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Internal Secrets of the Spotless Jumplings Food Truck

  |   Food, People, Science   |   No comment

Roy Chin works hard, very hard. The authentic deliciousness you inhale when you put your face over a serve of his Exmouth Scallop gyoza style Jumplings with ponzu sauce and udon, for example,  is the result of a careful and well thought out process. This means his product is always premium quality and his brand is very strong.

roy-and-fan

Never mind Roy’s cheesy grin, will you LOOK at that state of the art extractor fan in the background!

 

The final unit in my post grad diploma in Food Science and Technology at Curtin University was Food Safety and Hygiene aka how to be an Environmental Health Auditor. My lecture used to end at 1pm and I would head out amongst the shuffling children thronging the campus highways and make a bee line for Roy’s Jumplings food truck.

It isn’t hard to track down: The queues and the aromas and the simple but effective signage give it away, however for a Food Safety geek the shiny deliciousness of the interior is an equally big attraction.

Roy spent $85,000 on his truck. To people like me it is a fascinating thing of beauty, and that’s not just down to the brushed chrome. End users also may be interested to learn how the quality and impeccable hygiene standards of each serve have been achieved.

jumplings-truck

Roy runs a tight ship. He even trained as an Environmental Health Auditor in his own time to make sure he could control, and validate, what are known as Good Hygiene Practices. No one can question the truck’s design, or the integrity of his time and temperature control of the frozen Jumplings or the chilled salad. I sense Roy is quite pleased to get down to some Food Science geek talk himself. “All my ingredients are kept in the best possible conditions in the truck, even the ponzu sauces are shelf stable for over 7 months due to the concentration of vinegar.”

I place my order and then borrow Roy from the lunchtime rush for a few photos and questions.

 

Q: What piece of technology has made the biggest difference to your operation?

A: “Without a doubt, the induction cookers. We can steam and saute without having pots of boiling water in the truck. We don’t have to deal with draining starchy water, and water disposal is a big issue in temporary locations.”

 

Q: Tell me about your business model?

A: ” I don’t try and do things that I can’t control. I want to keep it real and my customers sense that. I am a fan of the Jusburgers model for that reason.”

 

Q: Your staff look very smart in their uniforms, are they mates or food service professionals?

A: “Both! They are all trained in Food Hygiene and in each operating step in the Jumplings truck. Things that might seem ordinary, like not leaving the freezer open for longer than absolutely necessary, are vital in my operation as that is the critical control point for my principle ingredient. And staff need to be trained to make that a priority.”

 

Q: You are well known around town, but which is your most profitable lcoation?

A: “Henderson court, Curtin University. I don’t know why. And the Duck Jumplings are the most popular.”

 

Q: Do you have a message for the Food Blogging Community?

A:  “Don’t believe hyper marketing around some foods. It’s such irony, the best food should speak for itself. Trust your senses.”

jumplings truck 2

 

Jumplings is one of the sponsors at the Australian Food Bloggers conference Eat Drink Blog (tomorrow night!). Any delegates that read this post in time, please get a picture taken in front of the Jumplings truck. Or with Roy AND Crackling and it will be uploaded to this post with a link to your blog.

 

 

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