Food on wheels is an educational model that decolonizes the Escoffier model of
education that is currently the standard practice for most cooking schools in the west. The
Escoffier model centers French cuisine, its cooking methods, ingredients, alchemy, and sauces as
the main model around which the curriculum is constructed. In its operation it excludes other
cultures or barely brings it in the curriculum only as one semester dedicated to “other cuisines.”
In Food on Wheels, the educational model seeks and restores the embedded knowledge of
recipe sharing within lineages, kinships, and within the community. This model uses the tools of
storytelling, recipe sharing, and cultural interchange as the base of the cooking pedagogy.
Grandma and her recipe are the building blocks for Food on Wheels. Within the community
Grandma’s and grandpa’s recipes have been passed down from generations and have a historical
importance to the survival of a culture’s cuisine
