Hawksworth Young Chef Scholarship Competition – Oct 27

HYCS 3

Hawksworth Restaurant Announces the Inaugural 
Hawksworth Young Chef Scholarship 
 
$10,000 prize for the future star of Canada’s culinary scene
 

Hawksworth Restaurant is proud to announce the inaugural Hawksworth Young Chef Scholarship competition. Ten future culinary stars from across Canada have the chance to win a life-changing grand prize and the opportunity to showcase their skills to Canada’s most revered chefs and critics.

The Hawksworth Young Chef Scholarship program is a non-profit culinary foundation created to provide a platform for talented young Canadian chefs to get a head start in their career. The winner of the inaugural 2013 Hawksworth Young Chef Scholarship will receive a $10,000 bursary and a stage at a top international restaurant – giving them the inspiration and opportunity needed to develop their professional skills.
Judges include Chef Mark McEwan, star of Top Chef Canada, award-winning food author Jacob Richler, Corporate Executive Chef of Oliver & Bonacini Restaurants Chef Anthony Walsh and Co-Owner of CHARCUT Roast House, Chef Connie DeSousa. Vancouver-based celebrity Chef Vikram Vij, Hawksworth Restaurant’s Chef de Cuisine Kristian Eligh and Chef David Hawksworth himself will be representing the West Coast on the judging panel. A Quebec judge will be confirmed shortly.
“The three finalists will have the privilege of being judged by a panel of top Canadian chefs and critics who, using their years of experience, will provide constructive criticism and advice for the young talent, rounding out their experience in the competition,” says Chef David Hawksworth. “This will assist the winner in developing their professional skillset and will undoubtedly place them at the forefront of the culinary industry; allowing them to secure positions in reputable Canadian or internationally recognized restaurants.”
“Each quality chef is connected to another quality chef and this competition is a unique opportunity to interact with experienced chefs, be inspired and set young chefs on the path to excellence,” says Toronto’s Chef Mark McEwan.
The competition is open to Red Seal Canadian chefs who are under 28 years of age and are currently working full-time with a professional kitchen. Ten selected finalists will gather for the inaugural Hawksworth Young Chef Scholarship competition at the Pacific Institute of Culinary Arts in Vancouver on Sunday October 27th 2013. Applications are accepted online and applicants must submit a recipe using provided ingredients – rules and more information are available on the official website www.hawksworthscholarship.com.

Note to editors: Closing the competition, a fundraising dinner will be held on the evening of Sunday October 27th 2013 – Chef David Hawksworth, Chef Kristian Eligh and fellow judges Chef Connie DeSousa, Chef Mark McEwan, Chef Vikram Vij and Chef Anthony Walsh will each be creating a course for this unique event that showcases the best of Canadian culinary talent. For reservations and more information please call 604.673.7000.

Website: www.hawksworthrestaurant.com
Facebook: www.facebook.com/hawksworthrestaurant
Twitter: @HawksworthRestInstagram: @HawksworthRest

Source: Press release

Fable Kitchen – Top Chef Canada Runner Up Trevor Bird

Appies

Canned Tuna – preserved lemon, salt canned in-house  Fable Kitchen’s server rightly described it as “The best canned tuna you’ll ever eat” and, she’s right. It was bit on the heavier side but, the flavours were creative blended well together.

Canned Tuna

Chickpea fritters, pickled red onion, shoots, curry mayo. This was good but not the highlight 3/5

Spaghetti and meatball, Duck meat ball, tagliatelle, mushroom sauce in the middle. 5/5. I rarely give 5 ‘s but, this dish deserved it. I understand why they made this an appie instead of an entrée, it is very heavy. My friend remarked, if he could dunk his head in this  it’ll be the best thing EVER.

Spaghetti and meatball

Entrees

Duck Breast, scallion pierogi, fiddle heads, cauliflower. 4.5/5

Duck

Steak, an asian inspired sauce, ginger, black bean, soy sauce. 4/5
Steak

Potato Crusted Chicken and ratatouille. The crust had an interesting texture, reminded me of potato hasbrowns from McDonald’s. It’s not a bad thing just different. Chicken itself was tender. 4/5

potato wrapped chicken

Featured Entrée Slow cooked local salmon with Gnocchi, kale, leeks, spinach puree. The gnocchi was doughy and dense. The salmon was good, the dish other aside from the gnocchi was executed nicely. 3/5

Slow cooked local salmon

Desserts

Lemon Pot de Crème, lemon granita, gin foam. Holy cow this was soooo good. A nice refreshing end to our heavy meal. 4.5/5

Fable Lemon de pot cream

Peach Melba, sable. Sable which I apologize to my highschool French teacher translates to shortbread. Of course!! 2.5/5
Peach Melba

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