Today we’d like to introduce you to John Camire’.
John, we appreciate you taking the time to share your story with us today. Where does your story begin?
I started learning French culinary techniques in New Bedford, Massachusetts at a restaurant on the harbor in the early 1980’s. I was bit by the culinary bug discovering “sauces, meuniere and beurre blanc and then the “rue” for our infamous New England clam chowder. I was always obsessed with seafood, having grown up on the water of Buzzards Bay -South Coast, Massachusetts. My Memere’ would make the best fish chowder made with all the treasures of the local waters not just clams and it was “broth” based not made with cream, that was a valuable lesson. I love lobsters. Everyone can tell you that. I ventured onto delicacies of the sea from around the world.
I moved to NYC in 1985 and met Sam Hazen ( La Cote Basque) at the Liberty Street Cafe’ at the Old Pier 17. He taught me how to expedite which was a great lesson. I learned and mastered the timing of all the different stations.
I worked in several restaurants in NYC, apprenticing the trade on the line. I worked in the front and the back of the house. I discovered off-premise catering in the mid-90’s working at Glorious Foods, Jean Claude Nedelec inspired me. He was a master and very creative. I decided to take a Master Class in Culinary at the New School which is now I.C.E, International Culinary Education.
I catered my 1st event for the CEO of CNN, then a Cajun style Wedding and other events came in and I was off and running events.
I’m a journeyman, always discovering and learning.
I’m now curating Speak-Easy Events in NYC and working with my friend Tom Ellis @TheSwellParty, “fire-roasted catering” Francis Mallmann style in the Hudson Valley and Berkshire’s.
A journeyman when it comes to flavors along the world’s spice route. I enjoy combining Moroccan-Spanish-Mediterranean cuisine with the Japanese Umami flavor wheel. I focus on sea treasures and a true believer in farm-to-table philosophy, earthy flavors that have a sense of place. Always aiming to put something delicious out-of-the-box onto the plate.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
No, It has been a tough road as 911 derailed my young catering business and forced me to back to the front of the house into Management and HR as a Director of Operations & HR for Olivier Cheng Catering. Then I hopped back in during the pandemic doing what I love is creating and cooking delicious food.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
I’m an event specialist professional with a broad knowledge encompassing a wide range of skills pertinent to the planning and execution of special events. I have extensive Culinary and Hospitality Experience in New York City for 25+ years. Event management, Artisanal Chef, Wine Expert & Consultant, and mixology. I created a bitters line for cocktails and mocktails. Executed many boldface events in NYC & Abroad.
Project Manager in a wide variety of scenarios, particularly hospitality in building teams, mentoring, training, human resources, creating systems, communications, and facilitating logistics for events.
My focus now is the pursuit of designing culinary journeys paired with wine, craft cocktails, culture, creating a transcendent Bespoke experience with live performances. I specialize in flavors along the world’s spice route. I enjoy combining Moroccan-Spanish-Mediterranean cuisine with the Japanese Umami flavor wheel.
Connect, Communicate, Create, Collaborate and Facilitate.
Contact Info:
- Email: camirekitchen@gmail.com
- Linkedin: https://www.linkedin.com/in/john-camire-3ba7b319/
- Instagram: https://www.instagram.com/camirekitchen/
- Facebook: https://www.facebook.com/people/Camire-Kitchen-Events-Consulting/100063534124151/
Image Credits
IG: @joshuamobijohn
