Take Five via Spencer on the Go’s Chef Laurent Katgely, on His Upcoming Debut on the Food Network


In a authorize of simply how significant and widespread the revved-up food truck craze has actually grvery own, the Food Netoccupational debuts a brand-new present Aug. 15 that will pit salso food trucks versus one one more in all manner of zany kind of food challenges.

You are watching: Spencer on the go

Get prepared for the “Great Food Truck Race,’’ which will attribute Austin Daily Press (Austin, Texas); Crepes Bonaparte (Fullerton, Calif.); Grill ‘Em All (Los Angeles); Nana Queens (Culver City, Calif.); Nom Nom Truck (Los Angeles); Ragin’ Cajun (Hermosa Beach, Calif.); and the Bay Area’s own, Spencer on the Go (San Francisco).

Which truck will certainly be left standing to win the prize of $50,000? Song in to see.

Chef Laurent Katgely, 47, of Chez Spencer Restaurant & Bar, began his popular Spencer on the Go truck (at Seventh at Folsom streets) in April 2009 to serve take-away French fare, such as escaracquired lollipops and also braised lamb cheek sandwiches.

A aboriginal of the French Alps who started food preparation when he was just 14 years old, Katgely apprenticed at the esteemed Alain Chapel in France, prior to working at Lespinasse in New York, Pastis in Los Angeles, Boulevard in San Francisco, and also Foreign Cinema in San Francisco. He opened Chez Spencer via his wife in 2002. The restaurant is named for their 10-year child.


Q: With your timeless training and outstanding background, did you ever think someday that you’d be driving a taco truck about America on national TV?

A: No! (laughs) It’s type of funny. But I choose doing new points. I’ll attempt anypoint.

Q: How did you gain connected via the show?

A: I got a call last October, then talked to the Food Network-related more around it in March. It sounded type of amazing. I assumed it would be great for the restaurant, as well. I figured it couldn’t hurt.

Q: Did you feel extra push being the only truck from the Bay Area?

A: Tbelow is push, however I just attempt to go via the flow. Being in the organization 27 years, I think the push simply disshows up. You simply go and cook, and also watch what happens.

I’m pretty competitive. I play soccer. Plus, with job-related, we’re kind of competitive, but we choose to have fun, also. It was a good excusage for me to acquire out of the restaurant. I had to commit to being away 4 to six weeks for the present this past spring.

Q: Were the food challenges difficult?

A: They were different and also fun. With our menu right here, we’re used to adjusting. So, I think we had actually an advantage in that we’re able to adapt quickly. That’s wright here experience comes in. In the kitchen, we’re supplied to reasoning rapid.

Q: Are you a fan of other fact food mirrors such as “Top Chef’’ or “Iron Chef America’’?

A: I run a restaurant, so I don’t have actually time to watch most TV. To be hoswarm, when I met the hold of this show, Tyler Florence, I didn’t also know who he was.

The just time I watched “Top Chef’’ was once Erik Hopfinger of San Francisco contended, bereason I recognize him.

If I execute watch TV, it’s typically the Discoincredibly Channel with my kid.

Q: What surprised you many about doing this show?

A: The selection of the trucks. Five out of seven came from Los Angeles. I supposed a truck from eextremely single corner of the nation. Like Chicago and also Seattle have exceptional trucks. I think there were better trucks around to be chosen. I found the selection type of strange.

Q: What carry out you think you gained from doing the show?

A: I did learn something somewright here, I’m certain. Ah, I know! I understand exactly how to drive better now. (laughs)

Q: You acquired the idea to do your own truck, Spencer’s on the Go, from seeing a taco truck parked routinely close to your restaurant?

A: It’s a taco truck around a fifty percent block amethod. When we’re too busy to make lunch, we go tright here to eat. We came to be friends through the guys tbelow. We joked that we’d open up one next to them. And the more we talked about it, the more we got into it.

In Stockton, there were many taco trucks serving the building and construction employees. But that slowed dvery own with the recession. They were gaining rid of most the trucks. So I went tright here and also bought one for $15,000. It was simply going to be a side job. I didn’t mean it to perform that well. But we opened up at the right time, what via the recession. And world seem to favor the bohemian feeling of eating external.


Q: Do you still work-related on the truck?

A: Two civilization guy it on the streets. If it’s provided for a private occasion, we include even more people to aid.

I worked on the truck for four months. Now, I mostly carry out the exclusive occasions. And I prep the food in the restaurant kitchen prior to the truck goes out.

Q: Are you amazed at the success of the truck?

A: I think we’ve turned on many civilization to escargained that had actually never tried it before.

The truck is just salso blocks from the restaurant, so civilization will stop by the truck for escaracquired for a snack, then walk to the restaurant for dinner. We will certainly call in reservations for them for the restaurant best from the truck.

We added a movie display screen to the parking lot wright here we have actually the truck. The projector is inside the truck and also it mirrors on a tablefabric draped over a metal stand. It brings a tiny ambiance at night.

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Q: Do you think the truck craze is a fad or a trend that’s here to stay?

A: With world watching their wallets so a lot, it’s certainly below to continue to be. And it will evolve. Even crazier trucks will come out. Tright here are simply so many type of points you deserve to perform on wheels.