Food Truck Sense

“Where’s my seat? Do you see a seat? We can’t sit anywhere!” That’s right, welcome to the Food Truck craze that has taken over the US; don’t miss out. Although it seems like something new, food trucks have always been a very feasible alternative when looking at different culinary options. Up until recently they had served ethnic foods for the most part that were prepared by people from different parts of the world, sometimes having the whole family involved, and their whole purpose was to make a decent living in this country. Obviously these people do not usually have a lot of access to the means or loans necessary to have an elaborate food production. So the main objective was always the food itself and staying loyal to the essence of the food; what made it unique. Using few and simple ingredients these trucks are able to produce flavorful items that would have a big following. The following is mostly due to flavor but also affordability. See, if your costs are low you will probably be able to pass those savings on to the consumer and that’s what has traditionally happened with food trucks. Now look at the new crop of Gourmet Food trucks popping up with prices ranging from $12 to $15 and on for … a sandwich? ( Not Including a side or a drink, by the way) All the while you most likely will be standing up putting at risk your shirt and maybe even other items of clothing as you bite into this delicious slice of heaven. Short Rib Grilled Cheese Sandwich, sounds very good… actually really good. A burger with a piece of Foie Gras in the middle… need I say more? But if bought from a food truck you will probably be outside, with no guarantee of where you will eat or have any control over the elements. I’m all for this but my only question is, should we pay restaurant prices for food we’re not eating at a restaurant? What accounts for these prices? Well if you take in to account that a lot of these new Food truck owners are part of the new breed of chefs that culinary schools across the country keep churning out year by year, it should give you an idea. These chefs are debt-laden due to their time in culinary school which can run between $20,000 and $40,000 a year (CIA’s Tuition for 4 years runs over $140,000) and there usually is more debt here and there that should be accounted for. They will most likely have to have a prep kitchen due to the complexity of their dishes and their labor costs will be high as well, since you will have highly educated and skilled staff demanding wages in accordance to their preparation. All of these costs become part of the product, because after all they have to make a living and they are in business for a profit. So why are we willing to give up the comfort that we usually take for granted in a restaurant (Climate control, a seat, Table service among others) and pay the same to eat outside? Is it cool? Are we missing out if we don’t do it? Do we want to feel part of a movement of misfits that snub their noses at the establishment, saying “Hey, I’m going to cook my food in a truck”? Does it satisfy the inner rebel inside all of us? Is this feeling worth the premium we’re paying for these items? Maybe once, for me. But then again, I've done a lot of things once that I've regretted after.