Camille Rousseau infuses her writing with the texture, flavor, and soul of her native New Orleans. She spent a decade in professional kitchens including a sous chef stint at a James Beard Award-winning restaurant before shifting to food media. Now Camille writes about the restaurant industry, culinary trends, and food culture for Silver Journal with a storyteller’s voice and a chef’s technical knowledge. She understands food costing, line cook burnout, and the magic of a perfect roux from lived experience. Camille also leads community cooking classes focused on Creole and Cajun heritage recipes. She believes that food writing should celebrate the people who grow, cook, and serve, not just the plate in front of you.
