Chef Joe MacLellan
Restaurant: DesBarres Manor Inn, Guysborough
What is the best thing about being a chef? Being as creative and imaginative as I can while maintaining great flavour profiles, as well as making dining an experience and not just a meal for the guests.
What is your favourite kitchen “tool” or gadget? Blender or mandolin – it’s a toss up.
What is your favourite item on your menu? Pig under a Blanket: crispy pork belly+crab apple mustard +yellow beets, celery salad + green onion, truffle crepe
What is your guilty pleasure? I put Franks Red Hot and ranch dressing on just about everything I eat!
What is your ultimate comfort food? My girlfriend makes a red bean and chorizo chili, in which she bakes cheddar corn bread directly on top of it, it’s a great one dish meal.
Why do you, or why is it important to support local? There was a time when local was the only means possibly of getting any sort of goods. That was lost years ago. Recently there has been a change in the way we see things. Supporting people and farmers around us ultimately creates a higher quality and healthier product, with the use of less pesticides for transporting across countries and continents – in return reducing our heavy carbon foot print.
What is a piece of advice you have for home chefs? Home chefs – just have fun!
What is the best meal you have ever had? Best meal is a tough question. As people, we are growing and changing all the time. As of late, I had a dish called “nachos and beer” at Atelier in ottawa, it was revolutionary. It has really changed the way I look at things in the kitchen.