S2 Ep35 - Michelin-starred Ben Crittenden from Stark
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Ben Crittenden is the chef and owner of Michelin-starred restaurant Stark in Broadstairs, kent.
Ben has spent his life working hard to better himself at whatever cost, and it has served him well: critics, guests and guides have poured praise and accolades on the restaurant which he all but built himself.
One of five children, the chef said, "I've never had loads of money."
Aged thirteen, he got two paper rounds and delivered leaflets for a Chinese restaurant, as, he explained "if I wanted to go out with my mates I had to earn the money myself."
As a result the chef is frustrated when people make assumptions about his upbringing. "We haven't been gifted anything," he said. "We've had to bust our bollocks to get to where we are and do what we do."
From his days at Rhodes W1's brasserie, where the chef was part of a large brigade in the early 2000s, followed by six years sharing a kitchen with Graham Garatt at The West House in Biddendham, the chef finally decided it was time for a place of his own.
If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register
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Please give us a follow and rate us so more people can find us!
Ben Crittenden is the chef and owner of Michelin-starred restaurant Stark in Broadstairs, kent.
Ben has spent his life working hard to better himself at whatever cost, and it has served him well: critics, guests and guides have poured praise and accolades on the restaurant which he all but built himself.
One of five children, the chef said, "I've never had loads of money."
Aged thirteen, he got two paper rounds and delivered leaflets for a Chinese restaurant, as, he explained "if I wanted to go out with my mates I had to earn the money myself."
As a result the chef is frustrated when people make assumptions about his upbringing. "We haven't been gifted anything," he said. "We've had to bust our bollocks to get to where we are and do what we do."
From his days at Rhodes W1's brasserie, where the chef was part of a large brigade in the early 2000s, followed by six years sharing a kitchen with Graham Garatt at The West House in Biddendham, the chef finally decided it was time for a place of his own.
If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register
Please support us if you like what we do: www.patreon.com/Thestaffcanteen
