Choosing Healthy Foods

While I write this post I am also planning the proper steps of what it will take to shut down the Hungry Hungry Husky food truck for the summer. Our home base at International Village will be undergoing renovations for some exciting changes and additions come September, so we will also have a lapse in service. Although we won't be in business, there will still be multiple dining options at your disposal on campus this summer . Food truck entrepreneurs and operators come from all walks of life and open trucks with many different goals, ideas, and visions in mind. It is because of this that there is great diversity of options when choosing to dine at a mobile food vendor. The past six months I've spent managing H3 have been by far the most rewarding and exciting since I have been here at Northeastern. The following are some of the highlights, for me, in managing the Hungry Hungry Husky: Creating menus and the ability to "express" oneself Managing a food truck allows you

by Campus Executive Chef Tom Barton Well it's finally here -- the final Cooking 101 class. As promised, next week's final session will be the student chefs' chance to utilize the tips and techniques they have learned during the past eight weeks to prepare a complete three course dinner for their invited guests. In this past Tuesday's class, our chefs were busy practicing the surprise menu. Chef Tom going over the menu with our student chefs Follow Northeastern Dining on Instagram! Just before the start of class, each student was presented with a very special personalized Xhibition Kitchen chef coat that they will wear proudly next week -- well actually, some couldn't wait and wore them this week too! The group was split into two separate teams and the students got busy chopping, pounding, sautéing, braising, whipping and folding. Timing the food to come out at the same time proved to be a bit of a challenge but everyone overcame the cramped quarters behind the count

A while back in my first blog post on the history of food trucks , I promised a follow-up post about what we see as the future for food trucks. Food trucks are far from hitting their peak. We are part of a market that is still developing and there are endless opportunities for prospective operators who want to open food trucks and sell the food they are passionate about, and think will fit a missing niche for consumers. Food trucks are great additions to any city around the world; they get customers out on the streets and in turn create a sense of community and interaction with your fellow city goers. Follow NUDining on Instagram! In July 2011, Technomic, a food industry consulting firm, reported 91 percent of customers believe that mobile food trucks are not a passing fad, but instead a trend with "staying power." At the same time, however, existing regulations on parking in public areas has made it difficult for food trucks to get permits. As local governments realize the