Q: Any advice on how to stand out in O.C.’s saturated food-truck market?
A: The gourmet food truck craze gets several things right: clean trucks, friendly service, changing menus, and quality ingredients. Stick to those. But fusion and freak-show cuisine has been done to death. (Who thought Asian tacos would so quickly go from novelty to cliche?) Surprise everyone by making well-executed versions of foods everyone loves. For instance, if you’re going to make pizza, don’t make a tofu faux-pork-belly pizza with Assyrian woodchuck cheese, seaweed, and kumquat sauce on a wheatless crust. Just make the best possible version of the traditional kind.