Camila Basmagi

*Changemakers is a Cross Cultures series spotlighting inspiring women who are creating and doing in the F&B ecosystem; leading the way and helping better the world.

Camila Basmagi is an environmentalist, co-founder of Bonito Whale (which liaises between restaurants and photographers, PR agencies, events) and Recipes for Change (a non-profit organization which aims to bring about social change through gastronomy). Camila worked in marketing for the hospitality industry in her native Colombia before moving to the US. She is a certified diver, and advocates for protecting the planet. In 2019, she was named The Art of Plating Rising Talent Finalist, which celebrates the accomplishments of 16 culinary and hospitality professionals in North America.

Tell us about you. Where were you born, raised, and what you are making or doing at present?

I was born and raised in the warm environment of family’s restaurant in San Andres island in the Colombian Caribbean. From the age of 12, I worked in the restaurant together with my parents and sisters to raise awareness in society about food waste, supporting the local product and having a sustainable production. Also, to create work opportunities for local women in the island.

In 2017 together with my husband Chef Santiago Gomez [of Cantina La Veinte and Tacology -ed.] created Recipes for Change, a non-profit organization with the aim of raising awareness about transforming people lives’ through food, creating a relationship with the hospitality industry and chefs around the world who want to give their Recipes for a Change and be ambassadors of good causes.

How did you end up working at your present career? How long have you been doing this/ When did you start?

I have been working for communities my whole life. Growing up on such a small island and with so many inequalities, my family (from my paternal grandparents) have worked for the good of the community and have instilled in me values of equality, generosity and help for others. In 2017 when Hurricane Irma hit South Florida, with my husband Chef Santiago and Chef Carlos Garcia [of Obra -ed.] immediately felt the impact of the aftermath. After the hurricane hit, we stopped receiving produce from local farms. Concerned, we reached out to our supplier with no responses. Within a few days, Tamer Harpke from Harpke Family Farm told us their farm had been destroyed and was unable to provide more produce. We wanted to do something to help. Together, with other local/international chefs including, we formed a team to host an event with the goal of raising funds to help Harpke Family Farms rebuild. This is how we started [Recipes for Change]!

What was the biggest challenge you have faced?

(Personal) One of the most important challenges in my life was to leave my native country to look for better opportunities in the US. Being an immigrant is not easy, it is a long process of adaptation.

(Work) The first is the emotional part, facing inequality hurts, wanting everyone around you to have the same conditions and have a decent life is a great desire and seeing that does not happen can be frustrating. And on the other hand, the perseverance to attract the attention of other people so that they are part of the change, invite them to help the community, thank God we have had a very positive response in Miami from top chefs and companies with social responsibility

How/ what did you do to get over it?

(Personal) I overcame it with the desire for a better future, finding people on the road with the same strength to get ahead!

(Work) We continue to work, with more and more passion, being persistent. When you see the smile in the people you can help, even if there are 1 or 100 people, that rewards everything. knowing that you are working for a better future, to leave a legacy to your children and teach them to be better people

What is the best advice you can give to anyone wanting to get into or excel in your field?

Being persistent, never letting the passion go out, faithfully believing in the values, finding people who want to help you achieve the same goals. working with a good team is the key to everything. Together we are stronger.

What is your favorite thing about your culture or living in your city?

Miami is a multicultural city, I love learning and knowing about other people’s culture and life, that mix makes Miami unique!

How are/ have you been spending your days during this COVID-19 quarantine period?

This period for me has been very special, being a moment of pain for many families and much adversity at work, I have been able to dedicate myself to caring of my newborn baby (two months old) and also to be able to dedicate time to reinvent ourselves within our organization since many actions that we have carried out we can’t do it. That has made us create new opportunities, at this moment we are campaigning with local farms and local chefs, helping and encouraging the consumption of products from local farms that today need us more than ever.

Please tell us about Recipes for Change’s #CHANGESTARTSATHOME and how readers can take part in it.

What we have been doing during the COVID-19 crisis:
In these unprecedented times, Change starts and stays at home. Save money, support your local producers and reduce buying from large, crowded grocery chains. Partnering with local South Florida farms, our goal is to promote these farms to help them stay in business while also teaching the community about the importance of seasonality and supporting local.

In order to promote these farms, we have asked local chefs to join us by creating recipes using these local produce. Each week, Recipes For Change directly orders, pays for and picks up fresh produce from local farmers. This produce is then donated to chefs to create recipes. Most US households do not prepare their meals from scratch; we hope that by promoting the accessibility of fresh produce in South Florida, along with creative ways to prepare them, will inspire our community to cook healthy, delicious meals at home, while helping the local economy.

Participating chefs to date:
Carlos García from Obra Miami, Deborah del Corral from Tigre, Diego Oka from La Mar by Gaston Acurio, Scott Linquist from Coyo Taco, Xavier Torres from Bae Korean Grill, Brad Kilgore from Kilgore Hospitality, José Mendin from Pubbelly Sushi and La Placita, James Tahhan from Telemundo (Un Nuevo Día), Santiago Gómez from Cantina la 20 and Tacology, Deme Lomas from NIU Kitchen, Aaron Brooks from Edge Steak & Bar.

Participating foodies include:
Nidal Barake and Zach Fagenson

To receive fresh produce, place your order at least 24 hours before picking up. All produce is harvested to order and immediately packaged to ensure the high possible freshness and flavor.