FARMINGDALE, NY – Hush – is back in the form of a food truck. Three-time Chopped champ Marc Anthony Bynum, has returned to his Farmingdale roots with a Hush Ramen Truck.
After the van drove around, I settled near Costello’s Ace Hardware of Farmingdale, at 1102 Broadhollow Road. Hours are scheduled to be noon to 7 p.m. Monday through Friday, though potential customers should follow Bynum on Instagram and Facebook for daily updates regarding truck openings and location.
Bynum, 43, owned Hush Bistro in Farmingdale before moving to Huntington for a larger store. He helped open MB Ramen, also in Huntington, but left two of his restaurants in 2018 to work full time at Fatwood Southern Kitchen in Bay Shore. Newsday reports that the Bay Shore restaurant has been running for five months.
Then Bynum stopped for three years on the restaurant scene as he was doing consulting work. Bynum, as a chef at heart, realized he wanted to get back to food.
“There’s really no right or wrong time,” Bynum told Patch. “You have to start somewhere. Why don’t you start opening my food truck in the winter? Work on it so that by spring and summer, it does what it needs to do, has legs, on condition, and people know it.”
He said Bynum was in the middle of a counseling session when he collapsed. This ran out of money for the chef, and he found himself where he was before Hush Bistro originally opened. Bynum assured himself that he would no longer tolerate the pressures of consulting and would instead return to his passion: cooking.
Bynum chose to launch the Hush Ramen Truck, as the food truck is less expensive than a brick-and-mortar restaurant. He called it a “special feeling” to get back into cooking, despite saying that a food truck is a different environment than a big restaurant.
He said, “I love him.” “I feel great. The perspective is different this time. I’m not trying to bite off more than I can chew, making sure everything is aligned correctly, and that I’m OK with it. Anyone dictates what I want to do. I open when I need to open. I don’t.” When I’m not doing that. Take control of your own ship. It’s like going to indie. I’m a freelance artist.”
Bynum said he was humbled by his past culinary experience, but is thrilled with the challenge of climbing the mountain again.
He said: “To be at a height and then not be, this is humiliating.” “To go back and rewrite, for me, that’s both inspirational and humbling at the same time. Uphill battle is definitely something I enjoy. And it’s food! At the end of the day, I love making food.”
Bynum said he would one day want to return to a brick-and-mortar restaurant — but on his own terms.
“I like having a building, I like more space. I’m looking for a private space.”
The chef said he wanted to go back to Farmingdale. Not on the bustling Main Street, though.
“I love being in the factories,” Bynum said. “I want a pool there again. I want it to be a destination. And for what I want to do, and what I envision, I need that bandwidth. I need that space. And I want to be left alone.”
Until then, Bynum will focus on filling people’s stomachs in his food truck with burgers, wings, ribs, and his specialty: ramen.
Bynum cited the area’s lack of ramen trucks and the fact that he’s one of Long Island’s longest-running ramen chefs as reasons for choosing to build his truck around noodle soup.
“I just love ramen,” he said. “It can display everything I know and love in a bowl. It doesn’t have to be just Asian. I can put my barbecue in there, I can put my soul’s food in there. I can do whatever I want to do. It’s a very liberating kitchen. He’s young. He’s aged.” Ramen is 100 years old compared to any other cooking technique that is thousands and thousands of years old.”
Bynum encouraged people to keep up with his catering and consulting work on his website.