Cameron Werry

WORK HISTORY

SKILLS

ABOUT CAMERON WERRY

The 4Core questions1. Describe your cooking style in three words-Artistry: artistic quality of effect or workmanship practice of an art in which conception and execution are governed by imagination and taste-Seasonality: The rhythm of the seasons is wonderful. It has inspired painters and musician for centuries and does the same for me-Passion: food is passion, food is love. What is your favorite dish you cook that you are proud of-This question is always a loaded one so I will answer it as real I as I can, food/ hospitality is based on more then just one dish/plate for me. I believe that a simple fried egg sandwich sitting with good people at a table having engaging conversion is just as great as a meal at a upscale restaurant.I would say if I had to choose a dish, I lean towards seafood.(probably from my west coast upbringing) Tasmanian salmon w/ olive oil confit beech mushrooms, chive / potato / bacon salad and herb béarnaise 3.What do you do to keep your kitchen organized- This is my MO, as a chef time management and organization is key to day-to-day operations.I have a saying that I tell my cooks all the time “you can’t build a skyscraper on sinking sand we have got to lay the foundation first” meaning, look at our day’s goals, set a plan on how we reach them, execute said plan and follow up thought-out.I stay organized by having the above be my guiding principles. I use Build cards with pictures, par sheets, order guides, waste sheet, FIFO, labels and a recipe binder. 4.What are your strengths/weaknesses when it comes to working in a kitchen-Now being a veteran in the culinary field and having a few years under my belt within a few different outlets, Fine dining / casinos/ hotels/ cruise ship/ and recently attractions/Zoo.I would say one of my strengths would have to be Adaptability / being able to adjust to new conditions this question also coincide with question number 4, I would consider my self to be fairly organized. knowing my weakness and being open to it, I also consider some what a strength. something that I have worked on for some time now is my Approachability I personally did not feel that it was an issue and would maybe be too sarcastic sometimes, however I have been told that it is a vibe I sometimes put off, which I never intend to do. part of being a chef is teaching. Knowing this information, I try hard to be more aware of my surroundings and the people I interact with on the daily.