The Godmothers of Food Trucking in the North.
Our mission is to Bring Organic, Tasty Street Food To Minneapolis At An Affordable Price. By Taking The Pretense Out Of Fine Dining, Everyone Can Have A Fantastic Experience When They Dine At The Chef Shack…
Chef Shack is a mobile kitchen serving up some of the tastiest street food in Minneapolis. Started in 2007 by two of the Twin Cities’ best known chefs – Carrie Summer and Lisa Carlson, you can find the Chef Shack at the Mill City Farmers’ Market on Saturday mornings. The ladies bring their Chef Shack to all sorts of fabulous catering events, weddings, festivals, and farmer’s markets around town.
Summer and her savory counterpoint, chef Lisa Carlson, each have 20 years of experience working in notable fine-dining kitchens in Minneapolis, New York, and San Francisco—as well as a knack for throwing extravagant underground dinner parties. The two met in 2001, when Carlson opened Café Barbette and hired Summer as her sous chef.
Indian-spiced mini donuts fried to perfection, homemade ice cream, crème brûlée, and decadent chocolate mousse are a few of Summer’s delicious creations. Carlson whips up a savory menu of tomato/ watermelon gazpacho, pulled pork nachos, soft shell crab sandwiches, natural grass fed beef hot dogs, ribs and bison burgers.. Yum!!
Lisa Carlson
A worldwide traveler possessing a very full passport. Lisa Carlson’s career spans many cities collaborating with some of the worlds top chefs.
Most recently with Daniel Humm when he commanded the Taj-Campton in San Francisco. Her New York city expertise also comprised of a lengthy tenure at the legendary Lespinasse in the St Regis hotel under Gray Kunz followed by Christian Delouvrier; where she was the only woman in the kitchen as the rotisseur. She also opened the Soho Grand hotel as a lead sous chef, and spent some time in the kitchen of Drew Nieporent’s acclaimed Layla restaurant for his Myriad group. Lisa also cooked abroad in London at the acclaimed L’Escargot.
She is the consummate chef / educator teaching culinary inquisitives the vitures of great technique & ingredients.
Carrie Summer
A lifelong student & adult leader of 4-H & FFA, She has a long history with small scale agriculture, cooking, & ranching livestock; in which her brand now grows half of all produce & herbs for their restaurants.
Carrie spent time in New York city at Jean-Georges company studying service & BOH, as well as Morimoto’s flagship New York post in the pastry department. Her passions include fine cooking & baking, plant sciences, rare cars, travel, photography, and fashion.
In the #North they are known as the Godmothers of food trucking, and in 2012 Yahoo News named their brand one of the “Top 10 most creative food trucks in the nation”
