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LODI — Don't expect Mexican only cuisine at an event catered by Julio Camberos, Jr. The chef and owner of Black Tie Gourmet serves California cuisine, an eclectic blend of food from many countries. "That's just because of the way I learned how to cook," Camberos said. But that's not to say he won't serve Mexican food, an event he caters might have sushi, smoked salmon bruschetta or lamb loin wrapped in puff pastry. He started his catering business four years ago with $100 he borrowed from a friend. "I didn't even have the $100 to put in the bank to open the business account," Camberos recalled. That friend, Nick Karavidas, also gave Camberos use of a commercial kitchen Karavidas had in Lockeford. "Nick is the one who gave me the opportunity to work on my own," he said. "I think he saw the potential in me more than I did." In February 2003 Camberos moved to his current location on Oak Street just off Cherokee Lane in Lodi. "This place was perfect," Camberos said as he stood next to one of two black Wolf brand stoves. Rosa Harnack, chairwoman of the Lodi Hispanic Business Committee, has known Camberos for several years. She worked at Cottage Bakery Restaurant when he was the chef. After returning from college, she learned Camberos had his own catering business. "I've been able to see him grow and pursue his dream," Harnack said. Camberos also catered the HBC's first reception last year. "I was impressed with the high-quality of food and the presentation," Harnack said. When Camberos was young he never entertained thoughts of becoming a chef. During his teen years his dad worked as the executive chef at a Sheraton hotel. "As a 12-year-old I'd go help him clean up banquets, but I didn't know I wanted to be a chef," he said. "I didn't think I was going to be a chef, ever. I'm just a little vato from the neighborhood." He realized the culinary arts held the key to his future when, at 20, he moved to Orlando, Fla. where his dad was working as a corporate chef for a hotel. Camberos worked as a security officer and in a few other jobs. Finally his dad said if he wanted to work he could get the younger Camberos a job in the hotel's kitchen prepping food. But his father warned him there would be no favors. Camberos went to work cutting food items for clam chowder and cutting an assortment of vegetables. The opportunity to work as a cook presented itself when the fry cook didn't show up for work one day. "They asked me if I'd ever worked on the line. I said never. They were surprised because I was the son of a corporate chef," Camberos said. He kept moving up. Not long after he became the saute chef. Camberos went to work at different hotels where other chefs helped him improve his skills. Eventually Camberos made his way back from the East Coast to Lodi where he worked for Cottage Bakery Restaurant among other eateries. While there he started as the sous chef and was eventually named the executive chef when the previous chef left with only three days notice. The job allowed him to hone his skills as both a chef and as a manager. He spent more than six years there. "We took it (the restaurant) to the highest rating it could go," Camberos said proudly. "It was a big deal for me." He eventually left there and accepted a job in Sacramento with Mission Rogelio. But a month into the job he decided it wasn't going to work out for him. He simply needed more creative freedom in creating dishes. "I ended up, because of my pride, without a job and I had bills to pay," Camberos said. But that decision led him to other opportunities such as appearing on local newscasts' cooking segments. And eventually to the opening of Black Tie Gourmet. As he sat in his office, Camberos reflected on what could have been if he'd continued the associations of his youth — which included street violence and gangs. "I got the opportunity to get out. Culinary was my way up. I don't deny where I came from. A lot of my friends are dead or in prison," Camberos said. Send e-mail to: vadame@vidaenelvalle.com |