Featured Food Truck — Go Fish!

Go Fish! does exactly what it says. It goes where you are and it brings you fish! Roaming Hunger spoke with owner and chef David Stein for a closer look at what running a gourmet seafood truck entails. Check back tomorrow for a crusty crustacean recipe!

 

 

Roaming Hunger: What inspired you to open a food truck?

 

David Stein: After 10 stultifying years as a corporate chef (round peg, square hole) and the gift of being “downsized”, it seemed a great way to use my skills in a situation where I had control of my own identity, my business and my choices.  I also loved the culinary Gypsy Caravan aspect and it was clearly a pivotal time in the Boston area for food trucks.

 

RH: What is the funniest thing that’s happened to you inside a food truck?

 

DS: Driving across Boston on a last ditch emergency drive for propane, 40 minutes before service for a 100 person catering gig, cooking chicken in a large rondeau while holding the oven door closed with my knee.

 

RH: What part of food trucking did you think would be popular that ended up not being so?

 

DS: So far, in Boston, dinner!

 

RH: What do you love most about running a food truck?

 

DS: Creative and personal independence.

 

RH: What sets you apart from other trucks?

 

DS: I am a classically trained chef with 30+ years of experience.

 

 

RH: How would you describe your truck’s behind-the-scenes dynamic?

 

DS: Fun, cooperative and professional.

 

 

RH: Where is street food culture heading?

 

DS: Down the road!!

 

by Sienna Mintz

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