By Manon Haddouche
Published on 28 Mar 21 @ 9:29 pm
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It was during his studies of personal service that Camille, 20 years old, understood that it was essential to reorient oneself and to live from his passion. “In my initial BTS, I had cooking lessons. The only ones that I liked… ”, she explains. With this in mind, the latter enrolled in a cooking school, then worked alternately with a caterer: the trigger that made her realize that she wanted to work alone. Camille then jumped into the deep end and created her business, Your Color Box at the end of October, in which it offers lunch boxes and a catering service. She uses fresh, simple and seasonal products, with a strong focus on food balance.
“Regardless of the Covid, without taking any risks, we do not achieve anything”
Before starting out, Camille had to face certain questions and fears: that of not earning enough for a living, of quitting a job and going out on her own while taking the risk that it would not work, or even that the “reforms Covid ”put the brakes on the project. “Having to embark on the payment of a loan to buy my kitchen at 20 without knowing if I was going to be able to assume it was one of my concerns,” she explains. However, motivation and passion took precedence over uncertainty.
“I knew it was going to work and today I manage to transcribe the ideas and dreams that I had let ripen in the back of my head. Everything is going exactly as I expected. I bought all the equipment to be able to convert an Algeco into a real laboratory and I enjoy working in a professional environment, ”she explains. Her companion, pastry chef in Montpellier, has been accompanying and supporting her since her beginnings. “For the plans and the layout of the premises, the ordering of the equipment, he was the one who managed everything and I could not have done better. Even today, he brings me a lot of practical advice and tips ”.
–Recipes made with seasonal and mostly local products
The cuisine Camille offers is French, but also of more distant inspiration. The products that compose it are as local as possible. Sporty, the entrepreneur is keen to offer healthy products and therefore favors flour and whole sugars. “I always work in season. Tomatoes in December are niet! », She specifies.
She draws her inspiration from books, but without ever completely following what she sees to the letter. What really interests him is bringing his touch of originality to offer something more personal. The menus change daily.
–Cooking and eating as an act of healing
“I went through a period of anorexia that completely closed me off from the world,” says Camille. A period that made him realize how much eating represented a “pillar both physiological and psychological”. On the road to recovery, she learned to cook other things. “I was moving more and more towards traditional cooking using butter, cream, things that I hadn’t eaten for months! A balanced diet means knowing how to eat everything, reasonably. Banning all ‘pleasure’ foods is not at all balanced or healthy. Create food categories to be banned either. My challenge was to reconcile gourmet & balanced cuisine, without banishing anything and simply enjoying the richness of nature by always bringing more flavors ”.
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