You've had many, many years to hone some of these culinary skills.

Is there now an expectation at home with your families where it's got to be this restaurant quality?

Nope, we go to Two Chicks.

Meet Haley and Jessie, the co-owners behind Two Chicks, a popular brunch spot in Reno, Nevada.

They aren't just the co-owners, they are the chicks.

And they didn't always make your classic breakfast with a little twist.

They started out as a food truck, which developed into the multiple brick and mortar restaurants you see today.

On their menu, they've got Bloody Mary's.

“Come with a little snack” Bumble Brie, “There's almost like two different sources of crunch.” and biscuits and gravy.

“Real hearty gravy.

It needs a hearty biscuit.” that looks so good.

I'm ready for breakfast.

Let's go.

jazzy music *paper sounds* bouncy guitar music We have Bumble Brie, which is one of the sandwiches that was on the GourMelt truck.

So that is Brie cheese, ham, apples, honey and on sourdough.

That's if you're a fan of charcuterie, like, this is your sandwich because it's toasty buttery on the outside, but you got that melty gooey brie.

You get a nice snap from the green apple and then the saltiness from the ham comes in and does this fun melding.

With this, there's almost like two different sources of crunch.

From the apple and the toast there's the savory ness from the ham cheese.

But you have that fruitiness cutting through.

I'm proud of you for thank you.

Trying that, a lot of people are a little nervous about that sandwich.

but then they try it and they love it.

Thats I think one of the ones that you and I gravitate to, if we have like, a stressful day or like we're sharing a Bumble Brie today, it's a bumble brie kind of day.

You mentioned GourMelt also, So it initially was a food truck, correct.

How did that come about, that conversation to get into it?

We worked at a restaurant next to the college together both of us kind of left and came back that restaurant a few times, but always remained friends and stuck with each other.

Yeah, I called Jessie and I said, I have an idea, and that's the only person I could think of that I would want to be in business with.

Because we had managed together.

We knew each other's work ethic We started as a food truck.

We were government grilled cheese truck.

It was a gourmet grilled cheese concept.

And I think it really worked out for the best, and it was such a great start for us in the community.

A food truck is a mobile kitchen meant to serve meals at different locations, events or neighborhoods.

Food trucks have evolved a lot from their roots in early America.

They were known as Chuck Wagons, and they served the basics like beans and coffee to cowboys.

The first real food truck as we know it was probably the Wienermobile in 1936, which toured the country selling hot dogs.

Fast forward to the 1950s when ice cream trucks became a neighborhood staple.

In the 1960s and seventies, Mexican Longcheras and L.A. taco trucks hit the streets, transforming old ice cream trucks and vans to food trucks.

Finally, in 2008, food trucks truly took off.

Driven by the rise of social media and the economic recession.

Gourmet chefs were faced with fewer restaurant jobs, so they turned to food trucks, creating gourmet street food that changed the game forever.

joyful country music You two created one of the first few food trucks that was in the area.

There was one gourmet truck that did nights, and then there was nobody that really days.

It was a brand new scene There weren't any ordinances when we first started.

And I remember that first summer.

Was it Riverfest?

Yeah, we just thought we could pull right up on the bridge.

We thought we could pay the meter and we were good to go.

We got shut down for that one.

So, you know, it's nice to not have to learn all those lessons the hard way and to have those, you know, rules and regulations.

It's like that saying like, there's a rule because someone broke it at some point.

So there was actually city ordinances we went to City council for and, you know, worked out a deal that was best for everybody.

Yup.

Just like traditional restaurants, food trucks have specific rules, regulations and ordinances they need to follow in order to operate.

Most of these rules are about food safety and sanitation.

While city ordinances give the rules on where and when food trucks may operate.

Some of the regulations in Reno include the following Food trucks cannot operate in one location for more than 4 hours.

They cannot be within 100 feet of a permanent restaurant entrance, and they may only operate between 7 a.m. and 11 p.m.. joyful guitar The eggs Benedict don't really stay on my plate for too long.

For this dish, you've got poached eggs sitting on top of a cheddar and jack grilled cheese.

The bread is a garlic parmesan crusted sourdough bread We were kind of shocked with ourselves that it took us as long as it did to come up with that and put it on the menu.

We were like, How come we've never done a grilled cheese base before?

I don't want to always say explosion.

What are synonyms for explosion?

It's a lot of flavor.

There's a complexity to it and by themselves.

The hollandaise sauce and the eggs have this very warm, savory flavor to them.

You get those earthy undertones and the punch of acidity kind of dancing together around the classic egg taste.

The texture ends up being this fun combination of the buttery and creamy hollandaise sauce mixed in with the crunchiness of the bread.

even though it sounds like it might be from Holland.

Hollandaise sauce actually comes from France, The name means from Holland, probably because France was importing butter from Holland during World War One.

Hollandaise is one of the five French mother sauces made with butter, egg yolks, lemon juice and pepper.

The sauce was first used on Eggs Benedict in 1860 at Delmonico's, a famous New York restaurant.

so we can thank Delmonico's for this classic breakfast meal.

We don't keep things on the menu that we don't like.

Yeah.

Theres not anything on the menu that both of us don't love.

this mimosa.

take a sip and it's light.

I would describe it crispy because of the bubbles.

Yeah.

And then the hash browns.

Yeah.

With the parmesan on it, like it has a nice crust on the outside, but it's like soft on the inside, but still has a good bite to it.

So you can feel the different shreds of potato, which is really fun texture to have.

With a nice salty cheesiness inside.

We bake them, actually.

okay.

and then they grill them to brown them up to order.

If we're going to do hash browns on the menu, we were going to make them different.

funny because we don't always eat like the French toast.

You can't just eat French toast every day.

Well, you can.

That's what I like about breakfast, I personally can eat it at any time of day.

Yeah, breakfast for dinner.

bouncy music trails off I'm very curious to kind of hyper focus in on specifically the juxtaposition between working in a food truck and then making that switch into a brick and mortar.

Think both of them in their own way were harder and easier.

You know, having it just be Haley and I in the food truck really made it easier, you know, like it was just us.

We were reliant on each other it's just you chopping, prepping, cooking, cleaning and then, you know, doing it all over again sometimes if we would do a night event also.

But that also meant if one of us was sick, like the truck was closed that day, And then the restaurant, there's so many more moving parts, we have amazing managers and team members now that really help us.

And they're the reason that we've been able to open multiple locations.

But I don't think we'd want to go back to the food truck.

No, I was for our younger days, that was a young person's job.

We were exhausted.

and I mean, that's the hardest I've ever worked physically.

120 degrees in there in the summer, and it's freezing cold in the winter.

And So yeah, that was a really physical and demanding job.

When we first opened the midtown location and we were there from four in morning to like 8:00 at night when we very first opened.

But, it was a different kind of fatigue and, you know, it was temperature controlled.

So that wasnt bad.

rock pop music Renos known for so many events.

and we got to participate in so many of them, which I think is what I miss the most about it.

you're at work, but you're still like in the event and part of it, which was so cool.

that kind of led into a whole event, right, that we have locally, which is Food Truck Fridays.

yeah, we came up with Food Truck Fridays, which was in the city center, which is an old bus station.

So we thought that it would be neat to use the two lanes where the bus is parked.

There was seating and then there was a little built in stage.

So we had live music and there was only about seven trucks at that point.

Food truck gatherings, also known as food truck rallies, have become more popular across the United States.

These events bring together multiple food trucks in one place, offering a variety of high quality meals.

For example, Reno, Nevada, hosts a regular gathering called Food Truck Friday, featuring over 35 rotating gourmet trucks.

These rallies and traveling food trucks are also vital in rural areas, providing quality meals in small towns that don't have the resources for traditional restaurants.

The red chick skillet.

a lot of different textures.

sort of an overarching umami slash kind of meaty texture and taste because you've got those mushrooms in with the texture of the potatoes and the egg.

the spinach makes it feel lighter.

Its healthy!

Yeah.

That makes it a healthy and the ham coming together with the mushroom and the egg.

It's all scrambled together with cream cheese.

Yes, Which just makes those eggs so creamy.

gentle guitar The level of friendship you both have I've worked with friends before and I love them to death.

But sometimes you're like, I dont like you in a work setting I dont like working with you.

We just know what the other one is thinking a lot.

It's gotten to the point where you really dress alike almost accident almost every day.

Like today.

This one we planned out for the show, but yes.

We have our strengths and weaknesses and we balance each other out really, really well.

Not just that we like each other, but we trust each other to where she's gone.

She knows that, I'll make a decision that's right by both of us.

And yeah, vice versa.

Is it meaningful to be such integral, part of the food truck history?

I think that's an amazing thing to say.

And I don't know that a lot of food truckers even know who we are anymore.

But I love it.

I don't know, somewhere I'm proud, you know?

Yeah.

You know, they may not know you by name, but they can run because you crawl, you know.

Awe.

Thats very sweet to say.

we do love to see how it's grown and just how there's so many more opportunities for food trucks these days.

When people walk into two chicks.

is there anything you want them to walk away with?

Its the way you're starting your day.

we're hoping to provide you your classic comfort foods, but with a little, kick that it's bright and cheerful in here and that you walk away feeling like that was a damn good breakfast We should.

Cheers.

Yeah.

Cheers.

With a giant celery stick *laughter* jazzy theme music