Kraft on Craft—Chef Scott Davidson Takes the Kraft Challenge

Chef Scott Davidson is a corporate executive chef at Shoeless Joe's Restaurants, a sports-themed, 37-unit chain in Ontario.

Recently, Chef Davidson took our challenge to create a recipe using a Kraft product. He answered back with a burger dish that features two interactive, delicious dipping sauces.

For his Certified Sliders, three mini burgers – designed as both a shared appetizer and single entrée – get a smoky, creamy side of chipotle-infused Kraft Mayo Mayonnaise. And the accompanying Shoeless Joe's signature lattice fries are dressed with a side of Kraft Bistro Sauce, bringing home a great flavour kick.

A Fun Delivery

"These mini burgers answer the trend for fun, interactive foods," says Chef Davidson. "The dipping sauce really adds to that communal feel. They're a huge hit on our core appetizer menu, and we have guests special-order them as entrées, too."

He chooses Kraft Bistro Sauce as a complement to the lattice fries for its unique flavour profile. Its creamy base, brightened with Dijon mustard, horseradish and garlic, offers a robust dipping sauce. "Kraft Bistro Sauce goes well with the cracked black peppercorn in the fries," says Chef Davidson. "And the product isn't saturating the market, so it gives us something different. It's not overused."

Behind the Chef – Familiar menu items, infused with inspiration

Chef Davidson was appointed corporate executive chef at Shoeless Joe's just over a year ago, bringing with him a hotel-dining background.

Kraft helps him package his menu items in familiar, yet inspired ways. For his Herb and Honey Foccacia Sandwich on the core menu, he infuses Kraft Mayo Mayonnaise with herbs and honey, then slathers it on the bread. The sandwich sports a seasoned, grilled chicken breast, fire-roasted red and yellow peppers, grilled Bermuda onion and Monterey Jalepeño. "I rely on Kraft Mayo Mayonnaise for this spread. It marries well with the added flavours, and delivers great mouthfeel," he says.

Chef Davidson Unplugged

This chef draws inspiration from other chefs. "I love feeding off their passion for food. It gears me up again," says Chef Davidson. "Things can sometimes feel routine, and then you spin off someone else's passion, and you build your momentum again."

When he's not cooking, you might find him wandering country roads on his motorcycle, seeking out unique inns and restaurants. "It's a wonderful way to unwind and get inspired," he says. "Being a chef is a great thing."

Here are a few highlights from our interview with Chef Davidson.

KRAFT:	If you were sent to a desert island, what three ingredients would you take with you?
DAVIDSON:	Mesclun mix, dry-aged tenderloin and mangoes.
KRAFT:	What is your favourite kitchen tool?
DAVIDSON:	The mandoline because it gives me consistent cuts and it's a great time-saving device.
KRAFT:	Where was the last place you dined?
DAVIDSON:	Fix at the Bellagio, Las Vegas
KRAFT:	What is your favourite Kraft product?
DAVIDSON:	Kraft Mayo Mayonnaise. It's such a great base for everything.

What's next for Chef Scott Davidson?

This summer, as a member of the Committee for Centennial College in Toronto, he'll be reviewing criteria for culinary courses, hoping to stimulate interest in the casual-dining segment.