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estaurant News R February 2014 Vol. 20 No. 1
Canada Post Publications Mail Agreement No. 40010152
N A T I O N A L
C O V E R A G E
R E G I O N A L
David Hawksworth Newsmaker of the Year The Newsmaker of the Year award recognizes special achievements that have positive effects on the hospitality and foodservice industries.
hen Newsmaker of the Year David Hawksworth talks about the pressures facing young chefs today as the reason he founded his namesake industry scholarship, rest assured he knows what it’s like to work one’s way up the foodservice chain. Hawksworth remembers walking into a hostel in England in 1991, having packed his knives and crossed the pond at the age of 21 in search of a culinary great to help him learn his craft. “My family encouraged me to go, and so I sent off a couple of letters saying that I’d be arriving in
a week, bought my ticket and told them where I’d be staying. And when I walked into the Bayswater hostel in London, the guy at the desk was like, ‘Some guy named Marco called for you’,” he laughs. The life-changing call came from esteemed chef Marco Pierre White, a celebrity even in the early days of food media, and a Michelin-starred restaurateur who trained cooks with now ubiquitous names such as Gordon Ramsay and Heston Blumenthal. Before he knew it, Hawksworth was ensconced in the back of house at The Canteen restaurant. Although he’d worked in kitchens throughout his native Vancouver, the young cook quickly felt he was in over his head.
CHANGING LIQUOR RULES IN BC, AB
“I had no idea what I was getting into,” said Hawksworth. “It didn’t start getting uncomfortable until I started working … then reality hit. They’d tell me ‘Go get the turbot,’ and I’d think ‘That’s part of a car’,” he joked. “There was no messing around. I got served a large slice of humble pie there, but I survived.” It was in this atmosphere that Hawksworth found a kitchen camaraderie that would shape his future career, especially under the mentorship of chef Stephen Terry, who remains a friend to this day. “It was a very bonding experience because it was so busy, and expectations were pretty high,” he says. Continued on page 6
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KELSEY’S GOES URBAN WITH NEW LOOK
WESTIN WHISTLER GETS A FACELIFT
When it comes to feeding hotel guests, today’s operators are fine-tuning the balance between the convenience of graband-go options and more traditional room service methods.
Chef/Owner, Hawksworth Restaurant
By Leslie Wu, editorial director
PAPPAROTI CHAIN COMES TO CANADA
F O C U S