Quickfire Q & A: Ben Houghton

Chef Ben Houghton of Beat Street grew up in Surf City and developed his passion for cooking at a young age. Feast Unwrapped talked with him about the evolution of Wilmington’s dining scene and some of his tricks of the trade.

Feast Unwrapped: You grew up in Surf City and have seen the changes that have taken place in and around Wilmington over the years in terms of the growth of the dining scene. With more and more restaurants opening all the time, do you worry that the market is getting oversaturated, or is Wilmington just getting started?

BH: I believe that Wilmington is just getting started. There have been lots of heavy hitters that have emerged over the last ten years or so, but that’s not to say that Wilmington can’t support new talent, and I believe as a community, we are ready to do so.

Feast Unwrapped: What ingredients do you consider essential to your kitchen, both at Beat Street and at home?

BH: Salt and pepper are the easy picks but for me, I love cooking with vibrant flavors, so I enjoy growing and harvesting fresh herbs and aromatics. As far as Beat Street is concerned, we go through birria like there’s no tomorrow.

Feast Unwrapped: What’s one misconception people have about being a chef?

BH: One misconception that people have about being a chef is that you have to go to culinary school to be one. I’ve always been a hands-on learner, but school could never hold my interest. I have honed my craft over the years by putting in the time.

Feast Unwrapped: How do you stay current with trends while staying true to your style?

BH: I try not to focus on keeping up with any trends. I cook from the heart, and a lot of times my flavors are simply based on emotion. When I’m feeling down, I cook comfort foods, when I’m happy, I like to cook light and bright. I’m not the trendy type.

Feast Unwrapped: What’s the most valuable piece of advice you’ve received from a mentor?

BH: The most valuable piece of advice I have received from a mentor is “slow is smooth, and smooth is fast.”