MEET THE GREAT FOOD TRUCK RACE TEAM - POSTCARDS

As you already know, I'm a HUGE fan of the Food Network, and love watching The Great Food Truck Race every year.  I fell in love with the Postcards Team because their food looked so yummy!  So having the opportunity to meet the innovative creator of Postcards, Greg King, from the show, all the way from California had me doing the Happy Dance! True, this is reality food television, but I was super impressed that everyone got along and the competition was friendly and exciting.  No backstabbing going on here, folks! Sit back with a cool drink and enjoy this fun and informative interview: We're thrilled to have you on board today and can't wait to find out more about the Postcards world. 1.  What's your food truck all about? Well, Postcards is a fusion soul food concept, where we deliver flavorful and savory soul food served in a wrap or a bowl. 2.  How long have you been in business and what made you choose the food you cook? I've been in business 2 1/2 years now. When I was a child growing up my dad owned a soul food restaurant. It was the groundwork for my decision today. I love soul food and I love to cook. It was just a natural fit. 3.    How in the world did you end up on the Food Network?   The casting department spoke with someone who recommended us. The person had tried our food and suggested they call us because they thought the food was great. From there it's all history. 4.      Did you feel nervous about being with other food truck vendors?  We're on the road every day working with a number of really talented gourmet food vendors. Never one moment did we feel fear or trepidation. Food is what we do! No matter if we are on TV or on the street, we work hard to deliver a great product for customers. 5.      How did you feel when you won the $1000 challenge for the soup, chiles and yummy cornbread preparation? It was exciting to win the challenge. It's important to showcase your food talents on the show. Having the greatest sales is not the bar that dictates whether or not you are a great cook. When people say they love your food, that signals real success. 6.      How did you end up using your daughter and “big sis” as you co-partners in crime, and do you ever find it difficult to work together? They were the natural choices. I work with my big sis on the truck almost every day. My daughter is the light of my life. I wouldn't have wanted anyone else to be on this journey with me. They both empower me and believe in the food in our vision. That's why they were the natural choices. 7.      Everyone seemed so calm.  Did you feel stressed out when you were by yourself? I always take on the perspective of there's no reason to be alarmed by any situation. When they gave us challenges, I just went with the punches and continue to try to do the best work I could do. That's also how much Teams work. We are calm and we work hard to just deliver a great product. We also made it a point to rally the teams together. We didn't want to be catty or have drama. We promoted The notion of supporting each other and each team. We knew that the only people we were competing against were ourselves. Knowing that allowed us to stay very calm. 8.      Inquiring minds are dying to know – where in the world does everyone sleep and eat during the show?  Did you cook for each other? They put us up in hotels. Most of the time we ate out. 9.      Since being on the show, has your life changed and do you see more business? The show was a great experience for us. We have seen some great people come up to the truck and let us know they saw the show. People have been extremely supportive. It's been great! 10.   Do people recognize you at the supermarket? Recently I was in Chicago and a woman walked up to me and said I saw you yesterday on the show. She wanted to take a picture on the street. We did. It was a lot of fun! 11.   Would you want your daughter Gray to carry on the food tradition?   Gray wants to be an actress. I want her to do whatever she chooses in life and I fully support her. If he chooses to going to food, I know she's going to be a superstar in that area. 12.   What about opening up a restaurant?  Will it still happen? We will have a restaurant in 2016. 13.   Would you ever travel to other states to sell your food? We will do this too. 14.   What’s your favorite food to eat? I love soul food. I also love french fries. 15.   What movie are you dying to see when you have time? I love dramas. Nothing on my radar right now, but I'm sure something will come to me soon. 16.   Now that the show is over, what (if anything), would you have done differently? We were our authentic selves. The entire incident with the car accident was really blown out of proportion. I wish that it been portrayed differently on television. At the end of the day we were true ourselves and I don't think I'd change anything. 17.   If someone gets sick on your truck, what do you do? It depends on the severity. First thing is to let them go home. If it's really severe I call 911. 18.   Was there anything about the show that you didn’t like?  Did a contestant ever get on your nerves?  Did you have a fave food truck other than your own.  We really loved all of the other contestants. When the truck accident happened, if you look at social media you'll see that a number of them really came to our defense and let people know that we were a stand-up team. I can't say I had one favorite. I had six favorites. 19.   What state do you wish you could visit within the next 5 years? I can't say state, but how about country? I'd love to visit South Africa soon. 20.   What can you tell us that people would be surprised to know?  My daughter is a Howard University legacy. I attended Howard. Now she attends Howard. She got accepted to some top schools, but Howard was her first choice. I'm a very proud father. I had quite a few friends who attended Howard and was very close with a DJ on the Quite Storm, waaay back in the day.   What a proud legacy for you and your family to be a part of, and we wish you all the greatest success throughout the rest of this year, and in 2016 when you open that restaurant!  Stay in touch and thanks again!