Crisp Food Truck in Boise: Meet the Chefs
We sat down with Jake & Christina Sandberg of Crisp Food Truckin Boise, Idaho. In downtown Boise, Crisp Food Truck delivers a globally inspired, chef-driven food truck experience that breaks away from typical street food expectations. The menu is constantly rotating but known for standout dishes like coconut curry, beef pho, pork belly tacos, and creative sandwiches, all built with fresh, locally sourced ingredients and bold international flavors.
The vibe is casual and community-driven, often popping up downtown or at breweries, where long lines and repeat customers reflect its reputation as one of Boise’s most sought-after food trucks.
Tell us about what your morning routine looks like, and how you like to end your day?
Christina: Our favorite day of the week is Saturday because we have the opportunity to feed market goers and vendors the freshest seasonal products available. We pull up the truck and immediately receive racks of fresh bread from Acme Bakeshop. We light up the grill and prep our fruit garnish for our signature Market Breakfast Sandwich: Local Egg, Sausage, Goat Cheese, Olive Tapenade, Local Tomatoes (when in season) and Market Greens. After our fruit garnish is ready, we get to shop for ingredients! We source greens from Fiddlers Green or Sundog Farm, tomatoes from True Roots Farm, and local eggs from Black Fox Farm. When the bell rings we start cooking for market patrons.
Jake: Shopping, cleaning, cooking, more cleaning.
Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?
Christina: I have always admired Alice Water’s approach to food. Knowing how food is grown is an integral part of passionate cooking. A great year for a crop can be a breakthrough for that product. For example, I have lived my life disliking cantaloupe – never a fan – until I caught a great crop from Rice Family Farms. The memory, the smell, the texture, the flavor – all feel surreal – like it couldn’t happen naturally, but it did. I look forward to Rice’s antaloupe every year. One thing I would say to my aspiring self: The quality of ingredients should be at the forefront of your focus. Choose peak season ingredients, process minimally, and build dishes based on that.
Jake: My favorite chef is Rick Bayless out of Chicago. Advice to aspiring chefs; You have to be all in. get involved, be aggressive, seek out the local farmers market and use great local ingredients. Let the fresh ingredients do the work.
Do you have any awards or achievements you’d like to mention?
Christina: I believe cooking at this caliber in a mobile unit is an achievement in and of itself. Not only must you stay focused on the final product, but you must handle any obstacle that comes at you – sometimes it is a malfunctioning hood, overheated generator or cracked pipe. It ends up being more than just a cooking position – you become the jack of all trades…