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A life-changing quince, backyard butchery, and ethical food obsession
Oct 24, 2024
Chef Ben Shewry, owner of the acclaimed Melbourne restaurant Attica, shares the journey that shaped his culinary passion. He reflects on his childhood in New Zealand, where food was a family affair, especially cooking with quinces. Ben delves into the challenges of restaurant ownership, advocating for equity in the workplace, and the emotional connections fostered through dining. He also discusses how he adapted his business during COVID, offering comfort through takeaway meals, and the importance of community and cultural heritage in food.
50:42
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Quick takeaways
- Ben Shewry's early experience with quinces ignited his lifelong passion for cooking and showcased the transformative power of food.
- His commitment to employee well-being in the restaurant industry exemplifies a progressive shift towards healthier work-life balance and support.
Deep dives
The Magic of Cooking
At the age of five, a quince profoundly impacted Ben Shuri's life, introducing him to the magic of cooking and the transformative power of food. His mother taught him how to prepare quinces, which required patience and skill to turn a raw, unpalatable fruit into a delicious treat. This experience revealed to Ben the joy that cooking could bring, not just to himself but also to others, fostering a lifelong obsession with food. The kitchen became a place where food, people, and stories intertwined, laying the foundation for his career as a chef.
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