Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by d.hawksworth

  1. Just thought I would see what's out there? We are spending 3 days in the area and in search of great food. Thanks D
  2. We are in the area for a few nights and looking for something authentic, fun and close to the Staples Center. It could be the best bowl of Chinese noodles, great drinks or Mexican – anything really just something that shouldn’t be missed while we are in town!!! Thanks DH
  3. I was curious if anyone new why Bruno moved from his own restaurant to berardo's Restaurant and Bar as the Head Chef?? thanks DH
  4. Thank you Abra! I worked in this type of environment for 9 and a bit years, its funny how it changes a restaurant. There is a lot of pressure on the kitchen to produce a consistent quality – from within the brigade. It’s like a black mark on your resume if you were working in the restaurant when it lost a star. For instance – if you were looking for work and your existing employer just gained a star versus losing one. The cook/waiter from the gaining restaurant has a huge advantage when getting a new job. DH
  5. For all NYC Restauranters/Chefs Am I serving 1, 2, 3 star quality food? Or no star quality on this plate that is going out right now! Is that table that just sat down a Michelin guide? Why would a lone diner at 2pm book for lunch? Are they inspectors? Do NY’ers care? Do I really care? What if I lose a star? Do I get sacked? What are those FOH doing standing around ignoring that customer who booked at 2pm? Don’t they realize who it might be? So, if I lose a star – who would want to work here? Does my staff care?? If I get a Michelin star or two, will that put people off coming to the restaurant? – will they stay “Oh it’s a Michelin type restaurant and way too stuffy, let’s go somewhere else” Should I tell the guide I don’t want to be rated? Will my business increase because I just got a 1, 2, 3 rating? Should I try and get a star? How much will it cost to change what I do to get one? What if I invest all that money and get a star and then lose it? Some thoughts that should be running in and out of your head every few seconds David
  6. those little mushrooms are incredible!! first rate and generally they are on my top ten list of ultimate products DH
  7. Steve is in Bath - last I heard - spends Monday to Friday there and back to the family in Wales. Ramsay and Steve both worked for Marco at Harveys. They also worked together at Le Gavroche. DH
  8. you just have to be very focused...only work for very talented people. Laid back isn't really a quality most chef's have in London. DH
  9. Mr. Bulmer, Thank you for making yourself available and being so thorough with your answers. I'm a Chef that previously worked in Europe for about 9 years @ The Square, Le Manior etc and recently (4 years ago) have returned home to Vancouver -Canada. There have been rumors of the guide coming to North America over the last few years, can you confirm if this is true or how long it may take? Thank you David Hawksworth www.westrestaurant.com
  10. That's such an unbelievable statement - Gary Rhodes is one of the most talented/skilled British Chefs you have. David
  11. Neil, We haven't accepted reservations until today. We have been closed today for lunch and I arrived here around 9am. Up to now ( 6:00 pm )we have accepted 600 reservations and the phone is jammed - I can't even dial out - have to use a cell phone to call the butcher,fish and veg guys. There must be 100 emails for reservations also.... All we ask before you call - have the your time and date decided. Be flexible and patient. David
  12. none takenSure, if you make the black pudding yourself with plenty of aromatics, raisins, apples, and you have fresh plump scallops. Bruno used to make a parsley-garlic sauce and I think apple compote. Most of the Chefs over in the UK are fairly aggressive. Gordon is intense and doesn't hold back when you're getting a bollocking. Mix that with the work load of starting at 7AM and finishing at 1AM - it becomes a nightmare. You have to really want to be there - any notion of leaving or lack of desire and you're screwed! He has other less intense kitchens but the Royal Hospital Road 3 star is the F'ing Deal. DH
  13. Actually the first time I saw that dish "scallops and black pudding" was when Bruno Loubet was at L'odeon just off Picadilly Circus, in '97. It was the restaurant's biggest seller!!! But that poor guy on FN couldn't cook himself out of a paper bag to save his life! I think the owner is trying to sue Gordon right now!
  14. I often make soup, Oyama slice meats and load up the back pack. I believe it would be possible to make fresh soups and healthy food and charge the same price - they might take a hit on the food cost until they get everything organized. When was the last time you saw the Chef or some sort of manager overlooking the bombed out pizza and nacho stand on the mountain? Not everything has to come from Sysco - I could really go on and on about this....Some of the local mountains are even worse. Would you even second glance at one if it was Restaurant on Robson?? You'd freakin run!! and Fast!!
  15. I thought this would be an interesting subject as I love to ski and am hoping for an epic year of snow and decent low temperatures. Whistler - Blackcomb have done a great job of building a impressive lift system but the food is borderline dreadful. Only last year you can purchase a reasonable sandwich. European resorts have a higher quality of food obviously at a cost. So what is the answer?
  16. You hardly need a great deal of pines to "make a dish". I would jump at the price of $12lb because 3 years ago it was $ 60. And only 3 weeks ago is was $ 36. And that's restaurant prices. DH
  17. just finishing up the menu now with David Kinch might be taking Pine Mushrooms for a Oxtail Broth with Yuzu Marinated Sablefish Manresa Restaurant
  18. Yes it's true. The city will not let you make, import a wood burning stove in a commercial kitchen unless it is already there. And there are very few remaining in Vancouver. So I think a deal could be struck - remove two fast food restaurants from Downtown for one wood burning oven. No large commercial freezer trucks frequenting these places. Less trash and probably long term health benefits equaling a savings to the province. And could start to change the mindset of Fast Food Diners. DH
  19. A few km's before whistler Pines are out in full force. 2 hrs = 70lb. I've spoken with some Chef's in Whistler and the market value is so low you could afford to put them on pizza. Hmmm that actually sounds extraordinary. Fresh arugula, EVOO - spicy oil, and shavings of broshetta di truffala (sp) - (half cow - half sheep’s milk cheese infused with black truffle) and ultra thin strips of prosciutto absolutely no cooked tomato maybe fresh. Now I only need a wood burning oven. To bad the city won't allow any new ones. Only gas - don't get me wrong I'm all for helping the environment but this adds so many flavors to the cooking process.
  20. Just wanted to let you know that I'll be coming down for a special event in a couple of weeks. special event click here All the best David
  21. it's part of a seven year cycle....this is the seventh year and I can't believe the amount available...but be careful...I'll post a picture of a two hour hunt later. DH top right are "black pines" - edible but not great...the rest are porcini's
  22. Kim Phong On Coop's recommendation I made it there today. Interesting place, I seemed to be the only one who used the front door. I had the rare beef with tendon and flank, spiced it up and proceeded to sniffle my through the meal. It was very good, actually seasoned. Have been to others in Chinatown with zero flavor. The mini temples in the room added a nice touch. Spent the afternoon reading about a small restaurant/café on commercial doing inconceivable trade on a Sunday. Knowing the after affects I’m sure this can only be a windfall for food based businesses in the immediate area. D.Hawksworth
  • Create New...