"On a muggy Monday this past July, on a block a stones throw away from the anxieties of Wall Street, a mellow and eclectic group of people gathered in the lobby of the subdued Thompson Hotel. A bald black man in brown sandals and a white linen outfit with a plunging neckline, a thirty-something Asian female banker, and a group of shabby-chic middle-aged white guys were among the faces in the crowd. The draw for this disparate group was a pop-up dinner—part of a series called The Cookery—by Cubana-Nuyorican chef Camille Becerra, former Top Chef contestant and outspoken proponent of the farm-to-table model of good eating. The four-course meal, punctuated by remarkable items like olive-topped watermelon, gourmet cuchifritos and fresh striped bass–and enjoyed to an audio backdrop provided by Dark Angels –was a memorable excursion into creative eating by a master chef. LargeUp caught up with Camille Becerra shortly thereafter to discuss her roots and her unique food philosophy."
SEE FULL INTERVIEW HERE.
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