Mohammad Umair Farooq
The smell of success in the form of fish and chips wafted across Humber College’s parking lots
Culinary professor Adam Lucko opened the door of Humber’s Food On Wheels street food truck, exposing the inner workings of a mobile kitchen parked outside the North campus’ D Building.
He said the food truck offers a great way for the students who work it to learn how to deal with pressure and behave in a certain manner.
“If students are in a kitchen, they only have to pay attention to how the food tastes,” he said. “When students are out in the open and they can see the queue of the customers increasing, it teaches them to cope with the pressure without losing their composure.”
The truck’s delectable offerings are a stark contrast to the Tim Hortons menu just steps away.
Humber mixology professor and Humber Room manager Antonio Folino says the food truck is probably his best classroom, offering his culinary students practice in a real world environment.
It’s all part of the project launched last year by Humber’s Hospitality, Recreational, and Tourism (HRT) department with the help of the Culinary department.
The food truck serves variety of dishes, designed to be affordable and also prepared by students in front of the customers.
The truck is open on Tuesdays and Fridays from 10:30 a.m. to 5:30 p.m. during the winter term, and every school day during the fall.
Folino played a vital role in making the idea of the food truck become a reality.
He is actively involved with HRT and plays a key role in organizing events that involve the food truck and the culinary department.
Folino said the food truck was made possible because of the grant provided by the Government of Canada.
“The Government of Canada was willing to give us the grant if we used the food truck as a classroom,” said Folino.
Humber professor Lucko, who is also head chef technician of the Humber Room restaurant and the food truck, graduated from Humber College in 2002 and has been a professor at the school since September.
Lucko said the food truck also offers students a healthy serving of business ethics.
“At the end of the day, the food truck is a small business,” he said.
“The students not only learn about cooking but they also learn how to start a business from scratch and then maintain it,” Lucko said.
Humber Room chef and professor George Tiluri, who works alongside Lucko, said while the food truck offers a strong learning experience for students, it is also an affordable spot to eat a good meal.
“All our food is cooked by our students in front of the customers and nothing at the food truck costs more than $8,” Tiluri said. “Even I prefer to eat at the food truck when I don’t feel like spending too much money.”
Folino said the money earned by the food truck goes back into the street food truck.
“The money we earn is used to offset the cost,” he said. “We don’t make profit off the food truck nor do we make profit in the Humber Room restaurant.
“If you ever dine at the food truck or the Humber Room you will notice the prices are fairly low and the quality of food is the same as any other restaurant,” Folino said.