OUR STORY

One chef, one goal: take his culinary passion to the streets. 

When rubber hit the road there was no looking back. Possibly because the truck doesn’t have a rear-view mirror!

 

It started some time ago now deep within a culinary classroom on the Providence campus of Johnson & Whale’s University in 2003. Here is when and where I found myself describing to my peers what kind of vision I had for my “future restaurant”. (as all freshman culinary students dream of). However, it didn’t take its first breath until our global shutdown in 2020. This is when I decided to take my private chef business and combine it with a street kitchen! I first spoke with my grandparents, the ones who are and have been my biggest inspiration, I shared my vision, my thoughts on how I would attack and achieve my goals, some of my worries, and as well as my excitement about the unknown. So there I was, just a silly, unemployed chef talking up tales of adventure to the oldest people I knew, the same who have lived more lives than most! I was ready for them to laugh in my face and make some midlife crisis jokes. But they didn’t! They listened and asked good questions that made me think about things I hadn’t until then. They encouraged me to pursue my goals and with that, I asked them for help to get me started. Without delay, they were on E.A.T.S Street along with my parents and my amazing wife. But I needed a kitchen, and not just any kitchen I needed it sitting on wheels to make it happen. 

 

This is when the list was started on how to make it happen. Equipment, building materials, permits, paperwork, and so much more. So began my search constantly debating over a food trailer or a food truck and searched some more sifting through the pros and cons. 

 

It wasn't until one morning, that I grabbed my wife, some breakfast on the road, and headed towards Buffalo only to stop about an hour shy of Niagara Falls for a “For Sale” sign wedged in the front window of what at the time can only be described as “Big Red” (an old fire department rescue truck from Lyndonville, New York). I could immediately tell that this truck had a story, but it had been retired simply due to it being aged out. I saw beyond its worn, faded exterior, its scratched and scared interior from years of providing emergency rescue services and safety to its community. I approached, nosily poking my head up to the window. A 1989 “Original” Chevrolet 6.2 liter Diesel engine with a youthful 19,872 miles. I quickly envisioned a state-of-the-art kitchen. a place where I could create dishes my way, have an outlet for my madness and share my culinary passion with our community.

 

I looked back at my wife and she just knew this was ours!

 

With the enduring support and help of my family, I embarked on an epic 2-year renovation journey. I recruited the absolute best for the job and folks who I trusted would help me achieve my goal. these were my uncles (Artie Joe and Kevin, yes brothers!) whose combined knowledge, field experiences, and professional careers made for the perfect mentors. Never soft and always engaging, their meticulous styles and unparalleled attention to detail provided me with the perfect atmosphere for learning on the fly. Never did I imagine that I- a culinary professional for over 20 years- would be laying beads down, welding on both aluminum and stainless steel, Rebuilding a rear bumper with a drop-down step, creating a custom propane tank mount, cutting out a serving window,  running wire, discussing wattage usage, installing an 8-foot commercial hood,  as well as installing lights, and an exhaust system only fitted with an incredibly powerful fire suppression system and much more. 

 

Also, a huge thank you to my father-in-law Lloyd who provided insight as well as hands-on experience that proved to be invaluable. His generosity and the time given I can never pay back but granted the opportunity of working together allowed me to learn in ways the stale corners of traditional restaurant kitchens can’t provide. Here he was educating and assisting me in installing the truck's plumbing. I'm so very grateful. Now remember this was all orchestrated during a trying time where product demand and industry shutdowns lead to chaotic circumstances. nevertheless, through the bumps and skids, I hope we all can look back and feel a sense of accomplishment. It started with one chef but grew into a community. So remember, when you see us out there, you'll know this truck serves up some of the best food in the capital district but it’s been changing lives and serving the community since 1989.

 

As the truck began to take shape, the kitchen began to fill in and the equipment was bolted down. my excitement grew wild as I was simultaneously overwhelmed with gratitude. We had the truck fitted with a new shirt. A tailored fit I’d say. "E.A.T.S Street Kitchen" was here! Years of work were finally ready to be unveiled to the community.

 

In the fall of 2022, we opened our window to the street and aren't looking back!

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-Chef Scott Emmett