From Hell's Kitchen to Bedford: Meet Ben Knack

After 22 years of the Carnevale family’s ownership of the nationally acclaimed Bedford Village Inn (BVI), they continued their focus on balancing this historic, fine dining destination with a fresh and approachable feel with the addition of Executive Chef Benjamin Knack last year.

Formerly of Sel de la Terre, Knack joined the BVI family as Executive Chef of its three distinguished dining venues: the Dining Room, the Tavern, and Corks.

Knack studied at New York Institute of Technology and started his career in Phoenix, Arizona at the renowned Christopher’s; a four star restaurant rated as the top 20 in America. More recently, he held positions at Sel de la Terre, L’Espalier and Beacon Hill Bistro all in Boston.

But his most famous venture is his participation in season seven of Gordon Ramsay’s Fox television show, “Hell’s Kitchen.” That, said Knack, is where his passion for the finer aspects of the culinary arts earned him his place in the final three. Now, he is sharing his passion with the BVI.

“Food is more than something to eat. It brings family and friends together. It creates experiences that are memorable for a lifetime,” says Knack.

In honor of New Hampshire's Restaurant Week, Bedford Patch recently caught up with Knack, who said he's been happy to balance the history and reputation of the BVI, while bringing a fresh perspective, along with fresh products and taste, to a historic institution.

How did you find your way onto Hell's Kitchen?

Knack: I was an instructor at the New England Culinary Institute in Vermont and the show was advertising. I'm an outgoing person, so everyone thought I'd be good for it. My New York attitude and accent came out with the casting director, and I guess they liked what they saw. I just acted like myself: outgoing, passionate about what I do. I don't really take crap from anybody. I'm very passionate when it comes to this industry.

I always loved Gordon Ramsay, although I have to admit, I had only seen the show a couple times, but I had cooked in fine dining restaurants throughout the country, so I had worked with some of the toughest, meanest chefs out there. But to go on TV, in front of (Ramsay), was a real challenge.

How did your experience on Hell's Kitchen change your career?

Knack: It really did change my experience. Before, I wasn't really into media and letting people know much about what I do or how I do it, but the truth is you don't really understand how much work goes into you district unless you share that knowledge with people. The show opened me up to more of a media standpoint of sharing and showing people what goes on behind the scenes here. Sharing your experiences and passion in addition to the food you put out there. The biggest challenge for me used to be just perfecting my craft as a kitchen chef, but Hell's Kitchen really changed my attitude.

How did you get your start in cooking?

Knack: Like most chefs, I started off at home as a kid, actually, in mother garden in our backyard in Queens (NY). My mom used to cook pretty much every day, a little Italian, a little Irish, really a little of lot of things. Food was a big part of my family when I was growing up. Whenever we had big parties, we were always surrounded by really great food. Food, family and friends. That's what it's all about.

Did you always know you wanted to be a chef?

Knack: I'm not sure I always knew, but what I did figure out, pretty quickly, is how exciting cooking was to me. It's really an adrenaline rush, an intense excitement seeing all the work and technique that goes into it. That's what made me want to do it, how the chefs care, how the purveyors care ... people don't realize how much goes into putting out a great tasting, great looking plate. Once I realized, it was hook, line and sinker for me.

How long have you been at the BVI, and how has the experience differed from chef positions in the past?

Knack: May 11 was a year for me. I've worked for a lot of great chefs and purveyors who really exhibit pride, respect and passion, and you're always looking to work for people that have that in what they do. When I met Jack (Carnevale), I fell in love with him instantly. He cares so much. He's so passionate. He loves every inch of the (BVI) property, from the grass out front, to the people he works with, to the quality of the food he offers here. That's the reason I came to Bedford, to work for great ownership, someone who shares my passion and really pushes me to be better. When the opporunity to come here arose and learn from him, it really was kind of an easy choice.

What are some of the new ventures you're embarking on at the BVI.

Knack: Well, in addition to , and some other fun annual events like our just started offering an Italian menu up in Corks (see attached menu for small entree and appetizer portions of pastas, meats, pizzas, spicy Italian sausage and more). For those people who really enjoy a genuine taste of Italy, now you have a place to go in back yard that's reasonably priced and portioned and you have Jon Carnevale pairing some of these great dishes with Italian wines. If you love food like I do, you'll really love this menu.

We're also planning on starting cooking demos on the front lawn on Saturday's beginning in June. It'll be free to come and you can taste some of our food, enjoy a drink and watch us cook some items from each restaurant.

What has been the biggest challenge of your career?
 

Knack: Ego. Once again, you talk about being prideful and passionate in what you do, and that's a great thing, but you see so many TV chefs who are egotistical, arrogant jerks, and going through the industry, you're kind of pushed to be that way, to treat people with absolute disrespect. A lot of chefs out there that just cook for themselves, but I've really stepped back and realized, it's not about me. At the end of the day, it's for the customer, and I give Jack (Carnavale) a lot of credit. He really cares about everyone that comes in here. It really opened me up to being a better person, better chef, better employee and a better boss. It's about being grounded. If you're serving a hot dog at a street corner, that's amazing, as long as your doing your best job and the customers are happy, that's all that really matters.

What makes NH Restaurant Week so exciting?

Knack:Restaurant Week in Boston has, for years, been a showcase for some of the best food and the finest chefs in Boston, and now, to have a similar stage in my backyard is amazing, and the most beautiful thing about this is you come in here, and it's all about you. That's why we're open. We really want customers to have the opportunity to come here and enjoy some great food and a glass of wine, and Restaurant Week is one of reasons to come out and do so at an inexpensive price.

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