Aussie Beef Mate Chef Scott Smith of Toronto’s Blueblood Steakhouse runs the kitchen at one of the top steak destinations in Canada, with the added wrinkle that it’s inside an actual castle! Let’s get into the chat:
What should our readers know about your background?
I was never a strong student, so I started in foodservice as a dishwasher at 15, working my way into my first cook job. I found my way to hotel & restaurant management school, and I discovered that a life built around mise en place is a great fit for my personality. Along the way I learned the industry from all angles, all different cuisines and levels of service. Today as a steakhouse chef I take a lot of pride in the expertise I can bring to the meats I love.
What do you like about Aussie proteins?
The flavor is number one. The quality is so consistent, whether it’s filet or tomahawk, lamb or beef. Aussie meats generally punch above their weight for eating quality at the price point – there’s good value there for our operation and for the guest.
Where do Aussie meats show up on the menu at Blueblood?
Honestly across the board, from filet mignon to ribeyes and tomahawks, lamb racks to Wagyu tasting flights. At a destination restaurant like ours, guests like to have an element of a “show” with their meal – a tomahawk tableside flambé with Hennessey, or cooking your own MB9 Wagyu on a hot stone at your table.
How do guests respond?
I’ve never had a complaint about Aussie meat from a guest. We sell a boatload of Aussie lamb. It’s so mild, clean, approachable and flavorful. The filet is always a top seller; it’s that signal of premium, a cut that guests think of ordering when they’re celebrating. Being able to tell guests that our Aussie meats are halal matters a good deal – there’s a market for that, and it shows that we care about our clientele.
When you get to go Down Under, what are you most excited about?
I can’t wait to get to see the farms up close and with my own eyes. The product is in my kitchen every day, but I don’t yet have a personal experience with the back story and how it got to me. Plus how many times in life will I get to go to a Wagyu farm?!
Aussome stuff Chef! For more on what cooking up Aussie in Canada looks like, be sure to read the other articles and watch the videos from this month’s issue!