How I Work Ben Shewry’s secret to ongoing creative success
11 snips
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.
AI Snips
Chapters
Books
Transcript
Episode notes
Dish Development Process
- Ben Shewry's creative process at Attica restaurant prioritizes originality and reinvention.
- Each dish's development considers ingredients, plating, story, and cultural context, taking months or even a year.
Soba Noodle Example
- Shewry uses a soba noodle dish example to illustrate the iterative nature of his process.
- Transforming a Japanese soba noodle into a macaroni shape helps it fit Attica's context.
Knowing When a Dish Is Ready
- Shewry recognizes a dish is ready through a euphoric moment, a culmination of team effort.
- He emphasizes the importance of believing in a dish's readiness before sharing it.
