Dad, Rally Racer, and Most Importantly Our Trackside Chef!
There's only one thing our team loves more than fast cars. Great food. Fortunately for us, we've found "our guy," who has graced us with his exceptional cooking at some of our bigger races. Benjamin Bettinger has been one of our customers for the past few years, getting some service work done to his 2013 Golf R track car. He is also one of the best local chefs in our Portland metro area, serving as the Executive Chef at Laurelhurst Market. It seemed like a match made in heaven to invite him to join our team as our Chef for the 25 Hours of Thunderhill last December. It was the beginning of what looks to be a blossoming relationship.
"Chef Ben" (as we refer to him) got his passion for cooking early in life. "The love for food began at home for sure as my mom was a great cook and always took the time to make sure we had family dinners together," Ben told us. Like many of us had that first experience riding in something fast for the first time, Ben's passion for culinary exellence was sparked by a trip to the Dominican Republic. "I watched some locals slaughter chickens and then prepare them for us. It was a real eye-opening moment for me. It was the first time I really tasted the difference in food that was harvested and cooked in such a simple and fresh way. I was only 14 then, but it impacted me significantly."
His first proper experience in the industry started at age 19, cooking for his best friend's Dad, who owned multiple restaurants and bars in the area. He then attended the Western Culinary Institute in Portland, a branch of Le Cordon Blue. He graduated top of his class and got an externship to work at the well-regarded restaurant Paley's Place. "There, I learned what it was like to work closely with farmers, ranchers, and seafood purveyors and developed amazing relationships spreading through the whole industry."
He spent eight years in the kitchen, the last five as the manager. From there, his career took him to Beaker and Flask, and then he returned to work for Vitaly Paley to help open Restaurant Imperial in downtown Portland. "I left in 2014 to join the team at what is now called Your Neighborhood Restaurant Group, where I was the Executive Chef at Laurelhurst Market, our Flagship restaurant and butcher shop."
Ben came up with the concept of Big's Chicken in 2015, opening and starting that restaurant as part of the Your Neighborhood Restaurant Group branch, which has now expanded to two locations serving some of the best fried chicken in Portland & Beaverton.
Last Winter, when we invited him to join us for the 25 Hours of Thunderhill, we wondered if he knew what he was in for. Cold and rainy December weather in Northern California isn't pleasant, especially when you have to be out in the elements for 25 straight hours of racing. With limited lighting and a lot of mobile equipment, Ben made the absolute best of it. If you ask our team, they would have thought every meal was prepared in a fully furnished professional kitchen. He instantly became what some would consider the most important member of our traveling team. It's not easy keeping a crew of 15 tired and hungry guys fed when working under a few canopies, but Ben made it look almost easy all race long. He described the weekend as "Epic! The work that goes into preparing the car was pretty amazing to witness. I was just grateful to be there and have the chance to experience it all with them."
When we asked some of our team members what their favorite meal is that Ben has prepared, we got a lot of answers like "All of them"..... "Can't pick a favorite".... "Honestly, everything he gets his hands on." The consensus vote, though, was a toss-up between Ben's Chocolate Bread Pudding French Toast with Blueberry Syrup and Whipped Cream and his recent Seafood Boil up at the Ridge during Trans-Am. Our team, specifically Eddie and Martin, have a longstanding love for Dragon's Crawfish, a restaurant we often visit in Tacoma on our way back from races up North. Ben took that inspiration and prepared a full boil, complete with Crawfish, Shrimp, Clams, Corn, and Potatoes in a spicy broth. Josh and Larry both admit that it was "Pretty Epic."
Although Ben is a master in the kitchen, he loves throwing cars around on the track. "As soon as I was old enough to get behind the wheel, I just loved it. I began doing Track days in 2020 at PIR with Hooked on Driving in my Golf R and most recently started venturing into Rally-X in a 2004 Subaru WRX wagon, and damn, has it been fun!"
We have had the chance to enjoy Ben's food now on multiple occasions, but we also have gotten to know him more throughout our time together. He and his wife are parents of two young kiddos. "I really hope my kids are interested in motorsports because I would love to be involved in teaching them the art of driving," Ben tells us.
It's easy to assume Ben is a great father and loving husband based on his supportive nature, genuine demeanor, and passion for serving others. Having him around has been a privilege, not just for his superb food. He's an integral part of our program when we're on the road, and we look forward to having him join us for more of our events in the future when he can swing it in his schedule. If it were up to the crew, they would have him every weekend, better yet, permanently at the shop to prepare breakfast and lunch every day.