"Restaurant Startup & Growth offers half obvious and half unspoken knowledge in a presentation that is translatable to my staff. I am not afraid to let my managers read it." -- Ben Ford

Childhood trips to Europe and Japan broke down what Ford calls "all food inhibitions." His first formal training was at the University of Dijon in Burgundy where he was inspired by the Slow Food movement. When Ford returned home, he studied at the California Culinary Academy in San Francisco and then went to work for Chef Alice Waters at Chez Panisse. Later stints included work at Opus, Campanille, Eclipse and The Farm of Beverly Hills.

Ben struck out on his own, opening Chadwick in 1999, named after Alan Chadwick, an early proponent of organic gardening. Chadwick's seasonal California-Mediterranean menu earned Ford rave reviews and national acclaim. Ford's Filling Station in Culver City, California (www.fordsfillingstation.net), is his latest venture and represents a new phase of his career."I use the finest local ingredients and prove that truly good food doesn't have to be overly complicated," he says. Some signature items include Hand- Chopped Steak Tartar with pickled fennel and truffle potato chips and Crispy Flattened Chicken with roasted corn succotash and lemon garlic confit. A variety of flatbreads, such as Grilled White Shrimp on Rosemary Flatbread with mild Arugula and White Bean Hummus, are offered as either an appetizer or entree.

Ben discovered Restaurant Startup & Growth just last year. "Restaurant Startup & Growth offers half obvious and half unspoken knowledge in a presentation that is translatable to my staff. I am not afraid to let my managers read it," he says. Just like with his own restaurant, he says,"I am excited about the future of this magazine." Good restaurateurs are always learning, even experienced ones like Ben Ford. For busy restaurateurs, there's no better resource than Restaurant Startup & Growth. Startup restaurateurs depend on it to guide them successfully from the startup phase and on to growth.