‘Below Deck’ exclusive: Chef Ben Robinson on season 2, clientele, Bravo’s food empire
Before Tuesday night’s Bravo premiere of “Below Deck” season 2 (9:00 p.m. Eastern), we are back with one more exclusive interview to follow up our chat with Captain Lee Rosbach on Monday: An interview with Ben Robinson. This is his second year aboard the yachting-themed series, as he tries to handle the stresses of the ship and the crew while coming up with some inspired cuisine in the process.
As a fanatic of most Bravo culinary competitions (and to a certain extent food shows in general), Ben’s role on the series is something that interests us. While being a chef on dry land can be difficult enough, there are also so many different challenges that presumably come with doing it at sea, and with a very specific clientele in mind. These were things we were interested in finding out from Ben when we spoke with him via email this week.
CarterMatt – There’s a big scene in the premiere where you make a super-expensive trip to the grocery store for supplies. How much menu planning do you typically have to do before embarking on these trips?
Ben Robinson – The first provisioning trip of the season will always be the largest, simply because at this point you are giving yourself a foundation of products which will be used throughout the season. Menu planning is never a bad idea, it’s always good to have an archive of familiar systems in place.
However, you really never know your clientele, so I don’t really do it until the preference sheets come through; even then I reserve creative flexibility.
What appeals to you about being a part of a ship like Ohana, and cooking in such a different environment than what we associate with the standard chef?
I love being on the front line and being victim to absolutely anything that comes through the galley door. I’m an absolute glutton for punishment and I love dealing with the moment and multiple problem solving, It’s here I feel alive.
How different is cooking for the clientele at sea? Are their expectations typically higher since they all have this vacation ‘anything I want’ mentality?
I actually think you answered your own question. Of course its harder, however, some clients are harder than others.
This season, you’re going into it with a year of experience on TV. Does that prepare you better for some of the drama that will inevitably ensue?
Yes, I do think I am more prepared for the drama having a season under my belt. A lot of the drama exists in our minds, I feel that I have mentally come a long way since the first season and I am able to filter out much of the drama and almost take a ‘back seat’ attitude.
Bravo is a network that obviously has a roster of chef-themed programming. Is there any interest on your part in being on Top Chef, Top Chef Masters, or any of their other shows?
I would definitely welcome any discussion with the network in regards to being on another one of their shows, I guess at this point it is what is best for me. I’m in an exciting, yet delicate position.
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Personally, we’d be very interested in seeing how Ben would fare on dry land against a number of other contestants from the “Top Chef” franchise; we would think having TV experience would be somewhat of an advantage, but even more than that being able to cook in a variety of different conditions.
Just for fun, we’ve included one of the videos from the show’s website, where Ben shows you how to cook lobster tempura with a ponzu dressing. There will be some more sporadic coverage of “Below Deck” on CarterMatt throughout the season, so be on the lookout for that.
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Photo: Tommy Garcia / Bravo