Archive for Getting To Know
Get To Know Joe Danise And His Big Kahuna
Posted by: | CommentsMFT: Tell us a little bit about yourself.
Joe: I’m Joseph Danise, originally from NJ but I now live in Ft Lauderdale for almost 6 years. I own Big Kahuna Ice Cream Truck. I am currently working on 2 more trucks (1 before winter and the other soon after). This time I am doing food. So stay tuned for some truly AMAZING stuff like you have never seen before.
MFT: How did the idea for Big Kahuna come up?
Joe: I came up with Big Kahuna after the economy took a turn for the worst and my real estate portfolio went down the toilet. I owned a bunch of trucks when I lived in NJ so I figured I would go back to what I know best, food trucking and ice cream trucks. Being in Florida, I figured ice cream would be a slam dunk.
Joe Danise
MFT: What item on your menu best sums up Big Kahuna?
Joe: I just added a new winter menu to the truck. We now sell Sick Ass Shakes, Ice Cream Cannoli’s, Ice Cream Ballz on a stick, & Ice Cream sandwiches made to order. But I would say our Stuffed Snow Cones would be our biggest claim to fame thus far. Our soft serve ice cream is truly amazing as well. We are known for having a quality product, with generous size portions meant to share, and all at a reasonable price.
Big Kahuna
MFT: Where does your passion come from?
Joe: I would say my passion come from my love of food in general. I LOVE LOVE LOVE to eat and I know good food. I have been in the food game most of my life since I was 13yrs old. It was my very 1st job and I haven’t stopped since.
MFT: What do you want to say to your fans?
Joe: I would like to say to my “Beach Bumz”! Thank you for giving me the opportunity to cool you guys off with some really different, frozen, & fun treats. Stick with me because we are about to shake up Florida like no one has ever done before. So stay tuned for some truly AMAZING stuff like you have never eaten, seen, or heard of. Thank you all & dont forget, SURF’S UP DUDES!!!
Get To Know William Galvis and his Snow Caps
Posted by: | CommentsMFT: Tell us a little bit about yourself.
William: My name is William Galvis, CEO of Snow Caps Co. I appreciate my Hispanic family values and do not take anything for granted, trusting that every time a door closes, two of them open. Patience and clarity are key components in order to break through and overcome adversity. I welcome uncertainty and challenge because it is then when we grow the most. I thank God for my family and the path He has given me.
MFT: How did the idea for Snow Caps – Shaved Ice Delights come up?
William: My wife and I were in Hawaii for our honeymoon. After an incredibly hot and active day, we ran into an old-school “raspado” vendor. Our mouths watered in anticipation of our cool and refreshing treat. We ordered two raspaditos and all it took was one heavenly taste and we were instantaneously transported to our best childhood memories. We sat in the car sharing stories while laughing and enjoying mouthfuls of snow covered bliss. That’s when I understood that it was more than a product. It is an experience you can use to catalog a moment in your life. At that moment a seed was planted and the evolution of the raspado became our unprecedented goal. Snow Caps Shaved Ice Delight is a piece of our childhood memory.
William Galvis and his Small Snow Cap
MFT: What item on your menu best sums up Snow Caps?
William: While our product resembles a snow cone, snow cones are made with crushed, rather than shaved ice. Our Shaved Ice Delights consist of very fine, snow-like ice. Create your own savory masterpiece by selecting as many flavors as your heart desires. Blue Raspberry and Wild Cherry or Piña Colada and Orange Pineapple or a Rainbow of all flavors…the combinations are infinite. Mmm, pure perfection.
MFT: Where does your passion come from?
William: Our passion comes from the desire to awaken wonderful memories. All worries subside when you finally dig your spoon into your tantalizing delight! We believe in the human spirit and its quest to make a better mark. Nothing ever ends; it just changes states.
MFT: What do you want to say to your fans?
William: Yup, that’s our SMALL Snow Caps!!! It’s huge!!!! It’s a mountain of snow!!! Gigantic!!! Can you imagine the Large!!! It’s the topic of most conversations. We ask ourselves, “How can we add value for our customers?” We enjoy seeing your faces light up and it’s a breath of fresh air seeing you enjoy a piece of our childhood memory. We love you all, God Bless! Live with Passion!!
Get To Know Giselle Pinto from Sugar Yummy Mama
Posted by: | CommentsMFT: Tell us a little bit about yourself.
Giselle: Most people know I am Venezuelan and that I am 37 yrs. old (haha). I used to be in advertising for over 17 years (started very young as an audiovisual producer, probably the youngest to handle pretty big projects for the back then largest agency in Venezuela (Ogilvy & Mather). I moved to the states to finish my studies. I have an Advertising Associate degree, a Business Major with a Minor in Marketing and a Masters degree in Corporate Communications.
I have lived in NYC, Austin and most recently in Washington D.C. which was my first job out of advertising. I worked as a Food Service Deputy Director for the Public Schools of the District. I love food.
Giselle Pinto
MFT: How did the idea for Sugar Yummy Mama come up?
Giselle: When I was living in Austin, Texas I found myself eating pretty frequently at food trucks. I was obsessed with the high standards of food for this non pretentious gourmet city, very Austin weird. Every time I would go to shoot a TV commercial at other cities like Los Angeles, I would also go check out the trucks. Or if I had a business trip in NYC, I would do the same too.
So at first I thought of a restaurant with Venezuelan delicacies. However, the location I liked in downtown Austin allowed me to sell liquor but not to cook food. Consequently, there were two bars near by and they started developing the idea of having a food trucks arrive around 10pm to the bars. It was a complete success –the law was promoting this type of joint venture: people will stay longer drinking and a nice or more casual truck will come to the bar. Eventually I thought there were too many trucks in Austin. I got the job in Washington (which I eventually quit) and came to Miami without doubting the fact that a cake pop will make Miamian’s life sweeter!
MFT: What item on your menu best sums up Sugar Yummy Mama?
Giselle: The cake pops, however my concept is all about practical ways to eat gourmet desserts.
MFT: Where does your passion come from?
Giselle: I am a Sagittarius!! LOL! Seriously, I think it was my parents who exposed me to many cultures culinary-wise and social-wise. I went to an Italian elementary school and to a French high school. Food has been always part of my life and desserts always put a smile on your face.
MFT: What do you want to say to your fans?
Giselle: Have dessert first because life is short!!
Get To Know Alfredo Montero and Mr. Good Stuff
Posted by: | CommentsMFT: Tell us a little bit about yourself.
Alfredo: I was born in Caracas, Venezuela and moved to Miami, Florida at the age of 6. My grandfather was a large part of my life growing up. He had a passion for the kitchen & vigorously worked at expanding his knowledge of everything & anything that involved the art of cooking. This fondness of the culinary arts was instilled in me at an early age. I remember I’d wake up for school and he’d ask me to choose a protein, (i.e. chicken, pork etc.) once I gave him my answer the follow-up question would be “What part of the world would you like to eat from?” If I answered North Africa for example, he’d whip up a Moroccan dish while I was away at school, and upon my return he’d thoroughly explain all of the intricate components that make up Moroccan cuisine… (i.e. lemon, cumin, cinnamon, green olives etc..). In addition to my early exposure to cooking, I graduated from Florida International University with a degree in Marketing. I have worked in restaurants,(back of the house, front of the house, and management), and I have also worked in food distribution sales. My work experience has given me a well rounded knowledge of the food industry.
MFT: How did the idea for Mr. Good Stuff come up?
Alfredo: Two years ago I found myself pondering what I wanted out of life. I was working for my best friend selling doors and hardware throughout the state of Florida. One day in conversation I asked him what he considered to be my passion in life. He did not hesitate for a minute. His answer to me was…Food! “That’s all you talk about and you light up when you talk about it”.
So, I resigned on the spot and at that very moment I made a firm decision to shift all my energy, thoughts and actions into making my dream a reality. Owning a restaurant was what I wanted, but due to financial restraints that was easier said than done. I began working at a restaurant on South Beach in order to save money. Months passed me by. Then one night I tuned into “The Great Food Truck Race”, and it looked so cool! This was sometime in August prior to the explosion of gourmet food trucks in the Miami region. Immediately I began my research. I contacted Tania at Food Cart USA for truck details and began my dream board without delay. I collaborated with friends (including David LeBatard aka Lebo) on food truck concepts, menus and flavors and the rest is history! Mr. Good Stuff was born! I owe a great part of my success to each and every one of those amazing friends that helped me in the creation of Mr. Good Stuff. I may not know it all, but luckily I am surrounded by people that know a lot. Thanks guys!!
Alfredo Montero
MFT: What item on your menu best sums up Mr. Good Stuff?
Alfredo: I’d have to say our “4 Cheezy-My-Neezey”. In Venezuela, the “Arepa” is a traditional food item, which is also considered our national bread. “Arepitas” are white cornmeal balls mixed with white cheese and then deep fried. Because I grew up in a household that broadened my palette, I chose to substitute white cheese for mozzarella, provolone, cheddar, and gorgonzola cheeses. Because I grew up in Miami where Cubans are the majority, I decided to create my own interpretation of the long-standing Cuban tradition of serving guava and cheese. My goal was to take an authentic Venezuelan dish and blend it with traditional flavors from the city I’ve called home for the past 28 years.
MFT: Where does your passion come from?
Alfredo: My passion and my inspiration come from my adoration and respect for my grandfather “Papaviejo”.
MFT: What do you want to say to your fans?
Alfredo: Always dream and do everything and anything to make your dreams a reality. My goal is to share with all of you my love for food and my passion for cooking. I dedicate Mr. Good Stuff to my idol, my mentor, my “Papaviejo”.
Get To Know Michell Sanchez and Latin House Grill
Posted by: | CommentsMFT: Tell us a little bit about yourself.
Michell: Cooking has always been part of my life since an early age. I’ve been the family’s favorite chef who cooks for every event and I always awaited holidays to showcase my natural born culinary talents.
MFT: How did the idea for Latin House Grill come up?
Michell: It wasn’t until my mom Tere “Chuchi” Perez (who has been in the restaurant business over 20 years) approached us with a vision that was the inspiration to launch the LHG venture. I left the business world to pursue my love for cooking. I pride myself each and every day in presenting authenticity and zest in our food.
Tere "Chuchi" Perez and Michell Sanchez
MFT: What item on your menu best sums up Latin House Grill?
Michell: Not one item, but the entire menu has an unquestionable unique taste. Each dish is prepared with one thing in mind, to satisfy our fans and to continue to push the limits on cutting edge food. Our dedication to perfection and the unconditional support from our “Stalkers” has made us very successful, even with the constant changes and modifications to our dishes. We never have the same dishes and in some cases we only showcase a couple of them at time. In spite of it all, we’re proud to say that we always strive to deliver “Amazingness” to the crowd and so far, we have been extremely successful.
MFT: Where does your passion come from?
Michell: I have always had a passion for food and the art of creating flavor. When I met my wife Bella she became the complement of my creations in the kitchen, which uncovered for me a bigger craze and appreciation for the art of cooking. She brought to my world her Mexican taste, spice and love of all the “fiery” components that currently form a main part the LHG menu. To this day, our weekends are enjoyed by merging flavors , experimenting on dishes and blending spices to perfection.
MFT: What do you want to say to your fans?
Michell: LHG does not only focus in the savory experience, but prides itself in providing superior excellent service to its “Stalkers”. Every visit to LHG is an individual journey, constantly evolving, always surprising and open for interpretation and discovery. Much like the ocean waves as they beautifully and effortlessly ride at the shore are never the same, no two meals are identical and no two experiences are exactly alike, but every visit is undeniably pleasurable and flavorful.
