For the past few years, I’ve been blogging about and promoting the talented foodie folks who work at URBANSOURCE CATERING here in Toronto, and have come to admire their executive chef LYNDON WIEBE for not only his super deelish food but also for his outstanding photography snapped during his many adventures abroad. In fact, Lyndon had a solo photographic art show at the adjoining Urban Gallery a couple of years ago (see below). Lyndon’s pictures captured real life in-situ in some of the remotest outposts of humanity, and his engagement and relationships with the local people can clearly be seen in his images. Below, Lyndon poses modestly in front of one of my favourite pictures.I recently asked him about the transition from globe-trotting chef/photographer to executive chef at UrbanSource Catering and he kindly shared his thoughts here:
How long have you been executive chef at UrbanSource Catering? In March of 2017, I will have been the Executive Chef at Urban Source for five years. With Urban Gallery next door, there are always receptions and corporate soirees to cater on a weekly basis.As a celebrity chef from the successful travel/food tv series (Chefs Run Wild, how did you adjust to being a little more “chained to the stove” working in a commercial/catering kitchen with staff to manage? I think celebrity chef is a bit of a strong word, maybe minor television celebrity chef is more accurate…LOL I am by no means a Chuck Hughes or Anthony Bourdain, but it is flattering nonetheless. We were referred to as “Baby Bourdains” in an article on us in the National Post newspaper, which I thought was funny.
Lyndon behind the camera, shooting a segment for Chefs Run Wild in S.E. Asia
I lived, traveled and worked overseas for over 7 years and have been working in kitchens since I was sixteen, so coming back to work in Urban’s kitchen was nothing new to me, as I have always been a hands-on chef. Don’t get me wrong, the whole television experience was exciting and exhilarating, but was also exhausting and, at times, filled with anxiety. Would I trade that experience for anything? Absolutely not! It was incredible and showed me a different side of television which was cool, however, it was fleeting – for me cooking is not fleeting and will always be a big part of my life. So, after my nice seven month break when I moved to Toronto, I was more than happy to take over the reigns in a new kitchen with a new crew at Urban.
You’re also an accomplished photographer and artist – do you continue to undertake camera safaris or have you adapted your photography to include food and presentations? Yes, I’m still an avid photographer and still go on photo safaris when the time and weather allows. I just got an iPhone and have started using it a lot more as portable camera to take shots on my ride to and from work or when I’m out and about in the city. It comes in handy and the quality of the images has definitely improved with the technology. As for food photography, it’s not really my thing. I think I just got sick of everybody taking photos and showing the world what they were eating on Instagram every single day. There are tons of beautiful food photographs out there and it makes me want to eat every dish I see, but as a subject matter I prefer streetscapes, nature and people. My girlfriend only recently convinced me to set up an Instagram account (@LyndonWiebe), so I have been using that as a means to show my work. Call me old fashioned, I just fight new technology sometimes even though it is helpful, just for the sake of fighting it. Can’t teach an old dog new tricks etc, although it’s more like this old dog just doesn’t want to learn new tricks. On top of that, I have an online gallery to sell my works and have just recently been asked to join Vida at their request. Vida is a company that lets artists transform their artwork into their own fashion line. I upload my artwork and from there I can choose to put that design onto shirts, pillows, blankets, scarves and many other accessories and create my own fashion line – it’s quite a neat concept. I’m just in the beginning stages of that venture so it will take a while to get it off the ground. My online portfolio is located here: https://www.direct2artist.com/artists/lyndonwiebe
As Urban’s chef, you’re responsible for creative exciting menus each season for clients – what has been your most challenging catering project to date? One of our biggest clients has a standing order for catered meals for their staff four to five days a week. The biggest challenge lies in keeping the menus fresh, creative and in budget without repeating menus if we can help it, or unless they ask for a specific menu again. Doing that for fifty weeks a year can be a challenge as you always have to be thinking about availability of ingredients depending on what season you are in. It is even more of a challenge when they ask for stuff that is not in season, but with imports these days we can get fruits and veggies of all varieties year round. But a strawberry in January in Toronto is not going to taste as good as an Ontario strawberry in the summertime. It’s being able to source an ingredient and make sure you can still deliver the flavours they expect.As we move closer to Spring, what food items or dishes are on your radar as trend-setting and that will be added to the seasonal Urban Catering menus? With Spring comes the shift away from tuber and root vegetable heavy dishes, which I am always excited about. We will start to see rhubarb, fiddle heads, peas, asparagus, radish, spring beets, and in June the strawberry and cherry season begins. We also see fresh cauliflower come June, so hopefully that will bring the price of it down as it is pretty expensive right now. When it comes to fresh vegetables, I tend to let the foods speak for themselves. Peas and asparagus are given a quick blanch and tossed in a little butter and salt and pepper. Beets can be shaved with fresh radish and thrown in a kale and grain salad. Ramps and fiddle heads I love to put in a light and delicate quiche. Rhubarb can finely sliced and thrown in salads to give them an unexpected crunch and tartness or make a strawberry & rhubarb crumble which is always a favourite. Cauliflower is one of my favourite vegetables as it has so many applications. Tacos are still huge in the food scene so for vegetarians – we offer spicy cauliflower tacos in place of beef or chicken tacos. Also good for Korean fried cauliflower (which people can’t seem to get enough of) or Buffalo cauliflower “wings”. My favourite dish that I came up with is cauliflower laap, or larb depending where you come from. It’s an adaptation of the traditional pork or chicken dish found in Thailand and Laos. It’s a cooked crumbled meat dish that is served room temperature with fresh shallot, mint, cilantro, fish sauce, lime juice, bird’s eye chilies and toasted ground rice. The flavours are incredible.
During production of Chefs Run Wild, you cooked weird and wonderful ingredients from around the world – what’s your favourite international cuisine to cook and what’s the strangest ingredient you had to use on the show? It’s hard to say what cuisine is my favourite to cook because in that region of South East Asia, their flavours and ideas are very similar and they all borrow off of each other and add their own twists. Anything from Thailand, Malaysia and Singapore are my favourite foods to cook and eat, even Laos has amazing food. It’s the balance of flavours that I learned from there when cooking that style of food that is the most important thing. Sweet, sour, spicy, salty and bitter are the five flavours you always have to consider when creating a perfectly balanced dish. If you have all of these flavours in your dish, you have created something special.In terms of weird ingredients, there are many. There is an area in Thailand known as the Issan Province on the border with Laos. It is very agriculturally poor. The land is not suitable for farming and they cannot grow a lot there so the people have lived off whatever the land provides them with. So they eat a lot of bugs and insects for protein wand they employ odd flavor combinations at times. Ant egg salad was a classic recipe we learned. The ant eggs themselves look like yogurt covered raisins, until you put one in your mouth and it pops like a giant pimple in your mouth – let me tell you, the pop is very unsettling…it was like eating a small eyeball! The experience makes me cringe, but for the people of Issan, it’s a normal everyday meal. Another thing they used over there was pork blood. Now, congealed or cooked pork blood in cubes is quite common over there and you see it everywhere. It is actually quite delicious. But in Issan we made a dish called “pork waterfall”(that was the literal translation) and to top off this dish they had a squeeze bottle of raw pork blood diluted with vinegar which they just poured over top of the dish. Not going to lie, it was not very appetizing at all. We couldn’t even finish it, but we had had to try it, because you don’t know till you try.Any advice for people considering engaging a caterer for their special event, wedding or corporate soiree? What do they need to consider – budget, type of food, venue, service, etc? Wwhen you call a caterer, it’s important to have a vision of what you want and it’s also important to have a realistic and flexible budget in mind. I say realistic, because some clients call and want five courses of food with full waiter service, but only have $5 per person in their budget and are unprepared by the real costs of hosting a catering. I also recommend getting a few different quotes so you can compare what’s on offer. It’s no different than buying a car or a house. Check the UrbanSource Catering website to see a selection of menus that appeal to every taste, every occasion and every budget. www.urbancatering.com