Interview with BenGingi
Interview with BenGingi
Isreali Baker & Social Media Star
"Every business, including culinary ventures, benefits from effective storytelling. It adds value, attracts new clients, and drives sales. "
Ben Siman-Tov, best known as BenGingi, the “YASSS” man across all social platforms - has brought a baking revolution to the digital world with his legendary recipe recap videos.
Extensively experienced globally in the world of hospitality and gastronomy, this native Isreali baker has taken on the challenge to show you, the home baker, how even the most complex pastry could be made at home. Using the best and highest quality ingredients, Ben prides himself on finding and producing the most eclectic treats from all over the world.
Serving as an ambassador for leading brands in the industry, Ben prioritizes fresh, seasonal, locally sourced produce and ingredients - showcasing both recipes and a sustainable philosophy.
His slogan? WE ARE ALL BREAD. In his eyes, bread is not only a life saving meditation but also a global peacemaker.
1. Could you share with us how you became the super-success YASSS dude and what it is about baking that you love so much?
I started my culinary journey in Tel Aviv under chef Eyal Shani and chef Erez Komarovsky. Starting as a line cook, I climbed the ranks, eventually leading kitchen teams and managing catering for both chefs. At that time, cooking was my focus, and baking wasn't even on the horizon. A pivotal shift happened in Italy, where I pursued a food science degree linked to the Slow Food organization.
During my studies, I immersed myself in baking from scratch, embracing slow fermentation and infusing passion into every creation. Fast forward to COVID, which brought me back to Israel. Baking from my parents' home turned into a bustling business, selling around 100 loaves daily. An opportunity to move to the United States came up, and I then got married there and waited for my green card. During that waiting period, unable to work legally, I delved into baking, sharing my creations on social media with about 3000 followers.
The turning point was when the Instagram Reels feature came out. Knowing its potential, I created engaging videos. I strategically opened each video with the recipe's name and closed the video by shouting something into the camera, making it hard to take my videos without featuring my face. This move marked the start of my meteoric rise. I continued growing my online presence, sharing tutorials, and expanding my business.
Now, what makes baking fascinating for me? It's the joy of crafting fresh bread at home, which often surpasses bakeries. But the real thrill is nailing that perfect loaf each time, understanding the science, making specific tweaks, and evolving through every mistake. It's a perpetual, beautiful journey I wholeheartedly embrace.
2. When visiting a new city or country around the world, how can one discover the hidden culinary gems
I start by reaching out to friends for personal recommendations, valuing their experiences. Then, I turn to Google to explore the renowned dishes, ingredients, and top spots associated with local cuisine. For example, in Turkey, I might seek the best Baklava spot in Istanbul. I make it a point to conduct searches in both English and the original language, utilizing tools like Google Translate to get a comprehensive view. On-site, I continue the search by engaging with locals. Conversations with baristas or friendly locals help me discover authentic places for coffee or a quick bite. When multiple locals recommend the same spot, it's a clear signal to check it out. This blend of online research and real-time interactions ensures a well-rounded culinary exploration filled with hidden delights.
3. When you hear the words Israel, Galilee, Food, Culture, and Innovation, what are your first thoughts?
The first thing that comes to mind is the remarkable fusion in Israeli cuisine. It's a melting pot from all over the world but specifically blending European and Eastern European influences with a local influence of neighboring Arab countries. Innovation and culture lie in the boundless combination of flavors, a culinary journey with no limits.
As for the Galilee, it evokes images of rolling hills, thriving agriculture, and a beautiful coexistence between Arabs and Jews. The region is filled with wine, olive oils, and olives—a significant contributor to the irresistible allure of Israeli cuisine.
4. GCI's curriculum will incorporate storytelling, which includes media. How important is it for a culinary professional to understand this?
Storytelling is a crucial skill in any profession, and culinary professionals are no exception. Whether it's narrating the craft, the process, the inspiration, or the thought behind the creation, expressing these aspects is key. It goes beyond creating reels or garnering online engagement; it's about the fundamental essence of the business.
Every business, including culinary ventures, benefits from effective storytelling. It adds value, attracts new clients, and drives sales. At the same time, not every culinary professional needs to master it themselves; experimenting and understanding the basics are vital. This knowledge makes them savvier and empowers them to guide their teams effectively, improve their business, and skillfully communicate what makes their culinary journey unique.
5. What is a fun culinary fact about you?
Not many know this culinary fun fact about me: I was an incredibly picky eater growing up. When I was three years old, I ate a rotten tomato in kindergarten, setting off a string of aversions to trying new foods. My main challenge was texture, especially with vegetables and fruits, each having its distinct feel that I couldn't handle.
Although I've overcome many of these aversions in adulthood, to this day, I don't eat many fruits at home. For instance, I don't eat oranges or apples in their whole form. However, if you squeeze them into a juice, I'm all in—four gallons in a minute kind of all in! I promised myself that my aversions wouldn't stop me from incorporating fruits and veggies into my cooking. So, while I may not eat them personally, I understand their flavors, textures, and where they belong in the dishes I create for others.