Chewing The Fat Foodie Interviews are back!

Read on to meet Justin Faubert, owner of LWF Food Service Consulting (landwaterfork). Justin has been working here in Vancouver as a chef for the past 12 years and currently offers catering/personal chefs services, as well as consulting focusing on local products and companies with an emphasis on the sustainability of our food system. He is just finishing a contract working privately as a chef for a family at their summer home on one of the Gulf Islands (very cool!) and when he’s not working with our food system, he spends his time raising two young children; his son, 4, and daughter, 2.

Is there a certain food or dish that reminds you of growing up?

Growing up living very close to my paternal grandparents, I would spend a lot of time at their house. My grandmother grew up on a farm and raising 5 children after the war, she knew how to make food (and a dollar) last. Eating according to the seasons was just the way we ate. It was the cheapest, most practical way of having meals. I can’t say there is a certain food that reminds me of growing up, but there are a few that take me back: fresh strawberries in the field, green beans and rhubarb out of the backyard garden, fresh lettuce with a buttermilk dressing, chicken & sliders, coconut cream pie, pumpkin cookies in the fall. Just a few of the many that come to mind.

What is the ideal Justin meal?

Kind of a tricky question to answer. I think the ideal meal is usually one that satisfies whatever craving you may have at the time. It could be in a high end restaurant or a “mom & pop” off the highway. There are a few meals that stand out for me. On the fine dining side, I’ve had flawless food and dining experiences at Gary Danko’s in San Francisco and 2941Restaurant just outside Washington, DC. On the simpler side, a few years ago I was part of a group of chefs and media from Vancouver and Vancouver Island visiting a supplier’s farm north of Quadra Island. On the boat back, we were having a few snacks  and I was standing beside James Barber, who was making himself a sandwich (it was more like a slice of ham folded into a slice of bread, maybe a touch of mustard). As he finished, he turned and offered the sandwich to me. How can you say no to that! James Barber making your lunch. That was a great ham sandwich and not because of the quality of the ingredients.

My ideal meal though, if I had to choose one, would have to be BBQ. If I’m down in the southern US, I always try to find the best place around. Ribs, brisket, chicken, catfish, beans, slaw, cornbread, all washed down with a cold beer. That satifies my soul.

What are you having for dinner tonight?

Dinners at home tend to be fairly simple. With kids around, it’s always best to get dinner ready in a hurry and to do something that doesn’t need your constant attention. Tonight it’s dry rubbed chicken thighs on the grill, UBC Farm yellow beans, some local potatoes and maybe a tomato from the garden. For dessert, we’ll eat a few handfuls of plums from the trees in the yard. Easy!

Is there a food that gives you the heebie jeebies?

I wouldn’t call myself an adventurous eater, but I don’t mind trying different foods. Things I tend not to like are flavours or textures that are too excessive: too salty, too sweet, too spicy, to slimy.

How and why did you start a food blog?

I started a blog for selfish reasons I guess. I wanted to practice my food writing earlier this year after attending the Fancy Food Show in San Francisco and thought starting a blog would be an easy way for me to get my food thoughts out there for others to see. It’s also a great way to let others know what I’m doing (professionally), catalogue and share recipes that I think are worthwhile and to give people an insight into some food happenings and events that I feel are important. For the most part, the food and the events have local ties, but sometimes I’ll post something that I think will have an impact on our food system, even if it is from somewhere else in the world. I’d love for “landwaterfork” to be a meeting place for others to share their views concerning our food system, (so please feel free to leave a comment or question!) and how it can become more sustainable and accessible to everyone.

Tags: Chewing the Fat: Foodie Interview Series, justin faubert, landwaterfork, LWF Food Service Consulting

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