Chef Darren Craddock from Saskatoon’s Riverside Country Club – Gold Medal Plates Chef

Gold Medal Plates Chef Interviews

Chefs from across Canada will meet in Kelowna on February 5 and 6 to compete in the Gold Medal Plates in the Canadian Culinary Championships.  We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s our answers from Chef Darren Craddock from Riverside Country Club in Saskatoon.

darren craddock

Tell us a little bit about your restaurant and/or style of cooking.

My style is generally using local while preparing them with a global influence.

Where do you eat in your city?

I mainly go out to eat with my family so it needs to be kid friendly, here in Saskatoon, Jerry’s is a great place. If I am going on a culinary night out I will go to places like CUT Steakhouse or Prairie Harvest Cafe or Truffles restaurant.

Darren Craddock

What would be your ideal food day? 

My ideal food day would be a trip to the lake and enjoying a BBQ on the beach with my family.


What ingredient do you always have on hand?


What’s your go-to recipe when you’re eating at home? 

We love to eat Spaghetti Carbonara at home

What equipment do you wish you had in your kitchen?

I wish I had an espresso  machine in my office or in the kitchen.

What cookbook would you suggest for a gift for your foodie friends this year?

Two great books I have purchased or have been lucky enough to get have been ‘Manresa’ by David Kinch and ‘Benu’ by Corey Lee.

Any hints on what dish you will be preparing for Gold Medal Plates?

Not likely

What wine/beer/libation are you pairing with this year?

I am pairing with a fine wine from Hester Creek Estate Vineyard

Who is coming with you?

I am bringing my Sous Chef, Shaun McConnell and Junior Sous Chef, Alyson Lafrentz.

pork tenderloin Darren Craddock

Questions from our Facebook friends.

Why do you cook? Fame? Love? Pleasure?

I cook professionally because I love what I do. I love teaching other cooks and watching them accomplish tasks, and teaching my children to cook and seeing the joy on their faces when they eat the food that they made with their own hands.

Is there potential for school garden programs and chefs to collaborate?

Absolutely, this is a great idea. Teaching children where food comes from and how much attention it needs to grow, and about harvesting what they’ve grown is an amazing experience.

pork tenderloin gmp25 2016

Do you have a mentor, and what is the best advice you have received from them?

My mentor chef was in England, Martin Patten, who taught me to always give my best, never lose faith and that tomorrow is another day and to never give up. Try and try again.