Camille Cogswell is the pastry chef at Michael Solomonov and Steven Cook's Zahav restaurant in Philadelphia and is one of the Rising Star Chef nominees at this year’sJames Beard Foundationawards.
Cogswell, who is from North Carolina, started cooking after discovering a passion for chemistry and the culinary arts, a passion that led her to find work at a number of different bakeries before pursuing a degree at the Culinary Institute of America. She interned at Dan Barber’sBlue Hill at Stone Barns and upon graduating worked at Daniel Humm’sNoMad restaurant.
In the video above, she discusses her approach to sourcing ingredients, her advice to other young chefs and who she called first when she found out she was a finalist.
The Rising Star Chef award, sponsored by S.Pellegrino, focuses on young talent across the U.S restaurant industry. It’s aimed at chefs 30 years or younger who are ‘likely to make a significant impact on the industry in years to come.’ Previous winners have included Daniela Soto-Innes, Christina Tosi and David Chang.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.