Despite getting seasick easily, Cameron Moseley, manager of the Napoli Gourmet Wood Fired Pizza truck, spent years on mega and private yachts. “I am not as bright as I look.” He worked his way from deckhand to first officer, learning about cooking and fine dining along the way. Napoli imports Italian flour and tomatoes, makes its own dough and sauce, and fires pizzas in a 900° oven. “Working on a food truck is similar to working on a yacht in that you pack everything you need, you have generator, a fresh water and a gray water tank, and you meet a lot of people.” If he left Orange County again, Cameron would be homesick for the people. After Europe, Miami, New England and Kenya, he notes, “You don’t find people around the world like you find here.”
