Estate Living Digital Publication Issue 2 February 2015 | Page 39

39 GHETTO GHETTO GHETTO Estate GHETTO Estate GHETTO GHETTO GHETTO GHETTO GHETTO GHETTO Estate Estate Estate Estate Estate GHETTO GHETTO GHETTO GHETTO GHETTO GHETTO Estate Estate Estate Estate Estate Estate I n 2008, a then relatively unknown man wheeled out a tiny truck in Los Angeles touting Korean barbecue tacos. For as little as $2 Estate (+R16 in 2008), he offered everyday street travellers the opportunity to experience unusually tasty food that was Estate Estate Estate inexpensive and Estate immediately available. GHETTO GHETTO Estate GHETTO Estate GHETTO GHETTO GHETTO corners and pavements throughout America. The food truck industry had begun its quiet revolution. GHETTO GHETTO GHETTO GHETTO Built on a strong and determined belief that anyone and everyone can and should experience fresh restaurantEstate quality food, conveniently and for a fraction of the cost, this was, quite literally, gourmet cuisine for the ghetto. GHETTO GHETTO GHETTO Estate mobility, accessibility and an alternative dining experience available to metropolitan cities that worshiped exactly this. GHETTO Estate Estate The relatively unknown man and his Kogi Food Truck swiftly Estate Estate becameEstateinfamous icon Estate an on the streets of Downtown LA and, inspired by his success, fleets of similar trucks began taking up residency on street GHETTO Estate Estate GHETTO TheEstate trucks sent a strong rebellion-fuelled message to the gold-plated bistros, Michelin star eateries and swanky hotels – here was The three million or so food trucks that pepper the streets of America today light up the roads with bright and uncanny art work. Immaculately well sanitised and furnished with state of the art equipment, they take pride of place on convenient street corners and house brilliantly talented chefs, who serve up delicious gourmet foods using fresh produce – in less than half the time it would take a waiter to Estate