Today we’d like to introduce you to Ben Kullerd
Hi Ben, we’d love for you to start by introducing yourself.
My dad and I spent a lot of time in the kitchen when I was a kid, which sparked my love of cooking, but I didn’t begin worked in the food industry until my late 20s. After working as a video editor and caterer for several years, I committed to pursuing my dream of cooking professionally. I worked at a handful of bakeries and restaurants here in Austin, including Sugar Mama’s Bakeshop, Juniper, Uncle Nicky’s, The Line Hotel and Épicerie, but I’ve always felt the call to to work for myself and share my love of the kind of low-brow, nostalgic pastries I grew up eating.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It’s definitely been a bumpy road at times. Professional baking can be physically taxing and require a lot of focus, dedication and finesse, which takes years of practice and learning from more experienced cooks. I have had a lot of emotional support in getting Good Judy off the ground, but I have really been figuring it out as I go along. I’ve made plenty of mistakes along the way, which in my experience is the best way to learn.
Thanks – so what else should our readers know about Good Judy Bakery?
“Good Judy” is queer slang, an homage to Judy Garland and the “friend of Dorothy” expression, which was sort of a secret code to out yourself safely to other queer folks in a time when homosexuality was still illegal. A good Judy is a trusted friend, someone you can count on and confide in. I love that I get to do this work with some of my best friends and am honestly most proud that we’ve built something that feels authentically us. My hope is that when you eat a Good Judy treat, it takes you back to that warm, safe, joyful feeling you get when you’re with your best Judy.
Is there anyone you’d like to thank or give credit to?
I have to give credit, first and foremost, to my parents. My dad was the first to ignite my passion for food. He taught me how to scramble an egg, fry chicken and make gumbo. His side of the family has a saying: “the best foods are served over rice or under ice cream”, and I couldn’t agree more. My mom has always been my fiercest advocate, supporting me through every setback and cheering me on after every victory. There would be no Good Judy without her. Professionally, I have learned from many great chefs and restaurateurs here in Austin, including (but not limited to) Amanda Turner, Melissa Carroll, Clint Phillips and Derrick Flynn, my best friend in the world and a true mentor.
Contact Info:
- Instagram: @goodjudybakery
Image Credits
Kady Dunlap
