Why did you decide to become a chef?
Best restaurant you’ve ever eaten at?
to work with it that much more. It’s unusual - much like my style.
Highlight of your career so far?
I started working as a dishwasher, I hated every second of it. One day a line cook quit and I got called up to help on line because my manager thought I had a great work ethic. I instantly fell in love with the rush and the rest is history. Other than working in the culinary industry, have you had other jobs? Best? I worked for my grandfather, Lars Natvik, in lumber and construction. I think I’d have to say that was my favourite work. I’d have to credit him for my work ethic, he always led by example and pushed me to work hard which is why I love him so much.
Shelby’s shawarma - nothing expensive or crazy, just good food executed really well, using lots of love and recipes passed down generations by a lovely family in London, Ontario. You can get a bowl of beef, chicken, rice, fries, salad, garlic sauce and hummus for fourteen dollars.
The first private dining I actually “nailed,” there was a bumpy start so the feeling of making people happy serving “my” food for the first time was really magical to me.
Foodie pleasure(s)?
Proud moment?
Fat. I strongly believe fat is life. I think it gets a bad reputation these days from uneducated health influencers, but I definitely credit it for the success of my health and energy. Not to mention, it gives food a depth of flavour you don’t get otherwise. If I’m not serving a vegetarian I am usually adding a bit of animal fat to my recipes in some way. I can’t resist and customers always love it.
Getting my business license at 18, that’s when I felt like my time in the kitchen went from doing odd catering orders for friends to an actual career.
Who is your biggest supporter?
My family. They are always pushing me to do better. Growing up they put me to work helping my grandfather build houses. The biggest reason I stand out now is my work ethic and my persistence. I owe that to my family which is why I love them so much. The thing you’re looking forward to most in 2021? Working hard and doing the best I can. That never changes regardless of what year it is. I’d really like to thank my parents for always believing in me and Sean McCann for helping me get everything prepared for this feature. I’m incredibly lucky to be surrounded by such supportive people in my life. Thanks as well to my good friend Larissa and to my other grandparents, Joanne and Douglas MacDonald, for always believing in me. Your kindness led by example and helped me become the man I am today.
You’re at home, what are you making?
Foodie dislike?
Something new every day, something that pushes me to create. I like to focus on working on my weak points to help eliminate them. Lately I’ve been baking a lot. I don’t enjoy it, but it’s definitely something I need to work on.
Lack of texture. I think a good bite of food is well-balanced both in flavour and texture. When there is no texture - crunch, sauce, puree, etc. - I am just missing those elements and not appreciating all the flavour. I really love just well-cooked meat with a good sauce - it’s crispy, soft and fatty and so full of flavour - everything I am looking for. What’s your absolute must-have kitchen tool, something everyone should have at home? A good quality chef knife. It’s the one thing you are always using and a poor quality knife is the number one cause of kitchen injuries. A good sharp knife will make your life much easier and greatly improve the quality of your work. Five ingredients necessary in everyone’s kitchen, including yours?
Favourite ingredient to cook with?
Pork belly. I love fatty and savoury flavours, it’s definitely my guilty pleasure. Celebrity you would love to cook for or celebrity dinner party guests? Gordon Ramsey or Jon Favreau. They both have different approaches to food, but I love following both of them. They’re students of life and always learning, I love that - it’s really the type of company I strive to surround myself with.
And what are you making?
ART IN FOOD lars.natvikmacdonald@gmail.com 519.365.6478
Octopus. It’s a very Norweigian ingredient, so I love to work with it. It’s challenging too, so the fact that a lot of chefs shy away from it makes me love
Olive oil, cracked pepper, kosher salt, all purpose flour and garlic.
SUMMER 2021 www.pei-living.ca
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