Writing Pains and a Chat with Ben Ing, Former Noma Head Chef
A final Substack for the year.
Five weeks. That’s how long since I’ve posted something on Substack. It was inevitable that this casual, no pressure writing setting would ultimately fill me with pangs of anxiety as I find myself ebbing and flowing with the commitment to write anything here. But I am trying to move past that as that isn’t why we’re here.
My relationship with writing lately has been a bit strained. I’ve worked pretty hard on my writing over the past 12-months and I think I’ve pushed myself a little hard with it. Add to that a constant comparison to the quantity and quality of other writer’s work, being ghosted by a publication and the constant questioning of the validity of doing this anyway, and some weeks it’s like pulling to teeth to put words to paper. In saying that, there’s been so many great experiences attached to writing in 2024 and with a short break ahead, the following 12 months looks to have its own challenges and experiences to dish up.
In the midst of questioning the why, the how and if I could be bothered, I was lucky enough to get an invite to Pair’d Up - a small, industry focused talk as part of Pair’d festival, run by Kirsty Marchant and Ben Ing. Hosted at their Busselton venue, Alberta’s, Kirsty led a conversation with partner Ing and Noma alumni David Zilber. Both well regarded in the broader food world for their roles within the Noma eco-system, the two discussed at length their time spent in kitchens and how they got to where they are - notably in entirely different places in life.
It was a fantastic insight as a food writer and former chef, two incredibly talented and successful individuals chatting about careers blossoming from stints at fish and chip shops, hard days within the depths of Noma and traversing the planet with their craft.
Following the chat, I felt positive about where I sit in the food world currently, and why I’m writing about it at all. Inadvertently, a few questions were answered and ideas planted. I felt inclined to follow up with Kirsty, a longtime friend and true legend of the scene, we exchanged some thoughts, and I walked away feeling content with who I am and what my role is as a writer.
I also felt it a great opportunity to quickly send Ben a few follow up questions, and I thought this would be a great final Substack to round out the year - so cheers if you’re reading and see you next year!
Where has your career taken you around the globe?
“My career has taken me all over. Starting in Ottawa, Vancouver Island, Dunkeld Victoria (Aus), New York City, Copenhagen, Tokyo, Sydney, Mexico, Busso & Perth”
You're now in the Southwest, what made you decided to settle in the Southwest at this point in life?
“Kirsty is from Perth and has roots in the southwest. I fell in love with the southwest on my first trip here with Kirsty. We visited in winter, and it was a mix of both Canada and Australia with the colder mornings and nights and when the sun came out during the day you could wear a t-shirt and be comfortable. Without diving too deep into the food scene at that point I just knew the land and ocean had something very special to offer a chef. And I don’t think Kirsty and I are settled, we are constantly moving, thinking and growing.”
You and Kirsty have setup Albert's kitchen in Busselton. What have been some highlights of running your own restaurant?
“The entire time we have been running Alberta’s we have been out of our comfort zone. That’s when you learn. So, the biggest highlight for me is learning every day and getting to do that with my partner in life and in business is a blessing.”
We're pretty spoilt in the Southwest for produce. What have been some impressive local ingredients you've come across that you've enjoyed using?
“I love the winter citrus season in the southwest and I love the summer vegetables locally grown by Dan at Gunyulgup Farms, Mel from Natural Farming Alliance in Osmington, and Chloe from Qwacks in Metricup. True crafts people passionate about their product.”
You were recently involved with the inaugral Pair'd Festival. How was your epxereince cooking with native ingredients alongside Paul Iskov and the Fervor team in particular?
“Cooking with Paul and the Fervor team was incredible. Getting to come along on country with Zacc Webb and Paul to forage native ingredients was truly special. All the small stories told along the way by Zack was so interesting and captivating.”