Brent Peterson began on his path to being executive chef at
Camille's on the River in Mount Pleasant when he was just 14 years old.
As a teenager, Peterson began working at
Mountain Town Station, where his father was the executive chef, as a dishwasher and later as kitchen manager. He went to
Central Michigan University and studied communications, with plans to work at ESPN. However, discovering his love for cooking changed things.
"I kind of just fell into this profession, really," he says. "I love to cook; I love food."
He left Mountain Town Station for a period of six years and worked at various positions including lead line cook, sous chef and culinary trainer.
Then, when Mountain Town Station opened its higher-end Camille's 2011, Peterson returned as their first executive chef.
Peterson's past trainings have made him a well-rounded chef, with French food being his forte. His specialty is making things from scratch, using fresh and local ingredients, the theme with which Camille's operates.
Being able to buy local ingredients, such as fava beans and morels, is a big must for Camille's.
"Being here in Michigan, it affords us a lot of opportunities," Peterson says. "It (fresh and local) is kind of what everyone looking for right now."
Camille's is taking it one step further--by planting their own four-acre garden on the restaurant’s property so their ingredients can be more local than ever, says Peterson.
The plants will be planted in raised boxes with hopes of having fresh corn, heirloom tomatoes, hot peppers, herbs and even honey from honeybees by this summer, Peterson says, and perhaps, some day have garden dinners where food is served fresh to diners in the garden setting.
Restaurant-goers will find unique, tasteful and different items designed by Peterson on the menu, such as truffle frites, jalapeno beer mussels, jambalaya portabella caps and seared diver scallops.
"We have things you aren't going to see anywhere else with fresh, local ingredients," he says.
Most items have changed on the menu since the opening of the restaurant. Peterson looks at what is in season, what current prices are and most of all, what the customers enjoy when deciding what should be on the menu. Menus are printed on-site, so Peterson is not stuck with a menu that can't be changed.
"I'm afforded the opportunity to play with pretty much anything I want," Peterson says. "It doesn't ever really get stagnant."
While Peterson doesn't have a large kitchen staff, they still manage to create memorable dishes.
"My kitchen is not very big at all, but it's cozy and we get it done in here," Peterson says.
Peterson hopes those who haven't had the chance to try Camille's yet will come by for a meal some time. One drawback for potential customers is the price, he says, but they accurately reflect the quality of the ingredients and the freshness of everything on the menu.
"You get what you pay for; it's definitely worth the cost," Peterson says.
As a child, Peterson first learned to cook ribs from his dad and hopes to someday teach his son, who is only six months old now, how to cook. Right now, however, his son gets to try dad's homemade baby food like peas, carrots and sweet potatoes, with more varieties to come down the line.
"Right now I'm kind of making baby food all the time," he says. "I'm sure my son will experience his own new breed of food."
For any young people looking to become a chef? Peterson has this advice for the road to success:
"You're going to have to keep your nose down and learn the industry...you're going to put in a lot of hours and a lot of heartache."
From his past experience, Peterson has learned what it takes to be an executive chef. He has found a job he is passionate about and that he loves.
Camille's is open for lunch Monday through Thursday, for dinner Tuesday through Saturday and for breakfast on Sundays. They are located at 506 W. Broadway St., Mount Pleasant. Reservations are recommended and can be made by calling 989-773-0259.
Julia Woehrer is a freelance writer, photographer and social media coordinator. She attended the School of Art and Design at Northern Michigan University where she concentrated in photography and minored in journalism. She volunteers at a local no-kill cat shelter and enjoys spending time with her cats, Bella and Macy.
Images by Avram Golden