Kitchen Conversations Ben Bayly

2020-06-08

There is a fabulous new show on THREE. It airs at 5.30 on Saturdays and it’s called A New Zealand Food Story. It follows multiple award-winning chef, Ben Bayly, as he works towards opening his new Restaurant Ahi, with an aim to encapsulate the essence of New Zealand.So there is really no better time than now to take a look at how Ben has become one of our highly respected NZ chefs. Ben has been extremely generous in the telling of his story that concludes with a question that many hospitality pro...

There is a fabulous new show on THREE. It airs at 5.30 on Saturdays and it’s called A New Zealand Food Story. It follows multiple award-winning chef, Ben Bayly, as he works towards opening his new Restaurant Ahi, with an aim to encapsulate the essence of New Zealand.
So there is really no better time than now to take a look at how Ben has become one of our highly respected NZ chefs. Ben has been extremely generous in the telling of his story that concludes with a question that many hospitality professionals are asking themselves right now.

“How do we still keep the same experience for our customers and take away all of the crap?“

Recorded in two parts, before and after COVID-19 lockdown, I think it’s fair to say that Ben & I were both very different people by the time we got to the end of this one...

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