Steve Cameron
Dining Director
A little about your job…
I started at our Park Shore Campus as a Chef Manager. A few years later I opened our Kinglsey Shores property in Lakeville as the Dining Director. When SilverCreek was being built I had the opportunity to open the community as the Dining Director here.
How many people are on your team?
Our dining team consists of three full time and one part time chef’s. The front of the house team consists of 3 full time servers supported by 18 to 24 part time servers. The serving staff is led by a dining room supervisor with support from an assistant dining room supervisor.
What are the meals your residents request the most?
Roast Beef with Potatoes and Gravy is very popular. Both Salmon with a Lemon Dill Sauce and Barbecued Ribs will fill the dining room.
What is your specialty or favorite dish to make?
Anything Asian. I do enjoy the simplicity and magic of making a good spring roll with dipping sauce.
What is the best part of your workday?
Being out in the dining rooms making residents happy.
What is your favorite resident memory or story?
While at Kinglsey Shores a resident moved in who was quite shy and in a fragile state of health. When delivering meal trays to her room I would encourage her to come to the dining room to eat, sharing the positive effect it would have for her to be around others and to eat a more balanced diet. A few weeks later she decided to give eating in the dining room try with the assistance of escorts. I focused on making her welcome and preparing her whatever she wanted to eat. It wasn’t long before she was coming to the dining room without an escort, using only a walker, and excited to chat with the ladies at her table. One day a short time later she waltzed into the kitchen before lunch without her walker. She smiled bright as day, and told me the she was able to walk to lunch was because of the good food, nutrition, and encouragement I had given her.
More About Steve…
I grew up in Minnetonka, MN and did not travel out of the state until I was in College. I was an Architecture student at the U of M when I changed paths and went to Culinary School to become a Chef. I have a beautiful wife who is my everything and a Cairn Terrier who is my walking buddy. I enjoy playing tennis, biking, baking, ocean fishing and traveling with friends.
What are you top “go to” meals when you are cooking at home?
Wood Fired Neapolitan Pizza is a weekly occurrence at my house. Occasionally I will even make my own fresh mozzarella for the pizzas. Quesadilla’s on the grill with fresh guacamole, and on lazy evenings there’s nothing better than a simple salad with a good baguette and some brie cheese.
Cats or Dogs?
I have a Cairn Terrier named Winston.
Favorite Movie?
Dr. Zhivago
Favorite Book?
Julia Childs – The Art of French Cooking.
Favorite Sports Team(s)?
The Minnesota North Stars.
Favorite bands?
The Who, Led Zeppelin, Van Morrison, Bill Evans. More recent the Tedeschi Trucks Band & Linda Eder.
If you could go on a culinary trip anywhere in the world – which country/city would you go to and why?
I have gone on a Food and Wine in Italy and really enjoyed it. I think it would be quite wonderful to go on a food tour of Laos and Thailand. The diversity of the cuisine is extraordinary. The food is so straight forward, yet complex, and depth of flavors is astounding.
If you could have a superpower – which one would you choose and why?
Invisibility. I love learning and being invisible would be an awesome way to watch, listen and learn through real world experiences.
