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T
o sample some of
Newfoundland’s best food
requires a one hour scenic
drive (take note of the
“Beware of Moose Crossing”
signs) from St. John’s to the
luxurious Doctor’s House Inn and
Spa, tucked away in idyllic Greens
Harbour, pop. 850. Then, tucked
further away, most likely in the the
kitchen or the greenhouse, you’ll
find Chef Chris Chafe, the crown
jewel of my bedazzling visit.
Between his good looks, charisma,
strong work ethic and an abundance
of talent, Chafe has certainly been
on the fast track. First, he was the
youngest executive chef ever hired
in St. John’s, as well as a popular Top
Chef Canada contender. Then, he
went on to score a Silver at the
Canadian Culinary Championships
Gold Medal Plates, before nestling
in to the Doctor’s Inn. Chef Chafe
is a proud representative of
Newfoundland’s rich culinary
heritage, albeit with a whimsically,
creative approach.
Q: How did you get your start?
A: Once I started as a dishwasher at
the age of 16, I was hooked. A few
years later, half-way though my
bio-chemistry courses at University,
I realized I would be much happier
cooking than being a doctor, so I
quit school and I’ve never looked
back since.
Q: Did you then go to culinary
school?
A: No. I’ve learned mostly from
watching other chefs and also
I spend endless hours devouring
cookbooks. I have a huge collection
of them at home, at least a couple
hundred.
Q: When did you first become an
executive chef?
A: I was 22 years old. I had been
working at Magnun and Steins, in
St. John’s, and a couple of people
had quit, so I asked the owner to
give me a shot, and he went for it.
Some people thought I was way too
young for the position, but I guess
I proved them wrong.
Q: Wasn’t it hard being a kid and
taking on so much responsibility?
A: Not really. I’m quite disciplined
and have a strong competitive streak
from years of playing sports.
Q: Who was your mentor?
A: Luckily, I got to apprentice under
Chef Antonio Esperanza at Magnun
and Steins. He was the first person
to give me a chance, regardless of
my age.
Q: Anyone special you’d like to
cook with?
A: There are so many great chefs
I’d love to work with…Thomas Keller,
Charlie Trotter and I actually did
have the pleasure of meeting
Daniel Boulud.
Q: What was it like being on
Top Chef?
A: It was pretty exciting, especially
when I won the $5,000 prize for
a doughnut challenge. (Chafe made
a marvelous sounding blue-cheese
doughnut with a raspberry port
sauce and a pecan-pear-butterscotch
topping.) However, it was really
hard being away from my family,
particularly when I had to miss my
son, Declan’s, first birthday.
Q: After cooking at Magnun and
Steins and other popular
restaurants, what is it like working
at The Doctor’s House Inn & Spa?
A: Well, I’ve only been here a few
months, but it’s great. I live in St.
John’s, so not only do I commute, but
I also have to run back and forth to
buy ingredients, which is one of the
reasons we make everything from
scratch here- from homemade bread
to cheese and ice cream. Thankfully,
we have some on-site greenhouses
where we grow much of our own
produce.
Also, it’s been a big change from
cooking for about 120 people a night
to about a tenth of that. However,
that’s about to change, since the
dining room was previously open only
for guests of the inn, but now
anyone can eat here.
Q: If you weren’t a chef what
would you do?
A: I’d probably be playing some sort
of professional ball, either soccer
or basketball.
Q: Where do you see yourself
in ten years?
A: Ha! Probably where every chef
would like to be – opening my own
restaurant.