Camille Cogswell
Zahav | Philadelphia
April 2019
Growing up in Asheville, North Carolina, food first peaked Camille Cogswell’s interest in high school when a love of chemistry and culinary arts led her to discover the magic of science in cooking. After completing an internship at a local bakery, she broadened her pastry experience in Chapel Hill and Portland, Oregon, before enrolling in The Culinary Institute of America in Hyde Park, New York. As part of earning her degree in baking and pastry arts, Cogswell completed a coveted internship in the pastry kitchen of Chef Dan Barber’s Blue Hill at Stone Barns. Upon graduation, Cogswell moved to New York City, where she honed her skills in Chef Daniel Humm’s The NoMad.
In December of 2015, Cogswell relocated to Philadelphia to lead the pastry program at Zahav, Philadelphia’s landmark Israeli restaurant from James Beard Award-winning partners of CookNSolo Restaurants, Chef Michael Solomonov and Steven Cook. Last May, Cogswell was named the James Beard Foundation’s 2018 “Rising Star Chef,” becoming only the second pastry chef to earn the honor. And by June 2019, she will become chef at K’Far, Solomonov and Cook’s new all-day Israeli bakery and café that will debut after two decades of culinary and cultural discovery.
