With mobile trucks popping up all over the country people are becoming spoilt for choice when it comes to gourmet and artisanal street food, but this little food truck really has all the foodies raving! IHS Alumni Vasti Lewis and Marc Anthony Vonk are the proud entrepreneurs of one of South Africa’s best Food Trucks, Jack Rabbit Mobile Kitchen. We touched base with them to find out a little more about their savvy new business venture, read about Jack Rabbit Mobile Kitchen and their success in the Culinary world below…
Jack Rabbit Mobile Kitchen offers food lovers a taste of gourmet ingredients and classic cooking methods, perfect for a chilled party or festive celebration. All ingredients are sourced locally and everything is made from scratch.
Where find to it At festivals, music events and food fairs. Also available for private events, such as weddings and corporate events.
Wow factor Truffle Mayo Fries, paired with the highly popular Bacon Jalapeño Burger.
What did you study with IHS?
We both studied the 3 Year Diploma in Hospitality Management
Which year did you graduate/
When and where did your passion for hospitality begin?
We’ve both worked in hospitality positions before and thought it better to obtain our Diplomas.
What did/ do you love most about IHS?
The classes were extremely diverse! And in class was a different place, most of us who graduated are still connected and keep in touch with each others lives, I don’t think that will ever change.
What made you start your own business?
The need for creative freedom, for better standards, not because it is expected but because there is really no valid reason to deliver anything sub-standard. EVER.
Tell us about your business, how long has it been running?
We are in our 3rd year of business now, we’ve managed to be successful both financially and socially and most importantly; we still love it!
Why did you pick the name Jack Rabbit Mobile Kitchen?
We wanted creative freedom, so a name that was not food related and does not constrict our menu to certain types of food or certain types of events. A name fun enough for festivals and professional enough for private catering events.
Where do you see yourself in 2, 5 and 10 years time?
We’re hoping to expand to brick and mortar within the next year and hopefully that can be utilized as a central kitchen of sorts incase we do expand the number of trucks… Also, we’d like to get married and not stress about the food!
Do you have any advice for people considering Hospitality?
Don’t! Haha! No just kidding, if you find it rewarding to affect someone’s day directly, if you love working with people, be it clients/guests or staff, if you are ambitious and are not afraid to work your butt off, hospitality is key, the world is pretty boring without it. But be good at time management, be amazing at conflict resolution, separate your work and social life (says me!LOL), and most importantly put your heart into it, because in hospitality it shows!
What is your motto in life?
Be a voice, not an echo.
What has been your most memorable moment in the Hospitality industry?
So many… The smell of freshly pressed shirts in the staff entrance to The Savoy (London) and just how proud everyone there was with their black polished shoes and white gloves, we were part of something regal. I remember the Banquet manager (South African back then) telling us that she is sorry in advance if she does get angry and that it isn’t personal… I was 18 back then, only a casual, she never lost her temper and nothing thereafter was ever personally taken.
Where can we find you on social media?