Epicure
something’s wrong, I’m asking for
another one and when a cook needs
a fire lit under him, I’m up to the
task. When someone makes
something exceptional, I like telling
them that as well. It’s about
leadership, and that has always been
a strength of mine in the kitchen.
Expediter is where the strongest
leader needs to be. So it’s fulfilling.
MDH: How do you personally
view presentation?
Ben: Obviously, presentation is very
important. What’s that old phrase,
“Sight before bite?” I used to like
things stacked up as high as I could
get them, but I’m not so much into
that anymore. To me, presentation
should be a logical display of how
the food is to be eaten.
MDH: What is your favorite
comfort food and is there a
particular reason?
Ben: I love fried chicken. Reminds me
of a Sunday afternoon in the summer.
My Mom made great fried chicken.
But I also love sweetbreads. I still
remember the first time I had them.
To many people, that’s not comfort
food, but to me it fits. Then again,
I also love mashed potatoes, mac and
cheese, oh and bread. I could live on
good bread – all very healthy choices!
MDH: What is your favorite
cooking utensil?
Ben: My line cooks Mike’s hands. It’s
like he is wheeling heatproof gloves,
but he’s not. He can touch and hold
anything, no matter how hot. You
should see him in action – very
impressive. Wish I had hands like
those. I’m kind of a sissy.
MDH: Do you have a favorite dessert?
Ben: Hands down, chocolate.
MDH: What is your favorite type
of food to prepare?
Ben: I get a hint of satisfaction from
preparing food that has a humble
beginning. That takes skill to turn
into something fantastic. Something
like a lamb shank takes more skill to
make it great than something like a
filet mignon. There’s nothing wrong
with filet mignon, but it’s definitely
more satisfying to cook the lamb
shank. There are a lot of other
things that fall in that category,
things like pork belly or veal breast,
but not all of them are meats. It also
takes a lot of skill in vegetables, or
to cook a really good gnocchi or a
great celeriac purée.
and pick up more mentors along the
way. Grant at Settlers Inn had been
a great mentor for me.
and pick up more mentors along the
way. Grant at Settlers Inn had been
a great mentor for me.
MDH: Did you do an apprenticeship
or go to a culinary school? If so,
could you tell us about it?
Ben: I worked my way up. I’m a true
self-taught chef, because most of
the chefs I worked for couldn’t stand
me. But I always showed up for work,
I made the food correctly, so I kept
moving up the rungs. I’ve definitely
mellowed a lot, since running my own
kitchen. I’d probably be more patient
MDH: Which is your favorite
station in the kitchen, the hotline,
pastry, etc.?
Ben: Expediter for sure. In a lot of
the bilingual kitchens I worked in,
it was like being the referee at the
United Nations. Everyone yelling –
I loved it personally. I was in control,
and yeah, that probably means I have
some control issues, but I don’t know
too many chefs who don’t. When
Settlers Inn Pumpkin Custard with
Pumpkin Macaroon and Cinnamon
Glazed Pumpkin Cake
87
MDH: If you could provide one or
two tips for prospective chefs,
what would it be?
Ben: Don’t do it unless you want to
do it for the right reasons. Money is
tight, especially in the early years.
Hours are as tough as a doctor in
his/her residency. So unless you
really enjoy the rush, and delight at
a soul filling level in beautiful and
delicious food, then find something
else. There are careers where you
can be half committed and succeed.
This isn’t one of them.
MDH: Do you cook at home a lot?
Ben: Tons of PBJ for my two
great kids!
MDH: What are the highlights
of your career, your “ah ha” or
“wow” moments?
Ben: So many, I could fill this thing.
Big aha moments while working in
Hollywood -- famous people ALL eat