Ben once worked at an Air Bnb cooking for 12 people alongside Annalise Gregory and Marco Pierre White. When I asked him why on earth would they pay all these chefs to cook for so little people, he responded ‘I dunno, to see what you could do with too much money I guess?’. And when we reflected on our experience in hospitality, it seems as though that statement could be thrown around a lot.  We talk about Ben’s wildest experience as a chef which was celebrating down in Melbourne for the Financial Review, to which he vividly remembers haggling Andrew McConnel before heading back into the crowd. We talk about opening and closing venues like Moon Park, catering gastro's of Apple Terrines for the Australian Open and why bougie venues like Vue De Monde and Shell House probably feel homely to some very very rich people.   It’s a great lighthearted chat that follows Ben’s career highlights all the way to now but it’s important to note that I talked to Ben back in December 2021, and since then he has finished up his time at Ezra. I hope you enjoy the chat. The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today.  Go check out rootshospitality.com.au for more behind the scenes access to every episode including photos, trailers and more. Or follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites.  Music by Charlie Fester.