How I Work
Ben Shewry’s secret to ongoing creative success
Feb 5, 2025
Ben Shewry, the head chef and owner of Melbourne's renowned restaurant Attica, shares his secrets to sustaining creativity and joy in a demanding culinary world. He discusses how to identify unworkable ideas and stay passionate despite pressures of success. Ben reveals the importance of embracing self-doubt as a creative tool and explains how to confront industry challenges, including idea theft. He also emphasizes the value of relationships and honesty in building a thriving culinary community.
40:01
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Quick takeaways
- Ben Shewry emphasizes the importance of continually engaging with one's passion for cooking to sustain creativity amid professional demands.
- He shares that maintaining a positive outlook on idea theft allows chefs to focus on future innovations rather than dwelling on past losses.
Deep dives
The Creative Process Behind New Dishes
Creating new dishes involves a comprehensive and multifaceted approach where chefs must consider various elements beyond just the recipe. The process can take anywhere from a month to a year and includes sourcing indigenous Australian ingredients, which often sets the stage for innovation. For instance, a chef may encounter an exquisite pasta press that inspires a reinterpretation of a dish such as soba noodles, adapting them to suit the restaurant's identity. Ultimately, this creative journey is a team effort that may involve numerous iterations and adjustments before reaching the final presentation that embodies the chef's vision.
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