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Meet NYC chef, Camille Becerra

Journal • 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.

My earliest and fondest memories of Thanksgiving are my aunty cooking, and afterwards bringing her maracas out to sing and dance for us.

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.

Camille’s food philosophy

The world would be a better place if we all knew how to cook.

On where to get the best local produce

I ride my bike down and load my basket full of vegetables and fruits at the Union Square Farmers Market in NYC during the growing season. It's my responsibility to eat and shop locally and a great luxury to have such cared-for food from regenerative crops.

What she’s loving right now

It’s apple season, just picked they are crisp and tangy, full of flavor and brightness.

Sources of inspiration

I source inspiration from tradition, superfoods, my hunger and cravings.

Reducing waste during Thanksgiving

All scrap during prep is utilized for a broth that then goes into making the gravy. And I always compost food scraps. It's the very least we can do, giving back our garbage that nourishes the land, it makes such a huge difference in helping our planet thrive.

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We recognise their continuous connection to culture, community and Country and support the Uluru Statement from the Heart.

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