Mobile Chef

choi

Paul Berger, Suburbanites Feud over Chef Trucks; Delivery startup prepares curbside dinners. Wall Street Journal, July 28. 2022, at page A1.
https://www.wsj.com/articles/sub ... es-vans-11658924634

summary in the window of print: These days, it isn't enough to get takeout delivered to your door.

Note:
(a) There is no need to read the rest, which is pro and con: some people do not like noise or pollution.
(b) South Orange, New Jersey
https://en.wikipedia.org/wiki/South_Orange,_New_Jersey
(a township)
is on the southern border of Township of Orange, New Jersey.
(c) "full-on oven"
(i) The full-on is an adjective.
(ii) full on (adv): "running at or providing maximum power or capacity  <he had the heater full on>"
https://www.lexico.com/definition/full_on
(d) Daisuke Nakazawa  中澤 大佑
https://en.wikipedia.org/wiki/Daisuke_Nakazawa
(1979- ; "is head chef of the eponymous Sushi Nakazawa [寿司 中澤 (over the standardized (by the Japanese government) of 沢: Michelin one star; 2013- ] in New York City")
was an apprentice of Tokyo-based, 85-year-old ONO Jirō 小野 二郎.

(e) "a juicy rib-eye from Bobby Flay"
(i) rib eye steak
https://en.wikipedia.org/wiki/Rib_eye_steak
("Ribeye steaks are mostly composed of the longissimus dorsi muscle")
(A) Johnny Prime (his real name), The Rib Eye Steak. Johnny Prime Steaks (his blog), Mar 10, 2017
www.johnnyprimesteaks.com/the-rib-eye-steak/
("Etymology: The etymology on this is pretty self-explanatory. The 'rib' part of the name is because this cut of meat is connected to a rib bone. The 'eye' part of the name is a reference to the circular, more centrally located portion of the cut that is more uniform than the outer portions [at both ends of the long muscle] of the cut")
(B) Steak 101: The Ribeye. Ruth's Chris Steak House, Mar 13, 2019
https://ruthschris.net/blog/steak-101-the-ribeye/
("When this cut is served with more than one bone in it, it is referred to as a standing rib roast, which many home cooks enjoy serving for holidays and special occasions due to its impressive presentation and ability to feed a crowd.  When it comes to the ribeye itself, the steak is sliced from one of the ribs of the roast. * * * The name 'ribeye' was likely coined because this steak is found in the centermost part of the cow – the 'eye' – and is the best portion of the rib steak with the bone removed")

Ruth's Story. Ruth's Chris Steak House, undated.
https://ruthschris.net/about-us/ruths-story/
(C) standing rib roast
https://en.wikipedia.org/wiki/Standing_rib_roast  
("also known as prime rib"/ photos)
(ii) Bobby Flay
https://en.wikipedia.org/wiki/Bobby_Flay  
(table: Current restaurant(s) )

(f) For impingement oven, see convection oven
https://en.wikipedia.org/wiki/Convection_oven
(section 1.4 Variant)

choi

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SOUTH ORANGE, NJ—Matt Peyton was lying down one evening when the rumble of what sounded like a bus engine reverberated around his bedroom.

Mr Peyton, a 58-year-old commercial photographer, looked out his window and spotted a long van at the curb. He assumed it was an airport transit service that had gotten lost, so he went outside to help.

"I look inside the truck and I see a lady baking what looked like bread with full-on oven, Mr Peyton said. "She's spreading some sort of guacamole on it, and I'm going: 'What on earth is this?' "

This is Wonder, a startup meal-delivery service whose gray-and-beet-colored Mercedes vans have become a common sight -- and sound -- most evenings in bout two dozen New Jersey commuter towns near New York City. The company, whose most recent funding round valued it at $3.5 billion, is expanding rapidly and aims to dispatch thousands of its trucks across the country.

These days, it isn't enough to get takeout delivered to your door. Wonder's meals are partially cooked in a central kitchen and then delivered in "mobile restaurants" by a "chef-on-the-road" who finishes off the order at the curb. The company has bought the off-premises pas opposed to on-premises: at a restaurant] rights to some of the country's best-known restaurants, offering the "seafood artistry" of Daisuke Nakazawa or a juicy rib-eye from Bobby Flay.  

Wonder's food doesn't arrive soggy or lukewarm like regular takeout because its chefs finish off meals at the curb using impingement ovens that blast heat at dishes and sous vide in which vacuum-sealed food is coked in a water bath. The truck has become a godsend for time0starved families, many of them New York City transplants craving the variety and convenience of food from 20 restaurants delivered to their front porch in about 40 minutes.

* * *