🧑‍🍳 Chef Q&A and User Notes

Students meet with a local chef, food truck owner, or food maker and conduct a structured community interview about menu design, ingredient sourcing, customer demand, and environmental trade-offs such as local versus global purchasing. In teams, students ask prepared questions, listen for evidence about what customers care about, and record notes using icons, sketches, or short phrases. They end by adding two new facts about sourcing and one question they still have about their target audience for Food Truck Day.