{"id":7619,"date":"2017-01-13T17:26:21","date_gmt":"2017-01-13T23:26:21","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=7619"},"modified":"2021-09-30T11:31:39","modified_gmt":"2021-09-30T16:31:39","slug":"escoffier-austin-student-opening-food-truck","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/austin-student-life\/escoffier-austin-student-opening-food-truck\/","title":{"rendered":"Escoffier Austin Student Opening Food Truck"},"content":{"rendered":"
\"Drosse

Drosse started planning his food truck in November of 2016 and expects to be running this April.<\/p><\/div>\n

If Austin\u2019s culinary food scene is known for one thing, it\u2019s the food truck<\/a> movement that\u2019s taken the city by storm and inspired others around the country to follow. That\u2019s other than it’s signature slow-roasted open pit barbecue, of course.<\/p>\n

But that\u2019s not the only reason Malcolm Drosse, an Auguste Escoffier School of Culinary Arts Austin student, wanted to start his own. After doing the math on what it would take to open up a restaurant, he determined that a food truck was a better and safer investment. So he started planning. With a soft open date of March-April, Drosse is excited his food truck \u201cAlmost on E\u201d is nearly there and looks forward to life as an entrepreneur.<\/p>\n

A native of Germany, Drosse hopes to bring the authentic cuisine of his motherland to the people of Austin. But that won\u2019t be all his food truck\u2019s menu will offer.<\/p>\n\"Although\n

\u201cIt is more of a [mix of] German, Mexican and American food,\u201d said Drosse. \u201cCrepes, bratwurst, pretzels, loaded street tacos, paninis, currywurst and such-it will have a seasonal menu.\u201d<\/p>\n

With a previous certificate focusing on culinary arts hospitality assistance, Drosse said he set out to perfect his cooking skills even more \u201cto become the best chef he could ever become.\u201d That\u2019s why he chose Escoffier after seeing it in a ranking of America\u2019s top culinary schools.<\/p>\n

\u201c[Attending] culinary school<\/a> was to expand my knowledge on the other techniques of cooking,\u201d said Drosse. \u201cThe more I cooked, the closer it brought me home to Germany.\u201d<\/p>\n

An unexpected lesson from culinary school was learning just how important farm-to-table is for not only sustainability but also a thriving food business. That means a number of things to him, including maintaining a garden and teaching others how to keep their own.<\/p>\n

\"Drosse,

Drosse, a native of Germany, hopes to heavily feature his native cuisine for his food truck’s menu.<\/p><\/div>\n

\u201cEscoffier Culinary Arts school helped me open my business by making me realize that I need to be more farm-to-table,\u201d Drosse said.<\/p>\n

And as Drosse quickly found out, financing is one of, if not the, biggest part of being an entrepreneur. After having a number of setbacks including financial backers falling through and an unsuccessful attempt at crowdsourcing, Drosse set out to fund his business himself.<\/p>\n

But for Drosse, that has only made the journey more interesting.<\/p>\n

\u201cThe most rewarding thing about being an entrepreneur is knowing down the road that you can be [someone] that changes many things in the culinary profession.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

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