Students were charged with creating a complete meal of a base starch topped with protein or vegetables. Participants presented Reid with a variety of rice-based dishes, and he was the judge of their efforts. Grayson Tech’s Ethan Garcia took top honors for his southwestern version of shrimp jambalaya. But the real winners were Reid’s clients, said Knapp-Storm.
“The good news is we produced about 40 gallons of product that definitely helped him,” she said. “Next year, I want to produce 70 gallons.”
Reid said the winning dish was a welcome change from the usual chicken plates, and he was happy to distribute something a bit more high-end than what his clients usually receive. The chef usually serves the basics out of two trucks that travel to destinations where the food is welcome.
“Remember how excited we were as children when the ice cream truck came?” he said. " I want to create the same excitement by bringing food directly to neighborhoods.”
Reid takes his food trucks to Trinity United Methodist in southwest Atlanta at least twice a month and also creates prepared meals that are distributed through Gwinnett’s public libraries. He’s also taken his trucks to North Gwinnett and let the budding chefs take over.
“I just pull up and let the kids run the whole thing,” he said. “They’re so good at what they do.”
Reid’s next venture to is retrofit three trailers as full-service kitchens and to place them in areas where food needs are greatest. The first is slated to be located in a Lawrenceville housing development. Information about Lettum Eat is online at lettumeat.com.
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