From mum’s cookbooks to the world’s busiest kitchens, Ben Greeno has learnt it all. In partnership with Hostplus, we find out how he’s now willing to share it.
As a teenager, Ben Greeno was drawn to the most difficult recipes in his mother\u2019s cookbooks. \r\n\u201cThe hardest recipes always looked the best,\u201d says Greeno. \u201cBut I wonder how many teenagers were out there trying to make choux pastry.\u201d\r\n\r\nThe practice paid off. At 15, Greeno landed his first part-time kitchen gig in his hometown of Newcastle, England, making salads and starring melons. His boss became his first mentor.\r\n\r\n\u201cI worked for a grumpy old Frenchman,\u201d says Greeno. \u201cHe was definitely somebody who always pushed me to be better.\u201d It worked. Greeno is now executive chef at The Paddington on Oxford Street in Sydney. \u201cHe recently made a stop-off in Sydney on his way home from New Zealand especially to see me,\u201d says Greeno. \u201cThat meant a lot.\u201d\r\n\r\nIt\u2019s a similar story to Greeno\u2019s own junior and mentee, pastry-chef Rosie Eastwood. Also from Northern England, Eastwood grew up in York as the daughter of a chef, and became accustomed to cooking impromptu sweets for the guests at her parents\u2019 bed and breakfast.\r\n\r\n\u201cI\u2019d always make the dessert, and I\u2019d always get good feedback,\u201d says Eastwood. \u201cSo becoming a chef was a very natural progression for me.\u201d\r\n\r\nThree years ago, Eastwood moved to Australia and landed a job at Momofuku Seiobo , where Greeno was executive chef. As she transitioned to a new culture and workplace, Greeno helped her understand the differences between British and Australian kitchens, produce and equipment.\r\n\r\n\u201cBen was the one who convinced me to stay here,\u201d she says. \u201cHe knows what it\u2019s like to work here and in England and he knew here was a better fit for me.\u201d\r\n\r\nWhen Greeno left Momofuku to head up The Paddington, he asked Eastwood to join him as his pastry chef. Having her around has helped the self-confessed former grump stop taking things too seriously.\r\n\r\n\u201cIt doesn\u2019t matter how your day has gone, when you walk in and see Rosie you can\u2019t help but smile,\u201d says Greeno. \u201cShe\u2019s the most cheerful person I\u2019ve ever met. Sometimes we need a lot of cheering up.\u201d\r\n\r\nAdds Rosie: \u201cHe smiles now. Well, now and then.\u201d\r\n\r\nWhile there\u2019s plenty of fun and laughter at work, there\u2019s also a steep learning curve. Eastwood credits Greeno for keeping her on her toes and teaching her how to use her initiative.\r\n\r\n\u201cHe pushes me and makes me care more,\u201d she says. \u201cI put more effort into what I do because of him, and out of respect for him. I want to meet the high standard he sets for everyone.\u201d\r\n\r\nGreeno thinks this drive for success stems from his most defining career moment \u2013 when he landed what he calls his \u201cfirst serious job.\u201d It was in 2000, at Michelin-starred Sat Bains in Nottingham. \u201cIt changed the way I saw restaurants,\u201d says Greeno, whose resume also includes sous chef at Sydney\u2019s Noma. \u201cSuddenly there was a real attention to detail.\u201d\r\n\r\nAs executive chef at The Paddington, his role is to oversee the kitchen. That doesn\u2019t stop at the meals. As his skillset has developed, Greeno\u2019s gained an understanding of how the role encapsulates not just how his kitchen is run, but also how guests enjoy their experience.\r\nBut as a mentor to Eastwood, his role extends far beyond a dutiful side.\r\n\r\n\u201cI make sure Rosie knows she needs to take care of herself because sometimes she doesn\u2019t stop,\u201d he says. \u201cI know she\u2019s not going to stay here forever \u2013 and I\u2019m going to be there to help her if she wants to move on \u2013 but we have to look after everyone now, so that maybe one day they\u2019ll come back.\u201d\r\n\r\nAlthough she\u2019s new to the industry, Eastwood has learnt that a positive attitude can get her through her long days \u2013 the days her father, a former chef, warned her about.\r\n\r\n\u201cThere\u2019s the long hours, and the sore feet,\u201d she says. \u201cBut you push through. You can\u2019t just give up and go home.\u201d\r\n\r\nShe encourages other aspiring chefs to adopt a similar approach. \u201cIt\u2019s not about skill level. You can learn anything,\u201d she says. \u201cThe right approach is what helps you and everyone else get through the day.\u201d\r\n\r\nAs for Greeno, he says there\u2019s no secret to a chef\u2019s success, just good old-fashioned hard work.\r\n\r\n\u201cA lot of the younger guys now want to do this for the money and the fame, but it\u2019s important to be prepared for the incredibly hard work ahead,\u201d he says. \u201cKeep working, keep your head down and good things will come to you.\u201d\r\n\r\nThis article is presented in partnership with Hostplus, superannuation you can take with you throughout your career.\r\n\r\n
