I'm Chef Ben or Ben Secor, from Baltimore Maryland. I went to culinary school in Maryland & helped open up a fine dining restaurant right out of school for Chef Thomas Zippelli who worked under Thomas Keller & Daniel Humm. After 9 nine months I picked up everything and moved to Los Angeles. I've worked in a bunch of places here but most notable was Scratch Bar & Kitchen a 23 course fine dining restaurant. I was the sous chef there up until COVID shut our doors. Scratch Bar is owned by Phillip Frankland Lee who just recently won 2 Michelin Stars. During quarantine I picked up baking and starting working at a bakery which I now help run called Hasi Bread in studio city & I also work with The Herbal Chef, a fine dining cannabis infused private chef service.