Stephany Munera, our badass Facilities Manager, had never worked a food truck before. That all changed last week at the American Cheese Society Cheese Camp in Providence, RI, when Steph spearheaded the debut of our #mongeronwheels, the Murray’s Cheese Truck, in all its cheesy glory.
Quick background: This year marks Murray’s Cheese’s 75th anniversary, and we celebrated by slinging cheese, charcuterie, melts and merch from our brand new and shiny cheese truck at ACS Cheese Camp. The American Cheese Society conference and contest is a grand celebration of all things American cheese—here’s a lowdown.
Steph was the woman for the job. She took a crash course in all things food truck. Every morning, she woke up at the crack of dawn to get to the parking park and pick up the truck. Every single part had to be strapped down, or else it would rattle around on the roads of Rhode Island.
She drove the truck, with lots of finesse and style, to its starting point, where the Murray’s crew met her to prep for the day. Cheeses and meats had to be sliced, the grilled cheese press revved up, ice stocked, coolers refilled and the day’s goods organized and route planned. Then our team began the hard work of handing out samples, chatting cheese, and selling our delicious wares.
After a long, busy, on-her-feet, super sweaty day and night in the truck, everything had to be cleaned until it sparkled. Then Steph drove back to the parking lot (the truck’s hotel), plugged it in, checked the generator, refilled the gas and oil and emptied the 40-gallon water tank. A cheese truck is a lot of work!
Having never run a food truck before, Steph was justifiably “nervous and scared that something would go wrong.” But things went really right. “We sold a lot of melts,” Steph said, “It was a total adrenaline rush.”
“At the end of the week, I missed the truck. I had come to love it.” Steph sometimes wakes up at night, dreaming of the cheese truck. So do we. Thank you, Steph! You are a true cheese truck hero.