Kraft on Craft—Chef Chris Mills Takes the Kraft Challenge

A chef at Joey restaurants finds inspiration with Kraft.

Joeys is known for its bold, fresh spin on classic cuisine. It takes on well-known dishes from across the globe, then makes them accessible – and popular. This Vancouver, B.C.-based chain is growing, with restaurants in Alberta, Manitoba and Seattle, Washington, with plans for expansion into Ontario early next year.

We challenged Chris Mills, executive chef and vice president of culinary at Joeys, to create a festive recipe using a Kraft product. He came back to us with a fantastic cheese pâté and crostini platter - perfect as a passed hors d'oeuvre at a holiday event or a shared appetizer on a holiday menu.

"I fell in love with this dish as soon as I designed it," says Chef Mills. "We have a need for items that can be served at wine receptions and parties. This dish is a chef's approach to the cheese plate. It has the rich texture and flavour that I was looking for. Kraft helped me achieve the right profile."

Working in Harmony

"Expectations are higher during the holidays," says Chef Mills. "Your customers' mood is elevated, so they want the food to be elevated, too. You need great, fun dishes for this time of year."

For the cheese pâté, he whips Philadelphia Cream Cheese and adds Dijon mustard, garlic, Kraft Mayo, Kraft Mozzarella Cheese, Kraft Old Cheddar, sherry, sour cream, toasted curry powder and Worcestershire sauce. Once blended, he pulses in fresh chives, then presses the mixture into a loaf pan and chills. For seasonal flair, he garnishes with candied walnuts, dried apricots and dried cranberries, then serves it with crostini.

"All the ingredients work in harmony - I get creaminess for spreadability from the cream cheese, and the Kraft Mayo is a product with just the right amount of tang for the dish," says Chef Mills. "The aged cheddar gives the pâté an appealing colour and wonderful bite." The undertones of curry and mustard add subtle background notes. "But the cheeses take centre stage, so they have to offer great flavour and texture."

Behind the Chef

Chef Mills derives inspiration from interpreting global cuisine. "My mission at Joeys is to find those universal hits in every culture," he says. "I look at Indian cuisine, and I think about butter chicken. With Thai, I think about coconut curries. My passion lies with creating a menu from hits around the world."

He also enjoys the collaborative work with the regional chefs at Joeys. "In the U.S., we look at American classics, and bring in Latino foods. In Canada, there's more of a focus on Asian dishes," says Chef Mills.

The biggest challenge in menu development at a premium-casual chain is convincing suppliers to carry specific ingredients and communicating the nuances of a recipe to unit chefs. "There's so much to a dish beyond the recipe - feeling it out and perfecting it," he says. "That can be a challenge across 18 restaurants, but we get it done."

Here are a few highlights from our interview with Chef Mills:

KRAFT:	If you were sent to a desert island, what three ingredients would you take with you?
MILLS:	Garlic, tomatoes and onions.
KRAFT:	What is your favourite kitchen tool?
MILLS:	A Japanese mandoline because of its simplicity.
KRAFT:	Where was the last place you dined?
MILLS:	Salade de Fruits Café in Vancouver. It's a little French restaurant with wonderful moules et frites.
KRAFT:	What is your favourite Kraft product?
MILLS:	Peanut butter—it's the perfect food.

What's Next for Chef Chris Mills?

In December, he'll be slicing turkey and serving holiday meals at The Door is Always Open food bank in Vancouver, B.C.