Cameron Keller
Hometown: Newton, IowaCourse of study: Art of International Bread Baking
Graduation year: 2008
One food/beverage you can’t live without? pork
Describe your culinary POV in three words: home-style fine foods
Best meal of all time? duck frites, cod beignets, and a black cod entree at Thomas Keller's Bouchon in Las Vegas
What would your last meal consist of? barbecued ribs and creamed Iowa sweet corn
Current job: baker/chef/owner of Keller's Breads
kellersbreads.com
I was an operations manager for a logistics firm. That’s what I went to college for; I got a four-year degree in logistics. But, I didn’t really like it, and I started cooking as a side job. I’d heard about the culinary program at The International Culinary Center before, and I was working off and on as a chef. I always wanted to learn how to bake good bread, so I called, got some information, and decided to do it.
Why did you choose bread as your specialty?
When I came to The International Culinary Center I didn’t know about all the chemistry and the process of baking bread. I’ve always loved France. I lived there for a while and had a great experience living in Paris—just incredible bread—and that’s one of the reasons I was interested in the baking program.
Why did you choose The International Culinary Center?
The FCI had a program that was going to teach me to make a really good baguette. I saw Jacques Pépin’s name and all the deans, and it really impressed me. I was very happy once I got there. I thought it was a really good environment and a wonderful school. The FCI’s placement and reputation was a draw, and I really appreciated the fact that the school is respected in the industry.
How did you enjoy attending school in New York City? Did you find the energy of the city and its culinary scene enhanced your experience?
The Manhattan experience was great. There are just so many opportunities there. The International Culinary Center obviously opens doors for you in New York. Manhattan is such an attractive place, just coming in to the city. Like I said, once you get there, there are opportunities there.
Did you have goals upon graduation?
I knew I wanted to have my own food establishment, and next year I’ll have my own retail breakfast place and lunch cafe. It’s a big investment. I left a six-figure job to come, but it’s because I hated what I was doing.
Could you have done this without The International Culinary Center?
Before coming to The International Culinary Center, I was an amateur baker. After I did eight weeks of the program, I was basically able to bake any kind of bread I wanted. They give you a good group of recipes. Without The International Culinary Center, I wouldn’t be where I am today.