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Food Truck Wars at Lafayette High

By: Bonnie Krueger

Culinary students battle it out in Lafayette’s first Food Truck Wars.

Things recently got heated in Becky Lawrence’s FACS class. Students cooked delicious, authentic meals to serve from their newly created food truck businesses. They took orders from Lafayette students and staff, as well as 15 facilitators from the Central Office, plus their own principal. Students also had to coordinate lunch schedules and food deliveries.

Lawrence’s culinary students paired up to start food truck businesses, creating slogans and logos, determining the genre of the food, learning how to price their recipes, food portioning and dietary restrictions.

Students built tiny, mock food trucks bearing their company names – Chicas Bonitas, Not Your Typical Tapa Truck and Thai Tacs.

The winner is determined according to the team with the highest profits from their food sales. All proceeds go toward future competitions.

Lawrence commented, “I didn’t know it was going to be this much of a hit. The students were so excited and really got into this project. The staff also really responded to the food truck concept. I’m thrilled that it worked out as well as it did.”

Junior Hailey Jones made sopapillas.

She said, “I think this project is really fun. It’s stressful, but it prepares you to go into this field. It’s been exciting from the very beginning. I really enjoyed coming up with our truck and our theme.”

Senior Marissa McCarthy and her partner made steak montaditos, caprese empanadas and Mexican wedding cookies. Their business is called Not Your Typical Tapa Truck.

McCarthy said, “I’m super excited. At first, I was nervous because I didn’t know how it was going to go. With each practice, it got easier. I’m pumped!”

Senior Javan Mitchell said, “I really like this a lot because I love food trucks. I learned how to price the food and how to make new recipes. It has been a blast.”

Junior Christian Marble shared, “I work at a restaurant and it is a lot like what we’re doing here. I liked taking it from the beginning, making a recipe, getting everything together, pricing it out and then actually preparing the dish.”

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