Title:Contributing WriterEducation:A.S. in Culinary Arts, Johnson & Wales UniversityLocation:Cleveland, OhioExpertise:Local seasonal ingredients, sustainability, restaurant managementBen Bebenroth is a chef and founder of Spice Hospitality Group. Ben founded Spice in 2006, after a stint in the Marines and a few restaurant jobs. He now oversees Spice Catering Co., Spice Kitchen + Bar, Spice Grab + Go Café in Holden Arboretum, the Spice Acres farm and two Boom’s Pizza locations. He and his wife, Jackie, run the nonprofit Spice Field Kitchen, providing education about farming and cooking to students. Ben has also appeared on Food Network’sCutthroat KitchenandChopped.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:A.S. in Culinary Arts, Johnson & Wales UniversityLocation:Cleveland, OhioExpertise:Local seasonal ingredients, sustainability, restaurant management
Title:Contributing Writer
Education:A.S. in Culinary Arts, Johnson & Wales University
Location:Cleveland, Ohio
Expertise:Local seasonal ingredients, sustainability, restaurant management
Ben Bebenroth is a chef and founder of Spice Hospitality Group. Ben founded Spice in 2006, after a stint in the Marines and a few restaurant jobs. He now oversees Spice Catering Co., Spice Kitchen + Bar, Spice Grab + Go Café in Holden Arboretum, the Spice Acres farm and two Boom’s Pizza locations. He and his wife, Jackie, run the nonprofit Spice Field Kitchen, providing education about farming and cooking to students. Ben has also appeared on Food Network’sCutthroat KitchenandChopped.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
