Meet NYC chef, Camille Becerra
Camille Becerra is a chef, food stylist and recipe developer based in New York City. She has opened restaurants and creates concepts based on a creative and forward approach to dining.
Her refined, yet approachable cooking combines plant and superfood modern findings with sustainable food practices.
We recently caught up with Camille to learn more about her food philosophy, creative inspirations and Thanksgiving traditions.
Thanksgiving is a time we focus on what is most important, taking the day to pause, gather and give thanks for family and a delicious spread.
I always share Thanksgiving with my daughter. She alternates between spending the day one year with me and the following year with her father. When she goes with her dad, we share a small meal with all the usual dishes. If she’s spending it with me, the dream is to always invite friends and family over.
When I’m cooking it’s always a traditional menu — roast turkey, stuffing, mashed potatoes with gravy, braised collard greens, green beans, sweet potato with cinnamon and butter, macaroni and cheese and the crown jewel, cranberry sauce.
When I’m planning a menu concept, I love a slightly sweet treat to have with tea or coffee as I’m cooking — a little moment to sit, reflect and go over prep lists. Alternatively, if I’m visiting family or friends for the day it's a sweet little nosh for the host's breakfast the next day.
This warming steamed ginger pear cake takes its shape from Mud porcelain silhouettes — simple and modern but most importantly, they play so nicely with each other.
Knowing that each piece has the ability to steam or bake a pudding is a lovely added bonus. Mud to me has always been about simple and refined pieces.
Steamed Ginger Pear Cake
Spicy and only sweetened with date, this holiday treat is made by steaming, which then frees up valuable space in the oven during holiday preparations. Start it and forget about it.
Similar to banana bread it's a great recipe to use fruit that has gone slightly over. And another plus, it's made entirely in the food processor so it cuts on mess.