When she was younger, she saw herself as a mathematics teacher. But her destiny lay elsewhere. Growing up with a mother who bakes and a father who cooks, her senses awakened, and the call of the kitchen became stronger.
Training at the Ferrandi school opened the doors to apprenticeship, and it was under Chef Eric Leautey that she learned, in excellent human and professional conditions, the basic techniques, teamwork, and organization. These are qualities she has nurtured ever since and which have been invaluable in supporting Paul Marcon. It was while proving herself in the renowned restaurant in Saint-Bonnet-le-Froid that she was offered this fabulous role. It is also her joyful, frank, and natural personality that won over the entire French team.
Competing in the Bocuse d’Or allowed her to develop consistency, rigor, determination, and boosted her self-confidence. She says the competition makes you grow on all levels. This incredible experience also sparked a strong appetite for competition in her, and she doesn’t plan to stop there… To be continued!
When she’s not cooking, Camille enjoys traveling and modern jazz dancing; always movement, always life…
Her advice to the competitors: “Stay determined, focused. Don’t give up, no matter what happens. You wanted to be here, so go all the way!”
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