I have always had a love for food, cooking and feeding people. In the summer of 2012 I had the opportunity to work on a hotdog stand at the Olympics and it was probably one of the least glamourous jobs I’ve ever had and also the best. This is what sparked my interest in mobile catering but as a summer job between university terms I never really considered it a career. After graduating I started working front of house in restaurants, on what I thought would be a temporary basis, and not before long I realised it was an environment I loved working in. I have had the privilege of working with some very passionate chefs and waiting staff who actually enjoy good quality food and making sure customers have an enjoyable experience.
After a year and half of working in restaurants and the pressure to conform to graduate mentality to get “a real job”, I decided to leave the UK for the wonderful land of Australia to broaden my mind. Here I was opened up to a massive street food culture, interesting fusions and food of the highest, freshest quality. Long story short, I returned to the UK in June 2015 and thought this is a time to start a-fresh and pursue what makes me happy which is cooking and feeding people. I love Mexican food and culture. It’s vibrant, fun and fresh and flavours which explode in your mouth. And so Mamasitas began…
The menu will consist of hand rolled corn soft shell taco with a variety of fillings. The fillings are authentically flavoursome with some contemporary twists.
Twitter! I’d like to connect with food bloggers as they are clearly passionate about food. Mamasitas is a start up street food brand and I’d like to get as much feedback and exposure, to people who are passionate about food, as possible.
Platform Ruskin Square in East Croydon and Epsom Market.
For me, starting Mamasitas means everything. Cooking and feeding people is my passion and I want to make a successful and happy career from it. I hope that in five years time I will have at least two stalls and possibly have opened a permanent premise restaurant. Starting in the middle of summer meant that I missed the big summer events and that I needed a different approach to trading. I sought out to find a daily market pitch but have had little success and I think other traders will have similar difficulties when first starting. But I will persist and hopefully will increase the days of trading I do slowly.
Keith Floyd. Cooking for him would be the ultimate privilege and then after food I imagine we could drink many margaritas and have a long chat about food and his adventures.
I do not have a blog but love reading other peoples blogs. The standard of food blogs is always increasing and I enjoy the blogs which are written with flair and honesty. Blogs with good quality photography are also great and I could look and read about food all day.
Learn from your mistakes, take them on the chin and persist.
Cauliflower, its an underrated vegetable.
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