Ben grew up in in the small town of Perkinsville along the Connecticut River in the state of Vermont.  With a French background and Ben's family based out of New Hampshire and New Orleans he saw many different great dishes such as crawfish boils and fresh shellfish. Ben started early in the culinary world by working in a small NY and Sicilian style pizzeria  in Vermont at the age of 14. Progressing through other pizza restaurant opening Ben started working at a more upscale French Polynesia restaurant called Tilley's Cafe  and later moved to San Francisco working at Bar Bambino learning under Top Chef Alum Chef Elizabeth Binder.

On a whim, Ben took an opportunity to work abroad and booked a one way ticket to Italy. Ben spent some time in Italy and Spain working in different locations and living with families throughout the countries. Ben learned how to make fresh pasta and so much much more.  Ben talks about how he was treated like family and the amazing connections with food.

After returning to the States, Ben was offered an another opportunity to take on owning his own butcher shoo along with his business partner. Hence Gambrel & Co. Craft Butchery in Redwood City,CA was born in 2015. Not only does Ben provide the community on the Peninsula great meat and poultry , he offers some of his favorites he makes in house like crepinettes, duck confit, bolognese and many different sausages. Go visit Ben and get some delicious goods!

Gambrel & Co.
https://www.gambrelandco.com/

Show Notes
https://www.foodoriginspodcast.com/podcast-episode-14