Meet NYC chef, Camille Becerra

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.