The Vehicle Of Street Food Is Getting An Overhaul
January 24, 2011 | 1 min to read
LOS ANGELES — Chef Hugh Schick has cooked in some of the finest kitchens in the land. He took classes at the Culinary Institute of America, studied under the Italian food expert Marcella Hazan and served as a private chef for the likes of the writer Christopher Hitchens and the venture capitalist David Cowan.
But when Mr. Schick and his business partner, Blake Tally, decided to open Le Truc, a San Francisco “bustaurant,” with a gourmet kitchen and dedicated seating area inside a converted school bus, the two quickly learned that the kitchens in food trucks are very different from their brick-and-mortar equivalents.
“It’s basically like buying a trailer home,” Mr. Schick said. “You get a kitchen that’s not designed by a chef, but by an engineer who’s simply trying to figure out where to make things fit.
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