skillet

Hi there... great questions.. the menu will be to go and most definitely our packaging will be eco friendly/sustainable.. No seating, will be a high end roach coach.. As far as locations, we will be posting a schedule online as well as everyday having a GPS link to where we are at, whether it is one, two or three Skillet trailers around the city.. Thanks for the comments...and hopefully we will have one in NY city as well..

Hi... I am sure there will be some veggie fare..but most likely in the soups, salads, sandwiches sections.. I can guarantee a veggie option of some sort every day.. definitely ....however... we love swine...

thanks... our pricing will be competitive... 5-7 for breakfast, and 7-10 for lunch...isn't going to be a cheap place, but our focus will be on local products, and seasonal... so probably no strawberries in december, at least fresh ones.. look for our gps link later this month... thanks and look forward to saying hi

the evolved cuisine is really a just a tag, but to be honest, I really think that what we are doing is an offshoot of where food is going today. Food has made an upward transformation in this country in the past 20-30 years and one evolution of that is that it ultimately reaches the street food level. We are going to be bringing high end street food, simple and seasonably relevant to the city.....out of an airstream trailer that has been refurbished to a commercial kitchen. you can check out more about us and our food at www.skilletstreetfood.com thanks.. JH

I am a chef instructor at the art institute..and find the question intriguing. I personally went to the CIA, and believe if you want to go to the best culinary school in the country, then go there. However if staying close to home if priority 1 as well as saving on costs then go to a comm. college. If you are going to spend the money on the art inst. then go to the CIA..your resources will be far greater. I don't buy into the notion of one school producing knowledgeable cooks and the other producing cooks that execute. That is ridiculous.. One guy said it..culinary school is what you put into it..yes there are good and bad teachers and good and bad programs, however if you love food, want to learn and most importantly want to work hard...then you will be fine.. but don't be under any illusion that culinary school is the way to go...I think that is just one small step..the next one is to work for at least 3-5 years for as many great chefs as possible...that would give someone great footing into the industry.. best.

I am not sure if this is ok etiquette wise, but here goes.. Hey all... first time posting to egullet, but wanted to give you a heads up that in the next month, most likely mid june. Skillet Street bistro will be rolling out. Think high end roach coach...we will be offering up some simple bistro food/ classic american out of an old airstream trailer that is now a commercial kitchen. We will primarily be touring office parks, events, and farmers markets, and the occasional catered event.. check us out at www.skilletstreetfood.com and i will be dropping some notes periodically before the roll out, and we hope to see you allwhen you drop by the trailer.. thanks JH eat@skilletstreetfood.com