The GOODS from Hawksworth
Vancouver, BC | 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.
Rosewood Hotel Georgia on the corner of Georgia and Howe Street
801 West Georgia St. | Vancouver BC | V6C 1P7
Reservations: 604-673-7000 | Email: firstname.lastname@example.org
Web: www.hawksworthrestaurant.com | Twitter | Facebook
Parking: Street parking and nearby commercial parking lots, valet service nightly.
110 seats | 30 seat Bar & Lounge | 40 seat Pearl Room | 40 seat Art Room.
(The York Room on the 1st floor can accommodate 60 for dinner and 110 for a standing reception).
Dinner: 5:00pm – 11:00pm, 7 nights a week
Lunch: 11:30am – 2:00pm, Monday to Friday
Breakfast: 6:30am – 10:00am, Monday to Friday, from 7am on weekends
Weekend: 10.30am-2.30pm, Saturday & Sunday
Bar & Lounge: Late night bar menu til midnight
The Restaurant Team
Executive Chef/Owner: David Hawksworth
Chef de Cuisine: Kristian Eligh
Pastry Chef: Wayne Kozinko
General Manager: Chad Clark
Wine Director: Terry Threlfall
Bar & Lounge Manager: Brad Stanton
About Hawksworth Restaurant
The personal dream of one of Canada’s foremost masters of cuisine, Hawksworth Restaurant, located at the legendary Rosewood Hotel Georgia, in the heart of downtown Vancouver fuses together a illustrious past with a radiant future. Embracing contemporary Canadian cuisine, the goal is to set forth a culinary legacy rooted in regional produce while celebrating the cultural diversity of Vancouver
Approachable menus reflect seasonality and spontaneity while demonstrating the highly skilled technique and relentless drive for perfection that has become Hawksworth’s trademark. Four distinctive dining rooms include an intimate bar area and an elegant private room, all designed to reflect the vibrancy and quality of the cuisine. Grown up and glamorous, yet relaxed and welcoming, Hawksworth Restaurant is poised to deliver an array of memorable dining experiences.
The York Room, Hawksworth Restaurant’s private dining room overlooking the Vancouver Art Gallery’s fountains, is one the city’s most historic and exceptional private dining and event environments. Taking its design inspiration from the 1920’s, the dramatic chandeliers and ornate heritage features create an elegant private dining room- perfect for intimate gatherings or the important executive dinner, lunch or breakfast meeting. The York Room can accommodate a booking capacity of 60 for a seated dinner, and 110 for a standing reception.
Behind the bar, our passionate bartenders shake and stir expertly crafted classic cocktails that honour the mastery of pre-prohibition tipples. Made with fresh juices and herbs, house-made bitters and aromatic sprays, some are barrel-aged and designed with food friendly flavours in mind. Our rotation of carefully sourced wines and interesting craft beers, offer an array of accents to accompany the bar dining menu in a lively and laid back setting.
Art & Design
Created by Alessandro Munge, from the multi award winning Canadian interior design firm Munge & Leung, Hawksworth’s four distinct dining rooms include the leather-paneled Bar & Lounge, clubby and intimate; the glamorous Pearl Room, elegant and iridescent with pearl banquettes and a magnificent chandelier; the compelling and vibrant Art Room featuring a custom installation by internationally acclaimed local artist Rodney Graham, and the first floor York Room inspired by its 1920’s heritage where original features meet modern technology and huge arc windows overlook the Vancouver Art Gallery. This veritable chameleon of a restaurant delivers a range dining experiences suited to a variety of moods or occasions.
“Each design element, in addition to being functional, adds beauty, depth and appeals the senses, we really want people to experience the space on more then just a visual level, to appreciate its touch and feel and to really connect with it” – Alessandro Munge