Chef Patso Nikolov and Edwin Vries with a delicious hamburger and chips from Patso’s Express that is parked at Point-S in Harvey Road. Photo: Lientjie Mentz
Bloemfontein’s own travelling chef is bringing food from mouthwatering hamburgers to fine dining to eager foodies all over the city.
“I decided to take my food to the people in stead of them coming to me,” chef Patso Nikolov explains it.
After he left 59@Plenty, he bought a food truck which he takes to all kinds of markets and festivals.
“The biggest problem with food trucks, is that their owners work very hard on weekends, but have no place to use these trucks during the week.”
Fine dining by Chef Patso.
He started parking Patso’s Espress with permission of the owner on the premisis of different shops all over the city. “Now I can serve my take-away food throughout the week. Another huge advantage is that my money is not tied up in a building. I am free to move around as I please. I can use a spot for three weeks and see how business is, then I can move on to a new location.”
Patso, who is part of the Free State branch of the South African Chefs’ Assosiation, also wants to work towards a society for food truck owners to give them more ideas.
“There are more than 20 food truck owners in the city. There is lots of potential for these food truck owners to also make use of their food trucks in the week.”
Take-away food from Patso’s Express
Food stalls in places on the streets of New York are a well known sight. The big boom in the business happened around 2007 when restaurant owners could no longer afford expensive rent.
“I tell people to invest in wheels. It is important that a food truck have all the necessary amenities and a proper health inspection before going into operation.”
Patso’s Express is often seen at the Langenhoven Market and he recently attended a festival in Clarens.
He often does private events and he can really splash out on fine dining food if the client whishes to.
He has lots of plans on how to bring food trucks to all kinds of places like schools.
What a wonderful way to get food that is made with such passion.
