The innovation and culture of the food truck has evolved a lot in the past few decades. Considering the history of food trucks as chuckwagons in the 1800's and the wild west where it was meant to feed the cowhands on the road for extended periods of time in Texas, USA. Dishing out the basics, kettle boiled coffee, cast iron fried eggs and bacon and even cast iron pan breads or biscuits.
This convenience of hot meals on the go, only got stronger through the years. Not too long ago the army incorporated mobile canteens in the 1950's to the units, with the same concept of hot foods served for the soldiers, either for training or military bases in remote locations. Then closer to recent times, the blue collar mobile food trucks parking near construction sites for the same concept of supplying breakfast to the working class people.
As time has tested where ever there is people, there is a need for food. The mobile food industry can always find business, because they follow where the people are. This is important for young entrepreneurs an chefs wanting a piece of the food industry pie. Now bring it to today's standard for food trucks, it has changed to a mobile restaurant on wheels. Serving high end foods and diverse cultures being brought to the streets of the world. Mobile BBQ trucks to Sharma trucks, the possibilities are now endless.
With this in mind I do have a dream to run and own my own food truck as well. Combined with my culinary management degree from George Brown College I hope to become successful in the near future. So Stay tuned on my blog and follow my culinary adventures.