CulinaryOffice & Admin
Ben Steigers
Chef Owner | Wisteria
Experience
2024 - Present
Chef Owner
WisteriaSalt Lake City, UT
2021 - Present
Chef
Freelance
2021 - 2021
Chef
The Globe (TV series)
2014 - 2014
Stagiaire
Nihonryori RyuGinTokyo, JP
2012 - 2012
Apprentice Sea Urchin Diver
Roderick SloanNordskot, Norway
2012 - 2012
Stagiaire
NomaCopenhagen, Denmark
2008 - 2012
Sushi Chef
Naked Fish Japanese BistroSalt Lake City, UT
Education
Advice from Ben Steigers
Quotes about career path, skills, and teamwork from an industry leader.
Set your own standards.
A great chef and mentor of mine once asked me why I had served a dish in a particular way. When my response was that the dish had always been served that way, his look of disappointment told me that was the wrong answer. If you only follow the path of those that have come before you, you are likely to repeat their mistakes. The only way to truly succeed is to set your own standards, and use those to guide you throughout your career.
Cooking technique can be taught.
Knife skills can be taught. Recipes can be taught. The most important thing I look for in an aspiring professional is a good attitude, and the drive to learn.
Too many cooks make the mistake of spending a lot of their hard earned money on an expensive knife without ever learning how to properly sharpen it.
Invest in a good sharpening stone, learn how to properly use it, and you will never have to worry about a sharp knife again!
I think as a chef it is so important to understand not only how to cook something a certain way, but also why you should use certain techniques.
I’ve always been fascinated by the science of cooking and I think Harold McGee’s, "On Food and Cooking", is an essential read for any chef.
Roles in Culinary
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