Kraft on Craft—Executive Chef Sean Doucet Takes the Kraft Challenge

A chef at a hotel complex in Nova Scotia finds inspiration with Kraft

"The fresher the product, the better, so we use as many local ingredients as we can. I want to highlight those ingredients, not mask them."

Guests who stay at the Delta Halifax and Delta Barrington, sister properties in Halifax, Nova Scotia, are a mix of tourists and business executives. Both sets are looking for quick, but inspired lunches.

We challenged the hotels' executive chef Sean Doucet, to create a sandwich using a Kraft product. He came back to us with a power-lunch knockout – his Grilled Sirloin Bistro Sandwich with Herb-and-Garlic Cream Cheese.

"I wanted to build a sandwich that would hit the palate in layers of really phenomenal flavours," says Chef Doucet. "First is the decadent cream cheese/goat cheese spread, then the steak and vegetables, and finally the creamy Kraft Bistro Sauce on the bottom piece of bread."

A Sandwich Powerhouse

"When people make themselves sandwiches at home, they usually throw them together without much thought," says Chef Doucet. "When they're dining out, they seek an extraordinary experience in a sandwich. We need to give them that next dimension, that extra something special."

"I was really pleased with how well the Bistro Sauce complemented the meat with its notes of horseradish and Dijon. It's a perfect fit," says Chef Doucet. "I added the cream cheese spread to mellow everything out and give it that wonderful mouthfeel you can only get from cream cheese. I'm really happy with how all the elements worked together to make one fantastic sandwich."

To accompany the sandwich, Chef Doucet developed a Baby Spinach and Arugula Salad with Parmesan Crisps and Sweet Onion Vinaigrette. "I wanted a light salad with bright tones," he says. "The dressing's sweetness was a great counterpoint to the peppery arugula."

Behind the Chef

Chef Doucet finds inspiration in local bounty. "The fresher the product, the better, so we use as many local ingredients as we can. I want to highlight those ingredients, not mask them." The hotels' signature sandwich is the Lobster Club, featuring lobster pulled from Nova Scotia's waters. Served on brioche, the knuckle and claw meat are tossed with Kraft Mayo Real Mayonnaise and topped with tomato and bacon. "It's been on our menu more than five years. It's what we're known for because it's so fresh and delicious," says Chef Doucet.

He measures success of a dish through the salesmanship of his waitstaff. "I have them taste everything. Then if they really are behind a dish, it will sell."

Chef Doucet Unplugged

As with most executive chefs, Chef Doucet sometimes feels bogged down in the paperwork of running a successful culinary operation. "But getting out into the dining rooms and receiving really positive feedback on your cooking makes it all worthwhile."

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

KRAFT:	If you were sent to a desert island, what three ingredients would you take with you?
DOUCET:	Butter, flour and yeast – I'd try to make flatbreads.
KRAFT:	What is your favourite kitchen tool?
DOUCET:	A food processor – you can make it do a lot of things for you, like vinaigrettes and emulsions. It's an extra set of hands in the kitchen.
KRAFT:	Where was the last place you dined?
DOUCET:	Mosaic Social Dining Lounge, a tapas bar in Halifax.
KRAFT:	What is your favourite Kraft product?
DOUCET:	The barbecue sauces – actually the Kraft sauces as a whole. They carry a lot of flavour. They're great as enhancers, but they also work really well on their own, too.

What's Next for Chef Sean Doucet?

Chef Doucet is gearing up for the annual Seafood Festival in June. Celebrating its sixth year, the festival draws seafood fans from all over. One of the specialties served is a four-course lobster dinner.