Hello, and welcome to the Black Woods Group Blog via Chef Ben! As I kick this thing off the plan is to take you on a tour of our Group as I see, feel, and live it. My thoughts on Food, employees, local farmers, raw product sourcing, research and development trips, pairings and tastings, business partners, the inside scoop on how we do what we do, and meeting our guests from my slightly humorous and chef driven keyboard to you. Chefs are typically pretty passionate, well rounded, and highly skilled at what they do kind of people with just a hint of quirky, so when the thought of a blog came about—something I don’t do—I wasn’t instantly in love. I set up my mise en place to write a post, did a little research on other blogs, and… walked away from my computer. I went in the walk-in freezer of Black Water Lounge and thought to myself, “this is going to be the chocolate soufflé of my week.” FYI—a soufflé is a notoriously finicky dish to prepare well, much less consistently well for even the highest rated chef. At that same moment it crossed my mind that as long as You continue to critique and enjoy me my sous chefs’ skills and forgive a little bit of my writing skills we’ll get along just fine, and you and I might even appreciate our time together a little more.
As the Executive Chef for Black Woods Group restaurants and catering I’m our harshest critic and our biggest fan all at once. My mission: Great food. Great relationships. Great business. Nothing to it, right? Now that we’ve met briefly, stay tuned for more in depth posts. Until then, I’m ditching my desk and heading back into our kitchens. Keep an eye out for me, and introduce yourself next time you stop in!