7 Questions with Chef and Food Stylist Camille Becerra
February 11, 2016
How do you describe your style?
I describe my style as, thoughtful, healthful and unfussy.
What was your favorite cookbook to cook from?
Currently the new Yucatan cookbook called Hartwood but I do love of classic French cookbooks too.
Go to spot in NYC for the best kitchen necessities:
The East Village spice market called SOS chef (Save Our Spices, I mean!) the owner is so fabulous and takes the time to educate me with what's new and what she is currently obsessing over.
Every dish should have a balance of...
All flavors in perfect harmony, sweet, spicy, salty, sour, umami.
You just left Navy- the chic tiny seafood restaurant in Soho- what’s next?
I'm currently doing a month long pop-up at my favorite neighborhood cafe called Cafe Henrie in the lower east side.
If you could have a restaurant anywhere- where would it be and why? What would you serve?
Of course my beloved NYC, but I also have my sights on the French Riviera, I imagine I'd cook up freshly caught fish that is delivered by a fisherman who wears the classic French striped sailor shirt and fresh salads overlooking the sea.
Your food styling talents amaze me. What makes a fabulous picture of the dishes we eat?
Thank you!! Always composition, not crowding the plate as well color is very important, color combinations particularly, then lastly is trying to evoke a sense of ease, that casual feeling one gets when eating a meal with loved ones.