August 29th, 2011— “For folks who have cooked their whole lives, taking business into their own hands with their family by their sides, is a huge risk. But it provides potentially huge freedom,” said Caleb Zigas, director of San Francisco’s La Cocina culinary incubator summarizing the second National Street Food Conference at Fort Mason in San Francisco. The conference, held August 21-22, united street food entrepreneurs and mobile vending policy makers from around the country to share experiences and insights around trends, marketing, and money. Conversations about freedom, daring, and risk wove throughout each session.
“There’s a transition from street food being something you had to seek out,” said Zigas. “In a lot of ways it’s a trend and vendors are easier to find. Now they’re ‘cartepreneurs.” Read more.