au.blackmilkmag.com
New recipes

Interview: Canadian Chef David Hawksworth

Interview: Canadian Chef David Hawksworth


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


David Hawksworth, 47, is a fabulous chef. He has two restaurants in Vancouver, Nightingale and Hawksworth, both highly successful (Hawksworth was rated one of the world’s 50 best restaurants by Diners Club). He is very passionate about putting Canada on the list of excellent places to eat, and was named Chef of the Year by Vancouver Magazine in 2005 and 2013.

The Daily Meal: How did you get into cooking?
I’ve always appreciated good food. From baking with my nan, to my uncle being a chef as well, food would always bring my family together and is something I was always fascinated by. Since I was young, I loved the idea of creating something that was universally enjoyed. When it came time to choose a career, this stuck with me and has ever since.

What keeps you cooking?
Seeing Canada as a culinary destination really making its mark on the international scene and feeling like I have a part in that. Also, my love of food. With food trends, what’s available and in season ever changing, the thrill from being in the kitchen and creating something new never goes away for me.

Do you prefer a particular style of cooking?
Using my European-trained technical ability while still focusing on local as much as possible to best showcase Canadian cuisine in a very contemporary way. This is shown uniquely through each of my establishments; Hawksworth for its fine dining, Nightingale for its social dining and share plates, and Bel Café for a quick yet quality option.

What kind of atmosphere do you try to create in the kitchen?
Professional and a place of learning. The chefs that come through Hawksworth and Nightingale’s kitchen doors are often young yet very well-trained with an unmatched keenness for the industry. I want to instill this even further, showing them the skills, techniques and expertise it takes to make it in the best kitchens in the world knowing that they’re fully capable in doing so.

What is your favorite spice? How do you use it?
I can’t say I have a favorite as each enhances one dish so beautifully, and another not nearly as much. For me, it’s more about the quality of each spice and how it’s been procured.


Behind the Name: Vancouver's Nightingale

By Emily Holloway

Nightingale is a lively Vancouver restaurant serving seasonal family-style dishes inspired by modern Canadian cuisine. Their award-winning chef David Hawksworth is known for bringing delicious food to the table, and his nickname "Hawk" is partial inspiration for the name of the restaurant.

"We wanted to come up with something playful and fun, something that also loosely tied into chef Hawksworth’s name—Hawk is his nickname," says Jacky Chui, the marketing manager of Nightingale.

They considered many different names, including Night Hawk, The Hawk and the Nightingale, Stella, Wild North, The Hawk’s Nest, Hawk Off Hastings, Adere, Paper Plane, and 1021 Hastings.

In the end, the name Nightingale arose from Aesop’s fable The Hawk and the Nightingale:

A nightingale, sitting aloft upon an oak, was seen by a hawk,
who made a swoop down, and seized him.
The nightingale earnestly besought the Hawk to let him go,
saying that he was not big enough to satisfy the hunger of a hawk,
who ought to pursue the larger birds.

The hawk said:
"I should indeed have lost my senses if I should let go food ready to my hand,
for the sake of pursuing birds which are not yet even within sight."

"[The fable] tells the story of a hungry hawk who chooses to keep his tiny nightingale instead of waiting for a bigger bird to come along. It gives us the proverb 'a bird in the hand is worth two in the bush,' meaning that it’s better to hold on to and appreciate what you already have than to lust for something bigger or better. So celebrate the present moment, here and now with us at Nightingale."


Behind the Name: Vancouver's Nightingale

By Emily Holloway

Nightingale is a lively Vancouver restaurant serving seasonal family-style dishes inspired by modern Canadian cuisine. Their award-winning chef David Hawksworth is known for bringing delicious food to the table, and his nickname "Hawk" is partial inspiration for the name of the restaurant.

"We wanted to come up with something playful and fun, something that also loosely tied into chef Hawksworth’s name—Hawk is his nickname," says Jacky Chui, the marketing manager of Nightingale.

They considered many different names, including Night Hawk, The Hawk and the Nightingale, Stella, Wild North, The Hawk’s Nest, Hawk Off Hastings, Adere, Paper Plane, and 1021 Hastings.

In the end, the name Nightingale arose from Aesop’s fable The Hawk and the Nightingale:

A nightingale, sitting aloft upon an oak, was seen by a hawk,
who made a swoop down, and seized him.
The nightingale earnestly besought the Hawk to let him go,
saying that he was not big enough to satisfy the hunger of a hawk,
who ought to pursue the larger birds.

The hawk said:
"I should indeed have lost my senses if I should let go food ready to my hand,
for the sake of pursuing birds which are not yet even within sight."

"[The fable] tells the story of a hungry hawk who chooses to keep his tiny nightingale instead of waiting for a bigger bird to come along. It gives us the proverb 'a bird in the hand is worth two in the bush,' meaning that it’s better to hold on to and appreciate what you already have than to lust for something bigger or better. So celebrate the present moment, here and now with us at Nightingale."


Behind the Name: Vancouver's Nightingale

By Emily Holloway

Nightingale is a lively Vancouver restaurant serving seasonal family-style dishes inspired by modern Canadian cuisine. Their award-winning chef David Hawksworth is known for bringing delicious food to the table, and his nickname "Hawk" is partial inspiration for the name of the restaurant.

"We wanted to come up with something playful and fun, something that also loosely tied into chef Hawksworth’s name—Hawk is his nickname," says Jacky Chui, the marketing manager of Nightingale.

They considered many different names, including Night Hawk, The Hawk and the Nightingale, Stella, Wild North, The Hawk’s Nest, Hawk Off Hastings, Adere, Paper Plane, and 1021 Hastings.

In the end, the name Nightingale arose from Aesop’s fable The Hawk and the Nightingale:

A nightingale, sitting aloft upon an oak, was seen by a hawk,
who made a swoop down, and seized him.
The nightingale earnestly besought the Hawk to let him go,
saying that he was not big enough to satisfy the hunger of a hawk,
who ought to pursue the larger birds.

The hawk said:
"I should indeed have lost my senses if I should let go food ready to my hand,
for the sake of pursuing birds which are not yet even within sight."

"[The fable] tells the story of a hungry hawk who chooses to keep his tiny nightingale instead of waiting for a bigger bird to come along. It gives us the proverb 'a bird in the hand is worth two in the bush,' meaning that it’s better to hold on to and appreciate what you already have than to lust for something bigger or better. So celebrate the present moment, here and now with us at Nightingale."


Behind the Name: Vancouver's Nightingale

By Emily Holloway

Nightingale is a lively Vancouver restaurant serving seasonal family-style dishes inspired by modern Canadian cuisine. Their award-winning chef David Hawksworth is known for bringing delicious food to the table, and his nickname "Hawk" is partial inspiration for the name of the restaurant.

"We wanted to come up with something playful and fun, something that also loosely tied into chef Hawksworth’s name—Hawk is his nickname," says Jacky Chui, the marketing manager of Nightingale.

They considered many different names, including Night Hawk, The Hawk and the Nightingale, Stella, Wild North, The Hawk’s Nest, Hawk Off Hastings, Adere, Paper Plane, and 1021 Hastings.

In the end, the name Nightingale arose from Aesop’s fable The Hawk and the Nightingale:

A nightingale, sitting aloft upon an oak, was seen by a hawk,
who made a swoop down, and seized him.
The nightingale earnestly besought the Hawk to let him go,
saying that he was not big enough to satisfy the hunger of a hawk,
who ought to pursue the larger birds.

The hawk said:
"I should indeed have lost my senses if I should let go food ready to my hand,
for the sake of pursuing birds which are not yet even within sight."

"[The fable] tells the story of a hungry hawk who chooses to keep his tiny nightingale instead of waiting for a bigger bird to come along. It gives us the proverb 'a bird in the hand is worth two in the bush,' meaning that it’s better to hold on to and appreciate what you already have than to lust for something bigger or better. So celebrate the present moment, here and now with us at Nightingale."


Behind the Name: Vancouver's Nightingale

By Emily Holloway

Nightingale is a lively Vancouver restaurant serving seasonal family-style dishes inspired by modern Canadian cuisine. Their award-winning chef David Hawksworth is known for bringing delicious food to the table, and his nickname "Hawk" is partial inspiration for the name of the restaurant.

"We wanted to come up with something playful and fun, something that also loosely tied into chef Hawksworth’s name—Hawk is his nickname," says Jacky Chui, the marketing manager of Nightingale.

They considered many different names, including Night Hawk, The Hawk and the Nightingale, Stella, Wild North, The Hawk’s Nest, Hawk Off Hastings, Adere, Paper Plane, and 1021 Hastings.

In the end, the name Nightingale arose from Aesop’s fable The Hawk and the Nightingale:

A nightingale, sitting aloft upon an oak, was seen by a hawk,
who made a swoop down, and seized him.
The nightingale earnestly besought the Hawk to let him go,
saying that he was not big enough to satisfy the hunger of a hawk,
who ought to pursue the larger birds.

The hawk said:
"I should indeed have lost my senses if I should let go food ready to my hand,
for the sake of pursuing birds which are not yet even within sight."

"[The fable] tells the story of a hungry hawk who chooses to keep his tiny nightingale instead of waiting for a bigger bird to come along. It gives us the proverb 'a bird in the hand is worth two in the bush,' meaning that it’s better to hold on to and appreciate what you already have than to lust for something bigger or better. So celebrate the present moment, here and now with us at Nightingale."


Behind the Name: Vancouver's Nightingale

By Emily Holloway

Nightingale is a lively Vancouver restaurant serving seasonal family-style dishes inspired by modern Canadian cuisine. Their award-winning chef David Hawksworth is known for bringing delicious food to the table, and his nickname "Hawk" is partial inspiration for the name of the restaurant.

"We wanted to come up with something playful and fun, something that also loosely tied into chef Hawksworth’s name—Hawk is his nickname," says Jacky Chui, the marketing manager of Nightingale.

They considered many different names, including Night Hawk, The Hawk and the Nightingale, Stella, Wild North, The Hawk’s Nest, Hawk Off Hastings, Adere, Paper Plane, and 1021 Hastings.

In the end, the name Nightingale arose from Aesop’s fable The Hawk and the Nightingale:

A nightingale, sitting aloft upon an oak, was seen by a hawk,
who made a swoop down, and seized him.
The nightingale earnestly besought the Hawk to let him go,
saying that he was not big enough to satisfy the hunger of a hawk,
who ought to pursue the larger birds.

The hawk said:
"I should indeed have lost my senses if I should let go food ready to my hand,
for the sake of pursuing birds which are not yet even within sight."

"[The fable] tells the story of a hungry hawk who chooses to keep his tiny nightingale instead of waiting for a bigger bird to come along. It gives us the proverb 'a bird in the hand is worth two in the bush,' meaning that it’s better to hold on to and appreciate what you already have than to lust for something bigger or better. So celebrate the present moment, here and now with us at Nightingale."


Behind the Name: Vancouver's Nightingale

By Emily Holloway

Nightingale is a lively Vancouver restaurant serving seasonal family-style dishes inspired by modern Canadian cuisine. Their award-winning chef David Hawksworth is known for bringing delicious food to the table, and his nickname "Hawk" is partial inspiration for the name of the restaurant.

"We wanted to come up with something playful and fun, something that also loosely tied into chef Hawksworth’s name—Hawk is his nickname," says Jacky Chui, the marketing manager of Nightingale.

They considered many different names, including Night Hawk, The Hawk and the Nightingale, Stella, Wild North, The Hawk’s Nest, Hawk Off Hastings, Adere, Paper Plane, and 1021 Hastings.

In the end, the name Nightingale arose from Aesop’s fable The Hawk and the Nightingale:

A nightingale, sitting aloft upon an oak, was seen by a hawk,
who made a swoop down, and seized him.
The nightingale earnestly besought the Hawk to let him go,
saying that he was not big enough to satisfy the hunger of a hawk,
who ought to pursue the larger birds.

The hawk said:
"I should indeed have lost my senses if I should let go food ready to my hand,
for the sake of pursuing birds which are not yet even within sight."

"[The fable] tells the story of a hungry hawk who chooses to keep his tiny nightingale instead of waiting for a bigger bird to come along. It gives us the proverb 'a bird in the hand is worth two in the bush,' meaning that it’s better to hold on to and appreciate what you already have than to lust for something bigger or better. So celebrate the present moment, here and now with us at Nightingale."


Behind the Name: Vancouver's Nightingale

By Emily Holloway

Nightingale is a lively Vancouver restaurant serving seasonal family-style dishes inspired by modern Canadian cuisine. Their award-winning chef David Hawksworth is known for bringing delicious food to the table, and his nickname "Hawk" is partial inspiration for the name of the restaurant.

"We wanted to come up with something playful and fun, something that also loosely tied into chef Hawksworth’s name—Hawk is his nickname," says Jacky Chui, the marketing manager of Nightingale.

They considered many different names, including Night Hawk, The Hawk and the Nightingale, Stella, Wild North, The Hawk’s Nest, Hawk Off Hastings, Adere, Paper Plane, and 1021 Hastings.

In the end, the name Nightingale arose from Aesop’s fable The Hawk and the Nightingale:

A nightingale, sitting aloft upon an oak, was seen by a hawk,
who made a swoop down, and seized him.
The nightingale earnestly besought the Hawk to let him go,
saying that he was not big enough to satisfy the hunger of a hawk,
who ought to pursue the larger birds.

The hawk said:
"I should indeed have lost my senses if I should let go food ready to my hand,
for the sake of pursuing birds which are not yet even within sight."

"[The fable] tells the story of a hungry hawk who chooses to keep his tiny nightingale instead of waiting for a bigger bird to come along. It gives us the proverb 'a bird in the hand is worth two in the bush,' meaning that it’s better to hold on to and appreciate what you already have than to lust for something bigger or better. So celebrate the present moment, here and now with us at Nightingale."


Behind the Name: Vancouver's Nightingale

By Emily Holloway

Nightingale is a lively Vancouver restaurant serving seasonal family-style dishes inspired by modern Canadian cuisine. Their award-winning chef David Hawksworth is known for bringing delicious food to the table, and his nickname "Hawk" is partial inspiration for the name of the restaurant.

"We wanted to come up with something playful and fun, something that also loosely tied into chef Hawksworth’s name—Hawk is his nickname," says Jacky Chui, the marketing manager of Nightingale.

They considered many different names, including Night Hawk, The Hawk and the Nightingale, Stella, Wild North, The Hawk’s Nest, Hawk Off Hastings, Adere, Paper Plane, and 1021 Hastings.

In the end, the name Nightingale arose from Aesop’s fable The Hawk and the Nightingale:

A nightingale, sitting aloft upon an oak, was seen by a hawk,
who made a swoop down, and seized him.
The nightingale earnestly besought the Hawk to let him go,
saying that he was not big enough to satisfy the hunger of a hawk,
who ought to pursue the larger birds.

The hawk said:
"I should indeed have lost my senses if I should let go food ready to my hand,
for the sake of pursuing birds which are not yet even within sight."

"[The fable] tells the story of a hungry hawk who chooses to keep his tiny nightingale instead of waiting for a bigger bird to come along. It gives us the proverb 'a bird in the hand is worth two in the bush,' meaning that it’s better to hold on to and appreciate what you already have than to lust for something bigger or better. So celebrate the present moment, here and now with us at Nightingale."


Behind the Name: Vancouver's Nightingale

By Emily Holloway

Nightingale is a lively Vancouver restaurant serving seasonal family-style dishes inspired by modern Canadian cuisine. Their award-winning chef David Hawksworth is known for bringing delicious food to the table, and his nickname "Hawk" is partial inspiration for the name of the restaurant.

"We wanted to come up with something playful and fun, something that also loosely tied into chef Hawksworth’s name—Hawk is his nickname," says Jacky Chui, the marketing manager of Nightingale.

They considered many different names, including Night Hawk, The Hawk and the Nightingale, Stella, Wild North, The Hawk’s Nest, Hawk Off Hastings, Adere, Paper Plane, and 1021 Hastings.

In the end, the name Nightingale arose from Aesop’s fable The Hawk and the Nightingale:

A nightingale, sitting aloft upon an oak, was seen by a hawk,
who made a swoop down, and seized him.
The nightingale earnestly besought the Hawk to let him go,
saying that he was not big enough to satisfy the hunger of a hawk,
who ought to pursue the larger birds.

The hawk said:
"I should indeed have lost my senses if I should let go food ready to my hand,
for the sake of pursuing birds which are not yet even within sight."

"[The fable] tells the story of a hungry hawk who chooses to keep his tiny nightingale instead of waiting for a bigger bird to come along. It gives us the proverb 'a bird in the hand is worth two in the bush,' meaning that it’s better to hold on to and appreciate what you already have than to lust for something bigger or better. So celebrate the present moment, here and now with us at Nightingale."


Watch the video: Qu0026A with David Hawksworth, 2019 Hokanson Chef in Residence