Discovering a Passion for Food

Rudy Bamba's culinary journey began unexpectedly at the age of 17 when he took a summer job at Steak and Shake. Working the early morning shift, he faced the challenge of waking up at 4 AM and diving into the hectic pace of the kitchen. It was a trial by fire, where Rudy found himself juggling multiple orders, racing against the clock to keep up with the breakfast rush. Despite the grueling hours and the chaos that often accompanied them, Rudy realized that he thrived in this fast-paced environment. It was here that his love for the food industry truly took root.

This experience wasn't just about flipping burgers or filling orders; it was about understanding the rhythms of a kitchen, the teamwork required to deliver under pressure, and the satisfaction that comes from a job well done. Rudy's time at Steak and Shake ignited a passion that followed him through his years at the University of Louisville, where he continued to work in various restaurant roles. No matter where he found himself, Rudy always gravitated back to the kitchen, drawn by the energy and creativity that cooking demanded.

Learning Filipino Cooking at Home

Long before his days at Steak and Shake, Rudy's culinary education began much closer to home. Growing up, he spent countless hours in his mother's kitchen, learning to prepare traditional Filipino dishes like Adobo chicken. These early lessons were more than just cooking—they were a way for Rudy to connect with his heritage and understand the cultural significance of the food he was making. Under his mother's guidance, Rudy learned the importance of each ingredient, how to properly marinate chicken, and the patience required to let the flavors meld together.

At the time, helping in the kitchen might have seemed like a chore, but these moments were foundational for Rudy. They taught him the basics of cooking, but more importantly, they instilled in him a deep respect for the traditions and stories that food carries. As Rudy moved into the professional food industry, these early experiences shaped the way he approached cooking, influencing the dishes he created and shared with others. The flavors of his childhood, rooted in Filipino cuisine, became a cornerstone of his culinary identity.

Reinventing During the Pandemic

In 2020, the world faced unprecedented challenges, and Rudy was no exception. His job at a bar, where he had been cooking and experimenting with new dishes, suddenly came to a halt due to the COVID-19 pandemic. Faced with uncertainty and an unexpected amount of free time, Rudy turned to what he knew best—cooking. He began making egg rolls at home, initially as a way to stay connected with friends and family during the lockdown. However, what started as a small gesture quickly grew into something more significant.

As word spread about Rudy's delicious egg rolls, demand increased, and his home kitchen became the birthplace of a new business. The pandemic, though challenging, provided Rudy with an opportunity to reconnect with his passion for cooking and to explore new ways to share his culinary creations with others. This period of reinvention wasn't just about survival; it was about rediscovering what he loved most about food—bringing people together, even in difficult times.

From Farmers Markets to Food Truck Success

With the world slowly reopening, Rudy decided to take a leap and bring his culinary creations to a broader audience by selling at farmers markets. These markets presented a new set of challenges—setting up stalls, dealing with limited equipment, and managing the unpredictable demands of market crowds. However, they also offered Rudy the chance to refine his skills and learn the intricacies of running a small food business. Each market event was a learning experience, from dealing with technical issues like tripping breakers to managing long lines of customers eager to taste his food.

The success at farmers markets gave Rudy the confidence to take his venture to the next level—launching his food truck. The first event was a whirlwind of excitement and chaos. On the way to Apocalypse Brewery, Rudy encountered one obstacle after another, from spilled food due to a swinging refrigerator door to struggles with getting the propane to work. But instead of letting these challenges defeat him, Rudy adapted. Using butane camping burners and rallying the support of friends and family, he successfully navigated through the day. These early experiences taught Rudy the importance of resilience, adaptability, and the value of a strong support system.

As the summer of 2021 progressed, Rudy's food truck began participating in larger events, such as Waterfront Wednesday. These events introduced new challenges, including larger crowds and higher demand, but they also provided Rudy with the opportunity to fine-tune his operations. By the end of the summer, he had learned to optimize his service, ensuring that his team could handle anything that came their way, and solidifying the food truck as a successful venture.

Balancing Operations and Sharing Culture

Running both a food stall and a food truck has presented Rudy with unique challenges, each requiring a different approach but both demanding careful planning and execution. The food stall allows for a more leisurely setup, with time in the morning to prepare and wait for foot traffic. In contrast, the food truck operates on a much tighter schedule, where Rudy and his team must be ready to serve from the moment they park until the last customer leaves. This dual operation has taught Rudy the importance of efficiency, consistency, and the ability to adapt quickly to different circumstances.

What sets Rudy apart is his commitment to sharing his Filipino heritage through his food. Each dish he serves is not just a meal; it's a piece of his culture, a way to connect with customers on a deeper level. Over time, Rudy has adapted his family recipes to cater to a diverse customer base, finding a balance between honoring tradition and creating food that resonates with people from all walks of life. The positive feedback and support from the Filipino community, especially the older generation, have been particularly meaningful to Rudy. These connections, built through food, remind him of the deeper purpose behind his business—celebrating and sharing the flavors and traditions he grew up with.

Advice for Aspiring Food Truck Owners

Rudy's journey in the food industry has been filled with challenges, but his passion for cooking has always been the driving force behind his success. For anyone thinking about starting a food truck or a similar venture, Rudy's advice is straightforward: do it because you love it. The food industry is demanding, and there will always be stress—whether it's about money, logistics, or something else. But if you're passionate about what you do, that passion will carry you through the tough times.

Rudy likens creating each dish to painting a picture, where every ingredient, texture, and flavor comes together to form something beautiful and delicious. He emphasizes the importance of focusing on the details, staying adaptable, and remembering that the connections you build with your customers are just as important as the food you serve. For Rudy, these connections are what make all the hard work worth it—turning a simple meal into a shared experience that brings people together.

For more information on Bamba Egg Roll and their journey, visit their website and follow them on Instagram and Facebookfor the latest updates.