Through many years in the industry, and many different creations, who doesn’t like to get recognized for their art. Here’s me being my own little bright shiny star…

Sweet as pie for Quench magazine 😉

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Hamming it up for the Montreal Gazette and letting the strawberries steal the show!
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Breakfast television with Wilder Weir 2013. Teaching him how to pipe and torch meringue. The bakery is still around so he didn’t burn us down 🙂 
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Tamera Clark: Today’s Notable Young Professional October 2014

Elevator Pitch: Describe your job in a nutshell.
I am Co-owner and Pastry Chef at Rustique Pie Kitchen. I am responsible for creating all the seasonal menus and products for the shop, wholesale desserts for local restaurants and specialty stores, and catering for events and weddings.Why did you start working at your company? What was the inspiration for this career route?
I am a very creative person and love experimenting with new flavour profiles. I always wanted a place of my own to share my vision and recipes with others. Meeting Jacqueline Berman and Ryan Bloom, my business partners, I was excited to find two people who shared my passion.I grew up in a family of incredible home cooks. On any given night of the week my mother or grandmother would serve us a chocolate soufflé or a crème caramel for dessert; to me this was just normal. I now strive to recreate that sense of homey and comforting, yet refined desserts. To me, Rustique embodies that sense of comfort – walking into the shop customers are surrounded by the sweet smell of cinnamon, brown butter and toasted marshmallows, and are immediately made to feel at home.What is the best part of what you do on a day-to-day basis? The most challenging part?
The best part of the day is when a satisfied customer runs to the back of the shop into my kitchen, with a mouth still full of pie, wanting to personally express their love for my desserts. The most challenging part is the physical nature of my job – long days on your feet and flour inhalation – but I still feel 18!Where do you see yourself in five years?
I would love to compete on (and win) Chopped or Top Chef. Also, we have big dreams for Rustique. In five years I hope to be travelling between Rustique shops in Vancouver, Toronto, Boston, New York and Montreal. I have loved ones in all these cities, and would love to share my creations with them on a daily basis.What does success look like to you?
A sold out shop at 2pm on a Tuesday.What is the most memorable milestone in your career?
Let’s just say it could be on your coffee table sometime in 2015…Do you have any advice for other young professionals?
A career changing moment for me was when I decided to go back to school to train with the best in pastry. I recommend this for all aspiring chefs; learn the basics and establish a foundation first, then develop your own style from these. Don’t be afraid to take risks with your business. I dropped everything, moved to a city where I knew no one, and invested all my money into Rustique – and it was the best thing I ever did. Also, for goodness sake, chefs, keep your station clean.Do you support any charities? If so, which one(s) and why is that important to you?
Rustique has been involved in many charity events and causes over the last couple years. We particularly like to support and give back to the St-Henri community where we are located through charities such as DESTA and La Maison Des Junes La Galerie.What to you is notable?
What’s notable to me are the small things in life, whether it be a kind smile, a “how was your day,” or a picture-perfect skyline; taking the time to notice the small details, the truly notable ones.Blackberry, iPhone, Android, or Other?
BlackBerry? That’s a pie flavour. I love my iPhone!#NOTABLE 

Demonstrating how to coat meringue cookies with chocolate with the Day of Gluttony crew.

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Finishing off a lemon meringue pie with fresh homemade swiss meringue for the La Presse newspaper article.

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64144_10151336090535303_45398046_n904158_548598698568486_479439559_oMaking an angel food strawberry shortcake for the Sunday Bites television crew. Quebec strawberries are the star again!
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Too Many Cooks in the Kitchen

Tips and Treats from Cayman’s Talented Chefs


Chef Tamera Clark

Black Trumpet

Q: What is your most prized ingredient and why?
A:Chocolate… who doesn’t love chocolate?!
Q: Where did you learn your craft and what was the experience like?
A: I was blessed to be accepted to one of the top schools in North America where I was surrounded by world acclaimed chefs.
Q: What is your favourite culinary gadget?
A:My Hands.
Q:As a professional chef, what was your most humorous kitchen incident?
A: During my apprenticeship I have never laughed so hard when we had a battle of the sexes. The men could concentrate until the women distracted them, we won!
Q:When did you realise that you wanted to be a professional chef?
A: Watching my mother, grandmother and brother create delectable works of art and i got to sample all of them!

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It’s Cayman Cookout Time! Shooting Genuine Cayman Today…

As we’ve shared here before, Genuine Cayman was greenlit late last year with support from Cayman Islands Department of Toursim and Camana Bay, the mixed use town center in which MGFD Grand Cayman is located.  We’re shooting our second and third episodes (after last summer’s pilot with farmer Patrick Panton) with our producer Emma Gladstone while on-island this week for the Cayman Cookout, the kickoff of Culinary Month.

We’re focusing on eggs and lionfish first, and today is excursion day where we go out into the field to bang out the first part of each episode.  This morning we will head to the East End, about an hour’s drive from the Seven Mile Beach main tourism district, to meet Healthier Choice Eggs Farm’s Donna Connolly and her orange-egg-yolk-laying chickens.  Michael and Hedy are taking Tamera Clark along for the ride, the new pastry chef and manager of neighboring Black Trumpet Deli (where Hedy discovered Steven Smith Teamaker teas!)  Her baker Steve Henshaw goes through 15 dozen eggs every couple of days baking their own bread and even puff pastry in-house – a challenge on a humid island like Grand Cayman.  They want to check out Donna’s eggs and maybe switch from their current supplier to go more local and more natural. In the afternoon we’ll meet up with Jason Washington of Amabassador Divers to cull lionfish.  Newly Scuba dive-certified, as of last year’s Cayman Cookout, chef Jose Andres is joining us for that adventure, which I will document for Eater Miami.

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