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Publisher : Murdoch Books
Publication date : October 1, 2024
Print length : 268 pages
ASIN : B0D3DY7SFJ
ISBN9 781 92261 684 5
eISBN9 781 76118 999 9
Request.php/1730315848.16242
An intimate, searing and hopeful memoir meets manifesto that reframes the way we think about restaurants, cooking, hospitality, leadership and humanity from one of the most respected chefs in the world.
Chef and restaurateur Ben Shewry knows obsession well. Whether it's crispy-edged lasagne, saltwater crocodile ribs or the perfect potato, obsession is what motivates him and what makes him tick. It's also what has propelled his Melbourne restaurant Attica into the league of the most innovative, acclaimed dining experiences in the world, and one of the most vital in Australian history.
In this absorbing and wide-ranging memoir meets manifesto, Shewry applies his sometimes searing, sometimes comic eye to creative freedom in the kitchen, food journalism, sexism in hospitality, the fraud of the farm-to-table sustainability ethos, the cult of the chef, cooking as muse and the legendary Family Bolognese.
Raised on a farm in a close-knit rural New Zealand family, he shares how a childhood surrounded by nature and a reverence for First People's cultures has influenced his work, the values he lives by, and the meticulous, inventive multi-course menu that is synonymous with Attica. Uses for Obsession also tells the intimate, desperate story of how Attica survived 262 days with an empty dining room. How, during a time of epic hospitality transformation, it morphed into a takeaway food business, a merch shop and a summer camp. He was told it couldn't be done and that doubt both tortured and drove him.
At its heart, this is a positive story, an antidote to the macho chef culture that thrives on old ideas about leadership and success. Shewry prosecutes the compelling case for a new way forward. A bold blueprint for the restaurant - and workplace - of the future. One built on kindness, community, truth and a commitment to never giving up.
Reviews
“Ben understands the parallels of cooking and skateboarding in a way that is importantly unique; each requires constant practice, commitment, creativity, perseverance, and embracing failure as a lesson instead of a setback..."
―Tony Hawk, professional skateboarder and entrepreneur
“Proof that you can throw away the rule book and live a life with a big heart, endless creativity, a mountain of integrity and, of course, lasagna. In doing just that, Ben has not only offered a blueprint for living, he’s reimagined a new, better future for restaurants. Brilliant!”
―Myf Warhurst, broadcaster, journalist and author
“This is not just about running one of the best restaurants in the world. Uses for Obsession could easily be a new handbook in life lessons. It’s bold and authentic, enlightening and inspiring.”
―Jane Kennedy, actress, producer and author
“Ben Shewry writes the way he cooks: with a voice that is disarming, inventive and entirely his own.”
―Erik Jensen, writer and editor
“A raw, unfiltered journey into the heart of culinary passion; a collection of stories full of Ben's wit and introspection and which explore the profound depths of human creativity and connection.”
―Lennox Hastie, chef, owner Firedoor
“Ben’s writing is brave, extraordinary, authentic, and earthed. It teaches us the importance of honesty, keeping true to oneself, not being afraid of vulnerability and standing up for what you believe is right.”
―Jane Tewson, CEO and founder of Igniting Change
“I fucking loved this book and I can't even poach an egg.”
―Hugh van Cuylenburg, The Resilience Project
“Uses for Obsession is an essential piece of literature. Right next to RZA's Wu-Tang Manual.”
―Adam Briggs, musician and writer
'Deeply thoughtful, unflinchingly honest and heartwarmingly original. Ben's unique creativity is clearly not limited to Attica.'
―Hamish Blake
'Powerful, vulnerable, intense, full of love and some darkness too.'
―Matty Matheson, chef, author, producer and actor
About the author
Ben Shewry grew up in a family where resourcefulness was not just valued but essential. His upbringing in a small town in rural New Zealand, guided by his artistic and open-minded farming parents, shaped his deep understanding of environment, place, and purpose; values that form the foundation of his philosophy on leadership, creativity and business.
Ben’s culinary journey began at 5 when he decided to be a chef. By 10, he was in a commercial kitchen, and by 18, he was qualified and working in restaurants in Wellington and New Plymouth. In 2002, Ben moved to Melbourne to expand culinary horizons, joining Attica as Head Chef. in 2005 before taking ownership in 2015. Over nearly two decades, he has transformed Attica into one of the world’s most celebrated restaurants, renowned for its groundbreaking approach to Australian cuisine and its culture of collaboration and excellence. His leadership reflects the "4 C's";—culture, community, creativity, and committed perspective—central to his approach to building successful teams and fostering innovation.
Ben’s story of resilience, leadership, and creative excellence was featured in Netflix’s Chef's Table (Season 1, Episode 5), where audiences worldwide gained insight into the passion and
vision that define his career. His memoir, Uses for Obsession, is a candid account of his life and career, exploring the triumphs, challenges, and lessons learned in achieving and maintaining excellence in one of the world’s most demanding and rewarding industries.
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