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Tuesday, May 16th | 6:30pm-8:30pm | Food Truck Intensive, Part 2: Start-Up Costs & The Food Itself

$20.00

Tuesday, May 16th | 6:30pm-8:30pm | Food Truck Intensive, Part 2: Start-Up Costs & The Food Itself

Tuesday, May 16th | 6:30pm-8:30pm | Food Truck Intensive, Part 2: Start-Up Costs & The Food Itself

$20.00

Have you been thinking about opening your own food truck?  Do you have an amazing recipe or idea that you want to show to the world?  This class is a step into breaking into the one billion dollar industry known as the mobile food business.  In "Food Truck Intensive, Part 2: Start-Up Costs & The Food Itself" we're talking start-up costs and the food itself. What kind of start-up costs should you expect? How do you plan your menu, develop recipes and price them out? Leave class with an understanding of what you'll need before you hit the roads.

Please note: This class is the first in a four-part series, meant for those who are interested in starting their own mobile food business. Classes can purchased separately or as a series (select from the dropdown above).

About the teacher:
Matthew Petrillo is a 27-year-old up-and-coming chef who grew up in the restaurant and food industry; his grandfather that owned Antonetta’s Restaurant, an institution in Rochester, and his step-father that owned Heluva Good Cheese and Yancey’s Fancy Cheese. Matthew started his education in business at Arizona State and after 2 years came to the realization that getting back to Rochester and his roots was what he was meant to do. After returning home, he began learning and training at Antonetta’s while enrolled in the Culinary and Hospitality program at MCC. Quickly realizing that he wanted to learn more and take it to another level, he started a second job at Good Luck. After 2 years training at Good Luck he was chosen to move to Cure and help open the restaurant and be one of 2 main Chefs. After 1 year at Cure, Matthew and his parents decided it was time to take on a business venture of their own and The Meatball Truck Co was born. It quickly gained popularity and success to the point that they needed a prep kitchen and the thought of taking over his grandfather’s popular restaurant of Antonetta’s came to fruition. In July 2014, Matthew and his parents took over Antonetta's and merged it with The Meatball Truck Co and an exciting future began. He continues to operate The Meatball Truck Co LLC and Antonetta’s and has gained a substantial following of loyal customers in the Rochester Market.

For details about our class cancellation policy, visit our FAQs.