Alumni Spotlight: Troy Joseph

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First Name/Last   Troy Joseph
Hometown   Houston, Texas
Current City   Houston, Texas
Course of Study   A.A.S Culinary Arts
Graduation   October 2016
Personal Motivational Motto

“Do as much as you can to learn what you need to learn, but build relationships even more”

 

Tell us about your business

I have a food truck called Soul Taco and we implement soul food into tacos. We do mac’n cheese, greens, smothered pork chops, fried chicken, sweet potatoes. We do all kind of tacos such as breakfast tacos: bacon, egg and cheese, chorizo, brisket, vegan tacos, etc.

Your best seller?

For breakfast tacos I would say it’s between the vegan taco, called the Miss Tina, which has black beans, avocado, sweet potato and caramelized onion – and the Aretha Franklin that is basically bacon, eggs, potatoes and cheese. These two are definitely best sellers! For the regular ones, the “Let’s Get it On” which has pork chops, mac’n cheese and caramelized onions is definitely the most popular.

Which is your favorite taco?

Well definitely the pork chops, mac’n cheese one! I already go for it on a regular basis!

How did you get started with your business?

I have one of my business partner who came up with the idea of a food truck, and actually my other business partner arrived with the truck and the concept and that’s how we started running it! Before that, I was the head chef at Phil & Derek’s restaurant, supervising around 25 people.

What inspired you to become a chef?

I come from family that likes cooking; my great grandmother, my grandma and her siblings, my mother and my sisters and brothers would go to my great grandmother’s house and cook boundin, pralines, or anything creole. It was my great grandmothers house but everyone who was there participated and cooked all together. So I just grew up doing this, I’ve always been in a kitchen. Once I realized I really loved cooking, that it’s what I wanted to do, I decided to go to a culinary school and actually become a chef and not just a great cook.

How would you describe the impact of your courses at CIL on your life?

I built relationships with some other chefs. My experience was: I learned everything I could about the skills, the recipes, the seasonings but working hand in hand with the chefs, it built my work ethic

What’s the best memory

Haha actually, I had a crazy experience with Chef Cedric! I mean there was this time I was so mad and frustrated, that was really crazy! But then, I realized I might have learned more out of his class than anywhere else!! All the other experiences I had at CIL, or going to France with the school were really amazing!

Any words of wisdom for our current and future students that would like to be be owners of a food truck?

Give it your all and keep going, even when you get tired! You have to be a strong person, you have to want it!

 

 

 

 

 

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