There’s a new face in the kitchen at Over-the-Rhine eatery Lavomatic. The restaurant's former executive chef, Josh Campbell, recently left to pursue another opportunity, leaving his position in the kitchen open. And Cameron Serrins — a Cincinnati native — stepped in.
Cameron Serrins: A. Cook it and they will "come.” B. Think organic. C. I’m only in it for the money. D. Love what you do, do what you love.
IR: Who do you cook for; yourself, or the diner?
CS: Both. I wouldn't be here without them and vice-versa.
IR: Who influenced you most in the kitchen?
CS: A. Anyone who has gave me tasty food is an influence. B. My mom. C. Meals with friends who introduce me to traditional dishes from their families and home. D. Girls I wanted to like me — kinda kidding, but there is some truth in it.
IR: What changes have you made to Lavomatic since taking over?
CS: A. I’ve made it more vegetarian/vegan friendly. B. I’ve added more features. C. The menu is a bit lighter and there are more snackier options. D. There’s more in-house product being made and we’re using more local meats, veggies and cheeses.
IR: Spring has finally sprung. What seasonal items can we look forward to seeing on the Lavomatic menu?
CS: A. Cadbury eggs — just kidding ... maybe. B. Shoots, sprouts and fresh greens. C. All things pea. D. Everything organic I can get my hands on.
IR: What does your day off look like?
CS: Ha ha, day off? We might not always be open for business but... I'll go skateboarding and think about food, play guitar and sing about work; I sleep and hear the ticket printer filling the rail.
IR: What tools do you find essential in the kitchen and why?
CS: Fire and knives.
IR: If you could cook for anyone in the world, who would it be?
CS: Nikola Tesla.
