Where in the world is Scott Belgard? Is he behind a desk speaking with a potential client at his residence, at the market purchasing fresh, local Jersey produce, at your home or special venue doing a tasting, behind the grill on one of his food trucks or in his non-retail kitchen whipping up a feast for the palate and soul?
Scott, a workaholic by anyone’s measure, in-season puts in a quick 60-70 hours a week. Admittedly, he has the help of his wife, mom and sons, one full time employee and up to 15 part-time employees, but it is up to him to sell himself and his services. He is available to come to your home, your event venue or see you at his office to get your party started. He separates himself from the competition by offering high end dishes to clients at high end events like weddings, corporate functions, birthday parties and more. He is committed to Jersey fresh ingredients and even has his own victory garden for home-grown tomatoes and fresh herbs. He is serious about healthy ingredients and sticks to GMO free and organic products whenever possible.
Catering is just one of the services Scott offers. He also has food trucks that make their rounds at food truck fests, ethnic festivals, wine and food events and corporate/business parks. There is no shortage of variety in this master chef’s offerings. He favors the gourmet (A fusion of classical French in modern American cuisine) in his catering work while his trucks are themed. He’s got a Carib Truck offering Caribbean treats, Global Street with multi-cultural favorites, Pompier Street and his signature truck, Pierogi Flats. Pierogi Flats was the brain-child of his wife who grew up eating home-made Pierogis. “Pierogis are such a versatile food,” says Scott, “You can stuff them with just about anything and they’re great.” Pierogi with Hungarian Pulled Pork, the Pierogi Flats specialty, is a best seller. Both his catering and food truck businesses service the central New Jersey area.
Where does all Scott’s versatility come from? Well, he’s a Johnson and Wales University trained classical chef who has paired a business degree with his formal culinary training. He furthered his expertise by apprenticing with a top master chef and then as a journeyman for another seven years learning from other master chefs and plying his trade in fine dining establishments. He worked for Sun Terra Resorts in St. Croix and came back to the area to be closer to family. Scott says that his love of cooking started with his grandmother who owned a restaurant in Freehold. He worked with her and as he got older, he was always able to earn a buck or two working in restaurants. This Freehold native and now Hightstown resident of 17 years has come a long way since Granny’s kitchen.