d.hawksworth

[Le Pichet (French Bistro Style)] I've heard this is very good, any other reports?

Hello All, Well there's going to be four of us traveling down to Seattle for the Celtic - Man U game next Tuesday night. And we really need some info fast, how about something not to far away from the stadium. Reasonable ( Canadian Peso ) in affect, we would really appreciate some feedback. And if it helps, it would be a early dinner!!!! Thanks David Hawksworth

Very interesting topic, You could go and work in Europe, NO tips = automatic service charge is added to the bill which in turn is used to pay the staff. As far as I can remember pay was fairly even in the restaurants. A kitchen commis made about the same as a commis on the floor. Now over here in North America it seems off balance, I'm not sure what the solution is. Here's a question, I've heard this one, which boggles the mind. A waiter in a busy fine dining room makes more money than the manager, what is the incentive to work longer hours, get more shit and make less ??

Agree, that's alittle HARSH !!! I suspect you need a vacation !! maybe chill out a minute ! not that I want you do start hugging everyone you meet but was that first thing you thought when you heard he died? I found that when I worked in Europe ( 9 years ) every day - service - basically moment is directed towards achieving perfection which is an experience to say the least. Other Chef's that I worked with lost touch of reality and basic human qualitys in big way. I have never met the man but he was obviously gifted and focused, I just feel that it was such a waste and I know that he won't be the last master chef to take such a path......just my thoughts DH

just to set the record straight it was 13 - 5. Rematch on March 2nd We had a cap on imports that we could bring to the game, one of there's happened to be a goalie - coach and rumour has it one league below NHL. They may as well had put a brick wall infront of the net. DH

Here's a few tips on those mashed potatoes ingredients 400g fingerling potatoes butter to your liking 100ml cream or milk depending on your taste salt special equipment large pot for boiling potatoes fine sieve for pureeing - like a sieve for flour but flat and very fine Method 1) place the potatoes in a large pot with plenty of water and good salt to taste, make sure the fingerlings are fresh and of the same size for even cooking. 2) once they are cooked pour off the water and start peeling them, don't cool them off, place them on top of the sieve and work as fast as possible so you don't let them cool down. Once you have a few done push them through the sieve pushing directly down - not in any side ways motion. You don't want to over work the fingerlings, going sideways on a very starchy potato almost if not creates more starch. 3) bring the cream or milk to a simmer and add the potato, mix gently and add half the desired amount of butter, just don't add more than the weight of the beginning weight of the potato. 4) now pass again through the fine sieve, if your using immediatly finish with the remaining butter or just place in a bowl somewhere warm and work in the butter when your ready. They need to be soft for the best results. 5) Add chopped winter truffles at the very end for a special treat. make sense ?? PS It's a bit of a nightmare but the faster you work the quicker you get to eat them ! Hint Wear plastic surgeon gloves when peeling the little bastards !

I would have to agree Kirin on 12th is very very good, the suckling pork ( crispy ) is perfect and also try the pork dumplings with crab roe.....delicious!!! I've heard " President " in Richmond is very good, never been. SSW is crazy, example .....arrived at 11:30 on a sunday only to find about 100 people lined up the stairs trying to get a table....we finally got a table at 1 pm and it was REALLY not worth the wait. But I've heard many positive reports so maybe dinner is the better option. DH

I worked for him for four years, what did you want to know ????? DH

Well Jun and I both worked at The Square at the same time and out of anybody that I have worked beside he is with out a doubt the most talented !!!!! DH

LML....... I'm tied to London for this trip but might just sneak out to Paris for Lunch with Alain Prassad, I would like see what he's doing with celeriac these days ....or maybe not ? Gordon's is probably where I'll do a stage so I'll skip putting the house up for sale to secure a table..... And the Petit Blanc is not as good as it was .....shame !! err NOT... I could go on and on about that .....but you'll have to catch me after I've had a few to spill some beans on that one!!!! So how come nobody mentioned Club Gascon ?????? You must try Jun Tanaka at the QC for dinner.......trust me!! DH

So I'm returning to London next week to meet old friends, family, squeeze in a few interesting meals and a couple of stages. You seem to be a very wise lot and I need some honest opinions. 1) Who's the most innovative chef in the UK today? 2) Who's the most consistent ? 3) If you had two meals in London where would you go ?? Cheers David Hawksworth

Nice question! The transformation hasn’t always been smooth sailing, menu design and proper planning always help. I tend to have to arrive earlier to get a few of the time consuming things accomplished. Not always possibe, phone and general things to do get in the way. I have not cut any corners in creation, execution, and preparation of any of the dishes or the basics at Ouest. I can quite honestly say that I really enjoy Ouest and it’s small brigade I still get to cook everyday and pass on all my experiences to fellow Canadians.

OK here we go! First Question (a) The personal significance you attribute to the prestige that affiliation with starred establishments confers I happened to work in some amazing places and was fortunate perhaps that they had Michelin stars, I could have worked in only 3 star rated restaurants but I was looking to gain broad and varied experience. Michelin ratings acknowledge the highest levels of cuisine and service, but you could work in the top rated restaurants for several years and still you might be barely able to ‘cook yourself out of a paper bag’ so to speak. Some one once said to me " it's not what time you get here it's what you do when you’re here that counts" (b) The pressures that it might entail I suppose there is a certain " way " your supposed to cook, speak about food and so. © The atmosphere in the kitchen when a person (if any) suspected to be a Michelin inspector was dining at any of the restaurants at which you worked The atmosphere is maybe turned up a bit but you’re really already working to the best of your ability. There could be an extra eye over your work while your making the dish. The Chef checks everything meticulously and then re-checks just before sending but generally things are just about the same, they’re pretty good at keeping themselves ammonia (d) Your thoughts on whether ratings (Michelin or otherwise) are overly simplistic The question of Michelin star ratings, or any kind of ratings for any art form is always one that’s going to deliver a degree of controversy – as it cannot be quantified and to some extent will always relate to personal preference. In the UK Michelin stars were often referred to as ‘chefs accolades’ as their designation often contributed little to the restaurant’s financial success, whilst requiring a substantial outlay for consideration, but definitely delivered kudos to the chef. Sadly, I know of more than one restaurant /chef who achieved the status but whose restaurant subsequently failed to make ends meet. (e) The ratings (apart from Vancouver Magazine's annual listing) diners living in Vancouver emphasise The Vancouver Magazine Restaurant Awards have their flaws, but basically give good exposure to our city’s restaurants and provide a fairly accurate picture the dining scene here. The panel of twenty-five or so judges are all well known in their fields, as food and wine aficionados, but, as far as I can gather there is no set criteria for judging. The results simply portray a poll of their favourites, rather than an impartial and informative guide for the public. Anne Hardy’s ‘Where to Eat in Canada’ is published annually and incorporates some 500 restaurants across the country. All reviews are conducted anonymously and all meals are paid for – thus the guide portrays accurately what the general public can expect when they dine. Twenty-one restaurants in the guide have earned the highest three-star rating - yes we are one of them :^), fifty-seven have earned two stars and 105 have earned one. They also indicate further restaurants that are ‘good buys’ – it’s a pretty well rounded authority to dining in Canada.

OH YEAH

I don't really have a handle on what Pacific Northwest Cuisine is I would love to hear what you think it is and everyone elses opinion. As far as product goes I am very seasonal and find something different every week here. Last year I must have changed my menu 8 times. I'm still re-discovering what's available and the suppliers are still getting used to me !!! DH I

Yes, Absolutely DH

Of all the big name chefs you have worked with in the UK, who has exercised the most lasting influence on you? Juicy question !!!! But I tried not to be influenced to much by one Chef So I break it up like this Blanc for his palate and passion Marco for his bold stance on flavours Phil Howard for his combinations and willingness to mix things up Bruno Loubet for his creativeness and non-conformist approach Plus their drive to be different yet appealing. And all of them for their pursuit of using only the highest quality products. DH make sense???

Hi Richie, thanks for you question I would say that in the rooms that I worked in Europe most of the customers were on business accounts. Probably 70 % and in Vancouver it's more families and tourists. Manners ??? We'll slightly more on the laid back side over here. Styles of dishes, much lighter fare is prefered. DH

Ops, sorry - not Blue Hill but the Blue Ribbon. We ate oysters, huge gamba prawns (delicious) tried to order the bone marrow dish - but wasn't any left and plenty of beer! The rest is bit of a blur. A couple of nights later we went to Babo and I remember distinctly enjoying the veal cheek testa - now that was neat! I'd love to know how he made that.......????

Well there's a lot of great wine lists in Vancouver, and part of our attraction at Ouest the wall of wine. Temperature controlled wall - air con vents which holds 5000 bottles. According to the liquor laws in BC we are not allowed to let anyone bring in a bottle of wine as of now but there's a lot of changes (finally) due to arrive in the next few weeks. DH

Interesting questions, I went in with the philosophy that if I worked hard, listened, asked as many questions as possible I'll be on the right path. I like to find staff who seem to want to learn and are hard working, there's a lot of not so glorious stuff to deal with in the kitchen. Now I never went to a culinary school, I just got stuck in and was very determined. I knew what I wanted to learn. Apprenticeship was completed in a couple of years and then I packed my bags and headed over to Europe to learn how to work. That was a shocker !!! I started out at the Canteen in Chelsea Harbour, MPW's first large restaurant. I had only been in London for 3 hours and I was off to meet Marco and Stephen Terry, everything went well so I started the next day. In at 7:30 am and finished 1 am and back again at 7:30 am and on and on it went. Now that was fun. DH

When I worked for Blanc we did a ravioli of quails egg, spinach, mushroom duxelle, parmesan, Madeira jus and so on. I think they are still making it. That was interesting and a ****er to make some days. Ahhhhh now I remember the very first day I worked there on the gourmand menu there was a truffled egg dish. NIGHTMARE !!!! white truffle infused eggs, Madeira jus, sliced truffle, sabayon and then gratined all back in it's own shell ( which had been boiled and the membrane removed so so carefully ) then trying not to spill anything over the sides. I remember the night clearly because the poor chap on the hot starters began with 2 eggs away, then 1 minute later 4 more, then 4 more, he began to lose it and the chef started to get tense, words were exchanged. Finally there were 19 eggs away he was right in the shit !!!!!! With the help of a few others we got it out but I'll never forget him !!! DH

Hhmmmmm, Interesting statement and it's not the first time that I've heard but I can't really put my finger on it. One way of looking at it maybe is that we are to have alot of European / Asian trained restaurateurs here, it's a nice place to live if you think about it. If you were moving to Canada from Europe and could live in Vancouver or back East were you need to keep every bit of skin covered during the deep freeze or it's so hot you don't know what to do with yourself, you'll be setting up shop pretty quick. But if Bill Gates wants to bend my ear ????

Andy, I kind of touched on this subject in an earlier question I believe, I would have to say the pine mushroom is really something else, I never saw them in the UK but there just incredible. Oh yeah Forum Cabernet Sauvingon Vinegar !!!! and Red Mullet !!! But remember it really doesn't work importing to much, we have some fantastic local products just diffucult getting a hold of them sometimes. DH

Arrived at JFK midnight Arrived at W Hotel on Lexington Avenue 1 AM Chef Michel was there to greet us, show us around and help us get cracking because we had a media lunch for 20 in 10 1/2 hours. We packed everything in a very raw state and had alot of prep to get on with. Finished prep at 5:30 am went to bed and arrived back in the kitchen at 7:30 am ran up and down the stairs of the W hotel like a nutter in a delirious jet lag sleep deprivated state. Checking everything 10 times. You know when you've lost something really important and you look it the most stupid places like the freezer for you car keys, well that was me !!! Just made for lunch and it went well. Talked to the media and thanked all the staff of the hotel for all thier help, they have a fantastic and very hospitable crew. Took a good look at the situation for the next day and got ready for a dine around New York, Elo, Vong, then back to the hotel and regrouped with Scott Kidd (Chef of Araxi in Whistler) meet some of his friends and hit 2 bars and Blue Hill till 3 or 4 in the morning. 9 am start prepping for the main event 5 pm get everything packed up and taxi over to JBH 7 pm canapé's and try and organize myself remember there's 5 other chefs with us so I needed to " get my patch " pick my plates and get my oil warm for the salmon. I needed to poach the salmon in the oil for 30 minutes at 44 C, and help out anywhere else I could. Everything was just about perfect so we are happy and truly wiped out, so back to the hotel for beers Now with the help of a friend of mine I was able to get a stage at Alain Ducasse. This was great fun, kind of like the old days 22 in the kitchen and 65 covers. The food was perfect, and I tasted everything, the brigade is smart, quick, clean and very precise. I felt as though I was in France again. I can wait to go back !!! Also went to 5 other restaurants but that's another story!!