The evolution of @fawnbluffprivatelodge from idea to reality has brought growth to our culinary program as well. In a place where nature demands flexibility and innovation, we continue to innovate as a team creating our own scope of Canadian cuisine using BC's West coast as a canvas and Fawn Bluff as the window to our vision.
Introducing our Newest culinary artist to our team: Chef Justin Jocson.
Justin Jocson is Fawn Bluffs official Sous Chef title holder. An exceptionally talented young man with a hunger and drive that's matched only by his Passionately positive outlook. Justin rose to the challenge exceeding expectations and discovered a new world of remote land & sea to table cusine.
It's an honor to have you on my brigade again my friend 🫡
Thank you @chefkwin for the greatest opportunity of my life so far, and i can't wait to share my journey with all with of you😁
#BC#WildernessLodge#FawnBluff
what an insane week. my first solo popup here at @shelter.yyc ended with huge smiles all the way through😁😁😁 HUGE thanks to everyone that made time in their day to try out my food, will always appreciate all the love and support from you all🫶🫶🫶
big thanks to the entire @shelter.yyc team for all the support throughout the couple days, and of course my teammates @skylikesfood & @nicknst.t , killed it like always🔥
filmed videos on the way to the day, so more content on the popup on its way soon, stay tuned!
#hayahay#yyc#yycpopup#yycfood#filipinofood
💃INDAK EP. 2: The Service🕺
happy new year to everybody! ready to start the year with a bang🥂✨
big thanks again to everybody that came and showed love for #IndakYYC , an experience we will never forget🙏🥲
big plans for this year, so please stay tuned for what's to come🫶
third edition to the monthly series: april edition!
beautiful ceviche from @chefkwin
sourdough & salmon canape @chefbissell
strawberry, rhubarb, rosemary @chefbissell
fried frog legs from @anankitchenandbar
duck crepe @anankitchenandbar
lunch on the dock @crabbybobs
incredible seafood @gigis.oysters
and a beautiful lobster roll @gigis.oysters
to die for @dintaifungcanada
happy hour @quailsgate
BEAUTIFUL dessert @hans_suarez
never misses (walnut, miso, milk choco) 😄😄😄
taco night by @matiasallaberry
wagyu picanha
nice buns @chefbissell
amino sauce from bread scraps!
spruce gems part 1
spruce gems part 2
Tla Wa Sints Guy U Las totem pole laying on a bed of flowers
black bear forgot something in the oven!
will never forget this april, definitely a great eats and fun month!!
a little late but better than never! heres the march edition!
adventure walks with @chefkwin
sea urchin and starfish party!
black bear having some lunch @fawnbluffprivatelodge
magnolia tree
lilac garden
larch baby cones!
foraging haul (larch, salmonberry buds, flowering currants)
lacto land day 1
lacto land day 5
look at the color change!
pickled larch, vibrant & delicious
beautiful coho caught the day prior
salmon, potato, tomato
pork, romesco, carrot
fun shallots
fun carrots
canape testing (tomato & salmon)
berry & marscapone choux
mocha & sunflower choux
fun ube whoopie pies!
seeing the signs of spring coming upon the land is bringing in lots of excitement! can't wait for april😁
is this how the guys should always react to that question🤔😆
this video was recorded last year and finally found some time to finish the edit! hope you guys enjoy a new fun style of videos😅shoutout my girlfriend for recording everything + being in the video😁
#chef
I will never forget my first time stepping onto this beautiful place... @fawnbluffprivatelodge the surrounding nature and tranquility will never get old🤓
just a little peak at the stunning world through my eyes (and my iphone camera)😁
starting a new post routine here, 20 cool things from the past month! here is the february edition:
me steering the boat on a nice sunny day
@lukesdrugmart and @cityboysoutpost banana chocolate ice cream
@shelter.yyc insane lacto snap pea drink
how i got to work after the craziest boat ride
views of the crazy waters
nature
lechon!
@chefkwin koji making!
koji fermenting family
bread made with sourdough discard amazake
cinnamon bun made with the same amazake
japchae (culinary class war inspired)
venison pt. 1 & potato
lamb pt. 1, mushroom & blueberry
lamb pt. 2, celeriac, barley
venison pt. 2, carrot 4 ways ft rare spruceberry from chef!
duck, leek, tempeh by @chefkwin
fruit tarts with birch mugulio yogurt
roasted almonds strawberry amazake donut
same amazake into an ice cream!
every stay is a chance to learn and experiment, having lots of fun over at the bluff!
Ferment check!
1. Several test and waste saving projects inspired by @koji.con , have @platesfromjay on site while I coach and advise from afar. Playing with cold amazake ferments inspired by @sandorkraut as well as Utilizing sourdough discard, extra bread, and egg whites for amino sauce. Closing the loop!
2. Navybean and cranberry bean Tempeh for some vegan friends
3. BC spot prawn Garum on day 1 (aka BC "Fish" sauce) caught put front of the property, made with salt from the same property.
4. House made Barley koji fresh out the chamber
5. Koji in the chamber
6. Amazake cured @amyjeansfarm pork chops that came out stunning. Used a soybean amazake for a new means ng to "pork & beans"
7. mugolio on 6 months, Gekkan plum wine & Campari vinegars
8. Blackened veg test by Justin, just over 2 weeks
9. Tomatoes & citrus cheong ACTIVE
#fermentation #ferment #kojibuildscommunity #kojicon #koji
me and my friends did a steak night, so here's what I brought to the table!😁🥩
just in time for me to attend @koji.con i've went ahead and started to experiment with some shio koji and so far it's been very eye opening to say the least! with my first attendance this year, i am hoping to expand my knowledge on everything koji soon enough, and to share more of my experiments here!
shio koji in this video is from @labrasseriesan_o@kojilabomtl 😁
educational purposes only, all info about fermentation is sourced from the @nomacph fermentation book, and my chef @chefkwin !
i post daily on my story about certain experiments like these, so follow my page for more!😁
#koji#shiokoji#fermentation
results on my lacto experiment couple weeks ago! 🍅
lacto-fermentation is a great way to preserve and flavour boost your fruits and vegetables! super easy to do as well. i had a large amount of cherry tomatoes to use up, and some leftover watermelon rinds & celery sticks, so fermenting was definitely my go to for repurposing them up!
these ferments were left for five days in a room that was below typical room temp.
educational purposes only, all info about fermentation is sourced from the @nomacph fermentation book, and my chef @chefkwin !
i post daily on my story about certain experiments like these, so follow my page for more!😁
#fermentation#lactofermentation#food
In late 2024 I was approached by @rvlph.g to be apart of his mission to showcase a few Filipino-Canadian chefs from Calgary through a docu-series. Still being very new to the industry, I hesitated at first, but I ended up getting back to him very quickly because I didn't want this opportunity to slip away. This experience ended becoming one of my core memories in my life, especially being in-front of production cameras for the first time! Definitely a super nerve-wracking experience (as you can tell) but the team at @rootstotablefilm made everything super enjoyable!
Although being a little bit more educated on the topic now, this was the start to the never-ending question of what it means to be Filipino-Canadian! Anyways, I hope you enjoy my awkwardness on camera, and my episode!
Available to watch as a Telus Optik TV subscriber, or for free on YouTube!😃
