On the Line: Christian Murcia of Crepes Bonaparte & Brats Berlin, Part Two

Our conversation with Christian Murcia continues as we discuss family, animal-style fries and Crepes Bonaparte's stint on The Great Food Truck Race. To read up on yesterday's installment, you can click here. For a savory cooking lesson, come back tomorrow.

Hardest lesson you've learned:
I'm still learning how to manage a team of people in my business.

What would your last meal on Earth be?
In-N-Out. You can't beat a double cheeseburger with animal fries.

Who's your hero, culinary or otherwise?

My mom and dad, of course. They always put my sister and I first in their lives. I hope I can be as good a parent as they are some day.

Tell us about your food-service-industry background.
I wish I could tell you [I worked for] some fancy five-star restaurant, but the truth is cooking has always been more of a hobby to me. I don't have any formal training, but I always enjoy playing around in the kitchen.

What's your secret to making a perfect crepe?
They have to be soft and crispy at the same time.

Working alongside a loved one, like your wife, Danielle . . . easier or harder?
Most would say harder, but I believe it's easier. We both work long hours, but since we work with each other, we still get to spend time together.

Biggest challenge in opening a food truck.
Finding stops is still difficult. We are constantly trying to figure out new places to go.

What did you learn from your experience on The Great Food Truck Race?
People love crepes in America; they just aren't available everywhere.

What dish would you tell newcomers to Crepes Bonaparte to try first?
PCH with ice cream–peanut butter, Nutella and banana. Imagine a warm Reese's Peanut Butter Cup with a scoop of ice cream!

What would you be doing if you weren't in this business?
Probably starting another business. Even though it's a lot of hours, I love it.

What advice do you have for those who might be thinking about a career in food?
Try to get some experience in understanding food costs. Too many restaurants with great chefs fail because they don't understand margins.

What do you see yourself doing in five years? Ten years?
In five years, running a business. In 10 years, I'll be running a different business.

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