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Kimberly Camara

Chef, Owner & Co-Founder | Kora
I am inspired by the drive to be better—as a human being, as a chef, as an innovator, as a creator. It’s not about competitiveness or comparisons with others who are also working to find their successes…these things can certainly be great motivators for some. But for me it is very personal and internal, a hunger to wipe out ignorance to my own potential by practicing progress each and every day.

Experience

2020 - Present
Chef, Owner & Co-Founder
KoraNew York, NY
2020 - 2020
Research & Development Cook
2019 - 2020
Meat Line Production
2019 - 2019
Commis Chef
2018 - 2019
Crew Leader
Pier Sixty, The Lighthouse & Current (Abigail Kirsch Catering)New York, NY
2014 - 2015
Pastry Cook
Macaron ParlourNew York, NY
2013 - 2014
Pastry Cook
La Cenita & Catch NYC (EMM Group Restaurants)New York, NY

Education

2016
Food Protection Certification
Department of HealthNew York, NY
2015 - 2016
Bachelor’s of Professional Arts Degree in Culinary Arts Management, Cum Laude
2011 - 2013
Associate’s Degree in Occupational Studies, Culinary Arts

Advice from Kimberly Camara

Quotes about career path, skills, and teamwork from an industry leader.
I’ve learned the most over the last two years on both a personal and professional level as an owner and founder of Kora than I had ever learned in school or working at any job.
Entrepreneurship tests your grit, your drive, and commitment to your vision by putting you through some of the most grueling challenges and uncomfortable situations. But it is only these moments that allow for incredible growth and lessons.
I really love the Steve Jobs quote, “You can’t connect the dots looking forward, you can only connect them looking backwards.” I didn’t know it then, but hospitality was always a part of my life since childhood.
Hospitality seems to be in our blood, I have seen it in the graciousness towards our guests to provide utmost comfort to make them feel good and special and the acts of service that we display to meet this sentiment. The consciousness—knowing the lasting impact of a feeling, good or bad, during any experience. We had so many people come in and out of our home growing up, mostly for huge parties we were always throwing, but I was able to witness first hand how to create an unforgettable feeling, whether it’s through delicious food (of course my personal favorite), service, or interpersonal connection. Subconsciously I think I always knew I would be in the business of creating unforgettable experiences for others, but I only connected the dots when I finally asked myself why I wanted to be a chef.
I like to make my team try new skills that they might be a little bit apprehensive about to build their confidence, or remind them of why attention to detail matters, why intention matters.
For example, I might ask, “Why do we make sure all the pastries are facing the exact same way on the tray and in the box? So when the customer opens it, they feel the care and intention to make sure that they are all placed perfectly.” Or, “Why do we set our quality standards so high? Because we have customers who are trusting us enough to try our pastries often to enjoy them at monumental events in their lives.”
Use your mistakes as learnings.
If accepted with humility and with a mindset of problem solving and NOT self-pity or doubt, you will find mistakes are actually opportunities for becoming better, and knowing better.
I can’t stress enough:
your network is your biggest asset. Kora may have been started by Kevin and me, but it was not built by us alone. The only reason we have gotten this far is because of the pool of knowledge that surrounds us in people. The brother who is a photographer. The cousin who works in social media. The past chefs who offer their resources and advice.
The ideologies, the skills, the personalities that surround you ultimately will help you mold your business or career into what you want it and need it to be.
So make connections, keep connections, and make sure you surround yourself with the right support system.
Skills are probably the last thing we look for these days.
For various reasons, but the main one being that skills can always be taught. Generally we can train anyone to do anything so long as they’re willing. But you cannot make someone eager to learn. You can’t force someone to care, or be curious. You can’t force someone to leave their comfort zone for their own growth. But when you find people who understand and know reasons that align with your visions, those people are gemstones, who may not have all the necessary skills YET, but have all the necessary attitudes to get there.
I really would like to enroll myself in more hands on classes soon now that COVID seems it’s starting to rescind, but in the meantime, I am constantly on social media and on Google reading about anything having to do with culture, cuisine, and techniques that I think could be exciting to apply in my own world.
I also find ways to continue to educate myself on business, via YouTube videos, but mostly diving into my network to pick apart the minds of those who know more about business than anyone else.

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