Conversations with Clinton Long

Today we’d like to introduce you to Clinton Long.

Hi Clinton, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
After being a performer in Chicago for awhile I decided to move back home to NC with my now wife. I’ve always had the dream of opening my own bar/restaurant and I thought that taking a small step towards that goal was the right move. That’s how the food truck came to be. I’ve been a decent home cook for the better part of a decade and I knew I could take something as simple and iconic as a burger and make it gourmet. I set out with a mission to keep it simple so I could take the little details further than most other places do.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Getting started wasn’t as hard as some people make it seem. But it was not always easy. There are some days where you get ready, get out to the gig, and then the weather says otherwise. Or your tire decides to explode on the way to a job and it makes you an hour late. Little things that I never thought of can set you back hundreds of dollars. But I have to thank my team for getting us gigs that make up for those days. You might make $20 Thursday night but you might make $5k that weekend. you have to keep rolling forward and try not to let the bad days get to you.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
If you’re a decent cook and you’re not hosting for your friends, then you are missing out. Not much made me happier than to hear that the meals I made from scratch were better anything my friends and family had before. Surprisingly, burgers are not my specialty. That would definitely be Gumbo. It takes all day to make but anyone who’s had it loves it. My proudest achievement on the truck isn’t one particular item, it’s the fact that I make everything I can from scratch. I grind my own meat with a particular blend of beef cuts and I believe that makes the world of difference. There’s no frozen patties on our truck! Unless you order the Beyond Beef. Sorry vegetarians!

We’d love to hear about how you think about risk taking?
With any career move there is risk, but I did not feel like I was taking a huge leap with the truck. I knew I could always sell it and go back to working for someone else if need be. However, I am glad I never had to. Even though I’m still paying things off I’m profiting more than I ever had before. Its not life changing money yet, but every new season things get better and better. I’m glad I took the risk because I can now see the next horizon for my family.

Contact Info:

• Website: https://copperheadsburgers.com
• Instagram: copperheadsburgers
• Facebook: Copperhead’s Craft Burgers