Kraft on Craft—Chef John Humphreys Takes the Kraft Challenge

A chef at a premium casual multi-unit finds inspiration with Kraft

"What fuels me is knowing that a huge amount of people are going to eat the food that I have a hand in creating. That reach is powerful, and I take it very seriously." – John Humphreys

We challenged John Humphreys, executive chef of the 55-unit Moxie's Classic Grill, to create a recipe using a Kraft product. He came back to us with a melt-in-your-mouth BBQ-braised bison. The flavours were deep and complex, rich and satisfying – all things you look for in a successful braise.

"I used a lot of bold flavours in this dish: bison short ribs, red wine, and star anise," says Chef Humphreys. "I needed a flavour-builder that could stand up to those ingredients, so I used Bull's-Eye Bold Original Barbecue Sauce."

Bold Flavours

"When creating a braised dish, you're looking for slow-cooked, deep flavours," says Chef Humphreys. "I wanted to come up with a really robust and hearty braised dish. Using bison short ribs in our segment is almost unheard of, but we knew our clientele would respond to it – they like the variety that we offer on our menu."

Chef Humphreys found the taste of the barbecue sauce to be a perfect match for this braise. "With its molasses, herbs, and spices, Bull's-Eye can stand up to anything" he says. "Its rich, dark colour and flavour worked well with the overall feel of the dish."

Moxies BBQ Braised Short Ribs

For his BBQ-Braised Bison, he browned the ribs, set them aside, and then sautéed carrot, onion, and celery in the same pan. He then added red wine, Bull's-Eye Bold Original Barbecue Sauce, demi-glaze, and star anise. Chef Humphreys then transferred the ribs to a roasting pan and poured the sauce over the top. He then added warm water until the bones were at least 90% covered. He set the pan in a water bath and cooked the ribs at a low heat for nine hours. For service, he placed the ribs over mashed potatoes and drizzled the braising liquid over the meat. "The sauce was so rich and delicious. I was really pleased," he said.

Behind the Chef

Chef Humphreys finds inspiration in the number of people who dine at Moxie's every day. "What fuels me is knowing that a huge amount of people are going to eat the food that I have a hand in creating," he says. "That reach is powerful, and I take it very seriously."

Another driving force for Chef Humphreys is in teaching his employees, which number over 4,000. "Moxie's is, traditionally, a young employer, and when I think of how many potential chefs are cooking on the line, that inspires me."

With such a large scope comes challenges too. "Success is three-dimensional for me. The artistic vision behind a new recipe is tempered by how that recipe can be replicated in under eight minutes by 24-year-old line chefs," he says. "Kraft helps me ensure product availability and consistency nationwide, which makes that replication a little easier."

Chef Humphreys Unplugged

One of the most striking things about this chef is his enthusiasm for the premium-casual segment. "The menu at Moxie's offers more than 80 items," says Chef Humphreys, "but that breadth doesn't dilute quality – it inspires it. We approach a large demographic," he says. "Choice drives us, but we have to execute each choice really well. That makes it a great challenge."

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

KRAFT:	If you were sent to a desert island, what three ingredients would you take with you?
HUMPHREYS:	Flour, butter, and sugar.
KRAFT:	What is your favourite kitchen tool?
HUMPHREYS:	A reliable oven.
KRAFT:	Where was the last place you dined?
HUMPHREYS:	Teatro in Calgary.
KRAFT:	What is your favourite Kraft product?
HUMPHREYS:	Besides the barbecue sauces? Philadelphia Cream Cheese. We use it in our cheesecakes and to enrich some sauces. There's nothing quite like Philly.

What's Next for Chef John Humphreys?

Chef Humphreys and his wife are expecting their first child in October. As well, each year, Moxie's introduces four national features. In November, he'll be checking in to see how they're performing.