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As a creative; I want to create! Whether it is written words or, edible delicacies that build edgy taste buds, this is what my mind is screaming while listening to Chef Scott Andres talk to me.
The pearl that one finds while writing about cooking with a Fusion cuisine head is that there are no limits to your subsequent footing.
As a Florida culinary creative, you want to produce new compositions or find a new-fangled twist on cookery classics. That is where Food Trucks and Fusion Cuisine has made a big impact. Doing it with style is what any Chef does to gratify the characteristic Top Chef’s golden-era head, as he works to build a treasure trove of ingredients with bold and sassy flavors – from countries around the World.
The chef’s responsibility is to keep to his own culinary principles – where foundations are built on honesty to oneself and then, adhered to a bedrock of chef’s esteem. We as creatives have found this is our lineage and our future. Tomorrow’s cuisine necessitates the establishment of an innovative cuisine is based upon culinary classics that are fused with new cookery philosophies. This is how Fusion Cuisine and Food Trucks going to blossom.
Throughout the centuries, it arose this way. Every innovative culinary break through began by first using the current culinary wisdom and augmenting it with a new bend.
Back to our interview with Chef Scott Andres.
Throughout the U.S. today’s hottest culinary trend is operating a Food Truck. Any Food Truck you see today is doing something totally different yet, is based upon what has come before it.
Before it all Started….
As we left off in our first part of this interview, Chef Scott Andres was describing his experiences developing new menus and, a gourmet culinary concept for the prolific grocery store chain – Publix | Greenwise market.
Years before the first Publix GreenWise concept store was constructed, in 2007 Chef Scott Andres worked on defining this project with top Publix Executives. Due to his life-long culinary experience and Fusion Food philosophies would define their new globally-inspired Fusion menu strategies. The ball started rolling at Publix’s most high-trafficked markets.
Lake Mary (Florida) Publix was the first regular Publix to be retro-fitted with the new gourmet-market menu marquee and became his recipe testing ground for all other gourmet Greenwise market concepts to follow. This beta location helped with formulating new menu designs and hundreds of recipes which developed a great following at this scene.
Fusion Food Chef Scott Andres hawkens back to the time when he was a young foodie, all the way back to when his mother taught him about the classic American home-style “comfort foods“. He maintains, “everyone I know loves recipes such as: beef Stroganoff, Shepherd’s pie and Brown gravy, simmered pork chops with buttery White rice and, they still hold a special spot in my heart. To this day I use them to evaluate any of the new, yet wonderfully intricate recipes that I have created”, he continues.
A Journey that starts now….
“My life’s journey has afforded me what I consider to be my biggest challenge and greatest opportunity yet. It seems as though I am going to finally cultivate and create what I set out to do when I began attending culinary school many years ago”, Chef Andres admits.
“I am discovering my aloof dream by fashioning a mobile bistro from the ground up. I am creating a culinary legacy for myself and my forthcoming family. My vision will be on wheels not your usual restaurant that all young chefs dream about”, say chef Andres.
“It will be a full-on kitchen Food Truck concept. My dream is to create a professional mobile kitchen based inside an edgy logo wrapped truck with a boisterous menu that has a funky name for funky-little menu that vaunt plenty of personality and of course a brilliantly executed dishes. The concept will center around smoked meats that are offered with a variety of traditional barbecue sides as well as, a variety of smoked meats served in non-traditional ways by incorporating many boldly flavored personalities from popular cuisines such as Southwest, Indian and Asian influences”, states the chef.
From the Chef:
“The goal is to incorporate as many fresh components as possible to accent the variety of smoked meats and set them off with complementary and assertive hand prepared sauces”.
“In some dishes the smoked meat may stand alone and other hand held, dashboard cuisine-style dishes. The smoked meat may be served on a warm flatbread or tortilla then garnished with additional fresh ingredients that add color, textures and flavors to enhance the presentation and the overall eating experience. We will also provide daily changing chef inspired creations to keep the menu options new and exciting”, says chef Scott Andres.
“I wish I could tell you the name of the food truck at this time but, you’ll have to stay tuned for that information at a later date”.
The truth is, I have not been able to land on the definitive name. Trust me this will be an exciting time for everyone pursuing the same reality. During the phase of recipe development and menu design, I will be merging emphasis on building in a streamlined linear menu execution plan that can be replicated for additional trucks and/or brick and mortar locations. My ultimate goal would be to create a food brand with such a committed customer following that franchisee locations will be a possibility down the road.
Any thoughts about the growing trend of chefs putting their own name on packaged foods?
“When I was a young cook I remember having a few buddies that went into construction and were making much better money than me; they were usually done working by 3 pm; holidays were all taken off and weekends were always taken off. I did not care because I had found harmony in my life and money did not matter (Ok, I was a little confused). Then, I worked for a chef who was pretty famous, had multiple restaurants and was making loads of money”. He asked, “why did I cook for a living?” “I said because it is my passion”, he looked me in the eye and said, “passion does not pay the bills, money does”. “You should do whatever it takes to make as much money as possible because there are very few old chefs that are still successful cooking on the line at 60 years old”.
So, I am good with chefs that put their names on packaged foods”.
Thank you for reading – Part Two of our interview and, Part Three will detail creating his own Food Truck venture from its inception.