by Tracy A. Block
Finally full from the hustle of the Miami restaurant scene, Zachary Schwartz and Oren Bass recently threw in their chef coats and decided to move on to a new flavor. The Johnson & Wales University North Miami classmates take the knowledge from Michilen star-rated chefs and proper kitchens to the street.
The duo enters the mobile food scene with Slow Food Truck, a farm-to-table concept serving up seasonal ingredients fresh from breakfast burritos to fried desserts. We caught up with Schwartz to get a more in-depth look at how a food truck goes from trailer to mobile kitchen and what this transformation means for Miami’s foodie future.
So, you and Oren both worked in local kitchens?
(After school) I went on to work for Alfred Portale’s Gotham Steak at the Fontainebleau Miami Beach, under a Michelin star-rated chef. Oren continued on at Canyon Ranch Miami Beach, where he was able to work with local farms.
What inspired your desire to launch a food truck?
The freedom to create! Basically having the ability to change my menu on a day-to-day basis and working with local farm-fresh products. And it’s nice being my own boss.
Can you take us through the planning and execution process for Slow Food Truck?
We were very lucky, being able to design a food truck based on our needs. For instance, we have four different work areas in our truck all arranged with speed of service in mind. We have our dishwashing area, grill and sauté station, food assembly area and concession window. Then, we presented our blueprint to Food Cart USA, who assisted us in the building and development of our food truck. Within two months, our truck was complete and ready for graphic wrapping. We worked closely with a graphic designer to come up with our truck’s design. Within a week, our truck was fully wrapped by Signs & Stripes.
How does the Slow Food Truck menu reflect your vision?
We wanted to incorporate the practices of the Slow Food Movement into our culinary vision. Our menu incorporates fresh, local and seasonal items from South Florida. We have no freezers, which means that we prepare all the food fresh daily.
Any menu favorites out of the gate?
So far, people are loving the Cuban Cowboy and our Short Rib n Dip sandwiches. And, our Forever Crispy Fries seem to fly out the window. For those who have a serious sweet tooth, our fried dessert of the day will definitely satisfy you.
How do you decide where the truck will post each day? Are there permits or restrictions involved?
We have arrangements with local property owners to utilize their space to park and sell food. For each location, there is a separate permit that needs to be pulled. In order to get these permits you need to get in contact with the city.
Do you have any special events planned that Slow Food Truck will cater in the near future?
We are currently planning a party for Christmas Eve. Look for us at any and all festivals in South Florida. Also check out our Web site for our current location and our Twitter feed (@slowfoodtruck).
What is so enticing about being a part of this food trend? Do you think the Miami culinary scene respects the food truck movement?
Everything. We work for ourselves, we can move locations on an hourly basis, we can add a new item to the menu on a whim and there are no limitations to the type of event we can cater. We are a mobile restaurant!
Any encouraging words for other foodies or culinary professionals dreaming about their own truck venture one day?
Be ready to work harder than you can imagine! Take your dream and make it a reality.
