We spoke with Ben Milbourne, a season four contestant of Master Chef, and host of Ben’s Menu, about his time on the show and what he’s been up to since. Ben has turned his passion and newfound celebrity into a successful business. Under the umbrella moniker Food By Ben, he gives food tours, serves degustation dinners, provides cooking demonstrations and motivational speaking engagements. Most of these endeavours combine a love for food and home – everything, from the home office to the food sourced for culinary transformation, is located in his native Tasmania.
Ben views his time at Master Chef as an incredibly educational experience, with the judges serving as mentors at times, pushing and encouraging him when he needed to be. But he also found the atmosphere isolating, with no newspapers, TV, or extended contact with loved ones allowed. “You become a really raw human,” he says of the experience. “Your ability to cope has been completely taken away from you.” As a result, contestants become extremely emotionally invested in the food that they make, which is criticized constantly on the show. “Don’t go so hard on them when they’re crying.”
Though Ben has found success through an old medium, he sees that young aspiring chefs have plenty of opportunities these days. Entrepreneurial chefs can open up their own food trucks with less risk and investment capital than a traditional restaurant and are free to experiment with their own cuisine. But, like any business, running a successful restaurant is teamwork – finding a good staff is among the most challenging and rewarding things about the business, he says. Ben even travels with his exec chef so that she can imbue the same philosophy and care in her dishes as he would in his.
Even with the franchise being named in his honour, Ben emphasizes that the whole operation is a team effort. Of the four major parts of the business, Ben only runs two; while his wife, Sally, is in charge of the other two parts. Together they play off each other’s strengths – Ben’s of cooking and media and Sally with tourism and event planning – to develop the successful business they’re running today.
Among the most important questions he asks his staff each day is, are we having fun? And if you’re not having fun, take a step back to figure out why, and fix it, is Ben’s simple advice. In such a crowded and competitive industry, the level of staff enjoyment can make or break a restaurant.
Of course, quality raw ingredients also make for a great restaurant, and Ben is a staunch advocate of locally sourced and organic ingredients. Part of his business philosophy is one degree of separation – the restaurant staff acting as gastronomic mediator between producer and consumer – and practices what he preaches. As it’s an ever-growing trend the world over, it’s hardly a passing fad. “Keep it tasty the way nature intended.”
Adaptability and a positive attitude are also essential when going into the restaurant industry, according to Ben. The only constant is change, as they say, and when it comes to working in the hospitality industry, faith in humanity, and hope for a better world, is key.
Another key to success, and among the best piece of advice Ben has received in his life, is to know your strengths and weaknesses. “Figure out what cards that you were dealt and how best to play them.” And as opposed to trying to make them fit a certain box, play them to your advantage. Though Ben is not a morning person, he gets his most productive creative work done at night, and dedicates those late-night hours late to writing recipes, menus and flavour profiles.
In spite of his unusual career journey, Ben wouldn’t change anything for the world. “I’ve been one of those lucky people who’s loved the work that they’ve been doing,” he says. However, “I probably would’ve given myself some advice on how to beat Andy in the final [of Master Chef].”
Ben is emblematic of this generation of up and coming chefs, with a unique look to match his unique approach to the restaurant business, sporting a sleeve of artful tattoos on his arms. Of the tattoos, which quote from a Marianne Williamson poem, he got during his teaching days. It served as a starting point for the first lesson, and as inspiration for students at an age of insecurity to let their inner light shine. Then, as now, Ben sees himself as an example for others, encouraging them to take risks and pursue their passion.
You can find Ben on Facebook, Twitter, and Instagam, under Ben’s Menu and ben_millbourne. Season 3 of Ben’s Menu debuts in 2016.
10 Takeaways from Ben
The competition at Master Chef is rough – but it makes you realize whether or not you really want to be in the business, and Ben came to the realization that he did.
One degree of separation from food sourced to food served is catching on in restaurants and in the culture. Always make sure it’s the good stuff.
Stick to what you love – if you love the food you make, other people will love it, too.
Find the right staff for your restaurant and share your passion within them – they’ll learn to love it too.
You don’t need a lot of capital or even clout to start your own business these days – even food trucks can become wildly successful.
But don’t spread yourself too thin – prioritize wisely.
Ask your staff if they’re having fun. If not, take a step back and see what you need to fix so that you all enjoy the work.
Inspirational quote: “As we let our light shine, we unconsciously give permission for others to do the same.”
(from A Return To Love: https://www.goodreads.com/author/quotes/17297.Marianne_Williamson)
The ability to adapt to change is ever more important in todays’ fast-paced world.
Play to your strengths – understand both your strengths and weaknesses, so you can use them to your advantage.
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