In this month’s Chef Talk interview with Brian Hardesty and Joel Crespo, partners in Guerrilla Street Food – one of St. Louis’ newest food trucks – the culinary duo told us about the hoops they’ve had to jump through to get their food truck up and running, a few highlights from their creative menu and how they implemented their full kitchen into their tricked-out truck. Now, in the second part of the interview, Hardesty and Crespo reveal where the idea for their food truck came from, Hardesty’s decision to leave his top job at Terrene for the venture and where we will be able to track down Guerrilla Street Food once it hits the streets. To read the second part of the interview, click over to our Extra Sauce section.
— Photo by Ashley Gieseking
This article appears in June 2011.