By Rhea Bea | Examiner.com
Credits: Geo Kwai
It’s no secret that food trucks — not the old school variety, but fancy modern versions serving up everything from red velvet waffles to shrimp potato taquitos — have swept our nation off its feet, with hundreds of mobile restaurants catering to the appetites of any given city.
For those of you that have followed the food truck scene over the past couple of years, you might be excited and curious about one of the latest additions, the Cool Cow truck.
Established just one year ago, Cool Cow is an ice cream bar truck serving Los Angeles that specializes in creating organic, ultra premium, gelato sorbet. It brings exclusivity, originality, and an exquisite taste in each individually hand crafted dessert bar.
With bold menu options such as Be Caliente (mango sorbet bar sprinkled with lime zest and chili pepper) and Be Breezy (pineapple sorbet with slices of kiwi and coconut flakes) that were inspired by the distinctive flavors of L.A.’s curbside cart culture, your taste buds will be sure to praise you.
L.A.’s Mexican styled fruit carts aren’t all that inspired the idea of Cool Cow. Geo Kwai, founder of the dessert bar company, has had quite a few life experiences that led him to the Food Truck business.
The journey for Kwai, who was born in Hong Kong, raised in New York and lives in Los Angeles, has been long but worthwhile. He was just a child when he moved from Hong Kong to Los Angeles where he stayed until his parents divorced at the age of eight. He then moved to New York where he was raised by his aunt and uncle.
He spent the next 12 years in New York before moving back to Los Angeles where he attended college at Cal State University Fullerton and graduated with a Bachelor of Arts in Business Marketing. Kwai was focused on being a business owner.
He involved himself in several business ventures during and after receiving his education -the first being Dirtymac Entertainment, a company he launched during his last year at CSUF with friend and NY nightlife promoter Benjapol. His reputation for being hard working, honest and business minded was rewarded by success in the club world and led him to develop Go Group Entertainment with up and coming Hollywood promoter, Marcus “Don Dada” Johnson. Together, the duo changed the atmosphere and the climate of what Hollywood nightlife was use to experiencing at the time.
During the course of his 10 years as a nightlife promoter, he gained a substantial amount of knowledge not only about business, but about life. Amid this time he married and had two children. He had gone from a college kid with a vision to a man heading a successful business with a family. As a husband and father he began seeing things differently. The nightlife world was financially good – when it was good. However, it wasn’t consistently stable. What he established as a career for himself didn’t coincide with his plans for his family’s future. He decided it was time to make a change that would provide security and stability for his family. After years of success with Go Group, Kwai decided it was time to take the next step.
Kwai’s sister, who was in town visiting Los Angeles from Hong Kong at the time, offered him an amazing opportunity to move his family overseas to open a new and exciting business to offer to the people in Hong Kong.
A month into brainstorming, researching and developing concepts and business plans, he came up with a unique and innovative method of enjoying a dessert that the people of Hong Kong had not yet experienced. Gelato, sorbet and frozen yogurt as a dessert bar.
Several months later he teamed up with a gourmet pastry chef out of Chicago and experimented with a collection of flavor combinations to create an amazing menu.
After developing the business in Los Angeles and preparing to move it to China, Kwai realized that it wouldn’t be in the best interest of his family to move to this new world, so he didn’t. He decided to launch Cool Cow in Los Angeles and use his business mind to nurture it into becoming one of today’s leading mobile food vendors in L.A’s robust food truck industry.
Not only are Cool Cow’s delicious gelato bars made from all natural, fresh and organic ingredients, they are 100% biodegradable. Kwai’s belief that we are a product of our environment led him to want to give back to the same community that has given his businesses life. He teamed up with the L.A. Food Bank in a campaign to fight hunger. Twenty-five cents of each BE COOL signature stick received back from customers will go to local Los Angeles charities to fight hunger in the community.
For more information about Cool Cow desserts and the mission to end hunger visithttp://www.indiegogo.com/becoolcow
Website: http://becoolcow.com/
Twitter: @BeCoolCow
