Uses for Obsession: A Chef’s Memoir by Ben Shewry

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.

‘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

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.