About Our Food
The French Twist Food Truck is essentially a tiny mobile restaurant that serves fine food with a French flair. We think small is good and are tickled to be able to take our concept directly to our customers. Our motto is “mobile cuisine beyond the routine” and we take our mission of feeding you, your family, your colleagues and your friends to heart. We embrace classical methodologies because there’s a reason the French are still are at the top of the cooking food chain. We use locally sourced, fresh ingredients. Whether you are grabbing curbside service for lunch or feeding a crew at your wedding, you can count on us to provide quality, consistency and service.
About Our Truck
We call our truck “Louise,” in honor of her past life as the Cheese Louise Truck. She is an AA catering truck, from one of the best commercial builders in the mobile restaurant business.
We’re living our dream. The French Twist is a family affair, owned and operated by us–Michael and Lori DeBoer–and our teenage son, Max. Michael is the chef and Lori does all the marketing and event booking. Both Lori and Max help out on the truck as needed. Michael grew up in Boulder and has been cooking professionally since he was 15, working at both the McDonalds and Abo’s Pizza in town. He completed a classical two-year apprentice at the Flagstaff House, cooking directly under the tutelage of Chef/Owner Mark Monette. He graduated from the Culinary Institute of America in 1994. Most recently, he was the banquet and sous chef for the Chautauqua Dining Hall, where he served everything from Afternoon Teas for ten to wedding banquets for 150. He has also worked as the chef at Boulder Dushanbe Tea House, the Greenbriar Inn, the Red Lion, Spruce Confections and La Coupole Café. Out East, he’s cooked at the Mohonk Mountain House in New Paltz, New York, the Jasmine Café in Reston, Virginia, the Tidewater Inn in Easton, Maryland, and Macy’s Cellar in New York, New York. He also worked as a consultant for the launch of the Palms Restaurant in Borrego Springs, California. He has also taught cooking classes and led team-building events as owner of Camp Culinary. If you ask him, though, his real education in food began when he visited his grandparents on the farm in Iowa. He says: “My grandmother loved to cook to feed her family and I loved to eat her food so much that I had to learn to make it myself.” Lori grew up on a farm in Iowa and works as an author, freelance writer and writing coach. She has written many articles on food, travel and art for Arizona Highways, Valley Guide Quarterly, Phoenix Magazine, America West Airlines Magazine, Scottsdale Magazine, Foothills Magazine and more. She has an MFA in Creative Writing and an MA in United States History and also runs the Boulder Writers’ Workshop (www.boulderwritersworkshop.org). Her clients have won many awards, including a Pushcart Prize Nomination, several Zebulons, a Glyph, a couple of CIPA Evvy’s, a Tin House Literary Award and a finalist slot in the Flannery O’ Connor Award for Short Fiction. Her short stories have been shortlisted for both Glimmer Train’s Fiction Open and the Bellevue Literary Award. You can learn more at www.lorideboer.net. Max is homeschooled and loves theater, Legos, Star Wars, video games and bashing about with foam swashers. His favorite class is history. He recently participated in the Off Broadway School of Theater’s production of the Sound of Music and is now taking an improv class through that organization. Our family looks forward to serving you and yours!