Justin Ward - Chef & Baker

09/03/2026

Even many French do not know the difference between a filet and a magret of duck….I’ve had butcher stall owners at markets try to sell me a filet saying “c’est la même chose” (“it’s the same thing”) but of course it’s not.

When people ask me my favorite meal to prepare, duck magret is always my answer.

For it’s flavor and texture yes, but I have to admit, as a solo chef that cooks for large groups of people with usually no team backing me up, I love how fast it is to cook!

09/02/2026

Talking about macarons…..

People tell me all the time, “I don’t like macarons”. And I get it….because most macarons that I’ve had in the USA have been terrible, filled with shelf-stable fillings that remind me of canned Betty Crocker icing.

Since the almond cookie shells are colored and not flavored, all the flavor “magique” comes from the fillings.

In France we make pastry creams, diplomat creams, caramels, ganaches, thickened fruit purées and fruit curds for the fillings.

So much better!

(I apologize for all the “uhhmmms” in this video…..it was kinda hard for me to watch!)

09/01/2026

“Pourquoi faire simple, quand on peu faire compliqué!”

That’s the French way!

08/31/2026

It was an honor to be chosen as one of the chef’s for the South Plains Food Bank’s annual fundraising gala, Feeding the Future. A 4 course dinner was also purchased from me and auctioned off (for more than $8,000) as well as a signature Damascus chef knife with 63 layers of copper, brass and stainless steel.

I was asked to do the dessert, and designed recipe based on pâte à choux, around the theme of sweet corn and blueberries. (I was asked to come up with something that would relate to this part of Texas, and I was pretty stoked when I drove up and saw a corn field just beside the Food Bank!)

If you would like the recipes, click on the following link:

https://mailchi.mp/fc8600844091/feedingthefuture

Choux Pastry Cream Puff filled with sweet corn pastry cream and blueberry compote, dipped in a white chocolate pecan Rocher glaze, sitting on a polenta crumble, topped with a vanilla bean chantilly cream and fresh blueberries.

08/31/2026

Have you ever tried Foie Gras?

08/29/2026

It was an honor to be interviewed by actor Brad Maule! (General Hospital, do you remember him? Dr. Tony)

Justin Ward was born and raised in East Texas, but his curiosity eventually took him around the world. https://youtu.be/Pv0FFMsWNkA?is=qcNjInCX2CfS2sQ1

08/22/2026

For my friends in the greater Lubbock area; voilà the schedule of French cooking classes coming up September 4-13!

07/24/2026

It's coming to Nacogdoches AND Lufkin!

07/20/2026

Classes are starting soon!

For the folks from Lufkin, I've added a Mastering French Sauces class at The Grand on First, on Friday night August 14th.

All classes are open to the public and you can register at chefjustinward.com.