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© 2019 📧 sharon@doshebu.com  📞 917 370 5896  🌎 New York, NY, USA

Truck 2 Table

LET'S GRAZE A CITY

Journey from the street to fine dining where restaurant staff, food trucks and chefs compete, sample and gush about their passion for food.

The history of restaurants started with food carts. Oysters on the street and hot dog stands. Ice cream trucks are one of the most famous versions of the food truck as an innovative idea.

 

Many restaurants have a great history, like Delmonico's which is one of the first restaurants in New York. Some restaurants have a long history of famous diners, incredible menus, signature drinks and notable wine lists.

 

Carts and restaurants together!

 

Lets bring the industry together. What role do staff play in your dining experience? Who should judge: customer, staff or food critiques? Why aren't we looking further into the everyday experience of searching for and choosing different types of food? How do we develop our food culture?

 

STAFF PICK A CART TO BATTLE

Here we are watching the staff challenge the chef to stretch their skills. The chef picks a dish and the staff pick a cart.

 

Staff have their own favorite places to eat. Restaurant staff reach out to regulars, and the people who live and work in the neighborhoods. Their role is to help everyone enjoy the restaurant conceptually and emotionally.

DINNER AT THE CHEF'S TABLE

To open up the dialogue about cuisine, the food truck staff dine at the restaurant and interact with the chef about their understanding of the food. The chef explains how he has trained and how he has developed the chef's table to showcase his creativity.

INDUSTRY CHALLENGES

Here we are watching food culture versus the food business where the host interviews the chefs/owners about their individual challenges.

IMPACT ON CHEF'S

The end of each episode would include confessional interviews of both chefs about their experiences and thoughts of their opposite number. The more intriguing personalities over the course of the episode would also be interviewed. What did they learn, what irked them the most and ultimately, restaurant life or cart life?