Today we’d like to introduce you to Trent Campbell.
Hi Trent, please kick things off for us with an introduction to yourself and your story.
Well, my passion goes way back to when I was 7 years old. I would watch all the cooking shows every Saturday morning. While my brothers and friends all watched Saturday morning cartoons. I would be captivated by PBS, its Chefs, and their cooking shows.
I would write the recipes down and change them to fit my family’s palates. Eventually, this led to me cooking regularly. I was truly born to cook. I have been in the industry for over 25 years. I started as a dishwasher but slowly made my way into the kitchen, then in time would become the Sous Chef and Executive Chef of some of the best restaurants in Salt Lake City.
Food is my life, and it always has been. My motto is, “Cook for love, cook for life”. My wife and I started Shylo’s Mobile Cafe almost 6 years ago. Together we have grown and are moving on to new adventures in the future.
We all face challenges, but looking back would you describe it as a relatively smooth road?
I think most people starting or running their own business, especially in the food industry run into plenty of bumps on the road to success. We ourselves have had our fair share of bumps or boulders in our case. But when failure is not an option you always seem to find a way to make it work and keep the dream going.
Personally, my struggles were transitioning from fine dining to the crazy world of food trucking. It was quite a culture shock for me at first, but I have learned to adapt and to get the best of both worlds. As a business as a whole, we have had all the normal headaches of owning a food business.
But going through the struggle of Covid was some of the hardest times of our six years’ operating. But even with a pandemic thrown at us, failure was not an option. My wife likes to say, food trucking is “the hardest thing we have ever loved”.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am a Chef of 25 plus years. Right now, I am the owner-operator of Shylo’s Mobile Cafe food truck. My background and specialization are in fine dining. American contemporary is most of my past work.
But Southwestern style is in my blood since I grew up in Arizona. I am most proud of my absolute love for food and everything that has to do with food. I feel my passion for fresh quality food mixed with my life experiences combined set me apart from everyone else in the industry.
What were you like growing up?
Growing up, I was kind of the problem child. Had a hard life growing up so acting out and getting in trouble was my forte.
I always found comfort in my cooking. I could lose myself and forget any problems, through cooking. I was also interested in anything physical or extreme. Anything for a good thrill. When I wasn’t cooking, I was found skating the streets of SLC and shredding the mountains of the Wasatch.
I played in a Punk band most of my life as well. Naturally, when I made my way into the misfit world of professional cooking I felt at home.
- We provide custom catering that ranges from $6-$35 a head.
- Email: firstname.lastname@example.org
- Website: shylosmobilecafe.com
- Instagram: instagram.com/shylosmobilecafe
- Facebook: facebook.com/shylosmobilecafe/