Ben is a rising star in the industry and at the tender age of 17, has a creative flair and innate eye for detail that surpasses some of his older and more experienced peers. Touted as a ‘star of the future’ by House and Leisure magazine in 2015 during their annual Rising Star competition, we asked Ben to share one of his inspired recipes and also answer a few questions about himself.
Where/how did your love for food develop?
I’ve always been interested in food since a very young age. People like my mom and grannies have taught me how and what it means to Loveland appreciate food.
What was the first thing you baked/cooked?
I think if I remember correctly, it was a roast chicken. I stuffed it with a whole lemon and herbs, rubbed butter under the skin and made a simple marinade with garlic, olive oil, salt, and lemon juice.
If you could choose your last meal, what would you eat?
Either it would be a spicy curry with rice and Naan breads, or some kind of Mediterranean mezzo meal.
Who would you most like to cook/bake for?
Favourite ingredient/s to work with?
Anything that is unique or exotic, something that I haven’t seen or used before.
Indispensable kitchen appliance/equipment?
A pair of clean hands.
What have you learnt about the industry thus far?
There’s a lot more to it than just simply coming up with new recipes and taking photos of food. You’ve got to be very committed and persevere even when you think that no body is noticing. Also, you’ve got to have good business and marketing skills. You need to be able to network and make connections with people in order to help yourself get places.
What are your future plans?
My goal is to get a scholarship to study design at a school in New York called School of Visual Arts.
If you could eat in one city right now, where would we find you and why?
This is a tough one because I really am not a fussy eater. I’d be happy with any food I get as long as it is edible, maybe somewhere in China. I love Chinese food.
Has food always been a passion?
Yes, for as long as I can remember.
Describe your cooking style in three words.
Fuss free cooking.