Chef Profile – Joe MacLellan

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.