Tamera Clark: Today’s Notable Young Professional

Today’s Notable Young Professional is a major player in Montreal’s highly regarded pastry scene. As the Co-owner and Pastry Chef at Rustique Pie Kitchen, Tamera Clark already has her sights set on Vancouver, Toronto, Boston and New York in five years…

Elevator Pitch: Describe your job in a nutshell.
I am Co-owner and Pastry Chef at Rustique Pie Kitchen. I am responsible for creating all the seasonal menus and products for the shop, wholesale desserts for local restaurants and specialty stores, and catering for events and weddings.

Why did you start working at your company? What was the inspiration for this career route?
I am a very creative person and love experimenting with new flavour profiles. I always wanted a place of my own to share my vision and recipes with others. Meeting Jacqueline Berman and Ryan Bloom, my business partners, I was excited to find two people who shared my passion.

I grew up in a family of incredible home cooks. On any given night of the week my mother or grandmother would serve us a chocolate soufflé or a crème caramel for dessert; to me this was just normal. I now strive to recreate that sense of homey and comforting, yet refined desserts. To me, Rustique embodies that sense of comfort – walking into the shop customers are surrounded by the sweet smell of cinnamon, brown butter and toasted marshmallows, and are immediately made to feel at home.

What is the best part of what you do on a day-to-day basis? The most challenging part?
The best part of the day is when a satisfied customer runs to the back of the shop into my kitchen, with a mouth still full of pie, wanting to personally express their love for my desserts. The most challenging part is the physical nature of my job – long days on your feet and flour inhalation – but I still feel 18!

Where do you see yourself in five years?
I would love to compete on (and win) Chopped or Top Chef. Also, we have big dreams for Rustique. In five years I hope to be travelling between Rustique shops in Vancouver, Toronto, Boston, New York and Montreal. I have loved ones in all these cities, and would love to share my creations with them on a daily basis.

What does success look like to you?
A sold out shop at 2pm on a Tuesday.

What is the most memorable milestone in your career?
Let’s just say it could be on your coffee table sometime in 2015…

Do you have any advice for other young professionals?
A career changing moment for me was when I decided to go back to school to train with the best in pastry. I recommend this for all aspiring chefs; learn the basics and establish a foundation first, then develop your own style from these. Don’t be afraid to take risks with your business. I dropped everything, moved to a city where I knew no one, and invested all my money into Rustique – and it was the best thing I ever did. Also, for goodness sake, chefs, keep your station clean.

Do you support any charities? If so, which one(s) and why is that important to you?
Rustique has been involved in many charity events and causes over the last couple years. We particularly like to support and give back to the St-Henri community where we are located through charities such as DESTA and La Maison Des Junes La Galerie.

What to you is notable?
What’s notable to me are the small things in life, whether it be a kind smile, a “how was your day,” or a picture-perfect skyline; taking the time to notice the small details, the truly notable ones.

Blackberry, iPhone, Android, or Other?
BlackBerry? That’s a pie flavour. I love my iPhone!

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