It's now April, and his business is booming.
Harris has used his experience in the restaurant and catering business to create the 'Boka Truck.' Harris's business is centered around a truck that drives around the Richmond area looking for spots to sell his "fusion-based" food on the street. A vehicle from which he serves his own personal brand of, what he refers to as, "fusion tacos."
One of the best assets of the truck is that it's mobile. At the same time, he also utilizes Twitter to communicate with his customers. Harris receives personal requests to come to a certain location or regarding potential fusion taco combinations. The manner in which he interacts with customers is both unique and innovative.
When asked about the street food business, Harris remarks that the West Coast has been ahead of the game when it comes to serving food. Also in their interactivity with customers through social media, whether it’s through Facebook or Twitter.
He referred to a San Francisco-based street vending company known as the Kogi BBQ or the Kogi Truck. Kogi BBQ was able to serve street food and utilize Twitter as well. Harris loved the idea, and wanted to bring that concept to the East Coast.
Harris is a trained chef in French, American-Southwest, and French- Asian fusion cuisine. He used what he learned, fused all of the types of food together, and brought it to the streets of Richmond.
In July 2009, Harris came to Richmond when there was an opening for the Executive Chef position at The Water Grill, who is owned by the Richmond Restaurant Group. RRG has also used his services for another one of their restaurants, The Hard Shell.
Harris has an impressive résumé, so why did he choose to create fusion street food? Why should he drive around in a truck in hot weather and serve people on the street?
I spoke to chef Harris to learn more about him and the history behind the 'Boka Truck.'
