From the outside, chef collaborations can look relatively straightforward. Two chefs, one menu and a dining room full of guests.
According to Pipit chef Ben Devlin, the reality is very different.
Behind every successful collaboration sits weeks of planning, communication and coordination, with much of the work taking place long before the first plate leaves the pass.
As collaboration dinners, guest chef events and festival appearances continue to feature across Australia's hospitality landscape, Ben believes the foundations of a successful event are often established well before service begins.
The collaboration landscape is evolving
While collaboration events appear more visible than ever, Ben is not convinced they are necessarily happening more frequently.
"I think the rate of these types of events is probably pretty consistent with what we've seen over the last 20 years or so," he says.
"What has changed is that we notice them more due to social media and the faster moving news cycle."
At the same time, Ben believes chefs now have access to a broader range of opportunities than in the past.
"There are definitely more diverse opportunities at the moment due to the wider range of food events and public space activations."
Alongside traditional restaurant collaborations, chefs are increasingly appearing at festivals, destination events and public food experiences, creating new ways to work with peers and engage with audiences.
The work diners never see
While collaboration dinners often appear effortless from the dining room, Ben says a significant amount of planning takes place behind the scenes.
Menus need to be developed. Equipment requirements need to be understood. Staffing, logistics and service expectations all need to be aligned before the event takes place.
For Ben, communication is one of the most important parts of the process.
"A lot of open and early communication is key."
Without those conversations, even the most exciting collaboration can become difficult to execute once service begins.
Every kitchen works differently
One of the biggest challenges of a collaboration is stepping into an unfamiliar environment.
No two kitchens operate exactly the same way. Layouts, equipment, workflows and team structures can vary significantly from venue to venue.
Success often depends on how quickly chefs can adapt.
"I try and keep an attitude like I'm a commis in a new space," says Ben.
"I work hard, ask questions and be open with the results I want to see."
Rather than expecting another kitchen to operate like his own, Ben focuses on understanding how the host team works and finding the best path to the desired outcome.
"I understand that my space is very different to most, so I try and talk out the result I want to see and ask the collaborators how they would achieve that in their space."
Setting realistic expectations
For all the excitement collaboration events can generate, Ben believes it is important for chefs and operators to understand the realities involved.
Travel, accommodation and staffing costs can quickly become part of the equation, particularly when chefs are working away from their own venues.
"I think it's pretty clear that generally speaking the one-off dinner event where a chef travels to a different restaurant and cooks a collaboration menu is not a profitable event on its own merit."
While sponsorship and external support can help offset some of those costs, Ben believes expectations and objectives need to be clearly understood from the outset.
People need to know what they hope to achieve from the event and what success looks like for everyone involved.
Why chefs keep saying yes
Despite the planning, logistics and costs involved, collaboration events continue to attract chefs from across the industry.
"There is definitely a part of it that both collaborators just want to expand their own knowledge and experience, or just want to make good food with good people," says Ben.
For many chefs, that opportunity to learn, share ideas and work alongside respected peers remains a significant part of the appeal.
The formats may continue to evolve and the opportunities may become more diverse, but Ben's view is that the fundamentals remain largely unchanged.
Successful collaborations are built on preparation, communication, realistic expectations and a shared commitment to delivering a great experience for everyone involved.
