Sous Chef Shawn Cameron is the guy in the kitchen who’s always having the most fun! He’s our resident Brunch Chef, making amazing Benedict and Omelet specials every weekday (a couple examples are a tasso, pepper onion & cotija omelet and a waffle, fried chicken, poached egg, firewalker hot sauce hollindaise and chipolte honey drizzle benedict!)
We asked Chef Shawn a couple of fun questions to get to know him a little better and to find out some recommendations of kitchen essentials!
How long have you worked for Corner Kitchen & what’s your role?
I have worked for Corner Kitchen for 3 years in December 2023. I have been the Sous Chef since April 2021.
What is your favorite meal you’ve had at Corner Kitchen?
My favorite meal I’ve had at Corner Kitchen is the Shrimp and Grits. It’s a southern staple and classic.
What lessons have you learned while working in restaurants?
The lessons I’ve learned are patience, the difference between what was meant and what was actually perceived, and good food will always make people happy.
Give us 2-3 things you always keep on hand in your kitchen that you think should be standard for everyone.
Dried Sumac spice, fish sauce, cordless stick blender & immersion circulator.
What is one of your passions outside of work?
My family and food.
Where in town would you recommend to folks visiting?
I recommend eating at Wild Ginger. They’re always good, and consistent. And hiking all the beautiful trails WNC has to offer.
What is the weirdest food combination you enjoy?
A combination of Korean and Mexican cuisine together. The flavor profiles go really well together.
If you could travel anywhere in the world for a food experience, where would you go and what would you want to try?
It would be Japan. I would eat so much Omakase and street foods!