Ben Spalding Case Study | The Tool Shed
Ben Spalding Case Study
“…I have used the water bath for periods of up to 72 hours of continuous cooking and the results are always perfectly the same…”
More words from Ben…
I have been using the Vac Star Mini Vac Vacuum Packing Machine and Vac-Star 9 litre water bath from SousVideTools.com for a good period of time now. The Vacuum Packer is a very manageable size, and it seals extremely fast as well as withstanding extreme water heat. The water bath is very straight forward to use, again being of a manageable size, but most importantly consistent in its cooking temperature. I have used the water bath for periods of up to 72 hours of continuous cooking and the results are always perfectly the same.
I am using both pieces of equipment in my home kitchen, whilst preparing for private dinner parties and events. As the equipment is very manageable in size I am able to easily transport them to me events. I will be working closely with SousVideTools.com going forward and I plan to use their equipment in the London restaurant that I am planning to open next year.
Ben Spalding — Head Chef
About Ben Spalding
Ben’s training started at the 1* 28+ Restaurant in Gothenburg, Sweden then followed with time spent at 3 Michelin starred restaurants Per Se in New York and Royal Hospital Road (London). This lead onto holding senior positions at Gary Rhodes W1 @ Cumberland Hotel (London) and L’autre pied (London)and being an integral part of the team awarded a Michelin Star in each of the restaurants in 2008/2009 respectively. Ben then took a break from London, before his daughter was born and spent 3 months at Shannon Bennett’s critically acclaimed restaurant Vue de monde in Melbourne, (Australia).
This followed with Ben opening up Roganic restaurant in Marylebone, (London) last year to widespread critical acclaim winning several awards in the first 6 months. Ben is currently working on many small projects, fun events and residencies while planning with investors to open a cutting edge dining concept in London.
Ben has also undertaken long stages throughout time off periods at the 3* The Fat Duck, 2* Le Manoir, 2* Capital hotel, London, 2* Bagatelle in Oslo, Norway & 1* L’enclume in the lake district.