It’s the first time such an event, showcasing nomadic gastronomy, has been organized in the department. The idea came from four students: Sixtine Malbec, Diego Sagot, Nahum Freeman Sans, and Manon Bourdier. In their second year of the bachelor’s program at the school of hotel and restaurant management in Savignac-les-Églises, they were required to come up with an event project from A to Z. It was during a trip to Switzerland that inspiration struck them: “We discovered a food truck festival by Lake Geneva,” says Sixtine Malbec. “There were lots of people. We didn’t expect such a success.”
Why Sorges? Banco! The four budding managers embark on the creation of a Food Truck Festival. “Food is something that brings people together. And Périgord, with its exceptional products, is an ideal region for this type of event,” declares Diego Sagot. The decision was made to set it up in Sorges after visiting the market there. Sixtine Malbec states, “We thought it would be good to have it here.”
Their meeting with the mayor, Éric Séguy, sealed the deal: “We really hit it off,” they say. Intrigued by the project, the mayor provided them with the village halls and offered the municipality’s help to ensure security on the day of the event and decorate this gourmet festival with some decorative elements.
Zero budget: “Our goal was to create an event with a budget of zero euros,” underline the four students. They succeeded. With support from the Sorges municipality, various sponsors they secured, and a “crepe sale” they organized beforehand in their school to raise initial funds, Diego, Nahum, Manon, and Sixtine managed to fulfill the mission. It took them two months and “all [their] heart.”
“The most difficult part was to make our interlocutors understand that it was a real event,” shares Nahum Freeman Sans. At present, they only have to await the verdict from their school jury and, most importantly, “enjoy the moment” with the public on Thursday, April 2.
The festivities will start at 7 pm and could go on late into the night. “We’ve planned a DJ to set the mood,” the organizers specify. On the menu, there will be Lebanese and Moroccan dishes, as well as oysters, American specialties, and more. Of course, there will be the option to eat on-site and even sample everything: “We’ve asked the participants to offer small portions so people can try a variety of dishes. Hopefully, they will comply.”
