Suggs SweetTreats and Eats Serves Up Big Flavor from a Small Kitchen

FLINT, Michigan — Suggs SweetTreats and Eats has built a loyal following in Flint by blending comfort food with the mobile hustle of a food truck. Behind the counter is chef Iesha Suggs, who discovered a love of cooking at age 9. For Suggs, cooking has always been more than a job — it’s a creative outlet and a way to bring people together.

That philosophy now plays out in her mobile food truck. Working within that tight footprint has pushed her toward an efficient, no-waste menu built around bold, consistently executed dishes — birria tacos and quesadillas, wings with house-made sauces, loaded fries, and shareable combo boxes like the “Adult Happy Meal.” True to its name, the menu also features desserts and specialty drinks alongside its savory offerings.

With more than 6,200 Facebook followers and a steady run of five-star reviews on delivery platforms, Suggs SweetTreats and Eats has become a go-to name for Flint diners. And Suggs isn’t done yet — she’s eyeing an eventual move south, where warmer weather would let her truck run year-round.

Flintside caught up with Suggs to talk to her about culinary arts, the “law of asphalt,” and future plans.

Flintside: At what age did you fall in love with culinary arts, and how long have you been a chef? 

Suggs: “I discovered my passion for cooking at the age of 9, and that’s when my journey in the kitchen truly began. I’ve always been a foodie for as long as I can remember, with a genuine love for exploring flavors and creating meals that bring people together. Cooking has always been more than just preparing food.

It has been my creative outlet and my escape during life’s challenges. That passion followed me into the military, where I proudly served as a chef and further developed my skills in a fast-paced, high-standard culinary environment.

About 10 years ago, I graduated from culinary school, earning a Professional Cooking Certificate, an Associate Degree in Culinary Arts, and an Associate Degree in Food Management. Those experiences gave me a strong foundation in both the culinary and business sides of the food industry.

Today, I’m grateful to have turned a childhood passion into a career. Every meal I create reflects years of experience, education, discipline, and a genuine love for feeding people. My goal has always been to create food that not only tastes amazing but also brings comfort, connection, and memorable experiences to every person I serve.”

Flintside: You’re cooking in a kitchen the size of a walk-in closet. How does that spatial restriction shape your menu compared to traditional restaurants?

Suggs: “Cooking in a kitchen that’s the size of a walk-in closet, aka my food trailer, has taught me to be intentional with every inch of space. Unlike a traditional restaurant with multiple prep stations and large equipment, I have to create a menu that is efficient without sacrificing quality. Every ingredient has to serve multiple purposes, and every item on the menu has to earn its place.

That challenge has actually made me a better chef. It pushes me to simplify processes, reduce waste, and focus on bold, flavorful dishes that can be executed consistently in a small space. My menu is built around quality, speed, and creativity, proving that you don’t need a massive kitchen to serve exceptional food; you just need a well-thought-out system and a passion for what you do.”

Flintside: Every food truck has its breaking point story. What was the wildest thing that has ever gone wrong mid-rush, and how did you survive it?

Suggs: “One of the most memorable challenges I faced happened during a busy event right in the middle of a rush. I suddenly smelled something burning, stepped outside my trailer, and discovered that my generator power cord was smoking. At that moment, I had no choice but to temporarily shut down, leave the event to purchase a replacement cord, and hope that the generator itself hadn’t been damaged.

Thankfully, the generator was still in perfect working condition. I replaced the cord, returned to the event, and got back to serving customers as quickly as possible. Experiences like that remind you how important it is to stay calm under pressure, think quickly, and always have a backup plan. I’m also incredibly grateful for my customers. Their patience and understanding allowed me to get back to business and finish the event strong.”

Flintside: Street food is fiercely competitive but also deeply communal. What is the unspoken etiquette or ‘law of the asphalt’ among food truck owners?

Suggs: “Before answering, I always remind myself that every food truck owner is trying to make a living. The unspoken “law of the asphalt” is simple: respect each other’s space, don’t undercut your neighbors, support one another when you can, and remember that today’s competitor might be tomorrow’s helping hand. Whether it’s lending supplies, sharing advice, or looking out for each other’s equipment, professionalism and mutual respect go a long way in this industry.”

Flintside: Do you have an endgame? Do you think you’re opening a restaurant in the near future?

Suggs: “My long-term goal is to expand my business by relocating my food truck to the South, where the warmer climate allows for year-round operation. While I don’t have plans to open a traditional brick-and-mortar restaurant, I see tremendous opportunity in growing my mobile food business, increasing my customer base, and serving communities throughout the year without the limitations of seasonal weather.”

You can find Suggs SweetTreets and Eats via their website, Facebook, Instagram, and TikTok.