We were lucky to catch up with Justin Edgar recently and have shared our conversation below.

Justin, thanks for taking the time to share your stories with us today Did you always know you wanted to pursue a creative or artistic career? When did you first know?

Growing up I had already had a remote idea of what I wanted to do when I grew up. As a little kid when asked what I wanted to be when I grew up, I always listed Chef, teacher and scientist. It wasn’t until years later I realized being a chef meant I was also a teacher and scientist in tandem to bring a passionate artist.

Around the 4th grade while living with my Uncle and Grandmother, my grandmother had a stay in the hospital for a few days over problems with her pancreas. My uncle had me helping with dinner during that time and it just clicked for me that cooking was fun. For the rest of my time with my Uncle and Grandmother I was helping cook where I could.

A few months later I moved back with my Dad here in Colorado springs, and his initial support was letting me cook dinner for us. Eventually my teachers in school started to take notice that cooking was a major focus for me and started giving me little projects to do that involved creating fun snacks for special events and celebrations. Also started seeing fellow students excited about my “chocolate spiders” for Halloween or cooking at friends houses for fun I realized that people found joy in my creations.

I realized, though people can just cook and eat just to survive. Food is a catalyst for people to come together, form memories, and remember the people and places that are important to them.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

My name is Chef Justin Edgar. I’m an abstract fusional chef in Colorado Springs. I studied at Paragon Culinary School, ran by Chef Victor Matthews Jr.

I got my self into cooking at a young age as a hobby. Cooking for school projects and doing the majority of the cooking at home for Dad, brothers and myself.

In high school I started taking cooking classes. The school made a mistake and let me take sophomore cooking classes. Not knowing anyone in my class let me focus more energy into learning techniques. I got connected with a private chef in my neighborhood that needed a hand doing catering events. He gave me an opportunity to see how a chef looked at and cared for many types of cuisine.

My Junior and Senior years i got to participate in the ProStart program and compete in a cooking competition on the state level. Unfortunately the teams inwad on didn’t win, but I feel like failure is one of the best teachers for growth.

After graduation, I got many great opportunities to work and learn with chefs at different levels of my industry with different backgrounds. Ranging from short order cooking things such as burgers and fries, all the way to what I’m doing now with experimental fine dining.

Now a day, I have the opportunity to be a part of a group of chefs in Colorado springs trying to bring unique and elevated cuisine to the residents of the city. Guests get the opportunity to hear stories of where dish ideas come from, try unique flavor combinations, and experience food based around the passion of the chefs creating the dishes.

I’ve also been able to go back to the culinary school I attended and become a teacher there. It’s just as important to me to that I get to create new experiences for guests as it is helping new culinary minds grow and find their voice and path in this industry.

In your view, what can society to do to best support artists, creatives and a thriving creative ecosystem?

I think the best thing society can do for any artist, is to get out there and show support. Attend galleries, go have dinner somewhere new that’s doing something’s different, go watch a local band perform.

There are so many local art programs for those interested. Help make sure schools have the funding to give students the chance to experience artistic crafts.

Support local artists, creatives and craft people. And be adventurous. Art is to make people think and experience something new.

Is there a particular goal or mission driving your creative journey?

I have a few big goals that I want to focus on.

Firstly, to build a more globally driven palate for the guests in have to opportunity to feed. I feel so many people don’t get the chance to try flavors from Ethiopia, Laos, Latvia, Guatemala, etc.

Secondly, is to help grow the next generation of culinary minds. We all have to start somewhere. And I was so fortunate that I had great mentors and equals to help my growth and push me to the next step.

And lastly, is to make sure people are having a great time with the people around them.

Contact Info:

• Website: https://Ephemeradinners.com
• Instagram: @chefjustinedgarcos

Image Credits

Jasmine Dillavou
Roman Pena