Today we’d like to introduce you to Cameron Falls
Hi Cameron , so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
University was not for me, I was a terrible student. I decided to try out culinary school because I always loved food and grew up in a food loving family. I was accepted into the art institute of Seattle but the funny thing was that when I was there interviewing, the instructor told me the Culinary Institute Of America was the best culinary school in the country. I decided to apply and way accepted.
I go to school, excelled, loved working in kitchens. Decided to work in fine dinning kitchens where the chef is there daily so I can learn as much as possible. Almost all of the kitchens I worked in the chef won or had been nominated for a best chef James Beard award. I learned a lot. Including a very brief stint at a three Michelin restaurant which was an unpleasant experience to say the least.
I fall in love with a woman in NYC, we move to Monterey CA and have children. I always loved refined excellent quality food in a casual setting. I also always loved to butcher and make things the old school way, the hard way, the way that takes twice as long. So I just fell into the craft of butchery. I can butchery well, though there is a ton of skills I look forward to learning, which keeps things interesting.
I decided to open a vintage butcher shop but one with a chef twist and almost a hipster old school flair. It seems to suit me well. We do well executed sandwiches, hand made sausages, pates, terrines and classic charcuterie items.
It’s a small crew here at the shop, I’m here almost every day of the week. I love what I do, I have a deep sense of gratitude and reverence to be able to work with the local ranchers and farmers I work with here.
It’s hard to say where we will be in 1 year, 3 years or even 5. All I know is that I will not compromise quality or integrity. I figure if I do, whats the point? I might as well have just gone into finance or real estate.
We all face challenges, but looking back would you describe it as a relatively smooth road?
We have been open for only two months. Things are going well, so far I am very grateful that things are well received. The worst part was the build out. I worked with an inept contractor who was in over his head and skillset and cut corners wherever he could. I am constantly reminded when I see things like plumbing drains cut 12 inches too high where they would leak all over the floor, cheaply constructed walk-in unit that I paid hundreds to be correctly assembled after the fact, asinine things like floor drains that are on top of a small incline on the floor. I could go on, but by far it was the construction. It makes my blood pressure raise thinking about it.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I always loved the fact that Thomas Keller admitted in his French Laundry book that everything has been done before, he is just reinterpreting it. That statement resonated with me. I do similar food. Very simple, classic preparations. Executed well, flavorful, and interesting.
I am most proud of the pastrami. Again, a humble piece of meat that has been done endless times. I like to bring in the navel, I like to clean it a certain way, I like to use a certain rub, I like to use a certain amount of smoke and steam. I love it. In fact I love it so much that I can’t even stand it now, I’ve cooked too much. But it makes for a really really enjoyable sandwich. We like to pile the meat high and make sure it’s worth your time and money.
How can people work with you, collaborate with you or support you?
I am open to all avenues of collaboration as long as it aligns with the ethos of my shop.
Pricing:
- Pastrami – 20
- Porchetta – 17
- Prime FL Ribeye 32/lb
Contact Info:
- Website: https://beauregardsfinemeats.com
- Instagram: #beauregardsfinemeats
- Facebook: #beauregardsfinemeats
- Youtube: Cambeau Kitchen
Image Credits
Rachael Gannon photography
