassist also, man.
17:45
SPEAKER_03: Golly, how how do you, man, how do you get used to being playing jazz?
17:50
SPEAKER_00: I feel weird.
17:51
SPEAKER_00: I don't that's one of the that's one of the the the only I think genres of music that I still like I I feel like I freeze up, you know, and as as much as I did it at Delmar with Mr.
18:00
SPEAKER_00: Irving, like I never got comfortable comfortable doing it.
18:04
SPEAKER_00: Like I can do it, but I feel comfortable doing it if I have some sheet music in front of me and a lee sheet in front of me where I know all my changes are because it's just it's overwhelming.
18:12
SPEAKER_00: It's it's almost like it's almost like they're there they're rules without having to follow any rules, but there's rules to it still, you know, like it's it's weird.
18:20
SPEAKER_00: Yeah.
18:20
SPEAKER_00: I took a I took a uh jazz improv class with Rick Cortez one year, and uh it was one of the most insane things I had ever done.
18:27
SPEAKER_00: Like, I'm like, I can't do this, I don't understand it.
18:29
SPEAKER_00: It's a whole nother like music is is a is a is a language in itself, right?
18:33
SPEAKER_00: But you dive into to jazz theory and that's a whole nother it's weird, dude.
18:36
SPEAKER_03: It's weird and cause because you're you're trained classically, a track classical training there at Del Mar or Temu or whatever, and then you go into a jazz, and it's like all that's out of the window, right?
18:46
SPEAKER_03: Yeah, and you're like, dude, you have to train your mind to think in jazz, it's so strange, man.
18:51
SPEAKER_03: And then like keys and scales come so quickly just by one chord placement, you know what I mean?
18:58
SPEAKER_03: Like uh it's it's the two five, right?
19:00
SPEAKER_03: Two five one is the basis or whatever.
19:02
SPEAKER_03: So if you go into another key or mode or whatever, how do you know you're in that one?
19:07
SPEAKER_03: You know what I mean?
19:07
SPEAKER_03: You got to do it so much, I think.
19:09
SPEAKER_03: You gotta trust your ear.
19:10
SPEAKER_00: Uh yeah, that's that's the hard, that's the hard part.
19:12
SPEAKER_00: That's one of the things that I'm getting a little more comfortable doing recently, is trusting my ear, trusting you know, where where my hands want to move naturally.
19:19
SPEAKER_00: Uh, but with jazz, it's just easy to overthink.
19:21
SPEAKER_00: For me at least, I I overthink it way too much.
19:23
SPEAKER_00: Wow too much.
19:26
SPEAKER_00: Are you to the point where like if you hear a note, you can play it somewhere?
19:29
SPEAKER_00: Sometimes.
19:29
SPEAKER_00: And I'm not like I again it comes to trusting my ear.
19:32
SPEAKER_00: I don't trust it as well as I should, but sometimes.
19:35
SPEAKER_00: Yeah.
19:36
SPEAKER_00: You know, I don't know.
19:37
SPEAKER_03: What what is your uh what is your uh your your stack or your uh the thing you plug in, what do you call it?
19:43
SPEAKER_03: Yeah, the amplifier and but what's your setup look like?
19:46
SPEAKER_00: Uh I just a few years ago I was looking for uh a new amp.
19:50
SPEAKER_00: I'd been playing on uh galleon Kruger because that's what I had grown to love from from David Irving, right in Jazz Ben.
19:55
SPEAKER_00: That's what I was using.
19:56
SPEAKER_00: I'm like, man, I love this so good.
19:58
SPEAKER_00: Wow.
19:58
SPEAKER_00: So I bought a galleon Kruger um when I was going to Delmar and I had been playing on it for years.
20:03
SPEAKER_00: And about four years ago, I went uh amp shopping and I went to pawn shops.
20:08
SPEAKER_00: Uh I I you know you find some great gears, some hidden hidden, hidden gems at pawn shops.
20:12
SPEAKER_00: So I found a nice uh MPEG uh SBT3 Pro and got a solid deal on it with uh uh four is it uh four tens, I think, on the on the cabinet.
20:21
SPEAKER_03: So yeah, yeah, MPEG, bro.
20:23
SPEAKER_03: That's solid, man.
20:24
SPEAKER_03: So good, so good.
20:25
SPEAKER_03: Yeah, it's awesome, man.
20:26
SPEAKER_03: And then we're talking about David Early, David Irving earlier, man.
20:29
SPEAKER_03: Rest in peace, man.
20:30
SPEAKER_00: Yeah, man.
20:31
SPEAKER_00: He huge huge influence.
20:32
SPEAKER_00: Uh one of one of my one of my biggest months, and I think you know, there's uh a big group of musicians here in town that that will uh be the first to say that David Irving is was their mentor, you know.
20:43
SPEAKER_00: I mean, he was uh um someone that you just go to, talk about anything and everything, talk about life.
20:48
SPEAKER_00: You know, I know a lot of a lot of his former students that kept in touch with him, you know, that that would take their kids to him.
20:54
SPEAKER_00: You know, every time they had a kid, you know, he he was one of the first persons they they went to go visit.
20:58
SPEAKER_00: You know, he was just he was just part of the family, you know.
21:00
SPEAKER_00: Um great guy.
21:02
SPEAKER_00: You know, it's it's a he was a huge huge loss when when when when he passed.
21:05
SPEAKER_03: Yeah, man.
21:06
SPEAKER_03: We we got to play on the on one of the ferries or whatever as the the guitar jazz ensemble or whatever on did you ever play?
21:13
SPEAKER_03: On the flagship, yeah.
21:14
SPEAKER_03: The flagship.
21:14
SPEAKER_00: Yeah, that was yeah, that was that was always fun, man.
21:16
SPEAKER_00: Going around, going around the port running.
21:17
SPEAKER_03: Yeah, yeah.
21:18
SPEAKER_03: Man, that was fun on the water playing jazz.
21:20
SPEAKER_03: I mean I think it's yeah, exactly.
21:23
SPEAKER_03: Man, that was fun, dude.
21:25
SPEAKER_03: Wow, there's a piece of David Irving, man.
21:26
SPEAKER_03: He played so many instruments, man.
21:28
SPEAKER_03: He was very multi-talented, yeah.
21:29
SPEAKER_00: Oh my god, dude.
21:30
SPEAKER_00: Solid solid bassists, solid guitarist, French horn.
21:34
SPEAKER_00: Um, I mean, just even just watching him conduct too, you know, conduct the jazz man was just great.
21:38
SPEAKER_00: Actually, I think his last few years at Delmar, he took charge of the uh the Mariachi group too, which really was pretty awesome to see.
21:44
SPEAKER_03: Yeah, yeah, that is awesome to see, man.
21:46
SPEAKER_03: Golly David Irving, man.
21:47
SPEAKER_03: Rest in peace.
21:48
SPEAKER_03: That's awesome.
21:49
SPEAKER_03: Oh man, I had something to mind.
21:51
SPEAKER_03: Uh so the uh Fimu Alpha, were you part of that one?
21:54
SPEAKER_03: Yeah, Fimu Alpha Symphony, yep.
21:55
SPEAKER_00: Yeah, do y'all still get together or how something like I I'm not active in any of the the current like.
22:00
SPEAKER_00: Legger groups.
22:00
SPEAKER_00: There is an alumni group that that tries to meet up at least once a month.
22:04
SPEAKER_00: They were actually trying to meet up at the the food trick recently, but everybody's schedule post-college, you know, is pretty hectic.
22:11
SPEAKER_00: But that's been a big big part of my life too.
22:14
SPEAKER_00: And big part of like my growth as a as a person was the fraternity kind of coming out of my shell.
22:20
SPEAKER_00: I've always been a shy guy, you know, come coming out of high school into college, and the fraternity really kind of helped me develop my my personality and grow and be a people person.
22:32
SPEAKER_00: So um I get a lot of support from the from the fraternity guys still, which is pretty awesome.
22:36
SPEAKER_00: Yeah, right on.
22:37
SPEAKER_00: So you grew up here in Corpus?
22:38
SPEAKER_00: Uh yeah, pretty much.
22:39
SPEAKER_00: I'm my my family's from Sinton.
22:41
SPEAKER_00: Um my mom moved me over here when we were when I was about nine.
22:45
SPEAKER_00: So yeah, I say I grew up here in Corpus.
22:47
SPEAKER_00: Right on.
22:47
SPEAKER_00: Did you go to high school in Sinton?
22:49
SPEAKER_00: Or no, no.
22:50
SPEAKER_00: So I went to elementary um till about second grade, then I went to Crockett, and then I went to Minger, and then I went to Winsil.
22:56
SPEAKER_00: Windsill changed my life.
22:59
SPEAKER_00: Winsil was great, man.
22:59
SPEAKER_00: Winsil, I think, was probably the best years of my life.
23:02
SPEAKER_00: You know, I met in that in the 90s?
23:04
SPEAKER_00: Uh 99.
23:05
SPEAKER_00: Mr.
23:06
SPEAKER_00: Peltz1.
23:07
SPEAKER_00: Mr.
23:07
SPEAKER_00: Peltz was too there.
23:08
SPEAKER_00: Mr.
23:08
SPEAKER_00: Peltz, right?
23:08
SPEAKER_00: Yeah, yeah, yeah.
23:09
SPEAKER_00: Wow.
23:09
SPEAKER_00: Mr.
23:09
SPEAKER_00: Cadena was here.
23:10
SPEAKER_00: Cadena, yeah.
23:11
SPEAKER_00: Yeah.
23:11
SPEAKER_00: Uh Axel?
23:12
SPEAKER_00: One of the Axel was here.
23:13
SPEAKER_00: Mr.
23:14
SPEAKER_03: Wolf.
23:14
SPEAKER_03: Uh Mr.
23:15
SPEAKER_03: She was, I think she was a coach at the time.
23:17
SPEAKER_03: She wasn't a known.
23:18
SPEAKER_03: Wow.
23:19
SPEAKER_03: Man, so we kind of went there in the same time.
23:21
SPEAKER_03: You know, so you know Matthew, Matt, right?
23:23
SPEAKER_03: Uh Matt, uh, what's his name?
23:26
SPEAKER_03: Music real music dude.
23:27
SPEAKER_03: Uh he played the Saks.
23:28
SPEAKER_00: Oh, Matt Drew.
23:29
SPEAKER_00: Yeah, man, he's a great guy, man.
23:30
SPEAKER_00: He's been doing really, really cool.
23:32
SPEAKER_00: I I uh I don't chat with him as much as I used to.
23:34
SPEAKER_00: Um follow him on his on his uh Instagram page, and he posts a lot of what he's doing at the elementary uh where he's at in San Antonio, and he's he's doing some great things.
23:43
SPEAKER_00: He's actually I I I like I like bragging on it, uh, you know, saying that I know someone who's nominated for a Grammy.
23:48
SPEAKER_00: He's a Grammy, he's a Grammy.
23:50
SPEAKER_00: He's a nominated teacher, yeah.
23:51
SPEAKER_00: Yeah, I was gonna mention that.
23:52
SPEAKER_00: That's pretty rad.
23:53
SPEAKER_00: It's pretty awesome.
23:54
SPEAKER_03: He's been nominated for a Grammy as a teacher.
23:57
SPEAKER_03: Yeah, I never would have thought that.
23:58
SPEAKER_03: Yeah, that's amazing, dude.
24:00
SPEAKER_03: Yeah, and his posts they show up on my TikTok because I'm on TikTok and every like every other time I turn it on, his post is on there.
24:07
SPEAKER_03: Well, do you know this person?
24:08
SPEAKER_04: You want to add this person?
24:11
SPEAKER_03: Yeah, that's amazing.
24:12
SPEAKER_03: I I don't know, man.
24:13
SPEAKER_03: I I I wish I it I don't know, it seemed like I kind of maybe wanted to try that when I was like now thinking back, like, damn, maybe I should have tried that.
24:20
SPEAKER_00: You know, it's it's funny that you that you say that because when you were talking about like being a guitarist at Dummer.
24:26
SPEAKER_00: There there was a like I feel like a lot of the guitarists, you know, kind of kind of kind of kept to themselves, which was you know, whatever, no big deal.
24:31
SPEAKER_00: But I feel like a lot of the guitarists did not want to participate in find me off, which is kind of kind of interesting.
24:37
SPEAKER_00: So it was like it was very, very few of them, but um, yeah, I mean it's it's a great thing.
24:41
SPEAKER_03: I mean, there's so strange.
24:42
SPEAKER_03: Yeah, and it seems like like guitar is kind of like not up there with like the other instruments, you know what I mean?
24:49
SPEAKER_03: Like uh like horn or a wind or string or whatever, you know what I mean?
24:54
SPEAKER_03: It seems like uh and then like even when we were when I would go to Tamu, there was no really huge ensemble for the guitarists, so we had we had to have some type of ensemble, so they put us in choir.
25:06
SPEAKER_03: So that you either go into choir or you go into other some type of big ensemble that you know how to play, right?
25:11
SPEAKER_03: Drums, wind, whatever.
25:12
SPEAKER_03: Right.
25:12
SPEAKER_03: So we ended up in the choir, in the you know, university choir, like messing up their their sound and everything, and they actually let us go there.
25:22
SPEAKER_03: Anyway, I don't know.
25:23
SPEAKER_03: And it seems and guitar was like one of the later ones to be added to university curriculum, you know.
25:28
SPEAKER_00: Yeah, I think it's just a small small group of people that could go for for guitar as a as a main instrument.
25:32
SPEAKER_03: So yeah, there's not yeah.
25:34
SPEAKER_03: I mean it's it's guitar, it's not loud too.
25:37
SPEAKER_03: Some people are like, oh, it's not loud enough, you have to be like this, you know.
25:41
SPEAKER_03: But I love it, man.
25:42
SPEAKER_03: Yeah, I love classical guitar, and it's sad that I don't have one right now, dude.
25:46
SPEAKER_03: I wish I did, and and like I was saying earlier, like man, I wish I had my I need to get my get a classical guitar.
25:52
SPEAKER_00: I I was I was bummed out when you told me you're not playing.
25:55
SPEAKER_00: Um I still every time I see you, that's that's what I associate.
25:59
SPEAKER_00: You know, you you you on guitar, you being probably one of the best guitarists I've ever seen, man.
26:03
SPEAKER_00: My my picture's actually on the wall at Delmar.
26:05
SPEAKER_02: It is, yeah.
26:06
SPEAKER_02: Still there, yeah.
26:07
SPEAKER_03: Still there, bro.
26:08
SPEAKER_03: Oh my god.
26:09
SPEAKER_03: I'm gonna be like one of the black and white pictures that we used to see, right?
26:15
SPEAKER_03: Wow, man, that's man, those are the days, bro.
26:18
SPEAKER_03: Wow, so your few so your food truck, how would you say your food truck's doing now?
26:21
SPEAKER_03: Like, I mean, uh what what's the future for it, or what do you see where do you see it going?
26:27
SPEAKER_00: Or I don't know.
26:28
SPEAKER_00: I I um it's go it's going well.
26:30
SPEAKER_00: I could always be better.
26:32
SPEAKER_00: It's it's a tough question for me to answer sometimes.
26:34
SPEAKER_00: Again, because of what I do, it's it's so different.
26:36
SPEAKER_00: You know, my menu strictly is just a sushi.
26:39
SPEAKER_00: Uh with the space that I have on the food truck, I'm kind of limited to what I can do, so I just stick with the sushi.
26:45
SPEAKER_00: Um, but with like the success of Martin from RD McPies and him going to brick and mortar and from Hefe's uh uh tacos.
26:54
SPEAKER_00: Yeah, yeah, he's you know he's in brick and mortar now.
26:56
SPEAKER_00: Um and even Rick, you know, Rick from the most, you know, operating out of out of Riley's, like seeing them and making those moves has has made me feel like all right, maybe that's the next step, Priscilla.
27:06
SPEAKER_00: Um, but I don't know.
27:07
SPEAKER_00: I'm always back and forth, you know.
27:08
SPEAKER_00: Like I I do Comic Con, you know, I I think I think with what I do, it's um almost gimmicky enough that you know I don't know that a brick and mortar is gonna be the way to go unless I expand my menu a lot, uh, a lot more than what it is.
27:23
SPEAKER_00: I think if I maybe do conventions and the Comic-Con circuit, you know, around Texas, that might be the way to go.
27:28
SPEAKER_00: I don't know.
27:29
SPEAKER_00: Um, I'm just trying to make it through my second year with the food truck.
27:33
SPEAKER_00: You know, if I can get past the second year, then then I might be able to game plan a little bit better.
27:36
SPEAKER_00: But as of right now, I'm just just kind of taking it day by day, week by week.
27:40
SPEAKER_03: Do you ever do you ever think like may maybe it's just something that it's not gonna catch on?
27:44
SPEAKER_03: And like, how do you feel yourself like continuing?
27:47
SPEAKER_00: You know what I mean?
27:48
SPEAKER_00: I think about that all the time, right?
27:50
SPEAKER_00: And that was one of the the conversations early on with with my old business partner was that you know, is it gimmicky?
27:55
SPEAKER_00: You know, is it something that's gonna be that can stand alone as as like a big food item here in Corpus or uh just in general, anywhere.
28:05
SPEAKER_00: Um, but I think it has potential.
28:06
SPEAKER_00: I think I think if I if I can find a way to expand my menu and work my menu, uh develop a menu around what I'm doing, um, there's potential for it to continue to grow.
28:18
SPEAKER_00: Um, but as of right now, I think I just need to get it in front of people as much as I can.
28:22
SPEAKER_00: Yeah, right on, man.
28:24
SPEAKER_03: Oh man, this is 30-minute mark.
28:26
SPEAKER_03: I don't know.
28:26
SPEAKER_03: Trying to trying to get some sponsors here.
28:28
SPEAKER_03: So if you guys want to sponsor, you can uh this is a spot right here.
28:31
SPEAKER_03: We'll be talking about your your business here.
28:34
SPEAKER_03: So trying to get the views up.
28:35
SPEAKER_03: So appreciate you guys for listening, for watching.
28:38
SPEAKER_03: Eric, thank you for being in the chat.
28:39
SPEAKER_03: If you're still there, Francesca, thank you guys uh for being on here.
28:43
SPEAKER_03: Wow, so your your food truck, man.
28:45
SPEAKER_03: Um do you do you find your do you find yourself like act talking to mentors or people that like can maybe like help you or you know what I mean?
28:55
SPEAKER_03: What what type of advice are you giving?
28:57
SPEAKER_03: You know what I'm saying?
28:58
SPEAKER_00: Um I'm giving I mean uh honest feedback, you know.
29:00
SPEAKER_00: So one of the one of the guys that I that so between Martin from Marty McPies and then Rick from the most, like those are two guys that I talk to a lot because you know they've they've been through with the food trucks and and early on with trying to figure out you know getting out there what they need to do to be successful.
29:18
SPEAKER_00: So um I had an opportunity recently um to move into a to uh to a bar.
29:24
SPEAKER_00: Uh this this bar you know approached me about selling sushi out of there.
29:29
SPEAKER_00: And I didn't know if that was the right move.
29:32
SPEAKER_00: You know, I had just got that spot at at uh at Everhart next to Adelpho's, and I really contemplated I'm like, all right, mate, is this the right move for me to, you know, right now?
29:40
SPEAKER_00: Is this the way to go for susharia?
29:42
SPEAKER_00: So Rick was the first person that I called because Rick was the one of the first people that I know that made that move into a bar, selling food from a bar.
29:49
SPEAKER_00: So um he had he had really, really good device, you know.
29:51
SPEAKER_00: I think you know, his advice was to do it, you know, just just go for it, do it, um, figure out how to make it work.
29:58
SPEAKER_00: But ultimately I kind of went with my gut instinct and and decided that it wasn't the right move.
30:02
SPEAKER_00: But um just I mean, any any kind of feedback I can get from those two guys, you know, is always valued and appreciated.
30:09
SPEAKER_00: You know, when I first started the before I got there, actually Mart Martin was the one who gave me the lead on the first food truck, you know.
30:14
SPEAKER_00: So he's always there offering solid advice, solid um help, any any kind of suggestions.
30:18
SPEAKER_00: I'll be doing some pop-ups next month that is uh brick and mortar.
30:21
SPEAKER_00: So they just they're just there anytime I need to to just chat about something.
30:26
SPEAKER_00: If I need events, like you know, I need to figure this out.
30:28
SPEAKER_00: I don't know what to do, you know.
30:29
SPEAKER_00: Um I don't know.
30:31
SPEAKER_03: Yeah, man.
30:32
SPEAKER_03: Well, that's good for you, man.
30:33
SPEAKER_03: Yeah, I always wonder like about food.
30:35
SPEAKER_03: It's kind of interesting because like your stuff is new, like it's something different, and I'm just wondering how how it could get to or like it's in a brick and mortar or something like that, you know what I mean?
30:46
SPEAKER_03: And it makes me think of like which other type of foods have that are unique, like how did they do it, you know what I mean?
30:53
SPEAKER_03: Like how did how did they get there?
30:54
SPEAKER_00: I think ultimately, really, it's you know, a lot of the feedback I get from just people in general is is developing my menu around what I'm doing, right?
31:00
SPEAKER_00: So taking the idea, so so sushiriya, you know, is taking taking sushi and takeria and then combining those two, and you get sushiria, right?
31:08
SPEAKER_00: So if I if I lean into the takeria part of of what I'm doing, um then you know I might be able to push forward a little bit more with with the concept that I have, but again, it's just just getting in front of people, right?
31:22
SPEAKER_00: Getting in front of people, get in front of people, really getting the food out there in front of people.
31:25
SPEAKER_03: Yeah, that's cool, man.
31:26
SPEAKER_03: Wow, you mentioned an apartment complex too.
31:29
SPEAKER_03: That's I've heard another food truck that I think I think Rick or somebody was mentioning being like at an apartment complex.
31:36
SPEAKER_03: So, what do you how do you get on there?
31:38
SPEAKER_00: Do you I mean, is it hard or to to no a lot of times uh apartment communities like to um have food trucks out for the residents, so they'll they'll reach out to to whichever food truck they want, you know.
31:50
SPEAKER_00: Um early on when I started doing it, and I got a lot of lot of apartments asking me.
31:54
SPEAKER_00: So wow, no kidding.
31:56
SPEAKER_00: Yeah, so that that's usually something that they do, they'll they'll approach the food truck to go out there.
32:00
SPEAKER_00: That's a good thing.
32:01
SPEAKER_00: You know, I mean they know about you and stuff like that.
32:03
SPEAKER_00: But it it's hard.
32:04
SPEAKER_00: I mean, I will say it's not it's not always the most fruitful.
32:07
SPEAKER_00: Um, but again, you know, there is some traffic out there.
32:10
SPEAKER_00: So again, anything that I can do to have my name in front of people, you know, I'm taking right now.
32:15
SPEAKER_03: Yeah, I was talking to Rick from the most, he was saying stuff like that too.
32:18
SPEAKER_03: Like just just do places, do things, talk to people, network and stuff like that.
32:22
SPEAKER_00: Do you feel like networking is an important networking is the biggest, biggest part, especially networking with other people who are who are doing uh what I'm doing, right?
32:29
SPEAKER_00: The food truck, uh food business, because they're gonna know people who know people who know someone who knows who can help you, you know, get your name somewhere, get set up somewhere, put you in contact with the right person for something.
32:40
SPEAKER_03: Yeah, right on.
32:42
SPEAKER_03: Man, that's good, dude.
32:43
SPEAKER_03: Uh wow, is there anything you anything you want to share?
32:48
SPEAKER_00: I don't know.
32:49
SPEAKER_03: I didn't think I had to think about that.
32:51
SPEAKER_03: Anything you want to share?
32:52
SPEAKER_03: We were talking earlier, man, and your your journey like is interesting to me.
32:56
SPEAKER_03: I don't know if you want to touch on that, but some people have like journeys like you don't know what they've been through and why why they are where they are.
33:06
SPEAKER_03: Right.
33:06
SPEAKER_03: Yeah, you know what I'm saying?
33:08
SPEAKER_00: Like I I you know it you so we we talked about being uh musicians, right, you know, early on in our life, and I thought that was the path that I wanted to go down.
33:16
SPEAKER_00: You know, I'm still doing it, right?
33:18
SPEAKER_00: But I'm not doing it in the um capacity that I was expecting to do it, right?
33:23
SPEAKER_00: Um, life kind of happened, life took me down a different path.
33:28
SPEAKER_00: Um started, uh I don't know.
33:31
SPEAKER_00: I just I just kinda I guess went down the wrong path, right?
33:34
SPEAKER_00: And so uh I ended up in in a couple of kitchen jobs and I was kind of at a point where I'm like, yeah, it's kind of kind of fun, it's pretty nice.
33:41
SPEAKER_00: I like being in the kitchen, I love being in the kitchen.
33:44
SPEAKER_00: And uh I got a job at Skoda Butts with my old business partner, and uh he he suggested he said, hey, let's do it, let's we should do a sushi truck.
33:52
SPEAKER_00: And I'm like, that would be kind of fun doing doing doing sushi.
33:55
SPEAKER_00: But I'm again, you know, the idea of doing traditional sushi and a food truck and corpus gristi in the middle summer, you know, that didn't sound appealing, like dealing with fish and raw fish.
34:02
SPEAKER_00: So um we started talking, talking about other ways we can do sushi rider how how can we do something unique and different um that corpus might appreciate.
34:11
SPEAKER_00: And so sushiria kind of that that name came about first, and then the idea of the Spanish rice and things like that.
34:17
SPEAKER_00: And so um it was it was pretty fun, you know.
34:21
SPEAKER_00: Like it was nice having a business partner.
34:23
SPEAKER_00: Um, but again, you know, life life happened.
34:25
SPEAKER_00: I I had a um I'd say that the the biggest the biggest struggle with doing anything, right?
34:30
SPEAKER_00: Like is battling the thoughts in your head, right?
34:33
SPEAKER_00: Like with anything, right?
34:34
SPEAKER_00: I mean you can you can have the most positive and and and and uh be outlook on life, right?
34:40
SPEAKER_00: But still, you know, at the end of the day, you're still still dealing with those, you know, I don't want to say demons, but just um just life, you know, life dealing with life, how do you do with life, you know?
34:48
SPEAKER_00: So uh I had a substance abuse problem for for a few years, um coming up next month on two years clean.
34:55
SPEAKER_00: Um ended up uh ultimately having having a heart attack and uh kind of kind of you know, one of those blessings in disguises, I think, you know, kind of opens up your eyes to to a lot of uh a lot of things, you know, like like just what's important, you know, and um my life ultimately was important, you know, being around with my mom, being around, you know, with my friends and my family and all the people who've supported the business so far and not wanting to let go of the business.
35:21
SPEAKER_00: So um it was it was it was a big thing, you know, something that I I think about every day.
35:27
SPEAKER_03: Damn, congrats, man.
35:28
SPEAKER_00: Thank you.
35:29
SPEAKER_03: Yeah, a lot of people it's hard.
35:31
SPEAKER_03: Like it makes me think about uh one of my uncles, man.
35:34
SPEAKER_03: He was like very very like like I think it was like crack or one of the bad drugs, like he always on it, just always, and you can tell like he wasn't in a good spot.
35:44
SPEAKER_03: And then I don't know, I think it was because of my grandmother's passing that like he just totally just changed, bro.
35:51
SPEAKER_03: Like he stopped, it was like night and day, yeah.
35:54
SPEAKER_03: Like, dude, why that's it's so strange to me how some type of event like that can happen and then just flip.
36:02
SPEAKER_03: Yeah, you know what I mean?
36:03
SPEAKER_03: And that's why I was I was like had had that person thought before, hey, I gotta stop one of these days.
36:11
SPEAKER_03: You know what I mean?
36:12
SPEAKER_03: And eventually one of these days shows up in the tie in the way that you don't expect.
36:16
SPEAKER_03: Right.
36:17
SPEAKER_03: And then you just and then the person decides.
36:20
SPEAKER_00: Oh, that's exactly what it is.
36:21
SPEAKER_00: It's it's you when you you know, I mean, I didn't expect, you know, it's one of those I was I'm 37, you know, when that happened, I was 30 35.
36:29
SPEAKER_00: You know, and still young enough that I felt like, you know, like I I you know I can keep doing this and I'm gonna be fine and doing this.
36:34
SPEAKER_00: And nope, I mean that it was just it happened, and I'm like, I can't, I can't do that.
36:39
SPEAKER_00: I can't I can't keep on that path, you know.
36:41
SPEAKER_00: It's not um it's not healthy, you know, ultimately it's not healthy, you know, and and I've been feeling better overall.
36:49
SPEAKER_00: Again, you know, like it it it opened up my eyes to a lot of things.
36:52
SPEAKER_00: Um you know, a lot of stuff was laid out on the table with me and my partner, um, and just kind of realized we weren't on the same page, you know, which I think was kind of a good thing.
37:00
SPEAKER_00: Oh wow.
37:00
SPEAKER_00: Um, and we uh decided to sp to to split ways and I took over the business and so um again, blessings in disguise, you know, I guess kind of yeah.
37:11
SPEAKER_03: So is it so you guys were partners, right?
37:14
SPEAKER_03: You're like a partnership.
37:15
SPEAKER_03: Right.
37:16
SPEAKER_03: Is it is it difficult now being that you're you you're the sole owner, right?
37:20
SPEAKER_03: Right.
37:21
SPEAKER_03: Is it difficult now being the sole owner as opposed to two partners?
37:24
SPEAKER_00: It is right.
37:25
SPEAKER_00: So there's a lot more uh lot more weight responsibility, you know.
37:28
SPEAKER_00: I mean, I've I'm doing you know, everything that that he that we were doing together, you know, I'm I'm doing 100% by myself now.
37:35
SPEAKER_00: Um I do have help every now and then, you know, on certain certain things.
37:38
SPEAKER_00: Um but it's not it's not as fluid or it doesn't flow as well as as it could with having that partner, you know.
37:46
SPEAKER_00: Especially with him, because he was a he was he was definitely the the the sushi guy, right?
37:49
SPEAKER_00: Like I was the other side of it, you know, the recipe guy, you know, putting putting things together, he was the sushi guy that everything made everything look pretty.
37:55
SPEAKER_00: So when he when when when we went separate ways, it took me a long time to to to I don't say it's not even perfecting, but to to get my roles to look like roles to look better.
38:06
SPEAKER_00: Oh so it's it's uh been an interesting process since.
38:09
SPEAKER_03: Yeah, it's crazy.
38:10
SPEAKER_03: Yeah, it's always is sushi like because they say the sushi is like one of those arts or whatever.
38:15
SPEAKER_03: Is it really light?
38:15
SPEAKER_00: Is it really that way?
38:17
SPEAKER_00: Yeah, no, I mean I think people expect uh to have you know uh the beautiful presentation with sushi, and that's what I struggle with too, right?
38:23
SPEAKER_00: Like again, because because I'm I'm on a food truck and I gotta work at a pace where I can get the food out fast enough.
38:29
SPEAKER_00: And I know people expect to wait a little bit at the food truck because everything's coming out fresh.
38:33
SPEAKER_00: Um, but like, you know, what point do I say like I it needs to look perfect and beautiful and have that presentation, but also look like street food?
38:41
SPEAKER_00: I don't know.
38:42
SPEAKER_00: I'm kind of kind of fighting that that balance.
38:44
SPEAKER_00: Oh, that's tough, man.
38:45
SPEAKER_03: Yeah, wow.
38:46
SPEAKER_03: So well, you were saying that it's changed a lot, like you were talking earlier that's from when you first started, like the presentation is a lot different now.
38:53
SPEAKER_00: Yeah, even the the color of the rice.
38:54
SPEAKER_00: So um the first batch of rice that was made, the rice didn't even look like how it did now, look very light in color.
39:01
SPEAKER_00: And that first batch was like the perfect batch of rice, and batches two through like 20 were did not come out, you know, anywhere close to that first batch.
39:10
SPEAKER_00: Yeah, it took a lot of lot of experimenting to figure it out.
39:13
SPEAKER_03: To figure out how to make it like the how to make it like the first batch, yeah.
39:16
SPEAKER_00: Because it would either come out too mushy, and again, I've I've made sushi rice a lot of times, right?
39:20
SPEAKER_00: But not the way that I'm doing it now.
39:21
SPEAKER_00: So it took a lot of trial and error to get it to where it is right now.
39:25
SPEAKER_00: Oh, that's tough.
39:26
SPEAKER_00: And then even more experimenting once I once I figured out all right, this is a flavor that I wanted, and how do I get the color to look a little deeper in color, limit it, make it look more like Spanish rice?
39:35
SPEAKER_00: Um, so it's yeah.
39:36
SPEAKER_03: So the so the uh I guess the seasoning you put on it makes the makes it the color that it is.
39:41
SPEAKER_03: Oh, okay.
39:42
SPEAKER_03: Yeah, wow, to finally get it there, that makes sense.
39:44
SPEAKER_03: Right.
39:44
SPEAKER_03: That's amazing.
39:45
SPEAKER_03: I gotta try it, bro.
39:46
SPEAKER_03: So tomorrow you're gonna be somewhere, right?
39:48
SPEAKER_03: I saw it on your on your uh on your list of the places you're gonna be.
39:52
SPEAKER_00: Where are you gonna be tomorrow?
39:54
SPEAKER_00: Tomorrow I'll be at Fizz over on uh Airline Last Fity.
39:56
SPEAKER_00: Yeah, yeah.
39:57
SPEAKER_00: Cool.
39:57
SPEAKER_00: It's a dangerous place to be.
39:59
SPEAKER_00: I I love I love sodas.
40:00
SPEAKER_00: Is it really?
40:01
SPEAKER_00: Yeah, and so the last time that I was there, I had uh three 44 ounces in the four hours that I was there, which is not good.
40:07
SPEAKER_00: Which flavor?
40:08
SPEAKER_00: So the one that I get, I I think it at this point's kind of like a secret menu item.
40:11
SPEAKER_00: Uh it's called the Dean, but it's uh Dr.
40:13
SPEAKER_00: Pepper base with uh uh cream, vanilla, coconut, and salted caramel.
40:20
SPEAKER_00: Wow, it's amazing.
40:21
SPEAKER_00: I love it.
40:21
SPEAKER_03: Wow, so you get to pick the flavors?
40:23
SPEAKER_03: I haven't been there.
40:23
SPEAKER_03: I've been wanting to go there.
40:24
SPEAKER_03: They've actually been there for a while now.
40:26
SPEAKER_00: They've been there for yeah, I don't know about a couple years now, maybe about year or so.
40:29
SPEAKER_03: That whatever whatever's there usually closes down fast.
40:32
SPEAKER_03: Yeah, it's interesting that they're still open.
40:34
SPEAKER_00: It's pretty cool.
40:35
SPEAKER_00: Yeah, and then she's super the owner, she's super supportive of the food trucks there.
40:38
SPEAKER_00: You know, she invites you know any food truck that that tooling was set up there.
40:41
SPEAKER_00: I know Mart Martin with Marty McPies was there a lot, and uh Hefiz was there a lot.
40:46
SPEAKER_00: Um but yeah, the you can uh she has different menu options, different, different names for for her for her drinks, so you can mix and match or whatever.
40:53
SPEAKER_00: So yeah, that's pretty good, pretty fun.
40:55
SPEAKER_03: Yeah, so you picked the dot you picked all four of those?
40:57
SPEAKER_00: No, no, that one that one was one that they had together.
40:59
SPEAKER_00: Yeah, already already made with it.
41:00
SPEAKER_03: Yeah, yeah, that's dope, man.
41:01
SPEAKER_03: Yeah, so you're gonna be there tomorrow, and then Friday, are you gonna be somewhere else?
41:05
SPEAKER_00: Or uh Friday, so that's something I I can I've been struggling with trying to figure out, yeah, because it's it's too hot to be setting up at lunchtime, man.
41:13
SPEAKER_00: Oh, yeah, like I mean, it's just just baking out there, you know.
41:16
SPEAKER_00: Um, so I I may or may not pee out at Pet Smart, I'm not too sure, and I may wait for the the fall time to start doing more lunch stuff.
41:22
SPEAKER_00: Uh but Saturday, there's a um grand opening for a new gym over off of Staples, and I think it's like AE gym or something like that.
41:32
SPEAKER_03: Staples and which intersection?
41:34
SPEAKER_03: I haven't even looked.
41:35
SPEAKER_03: I think it might be um that's good.
41:37
SPEAKER_03: So beer Holly.
41:38
SPEAKER_03: Yeah, so that's another challenge for food truck, finding spots to like post up and be consistent like throughout the week.
41:45
SPEAKER_03: I imagine.
41:45
SPEAKER_03: Wow.
41:46
SPEAKER_03: Well, man, best of luck to you, bro.
41:48
SPEAKER_03: Yeah.
41:49
SPEAKER_03: Uh if there's anything else, you got anything else you want to share before you go?
41:52
SPEAKER_03: How how do we find you?
41:53
SPEAKER_03: Are you pr predominantly on uh Facebook or yeah?
41:55
SPEAKER_00: I use Facebook a lot.
41:56
SPEAKER_00: Um, I don't post as much to Instagram like I should, but uh it'll be uh sushariacc uh on Facebook and Susharia 361 on uh Instagram.
42:05
SPEAKER_00: Do you get business through social media?
42:06
SPEAKER_00: How's social media for you as a business?
42:08
SPEAKER_00: It's pretty good.
42:08
SPEAKER_00: I mean that's that's the the biggest way that people reach out to me.
42:11
SPEAKER_00: Um they'll message me you know through the business page, uh asking if I'm free this day for an event or to set up.
42:17
SPEAKER_03: Yeah, that's cool.
42:17
SPEAKER_03: You're even on Google.
42:18
SPEAKER_03: I saw yeah, you're on Google.
42:20
SPEAKER_03: Did you did you set that one up too?
42:21
SPEAKER_00: I set that up.
42:22
SPEAKER_00: Yeah, we had set that up when we had the the location at Snappy's.
42:25
SPEAKER_00: Oh so yeah, I just decided to keep it and it's pretty good.
42:28
SPEAKER_03: Yeah, yeah.
42:28
SPEAKER_03: Sushiria.
42:29
SPEAKER_03: It's it's it's definitely unique and then like the logo that the Mexican do with the Jap Japanese Yeah, that was part of the rebranding.
42:35
SPEAKER_00: So my my buddy, um, you know, again, you like like the success that I've had so far, you know, is not because of me solely.
42:42
SPEAKER_00: I've had a lot of support, you know, from the from the food community and and and my best friends, you know.
42:46
SPEAKER_00: So my buddy, um, before we decided that would be a good logo, he had commissioned a friend of ours uh to to to draw that up.
42:55
SPEAKER_00: And um I I like having that's part of like why people recognize we have the mustache, very similar to that too.
43:00
SPEAKER_00: So it's a combination of me and uh one of our favorite characters from from Blood In Blood Out.
43:05
SPEAKER_00: Wow.
43:05
SPEAKER_00: And so uh it kind of stuck, you know.
43:07
SPEAKER_00: Uh was it Spider?
43:09
SPEAKER_00: Or magic.
43:10
SPEAKER_00: Magic.
43:10
SPEAKER_00: Yeah, with the with the big huge one, yeah.
43:13
SPEAKER_00: So uh it kind of stuck, and I think it works out.
43:16
SPEAKER_00: I think it really kind of can conveys, you know, the the vibe of the business.
43:21
SPEAKER_03: So that's important, like the branding, you know, the branding of the company.
43:24
SPEAKER_03: It's awesome, man.
43:24
SPEAKER_03: Yeah, well, sushi, check them out, you guys.
43:27
SPEAKER_03: Uh find them on Facebook.
43:28
SPEAKER_03: You guys can be at Fizz on Thursday and on Friday.
43:30
SPEAKER_03: Check out their Facebook page.
43:32
SPEAKER_03: Is that where you put the schedule in?
43:33
SPEAKER_03: Facebook, yep.
43:34
SPEAKER_03: Check them out on Facebook, you guys.
43:35
SPEAKER_03: Uh, thanks a lot for for um listening to the podcast.
43:39
SPEAKER_03: Shout out to My Back there, the producers.
43:40
SPEAKER_03: Thanks a lot, Eric, Francesca, and everybody on the uh YouTube chat.
43:43
SPEAKER_03: Thanks for being in there, you guys.
43:44
SPEAKER_03: Derek, man, thanks for coming into the show.
43:46
SPEAKER_03: Hopefully, uh hoping pretty hoping and praying for your business, bro.
43:49
SPEAKER_03: Thanks, brother.
43:50
SPEAKER_03: Appreciate it.
43:50
SPEAKER_03: Yeah, yeah, yeah, for sure.
43:51
SPEAKER_03: You guys have a good one.
43:52
SPEAKER_03: See you later.