About Ben by Ben:
My passion for food started at 11 years old when, having been drafted to help with preparations for a big dinner, I cracked open Julia Child's The Way to Cook to her recipe for Floating Island and saw that, according to Julia, among all other ingredients to make that dish, "you must have courage." I have spend most of my cooking career seeking out the adventures and challenges that Julia promised in those four words, working and studying in San Francisco, London, Napa Valley, Florence, Seattle, Philadelphia, and Portland. I found my most recent challenge in training young chefs for careers in the food industry through the Pierce County Skills Center. I am excited to be preparing the dinner for Farms Forever for the second year in a row and getting to work once again with so many incredible, passionate, and hard working farmers and volunteers.
About the menu:
It may sound simple, but this year's dinner is inspired by the extraordinary farmers and local food producers in our community. As a chef, what I do is only made possible by the products that their hard work, diligence, and dedication cultivate and craft. Each dish is a reflection of a locally produced food that I feel highlights the best Pacific Northwest traditions of humble craftsmanship and exceptional culture around food, growing, and eating.
My passion for food started at 11 years old when, having been drafted to help with preparations for a big dinner, I cracked open Julia Child's The Way to Cook to her recipe for Floating Island and saw that, according to Julia, among all other ingredients to make that dish, "you must have courage." I have spend most of my cooking career seeking out the adventures and challenges that Julia promised in those four words, working and studying in San Francisco, London, Napa Valley, Florence, Seattle, Philadelphia, and Portland. I found my most recent challenge in training young chefs for careers in the food industry through the Pierce County Skills Center. I am excited to be preparing the dinner for Farms Forever for the second year in a row and getting to work once again with so many incredible, passionate, and hard working farmers and volunteers.
About the menu:
It may sound simple, but this year's dinner is inspired by the extraordinary farmers and local food producers in our community. As a chef, what I do is only made possible by the products that their hard work, diligence, and dedication cultivate and craft. Each dish is a reflection of a locally produced food that I feel highlights the best Pacific Northwest traditions of humble craftsmanship and exceptional culture around food, growing, and eating.
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