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Speaker 1: Subie Sprits is on this week. It runs from Thursday

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Speaker 1: until Sunday. For information and tickets for all the events happening,

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Speaker 1: visiting visits Subi Sprits dot com dot you to tell

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Speaker 1: us what suber Spirits is all about. Chef Ben in

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Speaker 1: Good morning, morning Ben.

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Speaker 2: Good morning, Good morning guys. How are you good?

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Speaker 1: Now? This is a bit of a celebration of everything

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Speaker 1: in Subie, I believe, down and around Rockaby Road. What

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Speaker 1: are you doing at the Spirits?

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Speaker 2: Yeah? So yeah, good good good Subiaco event, good community,

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Speaker 2: A couple of good businesses, great businesses found Subiaco and

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Speaker 2: Cherubino city sellers are coming together on Sunday. So me

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Speaker 2: and Ben Chef Ben Jacob all at Cherubino. He's we're

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Speaker 2: cooking up a little menu and yeah, it'll be an

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Speaker 2: all day, one day only event, one day only menu.

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Speaker 2: So it's going to be super fun.

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Speaker 3: Ben as as a cook, as a chef.

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Speaker 4: You're all right, aren't you?

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Speaker 1: Off? It was about Gnoma in Copenhagen. I mean it's

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Speaker 1: it's considered the best restaurant in the world several times.

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Speaker 2: Yeah, yeah, I was there from twenty fourteen to twenty

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Speaker 2: twenty and yeah, every bitch. Yeah, yeah, yeah, yeah, it

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Speaker 2: was such an experience. I've got like long friends there.

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Speaker 2: You know, I was pushing the boundaries and you know

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Speaker 2: I learned a lot from you know, a ton as

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Speaker 2: you can imagine, just immersing myself.

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Speaker 1: Yeah, what was your favorite thing on the menu?

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Speaker 2: You know what when I got there, like I didn't

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Speaker 2: know some of these flavors from the from Scandinavia, and

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Speaker 2: I was just like out of my debts and you know,

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Speaker 2: there's a it's not shock value anymore, but you know

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Speaker 2: they used Danish wood ants and tasting ants for the

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Speaker 2: first time.

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Speaker 3: It is quite a shock actually, it's not just tearing

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Speaker 3: out there, yeah exactly.

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Speaker 1: Yeah, yeah, hey they were using ants all I've a

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Speaker 1: master chef last season, so yeah, obviously the thing, how

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Speaker 1: did you ben.

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Speaker 2: My partners from Perth? And yeah, so then we've we've

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Speaker 2: got a business down south and Bustleton as well and nice. Yeah,

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Speaker 2: we've been about five years here.

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Speaker 3: Yeah, being at one of the world's best restaurants several

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Speaker 3: times over. The pressure must have been huge on you

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Speaker 3: every time you went into prepare to prepare all the dishes.

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Speaker 4: How did you how did you handle that or.

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Speaker 3: Did you or did you Gordon ramsay it on the

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Speaker 3: on the on the staff.

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Speaker 2: Well, it's it's yeah, definitely a high intense, high pressure atmosphere.

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Speaker 2: But you know, like we we had a great team

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Speaker 2: and we had it was a big team for that

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Speaker 2: kind of operation, and you know, leaning heavily on two chefs,

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Speaker 2: and you know all the departments and and and it's

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Speaker 2: like a it's like a sports team. You know, everyone

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Speaker 2: had their duties and roles and and yeah, it was

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Speaker 2: just a great environment to sort of ye thrive in

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Speaker 2: the pressure too, because I love that environment and yeah,

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Speaker 2: just get the best, gets the best out of you.

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Speaker 1: Right, we're just getting back to subie sprits for a moment.

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Speaker 1: One of the things happening is a conti roll contest

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Speaker 1: very person, Ben, have you got yourself around a conti roll?

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Speaker 2: I've got to have had a few, and I actually

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Speaker 2: I think I put in an online interview that that's

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Speaker 2: one of the events I was really looking forward to

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Speaker 2: because it's who doesn't love a conti roll?

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Speaker 3: And how do you work?

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Speaker 4: How do you work?

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Speaker 3: Would ants into that, mate?

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Speaker 1: Well?

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Speaker 2: Yeah, exactly, probably a piece of some sort of it's.

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Speaker 1: A light smattering, yeah, nothing too strong.

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Speaker 2: Subtle hint.

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Speaker 1: Yeah, well I for I'm going on Saturday, I think so.

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Speaker 1: I can't wait. It's going to be awesome, looking forward

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Speaker 1: to it. All the all the details, all the information

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Speaker 1: for Subie Sprits is a supersprits dot com dot au

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Speaker 1: lovely to chat to the chef of the best restaurant

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Speaker 1: in the world, Ben.

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Speaker 4: Ben, Just one quick question before you got because we're

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Speaker 4: going to ask gold Nighty six f M listeners to

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Speaker 4: call in with their hospitality stories. Is there any one

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Speaker 4: memorable incident working at one of the world's most famous

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Speaker 4: restaurants that really sticks in your mind? Was it funny?

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Speaker 2: Was it bad? Was it good? Well, yeah, no, it's

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Speaker 2: I was prepped for this question about twenty minutes ago,

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Speaker 2: and I wasn't you know. There's so many experiences I've

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Speaker 2: been cooking for over half my life now, and one

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Speaker 2: that stands out is like I was working at a

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Speaker 2: cafe back home in Ottawa, where I'm from, and the

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Speaker 2: one of the chefs decided to clean the fryer, but

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Speaker 2: he poured he dumped the hot water, sorry hot oil,

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Speaker 2: into a plastic bin instead of like a metal pot,

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Speaker 2: and so it just started to leak everywhere, all over

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Speaker 2: the floor. And yeah, that was a lifeless yeah yeah,

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Speaker 2: just things like that along the along the way.

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Speaker 3: It's just a mishap. You had your good grip shoes

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Speaker 3: on that exactly.

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Speaker 1: Well, thank you for chatting to us, and we'll see

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Speaker 1: you on the weekend at Tzube Sprits.

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Speaker 4: Thanks man, thanks for having me.

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Speaker 2: You're welcome there. You go.

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Speaker 3: See, even in the best restaurants in the world, things

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Speaker 3: can go wrong, Yes, the best chefs, things can go

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Speaker 3: wrong implastic, yes, indeed