Part 9/10:
Having operated a traditional restaurant for over 10 years before transitioning to mobile food service, the chef shares insights into the emotional aspects of his work. Moving from a fixed location to a mobile setup was driven by necessity due to regulatory pressures, but for him, the mobile kitchen symbolizes both adaptability and a treasured connection to his roots.
Future Outlook and Challenges
The chef openly discusses potential challenges if strict city regulations restrict street vending. Options include seeking rental spaces or even changing careers. He reflects on how such restrictions would serve as a reminder of the meaningful journey he has taken—transforming street food into an art form that fosters community and personalized service.