Don’t Follow Recipes with Blind Devotion

Don’t Follow Recipes with Blind Devotion

tip of the day

Recipes are much like road maps, a guide to help you navigate the process of getting food to your food truck customers. Following recipes is a good thing, but too much of a good thing can work against you in the kitchen. You and your staff should use your food truck recipes as a guide and always remember that it is never a good idea to pop something into the oven or pan, walk away, and come back only at the beck and call of your kitchen timer.

Cooking is not always an exact science and unless you’re baking, which is an exact science, you have to find a balance between your recipe and reality. Oven strengths vary; an electric cook top may not heat your sauté pan as quickly or evenly as a gas range. Check your food periodically and if your chicken breast is starting to burn after 4 minutes in the pan, lower the heat and flip it, even if the recipe says cook for 5 minutes per side.

Cooking is an art; the perfect storm of practice, common sense and skill, in that order. So relax, cook more often and have fun while you are doing it.


Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.