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Hinnerk von Bargen, CHE, is the author of “Street Foods” (Wiley, 2015). He holds a Master Chef certificate from the Hotel School in Hamburg and has been an associate professor at the Culinary Institute of America (CIA), San Antonio, since 2009. Previously, he taught at the CIA’s main campus in Hyde Park, NY, for 10 years. Additionally, von Bargen works with leading food companies to create new products. He has been featured in The New York Times, Women’s Health, Men’s Health, and other periodicals, as well as in “Culinary Boot Camp” (John Wiley & Sons, 2006). He can be reached at Hinnerk.VonBargen@culinary.edu.
Epicurean thrill seekers appreciate a noisy, hustling and bustling street kitchen, a hawker center, or a food trailer park just as much as the comfortable and sophisticated atmosphere of a fine dining restaurant. In today’s “grab-and-go” world, stay-at-home consumers are seeking that same level of culinary excitement and stimulation of all senses.
