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The Pitchfork

On the menu: Culinary food truck wars

Photo by Wesley Harrison
Chantelle Muriki serves the chosen dish of the Blue Devil Bistro, pancakes and bacon.

The newest addition to the lunch menu: monthly food trucks from Marietta High School’s culinary pathway. In October, students in the culinary pathway came together in groups to create restaurants with their cuisine of choice and serve it to the students at Marietta. This was the third annual food truck wars, but the first time it occurred during school and was open to students. Students can expect the food trucks to return about twice every month with new surprises and flavors that add differentiation to their normal everyday lunch. For students in the culinary pathway, the purpose of the food trucks goes far beyond flavor.

Luke Fennelly (11) prepares street corn at his food truck. (Wesley Harrison)

“I think it’s necessary and important so it shows them everything that we’ve been working on throughout the pathway, by actually showcasing it and performing and behaving like real chefs business wise,” Ameerah Watson, the culinary teacher and leader of the food truck wars, said.

The food trucks are a hands-on experience that teaches the dedicated students of the pathway more than cooking from a recipe.

“Number one, it makes it beyond a grade. Now they’re showing off to their peers and their teachers and even some of their parents showed up for the food truck wars,” Watson said.

Beyond the skills that students are developing from cooking for their peers, they are learning what it’s like to run a business and be a chef in the real world.

Alexandria Kelly (12) takes a dish from A La Diabla. The dishes were inspired by Mexican street food. (Wesley Harrison)

“At the end result they have to do tallies to see how much money that they made that particular day and how to correct it and do better the next service,” Watson said.

This allows students to learn more about being a chef, as it factors in the business and economics portion of the job. From business management skills, to teamwork, to hard work in the kitchen, the culinary students are learning much more than their cuisine of choice.

One popular food truck for the students was Caffe Dei Diavoli, placing 4th in the competition.

“The food trucks were very good. They had lots of flavors. They were all good, I really liked Caffe Dei Diavoli, Italian. The chicken parm was so good,” Maggie White (11) said.

This food truck focused on Italian food and served spaghetti and chicken parmesan. The members of the food truck enjoyed their cuisine and learned a lot about the pathway from their experience.

“I’ve learned that the cooking business is very competitive and you have to compete with other businesses around you like the other food trucks,” Bella Russell (11), a member of the Caffe Dei Diavoli food truck, said.

“What went well is we got a lot of people advertising. I learned that I work well with a team and that my team members work well with me because we all have a system. I’m the advertising guy and they all do the cooking,” Sean MacPherson (12), a member of the Caffe Dei Diavoli food truck, said.

Mackenzie Jones (12) and Bella Russell (11) prepare their pasta and chicken parmesan dish at Caffe Davioli. (Wesley Harrison)

This Caffe has more coming for their customers in future food truck wars, and is eager to continue with their Italian cuisine.

The food truck involved that was voted most popular was Blue’s Jerk: a Mexican Jamaican fusion that served jerk chicken tacos. The inspiration for their cuisine was from their own identities and interests.

“I’m Puerto Rican and other members in my group are Jamaican and we just felt like combining those flavors would be really nice,” Isaiah Tripp (12), a member of the Blue’s Jerk food truck, said.

In the process of winning and being the most popular food truck, they also learned crucial details of having a business and truly succeeding with it.

“I learned that culinary is more than just cooking. It’s about the fellowship experience and working together in the kitchen. Also publicity is a big thing especially working with food trucks, like getting your name or your food out there is a really big thing,” Tripp said.

This food truck is the current MHS favorite, as they had the most votes from students who tried the food trucks.After taking the win in the last food truck wars, the Blue’s Jerk food truck looks to continue their unique Mexican and Jamaican cuisine that was a clear crowd favorite.

The Blue’s Jerk food truck staff serves their fresh-made jerk chicken tacos. The motto of the truck is, “Come for the jerk, leave with a smile.” (Wesley Harrison)
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About the Contributors
Colette DePasquale
Colette DePasquale, Staff Writer
Colette DePasquale is a Junior at Marietta High School and a new member of Marietta’s newspaper, Pitchfork. She is an IB student and a varsity cross country and track athlete. She participates in many school activities including National Honors Society and Beta Club. Colette also serves as the secretary of Interact Club and as a student council representative. In her free time, Colette enjoys running, cooking, painting, and reading.
Wesley Harrison
Wesley Harrison, Digital Editor-in-Chief
Wesley Harrison is a student journalist, AP Scholar, and IB-Career Programme senior at Marietta High School. He serves as the Website Editor-in-Chief of Marietta’s school newspaper, Pitchfork, and as an executive producer for Marietta’s school broadcast, Blue Devil News. He serves as a student ambassador for the Georgia Scholastic Press Association and is a member of the National Association for Black Journalists and the Association of LGBTQ+ Journalists. He is an active leader in his school and community, and has been awarded multiple times for his work. He considers himself an aficionado in comic book media and all things baking.  
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