Archive for the 'Crepes A La Carte' Category

Just Call Me An Itinerant Cook

Thursday, October 4th, 2012

Cars and Truck Show at New Albany.

I don’t think you’ll ever see me wearing a chef’s jacket or hat. There’s a very important reason for this…I have a very high respect for this profession that I’d never try to make it seem that I am one. The chefs go through so much training and study. I just love food and hang out too long in my kitchen.

Traveling and Eating. That’s my passion. My extreme curiousity and love of entertaining is what brought me now to my new profession…what I might call being an Itinerant Cook (aka the “food cart” lady).

In this job I get to do what I love…gab to people, cook a really good meal, and show up on so many different venues and events. THAT is what this is all about.

And I’m loving it.

Next time you see me, just say “hi!” Try a crepe. Give me feedback. Suggest a new venue or event.

I’d love to hear from you…and make you a crepe.

A Proud Food Fort Member, Crepes A La Carte

Saturday, September 8th, 2012

Is Food from Food Trucks and Carts Clean and Safe to Eat?

Tuesday, August 28th, 2012

Hot Food should be hot.

Cold Food should be cold.

This is generally the rule that I follow.

More specifically, food trucks and carts have food safety temperatures they need to abide by if they were truly following the rules. The certifications that a small business food truck/cart owner must go through is quite rigid. It is through the county Department of Health, the local Public Safety Department and the Fire Department. These guys are quite thorough inspectors and you only need to ask a food truck/cart owner their licensing story and you’ll hear quite an epic. It’s not easy.

But that’s how it should work.

In addition to the rigid licensing, food trucks and carts are subject to random inspections during events. Crepes A La Carte had the Fire Safety Department personnel randomly inspect us during Red, White and Boom. We were ready and we passed.

So you might ask, is food from food trucks and carts clean and safe to eat?

Just use some of the common sense rules:

a.)    Does the truck or cart look clean?

b.)    Look at food preparation or observe how the cooks are working – are they working on clean surfaces and using clean equipment?

c.)    If your food is hot, is it? If it’s supposed to be cold, is it?

d.)   Peek through their licenses, it should be there and it should be up-to-date.

Food trucks and carts can’t hide behind a kitchen wall. We are right there exposed to you…our consumers. That means you see how fresh our ingredients are. You will also see how clean our working spaces are. Most of us pay attention to all that.

Who doesn’t want food prepared with absolute care? I don’t.

I truck and cart … and I know what I’m getting.

Crepe Love-R

Monday, August 27th, 2012

A few close friends know that my foray into the world of food trucks/carts was not a ‘spur of the moment’ decision. It was brought about after months of soul-searching, consulting with foodies (and food industry experts), careful planning, – pretty much all of 2011.

I love crepes. The thinner, the better. The crispier and brown-er – uhm, yum.

GBD – golden, brown, delicious.

Warm.

So after deep soul searching, I thought – why not crepes?

a.)    Not a lot of people are selling crepes inCentral Ohio.

b.)    Not a lot of people know about crepes.

c.)    Why don’t I sell something I love and share that with people?

I made the right decision.

I love working at Crepes A La Carte and introducing or sharing something I truly love.

A home run.

Yay me!