What are the top three elements that make a food truck successful?

• Having a cool food truck wrapped in fancy colors

• Focusing on one type of food and becoming great at it.

• Serving hand held food that you can walk around with.

Chef Brad Miller's burger recipe

It's not something that you're going to do all the time, but it's definitely a mix that's like really great and makes it like, very umami, it makes your burger kind of taste meatier and kind of things of that nature has like a it's basically a couple of ingredients. It's take your burger meat. I would do a chuck steak and short rib. I do a 50 50 chuck and short rib grind, cut into cubes. Don't freeze it, but I get really cold and then grind it and then mix in smoked paprika, onion powder, garlic powder, and here's the kicker, a little bit of miso powder. Like when you're gonna make miso soup with these little packets, just a little bit of each. Not too much. You don't want to overpower the flavor. And salt, of course. But these little ingredients really bring out the flavor of the piece. It tastes really beefy. The smokiness of the paprika almost makes it taste aged a little bit. For a pound of burger meat, I would say, a sprinkle of smoked paprika, a sprinkling of all these things, you know, like more than a sprinkle, I'd say like two sprinkles. But it really brings out the beefiness of your meat and it makes you have so much flavor and also have the salt in there. It will make a juicy, really juicy burger. You get a really good bite and it doesn't matter what you put on top of that. You can just put cheese in a bun and it's gonna be delicious. I would say Kewpie mayonnaise, Japanese mayo. That is the best mayonnaise in the world. I consider that and Duke's. Duke's mayonnaise and Kewpie Mayo. I would say just that burger, medium-rare, two pieces of American cheese. Not cheddar, American cheese. Just because for me, even though cheddar has more flavor, American cheese just gives you that gooeyness, that old school memory of cheese. So I would do two pieces of American cheese, the burger, just brioche buns if you want, just mayonnaise, and about three pickles.

Chef Brad Miller recipe with persimmons

I take the persimmons that I quarter them and I take the middle out and then I put them in a sous-vide bag with really good olive oil and a little bit of salt. And then I compress them and I let them sit overnight. They go on a plate with whipped ricotta. More really nice olive oil. We have a pomegranate gel. Fresh pomegranate seeds. And then a little bit of shiso. So we've got a little shiso all over it. Toasted Marcana almonds. A couple drops of lemon oil and then Maldon salt. And it's one of those things that when you serve it, you will, think it's gonna be a dessert. But it's like a starter and it's just so tasty. And when you bite into those persimmons, they melt in your mouth and you got that pomegranate gel with them. And it just really is an amazing dish.