French chefAlexandre Mazzia is firing on all cylinders. After his successful AM gourmet restaurant (Marseille) and his Pointe-Noire address in Aix-en-Provence, the two Michelin-star chef should soon launch his first food truck in Marseille, called Michel, in tribute to his grandfather.
Even if the opening of a food truck seems to be a great idea in this particular climate for restaurateurs, the chef has actually been toying with the idea for a long time. "I have been thinking about this project for 18 months, before the current crisis," he explained to the Atabula website.
"At the restaurant, we have a multitude of different products and, often, I tell myself that I could work them differently, more simply, without changing anything in their taste and quality, at other prices. Hence the idea of this food truck, in an old red Citroën truck full of charm, located near Parc Bagatelle," he said.
For the Marseille chef, this new offer will be a way to "have fun" by scaling down his usual cuisine, but also a way of bringing another financial source to his small group of restaurants. With the crisis hitting hard, Mazzia could have been forced to lay off a few employees - an idea that was simply unthinkable for him: "Today, there are 19 of us in the dining room and in the kitchen to serve 24 covers. If you cut covers by 30 to 50%, the equation quickly becomes insoluble. Opening this food truck means creating a complementary flow and keeping my teams," he said.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
Ground beef recipes are given star treatment in the hands of Michelin starred chefs like April Bloomfield, Marco Pierre White and Gordon Ramsay, as they put their spin on classic comfort food dishes, from burgers to chilli beef lettuce wraps.