When you start your career under the tutelage of Alice Waters in her famous Chez Panisse kitchen, you have nowhere to go but up. Chef Benjamin Ford of the Ford Filling Station in Culver City, California, prefers what he calls his “root-to-flower and snout-to-tail” approach to cooking, which celebrates whatever is fresh from the earth at any moment. His farm-to-table feasts are known for their festive qualities, and his immense popularity has landed him on Iron Chef America, Jamie Oliver’s Food Revolution, and Bizarre Foods with Andrew Zimmern. He recently penned Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking.
Q&A Benjamin Ford
What inspires you about the Pacific? The culture of learning and diversity—we feel the influences of Baja, other Southwestern states, the Middle East and also Korea, Vietnam, Peru and Japan
What’s your favourite regional dish? Fish tacos
What tasty bite should travellers to the Pacific not miss? Anything with avocados
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