Today we’d like to introduce you to Ivan Carter.
Hi Ivan, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I started out just cooking for family and friend gatherings. People would always recommend going into business to sell my food, but I never took it seriously. Cooking on weekends was just what I did, and anyone was welcomed to enjoy it. I came up with the name Carter’s Trinity, which is named after the Creole trinity (onions, Bell pepper, and celery), which is the base to Creole cuisine. Around 2019 I decided to look into catering due to the stagnant employment I had as a State of Texas Parole Officer. The work and money were just not adding up, and I was looking for something that I would like to do as well as take care of my family. I only looked at catering as more of a side hustle. I found that the money wasn’t worth the time and decided that if I was going to be profitable, I would need to sell individual plates. Covid hit and I just let the thought of a business go and just was happy I had a job to go to. Towards the end of 2021, I was done with my job. I still was employed, but my mine was in other places. Scared to jump out on my own due to family dynamics, I started making the steps and mentally preparing to do my own thing. I knew that it was a big risk to take being that my wife is on Disability and doesn’t work due to complications with Multiple Sclerosis. I decided to search for food trailers and was lucky to find one in a local town for a fair price. I remember it. It was a Saturday, and I was out hunting, I cut the trip short to make it to the bank to get cashier’s check, and on Sunday, I made the purchase. November 2021. I spent the next four months strategizing, knowing that if I was to do this, I would need to be all the way in and leave my job, Worried about not having space for an error when it comes to household income, I continued to press forward. I researched permitting and even found some locations to post up on when I opened. March 2022, I decided I had enough of that job and the rules that came with it and took a leap of faith. I left, mentally I could not take being there anymore. I ended up selling my boat so that I can get my trailer wrapped and pay for my permits. April 26th, 2022, was my first day on food truck. I had known clue what I was doing but was forced to learn quick. It’s been some good days and some tuff days, but I am moving in the right direction. It’s been all an example of showing faith and just showing some action. God has been ordering those steps. Here I am today, still here putting everything that I have to offer into it, and I am just getting started. There is a lot more that will come from this business.
We all face challenges, but looking back, would you describe it as a relatively smooth road?
The road has not been smooth. I always knew how to cook, so that isn’t a problem. The lack of business knowledge is by far the hardest part about owning a business. It is not taught to you; my entire life, I had been taught to go to school, get a degree and get a good job. I had to somewhat reprogram myself. Equipment failure also happen which cost money, and operating capital is a big issue. Sometimes that money gets tied up, and you may have a big event coming up. It really takes money to make money. Sometimes it even feels like I made a bad decision, but I am quickly reminded that I am doing the right thing because those prayers I seen out actually get answered. Some other issues are I am responsible for everything at this stage. There is no HR department or accounting department, all this falls on me and after a long day on the truck, it is hard to get that back-end work done. You have to make time for yourself because burnout is real.
As you know, we’re big fans of Carter’s Trinity LLC. For our readers who might not be as familiar, what can you tell them about the brand?
We are a family-owned business who specialize in Creole food. I am known for good seafood and am a jack of all trades when it comes to food from the southern region of the United States. I feel that my authenticity sets me apart from other so-called Cajun or Creole food vendors in Houston. I don’t add anything out of what is supposed to be in the dish that is being prepared so that my customers can say that they had real jambalaya, etouffee, or any other dish that I make. As far as the brand. The name makes me the most proud. I tell people all the time my name is on that plate, and I don’t want my name to be on trash, my name is the brand that I’m building. I want people to know my name as a brand that stands for quality, quantity as well as good service. I want readers to know that I can do it all when it comes to Creole food. Ask me anything, and I will do my best to accommodate.
Is there anything else you’d like to share with our readers?
This is all being done for my family. I’m trying to put my son in a winning position as well as take the load off of my wife. Being that she doesn’t work, I do not want that added stress of her worrying about income with the situation that she has to deal with of having Multiple sclerosis.
Contact Info:
- Instagram: @carterstrinity
